I made a Cauliflower And Potato Soup that’s absurdly creamy and fridge-friendly, so if you’re into leftovers that actually excite you, keep scrolling.
I’m obsessed with this Cauliflower Potato Carrot Soup because it tastes like comfort but actually has substance. I love how Cauliflower And Potato Soup becomes thick and silky, a bowl that still feels honest.
I crave that tiny hit of sweetness from carrots cutting through the creaminess. The smell of a yellow onion softening makes me want to eat it straight from the pot.
But the best part is the texture, velvety, a little chunky, pure spoon-stopping goodness. I could eat this for lunch, dinner, or whenever I need food that actually satisfies.
No frills. Just flavor.
Every. Single.
Time.
Ingredients
- Olive oil or butter: starts the cozy fat, gives golden flavor.
- Onion: brings sweet backbone, it softens into mellow warmth.
- Garlic: punches up savory notes, it’s tiny but mighty.
- Potatoes: make it hearty and creamy, good comfort texture.
- Cauliflower: lightens the creaminess, adds subtle nuttiness.
- Carrots: add sweetness and color, kind of friendly crunch.
- Broth: bouillon backbone, gives depth without heaviness.
- Milk and cream: make it luxurious, silky mouthfeel.
- Salt: wakes everything up, don’t skip it.
- Pepper: gentle bite, keeps the soup from being flat.
- Thyme: herb warmth, basically cozy, woodsy notes.
- Bay leaf: subtle background perfume, remove before serving.
- Nutmeg: tiny pinch makes it slightly more interesting.
- Parsley: fresh pop at the end, brightens each spoonful.
- Cheddar: sharp melty topping, adds cozy savory richness.
- Lemon juice: brightens flavors, cuts through richness.
Ingredient Quantities
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, roughly chopped
- 3 garlic cloves, minced or smashed
- 1 1/2 pounds potatoes (Yukon Gold or russet), peeled and cut into 1 inch cubes
- 1 medium head cauliflower, about 1 pound, cut into florets
- 3 medium carrots, peeled and sliced
- 4 cups low sodium vegetable or chicken broth
- 1 cup whole milk plus 1/2 cup heavy cream (or 1 1/2 cups milk for a lighter version)
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Pinch of ground nutmeg (optional, but i like it)
- 2 tablespoons chopped fresh parsley for garnish, optional
- 1/2 cup shredded sharp cheddar cheese, optional for serving
- 1 to 2 tablespoons fresh lemon juice, optional to brighten flavor
How to Make this
1. Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat until shimmering or melted, then add the chopped yellow onion and cook, stirring occasionally, until soft and just starting to brown, about 6 to 8 minutes.
2. Add the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it burn. Sprinkle in the teaspoon dried thyme (or fresh thyme leaves) and stir to wake up the herbs.
3. Add the peeled and cubed potatoes, cauliflower florets and sliced carrots to the pot, stir to coat with the onion mixture, and cook 2 to 3 minutes to get a little flavor on the veggies.
4. Pour in 4 cups low sodium vegetable or chicken broth and add the bay leaf, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and a pinch of ground nutmeg if using. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until the potatoes and carrots are very tender, about 15 to 20 minutes.
5. Remove the bay leaf. For a chunky soup, use an immersion blender to puree about half the pot leaving some texture. For a completely smooth soup, puree the whole pot in batches in a blender until silky. Be careful with hot splatters.
6. Return soup to low heat if needed, then stir in 1 cup whole milk plus 1/2 cup heavy cream (or 1 1/2 cups milk for a lighter version). Warm gently until heated through but do not let it boil hard or the dairy might separate.
7. Taste and adjust seasoning, add more salt and pepper if needed. If the soup tastes a bit flat, stir in 1 to 2 tablespoons fresh lemon juice to brighten the flavors.
8. If you like it richer, stir in 1/2 cup shredded sharp cheddar cheese off heat until melted, or sprinkle on top when serving. If soup is too thick, thin with a splash of additional milk or broth.
9. Serve hot with a sprinkle of 2 tablespoons chopped fresh parsley, extra black pepper and an optional drizzle of olive oil. Leftovers keep well in the fridge 3 to 4 days and reheat gently on the stove.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife (sharp)
3. Cutting board
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Measuring cups and spoons
7. Immersion blender or a regular blender (for pureeing)
8. Ladle and a heatproof bowl for blending batches
9. Fine mesh strainer or colander (optional, for rinsing cauliflower or draining)
FAQ
Creamy Potato, Cauliflower, And Carrot Soup Recipe Substitutions and Variations
- Potatoes: swap with sweet potatoes or parsnips for a sweeter, earthier soup; if using sweet potatoes, cut a little smaller since they soften faster and watch the cook time.
- Cauliflower: use broccoli florets or frozen cauliflower (no need to thaw) for convenience; broccoli gives a stronger flavor and a bit more color.
