Roasted Cauliflower Soup is a creamy, comforting dish that turns simple ingredients into something extraordinary. Roasting the cauliflower brings out its nutty, caramelized flavor, creating a deliciously rich soup that’s perfect for cozy lunches or light dinners.
Why You’ll Love This Recipe
You’ll love this Roasted Cauliflower Soup because it’s easy, healthy, and naturally creamy without needing a ton of heavy cream. It’s a wonderful way to enjoy more veggies and can be customized with your favorite toppings. Plus, it’s budget-friendly and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cauliflower head, cut into florets
- Olive oil
- Onion, chopped
- Garlic cloves, minced
- Vegetable broth or chicken broth
- Fresh thyme or rosemary (optional)
- Heavy cream or coconut milk (optional, for extra creaminess)
- Salt and pepper
- Fresh parsley or chives, for garnish
- Crusty bread, for serving (optional)
Directions
- Preheat your oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- In a large pot, heat a bit of olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add roasted cauliflower to the pot and pour in the broth. Add fresh herbs if using. Bring to a simmer and cook for about 10 minutes.
- Remove from heat. Use an immersion blender (or a regular blender in batches) to puree the soup until smooth and creamy.
- Stir in cream or coconut milk if desired. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs and crusty bread on the side.
Servings and timing
This recipe serves 4 and takes about 10 minutes of prep time and 40 minutes of cooking time.
Variations
- Make it vegan by using vegetable broth and coconut milk instead of cream.
- Add roasted garlic for an extra depth of flavor.
- Stir in a handful of shredded cheddar or parmesan for a cheesy version.
- Top with crispy bacon bits, croutons, or a drizzle of truffle oil for a gourmet touch.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup also freezes well — store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.
FAQs
Can I make Roasted Cauliflower Soup ahead of time?
Yes! It tastes even better the next day as the flavors develop.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just be mindful of toppings like croutons or bread.
Can I freeze Roasted Cauliflower Soup?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 2 months.
How do I make it extra creamy?
Blend well and add a splash of cream or coconut milk at the end.
What toppings go well with this soup?
Try fresh herbs, crispy bacon, croutons, shredded cheese, or a drizzle of olive oil.
Can I use frozen cauliflower?
Yes, just roast it straight from frozen — it may need a few extra minutes.
What can I serve with Roasted Cauliflower Soup?
Crusty bread, a fresh green salad, or a simple sandwich pair perfectly.
How do I add more flavor?
Roast the cauliflower until well caramelized and use fresh herbs or a bit of roasted garlic.
Can I make it in a slow cooker?
Yes, but you’ll still want to roast the cauliflower first for the best flavor.
How do I make it spicy?
Add a pinch of red pepper flakes or a dash of hot sauce.
Conclusion
Roasted Cauliflower Soup is a simple yet elegant dish that’s sure to warm you up on chilly days. With its rich, nutty flavor and velvety texture, it’s a must-try for soup lovers. Make a big batch, garnish with your favorite toppings, and enjoy a cozy bowl anytime!
Print
Roasted Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Cauliflower Soup is a creamy, comforting soup made with oven-roasted cauliflower blended with aromatics and broth for a rich, velvety texture and nutty flavor.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons butter or vegan butter
- Optional toppings: chopped chives, croutons, extra olive oil, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until cauliflower is golden and tender.
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add roasted cauliflower, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
- Stir in milk and season with additional salt and pepper to taste. Reheat gently if needed.
- Serve hot, garnished with toppings of choice.
Notes
- For extra flavor, sprinkle cauliflower with smoked paprika before roasting.
- Use roasted garlic for a sweeter, richer taste.
- Adjust consistency with more broth if needed.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg