Roasted Potato and Cauliflower Soup

Roasted potato and cauliflower soup is a very hearty soup made with roasted potatoes, roasted cauliflower, cannellini beans, diced onions, celery and vegetable stock. Then it's finished off with some yogurt and cheese to give it more protein, and a creamy texture everyone loves in creamy soups.

Creamy potato soups can be heavy, starchy, contain a lot of cream and are high in calories.  But when you mix in cauliflower, cannellini beans and nonfat Greek yogurt to this fall weather classic, it cuts calories, fat and carbs while maintaining the richness in flavor and texture.

Fall is the start of making healthy soups. We tend to make enough to freeze some for those lazy nights.

Place all vegetables into the oven, roast them until they are tender. Next, transfer to a large soup pot and add some stock, beans and water. Puree everything. Then finish off with some yogurt and white cheddar cheese or Parmesan cheese.  If you don't have any plain yogurt ? No problem. Just leave it out, it will still be luscious and creamy.

This soup is very filling. It has a thick and creamy texture with a nice combination of flavors that are very interesting to the palate. Delicious whether you serve it cold or warm!  But we prefer this one warm. It's so Yummy!

This is a wonderful soup, especially on a cool evening! 


 Roasted Potato and Cauliflower Soup

  • 1 small cauliflower - florets only, chopped
  •  2 large russet potatoes- peeled, cubed 
  • 1 medium yellow onion- diced
  • 1 celery stalk- chopped
  • 2 garlic cloves
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper 
  • 1/2 cup cannellini beans- rinsed
  • 3 cups vegetable stock
  • 1/2 cup water
  • 1/8 tsp. cayenne pepper
  • 3/4 cup plain nonfat Greek yogurt
  • 3/4 cup shredded (2% reduced) sharp white cheddar cheese, or Parmesan cheese
  • minced chives or dried parsley, to garnish

Preheat oven 400 degrees. Arrange cauliflower, potatoes onion, celery and garlic on a baking sheet.  Drizzle evenly with olive oil, and season with salt and pepper.

Bake for 20 to 25 minutes.  Transfer all roasted vegetables to a large pot, add the beans, stock, and water.

Bring to boil, reduce heat and simmer for 10 to 15 minutes.
Slowly transfer to a blender and puree until smooth. Transfer back into pot. Or use a hand-held blender and puree directly in the pot.  Turn on heat and bring to a very low simmer. Whisk in the yogurt and cheddar cheese until cheese is melted. Taste.  Serve with some fresh chopped chives on top.

Note: If the soup is too thick, just add more water.

Serves 4 to 6

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