There’s something deeply comforting about a bowl of creamy soup, especially when it’s made from simple, roasted vegetables and doesn’t rely on dairy to feel indulgent. This Dairy-Free Creamy Roasted Potato & Cauliflower Soup gets its rich, velvety texture from caramelized cauliflower, Yukon gold potatoes, and garlic roasted to perfection, then blended into a silky smooth base. Finished with a swirl of pesto and a sprinkle of crispy bacon and microgreens, it’s hearty enough for a cold night but light enough to feel nourishing. Whether you’re dairy-free or just craving a cozy, wholesome meal, this soup delivers big flavor with minimal effort.

Dairy-Free Creamy Roasted Potato & Cauliflower Soup

Ingredients:

 1 head of cauliflower, chopped into bite-size pieces

4 small diced Yukon Gold potatoes (dice and keep skin on)

4 cloves of garlic

1 small diced onion

Put all above into a roasting pan. Drizzle with avocado oil, salt and pepper.

Roast at 400 degrees for 40 minutes (flip at 20 minutes).

Blend roasted vegetables until smooth in immersion blender or food processor. Optional: set aside 1-2 cups of roasted vegetables if you want for your finished product.

Place puree into saucer on low and add 3 cups of chicken or vegetable stock, broth, or bouillon mix. Add 1/4 tsp of nutmeg.

Place in bowls (add reserved roasted veggies if desired).

Swirl in pesto, and garnish with chopped cooked bacon pieces and microgreens.

Make it local! In North Alabama I like to get local produce, eggs and meat products from Howling Fresh Farms and 4G Farms. Both offer CSA options to bring locally growing food straight to your doorstep.

For more delicious recipe ideas, follow Rachel at @rocketcitydietitian.