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    Home » Recipes » Soup Recipes

    Cauliflower and Potato Soup with Goat Cheese

    Jan 2, 2018 | by Jennifer | Last Updated: Jan 6, 2022

    Jump to Recipe

    This hearty potato and cauliflower soup is topped with roasted cauliflower and Brussels sprout leaves and sprinkled with a bit of goat cheese. A great dinner soup!

    cauliflower soup in bowl with goat cheese on top

    Jump to:
    • Why you'll love this cauliflower soup
    • Cook's Notes
    • Recipe
    • More Cauliflower Goodness on Seasons and Suppers
    • Comments, Questions and Reviews

    Why you'll love this cauliflower soup

    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.

    Cook's Notes

    I say this every time 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 lighter, 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.

    Change it Up! Add crispy herb croutons and/or crumbled, cooked bacon to the topping. Alternately, 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 soup in bowl with goat cheese on top

    Recipe

    cauliflower soup in bowl with goat cheese on top

    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.
    Author: Jennifer
    5 stars from 7 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Soup
    Servings 5 servings

    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
    Prevent screen from going dark

    Instructions
     

    • 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.
    • Coarsely chop the remaining cauliflower.
    • 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.
    • 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.
    • 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.
    • 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.
    • Make Ahead:
    • The soup can be made ahead and refrigerated for up to 3 days. Reheat gently before serving, then top with garnishes.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 309kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 844mg | Potassium: 1163mg | Fiber: 5g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 132.2mg | Calcium: 119mg | Iron: 2.8mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Colder by the Lake says

      January 06, 2022 at 9:39 am

      5 stars
      Awesome warmer upper on a cold winter's day!! AND healthy!

      Reply
      • Jennifer says

        January 06, 2022 at 9:44 am

        Win, win :) So glad you enjoyed it. Thanks so much!

        Reply
    2. Jane says

      November 09, 2019 at 9:03 pm

      5 stars
      This soup is not only delicious and different but after the addition of the toppings, also totally elegant. So often, the beauty of the presentation is worth the time it takes to do the little extras. This is one of those times. Thank you for all the food love you give all of us who enjoy your blog and trying out new recipes.

      Reply
      • Jennifer says

        November 09, 2019 at 9:21 pm

        So glad you enjoyed it, Jane! I agree about the presentation. It's definitely worth the time :) Thanks so much.

        Reply
    3. Irene says

      May 18, 2019 at 9:41 am

      5 stars
      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!

      Reply
      • Jennifer Maloney says

        May 18, 2019 at 10:00 am

        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!

        Reply
    4. Margaret says

      January 21, 2019 at 12:16 pm

      Perfect soupfor today. It is -20c outside at the moment (noon) with a wind chill of -25c

      Reply
      • Jennifer says

        January 21, 2019 at 4:03 pm

        It's the same here, Margaret! A perfect soup day. Enjoy :)

        Reply
    5. Sisusue says

      September 04, 2018 at 8:35 pm

      5 stars
      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!!

      Reply
      • Jennifer says

        September 05, 2018 at 7:40 am

        So glad you enjoyed it! Thanks :)

        Reply
    6. Jane says

      January 14, 2018 at 10:51 pm

      5 stars
      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!

      Reply
      • Jennifer says

        January 15, 2018 at 10:13 am

        Thanks so much, Jane and so glad you enjoyed it! I really enjoyed this one, too :)

        Reply
    7. [email protected] says

      January 08, 2018 at 7:14 am

      5 stars
      I'm sure I saw this on Insta and fell immediately in love! Such a pretty and delicious soup!!

      Reply
      • Jennifer says

        January 08, 2018 at 8:28 am

        Thanks so much, Annie :)

        Reply
    8. Mimi says

      January 02, 2018 at 6:49 pm

      Gorgeous. What a lovely combination of flavors. I really like that you used some of the roasted cauliflower as topping!

      Reply
    9. Milena | Craft Beering says

      January 02, 2018 at 5:10 pm

      5 stars
      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!

      Reply
      • Jennifer says

        January 02, 2018 at 6:48 pm

        Thanks Milena! I look for any excuse to add goat cheese :)

        Reply
    10. Karen (Back Road Journal) says

      January 02, 2018 at 1:44 pm

      Your soup has so much going for it...from flavor to presentation.

      Reply
      • Jennifer says

        January 02, 2018 at 6:48 pm

        Thanks so much, Karen :)

        Reply
    11. Laura says

      January 02, 2018 at 12:53 pm

      Hello,
      Could I substitute veggie broth for the chicken broth without changing the taste too much? We are a no bird household.
      Thanks.

      Reply
      • Jennifer says

        January 02, 2018 at 12:59 pm

        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.

        Reply
    12. Tricia @ Saving Room for Dessert says

      January 02, 2018 at 12:50 pm

      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!

      Reply
      • Jennifer says

        January 02, 2018 at 6:48 pm

        Thanks Tricia! I haven't watched Longmire. I will add to my watch list :)

        Reply
    13. Mary Ann | The Beach House Kitchen says

      January 02, 2018 at 10:35 am

      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!

      Reply
      • Jennifer says

        January 02, 2018 at 11:09 am

        Thanks Mary Ann :) Happy New Year to you, as well!

        Reply

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