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  • Prep-time: / Ready In:
  • Makes 8 cups

This mellow-flavored cauliflower soup is pure comfort in a bowl. Hearty potatoes are puréed with the cauliflower into a velvety texture and enhanced with the warming flavors of nutmeg and cayenne. The garnish of roasted florets and fresh herbs adds a delicious contrasting texture to the creamy soup—not to mention a restaurant-quality presentation! Enjoy this recipe as a light lunch or add some heft by serving it alongside a grilled sandwich or salad.


  • 1 2-lb. head cauliflower, cut into florets (6 cups)
  • 2 medium russet potatoes, peeled and cubed (2 cups)
  • 1 cup chopped sweet onion
  • 4 cloves garlic
  • 3 to 4 tablespoons white wine vinegar
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • Chopped fresh herbs, such as parsley, thyme, or basil
  • Freshly ground black pepper, to taste


  1. Preheat oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle with 2 tablespoons of the vinegar and 2 tablespoons water. Roast 25 to 30 minutes or until vegetables are tender and browned.
  2. Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
  3. Serve soup topped with reserved vegetables, the herbs, and black pepper.

Comments (6)

(3.8 from 5 votes)
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AE5 months ago
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Thanks for the recipe! The vinegar and nutmeg flavors didn’t work out for me, though; I couldn’t bring myself to eat a whole bowl. Also, if I were to do it again, I would roast the vegetables with olive oil—they stuck terribly to the foil and burned. And I would use about a cup less water; it turned out pretty runny. But it was fun to make something! I always like a puréed soup.

Amy Hall-Shalvoy6 months ago
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I liked the flavor well enough but found the texture more grainy than I expected. Perhaps the addition of another potato or a different kind of potato would help?

Lisa Vanbockern8 months ago
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Love the texture of this recipe with some of the vegetables still in chunks. Watch the amount of cayenne pepper; it’s definitely got some kick. I topped mine with crispy, dehydrated mushrooms. Delicious.

Jo9 months ago
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Joan Whitaker7 months ago
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Anna Vandervort1 year ago
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Very good loved the texture used a little less liquid than called for. Next time I would use a lot less spice! Half the amount of the nutmeg & the cayenne pepper. Way to spicy this time but good over all.

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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