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Roasted Romanesco Cauliflower and Potato Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 4 medium potatoes
  • 1 small head Romanesco cauliflower
  • olive oil
  • 1 quart vegetable broth
  • salt and pepper
  • 1/4 cup heavy cream optional


  • Preheat the oven to 375 degrees.
  • Chop the potatoes (I left the peel on) and Romanesco cauliflower into roughly 1 inch pieces.
  • Toss them lightly in olive oil and spread them on a baking sheet. Roast for 15 minutes or until the cauliflower is slightly browned on the edges and a fork can be easily inserted into the potatoes
  • After the potatoes and cauliflower are cooked, add them to a soup pot along with the vegetable broth and salt and pepper to taste.
  • Bring the mixture to a boil.
  • Remove the soup from the heat and use an immersion blender to puree about half of the soup (more or less, to taste). Stir in the heavy cream.
  • Enjoy!