Creamy Cauliflower Potato Soup

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Cauliflower Potato Soup {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

I really like soup. I was recently discussing with my sister-in-law (who also shares the soup making obsession) how I never really made soup until last year, which is quite silly since soup making is one of the easier techniques to master when you’re trying to learn how to cook.

This particular soup-making endeavor was inspired by the precipitous drop in temperature over the last week. I was originally thinking about potato soup when I remembered that the cafeteria in our dorm (bastion of food inspiration!) always had potato soup and broccoli cheddar soup on the same day. So, you mix the two together and–like Voltron–the whole is greater than the sum of the parts.

Also, somewhere along the way, cauliflower was substituted for broccoli in an attempt to make an all-white soup. Enjoy!

Creamy Cauliflower Potato Soup

  • 1 small head of cauliflower (~1 pound)
  • 2 medium yellow potatoes (~1 pound)
  • 3 cups water
  • 1/2 cup cream
  • sea salt
  • freshly cracked pepper
  • vegetable oil
  • shredded cheddar cheese (for garnish)
I know that head of cauliflower is huge. I only used half of it.

I know that head of cauliflower is huge. I only used half of it.

  1. Wash the cauliflower and potatoes. Cut the cauliflower into florets. Peel and cube the potatoes, but don’t discard the peels.
  2. Place the cauliflower and potatoes in a medium sized saucepan. Add the water. Season with salt and pepper. Bring the water to a boil, then cover and reduce to a simmer. Cook until potatoes and cauliflower are tender, about 15 minutes.
  3. Meanwhile, heat a toaster oven to 400 degrees F. Rub oil on the potato peelings. Arrange on the oven tray. Bake until skins are brown and crispy, also about 15 minutes.
  4. Once the potatoes and cauliflower are done, blend until smooth. Mix in the cream. Readjust seasoning if needed.
  5. Serve topped with crumbled crispy potato skins and shredded cheddar cheese.

Serves 5-6

Crispy Potato Skins

This soup is great for a weeknight dinner since it’s quick cooking. You can reduce calories by subbing in half and half or milk in place of the cream. Or veganize the recipe by using rice/nut/soymilk and omitting the cheese. Or use soycheese, especially if you know of one that tastes like cheddar. Mike and I both thought the cheddar was a great compliment to the soup. (Not a big surprise to anyone who’s ever had cheddar on potatoes or cauliflower.) Meat eaters (are there any meat eaters out there?) might want to think baked potato and add crumbled bacon.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. YUM!!! that looks SO delicious!!! I love how you used the potato skins almost like bacon!! Nicely done!!

  2. Thanks, I couldn’t let those potato skins go to waste. They’re supposed to be the healthy part.

  3. “are there any meat eaters out there?”

    We’re here!

  4. Heh, well, see suggestion above. ;)

  5. It’s time for bed, so I can’t hang around your site for long right now, but WOW, that cauli-tato soup (how’s that for name?) sounds great. We had a dip in the temps here in Oklahoma a few days ago and threw together a great lentil soup. Bring on the cool weather, it’s SO good for soupin’! We started with a veggie broth and threw in some celery, onions, sweet green peas, cooked barley (is that gluten free… I wonder!) and cooked lentils. That with a bunch of herbs and spices and wah-lah. Great soup. Keep the soup recipes coming. I’m going to follow your site. Good job. (Thanks also to your husband for sharing your site addy with me.) ~ Les

  6. Thanks for stopping by Les, glad to hear you like the site. I’m sure I’ll come up with more soup creations, the weather’s going to get much colder before it warms up again.

    The lentil soup sounds great but barley is definitely not gluten-free.

  7. Thanks, Kalinda, good to know. I had a “feeling” that barley was a no-no. I don’t suffer from any special ailment that I know of, but I do know that even though I’m 90% a vegetarian, (okay, that makes me a “flexitarian,) I get knock-out tired after almost any meal, large or small, veg or mixed.
    So, after a bit of research, and with your helpful links, I may give wheatfree/meatfree a chance to alter this after-meal-wanna-go-to-sleep state. (Great name, by the way!) Have a great weekend. 60’s and sunny here in TexomaLand ~ Les

  8. I want some!

    Also I think when we make it, I’ll put the potato skins on a paper towel and just spritz them with olive oil. It seems easier than rubbing each peel.

    Loved the Voltron reference. But it only works for people who were kids or had kids at the right time. Others seem to look at me really funny when I use it. Good idea to ad the link.

  9. Hehe, Mike really liked the Voltron reference too.

    Spritzing oil probably would be easier, but I think the skins get more evenly coated if you rub the oil in. Really I doubt it matters much either way.

  10. Les O'Riley says:

    Yum, Yum!
    Kalinda… I made this soup tonite. We had raid today and it’s cool outside so it was perfect. The only difference is that I used red russets, which made nice dark crispy skins. We sprayed a buttery cooking spray on them and it worked fine. I was so happy with how tasty it was, I’m putting pics of my version up on my blog tomorrow. (I’ll be sure to link back to you in gratitude.) I made it nice and peppery. How much easier could a recipe be? Now… which of your soups should I try next? :D ~ Les

  11. Glad to hear the soup went well. I look forward to seeing the pictures of your version. :)

  12. Okay, Kalinda. I made your cauliflower-potato soup, which I have now dubbed Caulitato soup, and it was dee-lish! Drop by and see my pics of the process. I told a friend of mine about your recipe, and he said he makes the identical soup but with broccoli instead of cauliflower. I may try it over the weekend. If it turns out good, mine will have to be called Broctato soup. Thanks again for sharing such a dee-lish and healthy recipe.

  13. Claudia S. says:

    Yeap i’m a meat-eater. But I’ll definitely try this first without the bacon since I gotta watch the sodium.

    Anything for potatoes I love, specially during winter season. Thank you.

  14. Hi Claudia, I’ll take it as a compliment if I can get a meat eater to give it a try.

  15. I made this for dinner tonight! YUM! We are not vegetarians, so did as you suggested and added bacon to the garnishes (Completely forgot the cheese, but had the potato skins). But I could totally eat this without bacon! Sooo good! Thanks for the recipe! Will be making this again!

  16. At least you had the crispy potato skins, I think they’re really the best part.

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