Roasted Cauliflower and Potato Soup
Updated March 31, 2026
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 1 hr
- Rating
- Comments
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Ingredients
1 pound Yukon Gold potatoes, scrubbed and cut into 1½-inch pieces
1 head cauliflower (about 2½ pounds), cut into 1½-inch florets (large core discarded)
4 tablespoons olive oil, divided
Salt and black pepper
3 large shallots, chopped (about 1 heaping cup)
8 cups vegetable stock, chicken stock or water
3 tablespoons white miso
¼ cup half-and-half or unsweetened alternative milk (optional)
Lemon juice, to taste
Plain yogurt or sour cream and fresh chives, dill or parsley, to finish
Nutritional analysis per serving (6 to 8 servings)
27 grams carbs; 1 milligram cholesterol; 191 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 1177 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Add the potatoes and cauliflower florets to a large, rimmed baking sheet. Drizzle 3 tablespoons oil over the top, toss to coat and season with salt and pepper. Roast until the vegetables are brown and tender, stirring halfway through cooking, 35 to 45 minutes.
- Step 2
When the vegetables are almost finished roasting, add the shallots and remaining 1 tablespoon oil to a large, heavy-bottomed pot and lightly season with salt and pepper. Cook, stirring occasionally, until the shallots are translucent, about 5 minutes. Carefully add the roasted vegetables and stir to combine.
- Step 3
Stir in the stock and miso, scraping the browned bits from the bottom of the pot. Bring to a simmer and cook until the vegetables are very tender, about 15 minutes. Add the half-and-half, if using. Use an immersion blender to puree the soup, leaving a few larger bits for texture. Alternatively, puree in a blender in batches. Season with salt, pepper and lemon juice to taste.
- Step 4
Divide among bowls and garnish with yogurt or sour cream and fresh herbs, if using. The soup will keep, refrigerated, for up to 3 days.
Private Notes
Comments
Made as written, but omitted the lemon. I suggest adding cooked chopped bacon to the top before serving. That would make this absolutely delicious!
Even better cold the next day
super tasty soup. I added garlic at the same time as the shallots and loved it. I do wish I had had some toasted sourdough like another commenter suggested, but it wasn't a necessity. it was a more filling soup than I expected, too.