This heary Cauliflower and Potato Soup is topped with roasted cauliflower and Brussels sprout leaves and sprinkled with a bit of goat cheese. A great dinner soup!
Happy New Year! I hope everyone had a wonderful holiday. I did here. Lots of time just doing as little as possible. Enjoying family time and binge-watching Mindhunter (which is on Netflix and is excellent, btw :) Just the way I like the holidays to go!
I have been craving soup like crazy lately. I think it’s partly the sub-zero temperatures and partly the need for something more vegetable-rich after all the holiday excess. I love this Cauliflower and Potato Soup as it’s both hearty and delicious, but lightly creamy (just 1/4 cup of cream).
The star of this soup is definitely the toppings. A bit of the cauliflower is roasted off, together with some Brussels sprout leaves and put on top of the soup, for great texture and flavour. And to finish it off is a sprinkling of crumbled, tangy goat cheese.
You could enjoy this soup as a lunch or dinner soup or as an elegant starter soup for any meal.
{A Bit of an Aside}
I got some great cooking related gifts this year, including an Mini 3Qt. Instant Pot and a huuuuuge Lodge Cast Iron Wok. Can’t wait to get cooking with both of these!
Watch for both of these kitchen tools to pop up on the blog this year :)
Cook’s Notes for Cauliflower and Potato Soup with Goat Cheese
I say this everytime I post a soup recipe, but I think it can never be said enough. Be sure to season your soup well with salt and freshly ground pepper. If you taste the soup and it seems at all bland, you need more salt!
To prepare the Brussels sprouts, simply cut off the core end by about 1/2-inch, then start peeling the outside leaves off one by one. Stop when you get to the middle and the leaves don’t separate easily and discard that inner bit.
If your soup ends up too thick (maybe you started with an extra big cauliflower or potato :), simply thin with a little more chicken broth.
This soup only calls for 1/4 cup of heavy cream, but if you don’t have heavy cream or you’d prefer something lightly, simply combine a lighter cream with a half teaspoon of cornstarch and add it to the soup instead. For a dairy-free option, just skip it altogether.
You can make the soup up to 3 days ahead and simply re-warm to serve. The roasted cauliflower and Brussels sprout leaves can be done ahead as well, or just before serving.
This recipe was adapted from an Anne Burrell recipe. I have simplified the ingredients and method.
Change it Up! Add crispy herb croutons and/or diced cooked bacon to the topping,
or add a bit of very finely diced, uncooked bacon to the onion at the start to give your soup a bit of a smokey, bacon flavour.
Cauliflower and Potato Soup with Goat Cheese
A hearty cauliflower and potato soup, with a topping of roasted cauliflower and Brussels sprouts and a sprinkling of tangy goat cheese.
Ingredients
- 2 lb. cauliflower quartered and cored
- 2 Tbsp extra-virgin olive oil
- 1/2 small onion chopped
- Salt and Freshly ground pepper to taste
- 1 large baking potato peeled and cut into 1-inch pieces
- 4 cups chicken broth
- 3 thyme sprigs
- 1/4 cup heavy cream
- 8 Brussels sprouts core end trimmed and separated into leaves
- 4 oz. cold goat cheese crumbled
Instructions
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Preheat the oven to 375 F. Take one quarter of the cored cauliflower and cut it in to 1/2-inch thick flat, floret slices. Set aside.
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Coarsely chop the remaining cauliflower.
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In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the diced potato and the chopped cauliflower, then add the chicken stock and the thyme sprigs. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme sprigs.
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While soup is simmering, place reserved cauliflower floret slices in an even layer on one end of a baking sheet. Prepare the Brussels sprouts as directed above and scatter over the other end of the baking sheet. Drizzle with a bit olive oil and season with salt. Roast for 5 minutes in the preheated oven. Remove from oven and transfer Brussels sprout leaves to a plate. Return to oven and roast a further 10-15 minutes, or until the cauliflower florets are golden on the bottom. Remove from oven and transfer florets to a plate, with the golden side up.
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Using an immersion blender or in two batches in a blender, puree the soup until very smooth. Return the soup to the pot and stir in the cream. Warm over moderate heat. Taste soup and season generously with salt and some freshly ground pepper, to taste.
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To serve, ladle into bowls and top with some roasted cauliflower florets and roasted brussels sprout leaves. Sprinkle with crumbled goat cheese and a grind of freshly ground pepper.
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Make Ahead:
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The soup can be made ahead and refrigerated for up to 3 days. Reheat gently before serving, then top with garnishes.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Another winner! A good way of getting a couple of veggies that would normally receive a negative look into a positive comment. I made the brussel sprouts more work because I didn’t read your notes more than once! The goat cheese enhanced the flavour. As usual, very tasty!
Thanks Irene! So glad you enjoyed it :) I’m not a total Brussels sprouts lover, but I don’t mind them in moderation, like used here. And of course, goat cheese makes everything better!
Perfect soupfor today. It is -20c outside at the moment (noon) with a wind chill of -25c
It’s the same here, Margaret! A perfect soup day. Enjoy :)
Jennifer,
Out of this world!! Didn’t need the cream, smooth and flavorful without it. Added a few seasoned croutons for a bit more crunch.
Loved it and so did the date!!
So glad you enjoyed it! Thanks :)
Jennifer, this soup is delicious, different and lovely to look at! It was tonight’s supper and everyone wanted seconds. Your recipes always make me take a second look. Thank you for sharing your time and talent. It’s much appreciated!
Thanks so much, Jane and so glad you enjoyed it! I really enjoyed this one, too :)
I’m sure I saw this on Insta and fell immediately in love! Such a pretty and delicious soup!!
Thanks so much, Annie :)
Gorgeous. What a lovely combination of flavors. I really like that you used some of the roasted cauliflower as topping!
I agree that the toppings are the star here:) I have such a weak spot for roasted cauliflower. And the goat cheese is so well placed among the other ingredients. Stay warm, Jennifer! Glad you had a relaxing time during the holidays!
Thanks Milena! I look for any excuse to add goat cheese :)
Your soup has so much going for it…from flavor to presentation.
Thanks so much, Karen :)
Hello,
Could I substitute veggie broth for the chicken broth without changing the taste too much? We are a no bird household.
Thanks.
Hi Laura and yes absolutely you could use veggie broth. I’d look for a good, full-flavoured one (jarred or homemade) if you can to ensure nice depth.
Thanks for the Netflix referral – we’ve been enjoying the Netflix Longmire series – good time of year to bing on entertainment – and a GREAT time of year for this lovely soup! We love cauliflower soup and I bet the addition of goat cheese is terrific. Glad you had a happy holiday season. We look forward to seeing all your new recipes in 2018!
Thanks Tricia! I haven’t watched Longmire. I will add to my watch list :)
Can’t wait to try this soup Jennifer! Sounds delicious and comforting for this cold wintry weather! I’ll need to check out Mindhunter too. I’m always looking for a new show on Netflix! Happy New Year!
Thanks Mary Ann :) Happy New Year to you, as well!