Chunky Cauliflower Potato Soup with Mixed Veggies

This Chunky Cauliflower Potato Soup with Mixed Veggies is hearty, delicious and loaded with vegetables. It’s dairy-free, makes a ton of servings and it’s a great make-ahead option for easy lunches or dinners throughout the week. This vegetarian soup is made with a head of cauliflower, broth, and tons of mixed veggies. You’ll love it on cozy nights served with crusty bread or fluffy Southern Buttermilk Biscuits. 

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Why This is Recipe So Good 

• It’s veggie-forward but loaded with TONS of flavor! This is a vegetarian soup (it includes chicken broth but you can totally swap it out for vegetable broth instead) but it’s so comforting filling and flavorful that you won’t even miss any meat. 
• It’s dairy-free – This recipe doesn’t include any milk or cream. It’s thickened with flour and the potatoes as they cook will naturally thicken the soup. 
• It makes a ton of servings – Meal prep this soup at the beginning of the week for quick and easy lunches and dinners paired with homemade Honey Whole Wheat Bread or these Homemade Southern Buttermilk Biscuits. 

Recipe Ingredients

• Cauliflower – A head of fresh cauliflower cut into florets. I like to cook the cauliflower in batches – half with the potatoes and half with the mixed vegetables. It helps to give the soup a nice texture.
• Potatoes – Russets or yellow golden potatoes. 
• Mixed veggies – Frozen mixed vegetables are added towards the end of the cooking time. I used a blend of corn, peas, green beans, and carrots. You can use your favorite mix of frozen vegetables or whatever you have on hand.
• Broth – This soup is made with water and chicken broth for extra flavor. If you want to make it vegetarian or vegan use vegetable broth. I wouldn’t recommend using all water because you want that extra flavor coming from the broth.
• Flour – Used to thicken the soup. All-purpose flour or whole wheat flour is fine to use. 

How to Make Chunky Cauliflower Potato Soup

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

1. In a large soup pot heat vegetable oil on medium heat. Add chopped onions and celery. Cook until the onions have softened and are just starting to brown about 5 minutes. Stir in the seasonings and minced garlic, cooking for another 30 seconds -1 minute or until everything is fragrant. Then stir in the flour, cooking for another 1 -2 minutes or until it starts to smell like pie crust. 
2. Next, add chicken broth, water, cubed potatoes, and half of the chopped cauliflower. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot then cook for 30 minutes or until the potatoes are fork-tender. 
3. Lastly, add in the rest of the cauliflower and frozen mixed veggies. Cook for another 20 – 25 minutes or until the cauliflower is soft but just has some bite to it. 
4. Divide between bowls and enjoy!

Looking For More Recipes?

• Loaded potato soup with bacon
• Spicy Roasted Butternut Squash Soup
• Instant Pot Beef and Barley Soup
• Lentil Vegetable Soup
• Red Lentil Soup with Lemon and Tomatoes

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Chunky Cauliflower Potato Soup with Mixed Veggies

This Chunky Cauliflower Potato Soup with Mixed Veggies is hearty, delicious and loaded with vegetables. It’s dairy-free, makes a ton of servings and it’s a great make-ahead option for easy lunches or dinners throughout the week. This vegetarian soup is made with a head of cauliflower, broth, and tons of mixed veggies. You’ll love it on cozy nights served with crusty bread or fluffy Southern Buttermilk Biscuits. 

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Course: Dinner, Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Calories: 251kcal

Author: Tonya Fowler

Cost: $10

Equipment

• 1 Large soup pot
• 1 Chef knife

Ingredients

• 4 tablespoons vegetable oil
• ½ yellow onion chopped
• 2 stalks celery chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon of all-purpose seasoning
• 2 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground paprika
• ¼- ½ teaspoon cayenne pepper
• 3 large garlic cloves minced
• 1 ½ tablespoons all-purpose flour
• 3 medium potatoes peeled and cubed
• 5 cups chicken broth
• 2 cups water
• 1 large head of cauliflower rinsed and cut into florets divided
• 2 cups frozen mixed veggies

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Instructions 

• In a large soup pot heat vegetable oil on medium heat. Add chopped onions and celery then cook until the onions have softened and are just starting to brown, about 5 minutes.
• Then add in the thyme, rosemary, all-purpose seasoning, salt, pepper, cayenne pepper, and minced garlic. Cook stirring for 30 seconds-1 minute or until the garlic and spices are fragrant. Then add in the flour, cooking for another 1 -2 minutes or until it starts to smell like pie crust.
• Next, add the chicken broth, water, potatoes, and half of the chopped cauliflower. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot then cook for 30 minutes or until the potatoes are fork-tender.
• Lastly, add in the rest of the cauliflower and frozen mixed veggies. Cook for another 20 – 25 minutes or until the veggies are soft and the cauliflower is soft but still has some bite to it.
• Divide between bowls. Serve hot and enjoy!

Notes

How To Store/ Make Ahead

• Storage: Store soup covered in the fridge for up to 5 days. I wouldn’t recommend freezing this soup because the cauliflower and potatoes can have a weird texture.
• Reheat over the stove until warmed through. 

Tips and Tricks

• If you want a smooth cauliflower soup, skip the mixed veggies then blend until smooth using an immersion blender or allow the soup to cool then blend in a regular blender 2 cups at a time.
• Broth – Use vegetable broth instead of chicken broth. You can use a homemade chicken broth or a low-sodium broth so your soup doesn’t become too salty.
• Flour – Swap with whole-wheat flour or a 1-1 gluten-free flour.
• Cauliflower – Add the cauliflower in batches, half at the beginning with the potatoes and the rest with the mixed vegetables. This way you’ll have some tender florets with some bite to them in your finished soup. 
• Variations – Cook the onions with beef bacon to add a savory smoky flavor to the soup. For a creamy soup stir in heavy cream right before serving.

Nutrition

Calories: 251kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1571mg | Potassium: 931mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3176IU | Vitamin C: 75mg | Calcium: 70mg | Iron: 2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.