- Milk and heavy cream: replace with full fat coconut milk for a dairy free, slightly tropical twist, or use evaporated milk for creaminess without added butter; if you use coconut milk, add a squeeze of lemon to brighten it.
- Shredded cheddar: swap for grated Parmesan or a sprinkle of nutritional yeast for a cheesy note without overpowering the veggies; Parmesan melts into a silky finish, nutritional yeast keeps it vegan.
Pro Tips
1) Brown the onions a bit longer than you think. Letting them get golden brings a sweeter, deeper base flavor. Stir every now and then so they dont burn, but a little color makes the whole soup taste richer.
2) Save a handful of cauliflower and potato cubes before you puree. Blend most of the pot for creaminess, then add the reserved pieces back for a nice texture contrast. Also cool the soup a minute before transferring to a blender and don’t overfill the blender to avoid hot splatters.
3) If the soup tastes flat after adding dairy, a splash of acid wakes it up fast. Lemon juice is great, but a teaspoon of white wine vinegar works too. Add gradually and taste so you dont overdo it.
4) For extra silky mouthfeel and to prevent dairy from separating, warm the milk and cream slightly in a separate pan, then temper them into the soup by stirring a few spoons of hot soup into the cream before adding it all back. If you want a lighter version, use all milk and finish with a knob of butter off heat for richness.
Creamy Potato, Cauliflower, And Carrot Soup Recipe
I made a Cauliflower And Potato Soup that's absurdly creamy and fridge-friendly, so if you're into leftovers that actually excite you, keep scrolling.
6
servings
273
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife (sharp)
3. Cutting board
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Measuring cups and spoons
7. Immersion blender or a regular blender (for pureeing)
8. Ladle and a heatproof bowl for blending batches
9. Fine mesh strainer or colander (optional, for rinsing cauliflower or draining)
Ingredients
-
2 tablespoons olive oil or unsalted butter
-
1 medium yellow onion, roughly chopped
-
3 garlic cloves, minced or smashed
-
1 1/2 pounds potatoes (Yukon Gold or russet), peeled and cut into 1 inch cubes
-
1 medium head cauliflower, about 1 pound, cut into florets
-
3 medium carrots, peeled and sliced
-
4 cups low sodium vegetable or chicken broth
-
1 cup whole milk plus 1/2 cup heavy cream (or 1 1/2 cups milk for a lighter version)
-
1 teaspoon fine sea salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 bay leaf
-
Pinch of ground nutmeg (optional, but i like it)
-
2 tablespoons chopped fresh parsley for garnish, optional
-
1/2 cup shredded sharp cheddar cheese, optional for serving
-
1 to 2 tablespoons fresh lemon juice, optional to brighten flavor
Directions
- Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat until shimmering or melted, then add the chopped yellow onion and cook, stirring occasionally, until soft and just starting to brown, about 6 to 8 minutes.
- Add the minced garlic and cook 30 to 60 seconds until fragrant, don't let it burn. Sprinkle in the teaspoon dried thyme (or fresh thyme leaves) and stir to wake up the herbs.
- Add the peeled and cubed potatoes, cauliflower florets and sliced carrots to the pot, stir to coat with the onion mixture, and cook 2 to 3 minutes to get a little flavor on the veggies.
- Pour in 4 cups low sodium vegetable or chicken broth and add the bay leaf, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and a pinch of ground nutmeg if using. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until the potatoes and carrots are very tender, about 15 to 20 minutes.
- Remove the bay leaf. For a chunky soup, use an immersion blender to puree about half the pot leaving some texture. For a completely smooth soup, puree the whole pot in batches in a blender until silky. Be careful with hot splatters.
- Return soup to low heat if needed, then stir in 1 cup whole milk plus 1/2 cup heavy cream (or 1 1/2 cups milk for a lighter version). Warm gently until heated through but do not let it boil hard or the dairy might separate.
- Taste and adjust seasoning, add more salt and pepper if needed. If the soup tastes a bit flat, stir in 1 to 2 tablespoons fresh lemon juice to brighten the flavors.
- If you like it richer, stir in 1/2 cup shredded sharp cheddar cheese off heat until melted, or sprinkle on top when serving. If soup is too thick, thin with a splash of additional milk or broth.
- Serve hot with a sprinkle of 2 tablespoons chopped fresh parsley, extra black pepper and an optional drizzle of olive oil. Leftovers keep well in the fridge 3 to 4 days and reheat gently on the stove.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 470g
- Total number of serves: 6
- Calories: 273kcal
- Fat: 15g
- Saturated Fat: 5.3g
- Trans Fat: 0.2g
- Polyunsaturated: 0.8g
- Monounsaturated: 4.7g
- Cholesterol: 32mg
- Sodium: 477mg
- Potassium: 714mg
- Carbohydrates: 31g
- Fiber: 5.3g
- Sugar: 5.5g
- Protein: 5.8g
- Vitamin A: 2417IU
- Vitamin C: 61mg
- Calcium: 103mg
- Iron: 1.3mg
