Soups, Stews and Chili

Roasted Potato and Cauliflower Soup

Roasted potato and cauliflower soup is a thick and 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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  • Reply
    Tricia @ Saving room for dessert
    September 15, 2015 at 4:35 pm

    I was just craving soup and got your email! Love the combination of healthy and delicious. White beans are perfect in just about everything and potato soup is so warming and filling. Very nice – thanks 🙂 Hope you are having some of this spectacular weather – gorgeous in Virginia!

  • Reply
    September 15, 2015 at 9:31 pm

    Thank you Tricia! We are grateful for the beautiful weather we 're having, and for your friendship! Have a great day!

  • Reply
    SavoringTime in the Kitchen
    September 21, 2015 at 3:10 pm

    I love the idea of roasting the potatoes and cauliflower first! I hate to long for cool weather but this will be delicious when we get there 🙂

  • Reply
    Believe it, Houston TX Asbestos Lawyer
    April 10, 2016 at 5:49 am

    I was surprised at how tasty this soup is. Super easy and cheap! Will definitely keep this recipe close by.

    • Reply
      April 11, 2016 at 3:42 am

      Thank you for the lovely comment! Enjoy!

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