This creamy Roasted Cauliflower Soup is rich, smooth and packed with flavor. This simple no-cream, low carb soup will definitely satisfy your cravings for comfort food!
The first time I heard about cauliflower soup was many years ago. I must admit I was not very excited about it, but I decided to give it a try anyway. I am so glad I did.
This easy to make creamy soup is velvety and delicious. Smooth and light, this cream of cauliflower soup doesn’t need any dairy yet it has a rich consistency similar to bisque or a very creamy potato soup.
One of my favorite things about this blended soup is that, just like potato soup, you can load it with all kinds of tasty toppings which always makes things a bit more interesting (especially for my kids).
Some of our favorite cauliflower soup toppings are thinly sliced scallions or chives, chopped parsley, toasted almonds, shredded cheese and if you feel adventurous enough and eat meat, crispy bacon!
Roasted Cauliflower Soup Ingredients
This Cauliflower Soup recipe is creamy enough without the addition of cream. However, you can add whole milk if you like. I usually do because my little one is vegetarian and I am always trying to incorporate dairy into his diet (he doesn’t eat much cheese either). You can skip it if you prefer. Trust me. You won’t miss it!
- Fresh Cauliflower: You need a large head of cauliflower, cut up into florets. You can use the core as well chopped up into smaller pieces.
- Oil: Olive oil, avocado oil, canola oil all work.
- Butter: The recipe calls for 1 tablespoon for 4 servings. That is not a lot!
- Onion: White, yellow or brown. Try not to use red onion as it adds a pinkish hue to the blended soup.
- Garlic: Fresh garlic or garlic paste works best.
- Broth/Stock: Keep it vegetarian by using vegetable broth. Chicken broth is a great option as well.
- Thyme: I like fresh herbs but dried thyme works too.
- Bay Leaf: I can never find fresh so dry it is!
- Nutmeg:: A little pinch goes a long way!
- Whole Milk or Half and Half: This is totally optional!
How To Make Creamy Cauliflower Soup
Cauliflower has a very mild flavor. The best way to bring out its flavor and make it tasty is to roast it. You may think that since you are making a soup, boiling is the way to go, but roasting cauliflowers adds a depth of flavor that cannot compare to boiling. The caramelized bits of cauliflower are nutty and delicious and will also add nice color to the soup.
- Roast The Cauliflower: Preheat the oven and line a sheet pan with parchment paper for easy clean up. Place the cauliflower florets on the baking pan and drizzle them with olive oil. Season to taste with salt and pepper. Roast in the oven until fork tender. The edges will be golden brown.
- Cook The Aromatics: While the cauliflower is roasting, in a soup pot or Dutch oven, saute the onions until they become soft. Then stir in the garlic and cook for about a minute. Add the stock/broth, thyme, bay leaf.
- Simmer: Remove the cauliflower from the oven and add it to the soup pot. Bring to a boil, then lower the heat and simmer for about 15 minutes.
- Blend: Transfer the soup to a blender (be careful it will be hot) and blend until smooth. You can also use an immerse blender however, using a blender is the only way to achieve a super smooth, creamy and velvety consistency. Return the blended soup to the pot and add milk (if using). You can also add additional broth if the soup is too thick for your taste. Serve garnished with your favorite toppings.
Can You Freeze Cauliflower Soup?
Absolutely! Cauliflower soup freezes well. Store the creamy soup in an airtight container and when completely cool, freeze it for up to 3 months.
You can also store the soup in the refrigerator for up to 3 days.
How Do You Know When The Cauliflower is Cooked?
Cauliflower is done when it is tender and can be easily pierced with a fork. Roasted cauliflower gets golden brown around the edges which adds a ton of flavor to this very mild vegetable.
How Long Does It Take To Roast Cauliflower?
In a 425 F degree oven, I roast cauliflower for 30 to 35 minutes or until tender and crispy brown around the edges. This step is totally worth it. The flavor of roasted cauliflower is delicious!
Fun Fact Box
A head of cauliflower weights about 2 pounds. Two pounds of raw cauliflower yields about 3 to 4 cups of florets. Cauliflower has more vitamin C than an orange! A single floret contains about 10% of your daily vitamin C requirements.
Cauliflower Soup Recipe Tips
- When blending hot liquids, always be careful. If your blender doesn’t have a lid that locks, you need to push the lid down with the help of a kitchen towel. As the steam tries to escape, the lid tends to lift off.
- This soup gets thicker as it sits. You can add additional broth, if needed.
- Besides delicious, this easy soup is low carb, Keto, gluten-free, vegetarian and can easily be made vegan.
- Reserve some roasted cauliflower florets to garnish the soup.
Take A Look A These Other Cauliflower Recipes:
- Cauliflower Fried Rice
- Roasted Parmesan Cauliflower
- Cauliflower Salad with Chickpeas and Quinoa
- Spicy Sesame Cauliflower Wings
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Roasted Cauliflower Soup
Ingredients
- 1 large head of cauliflower (about 2 pounds), cut into florets
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 garlic cloves. roughly chopped
- 4 cups vegetable or chicken stock
- 3 sprigs or fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- Pinch of nutmeg
- 1/2 cup whole milk or Half and Half (omit if you prefer and use broth for thinning)
To Garnish (choose any or all)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chopped chives or green onions
- 1/4 cup shredded cheese (cheddar, Parmesan, Gruyere or mozzarella)
- A few pieces of roasted cauliflower florets
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil for easy clean up.
- Place the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil, salt and pepper to taste. Toss until evenly coated and spread out into a single layer.
- Place in the oven and roast for 30 to 35 minutes or until the cauliflower edges start to turn golden brown and are fork tender.
- When the cauliflower is almost done, heat the remaining oil and butter in a soup pot or Dutch oven over medium-high heat.
- Add the onion and cook, stirring occasionally for about 4 to 5 minutes or until the onions become soft. Stir in the garlic and cook for about 1 minute or until aromatic. Add the stock, thyme and bay leaf.
- Remove the cauliflower from the oven. You can reserve a few pieces of roasted cauliflower florets to use as garnish if desired, then transfer the remaining roasted cauliflower to the pot. Bring to a boil, lower the heat to medium low and simmer for 15 minutes, stirring a few times.
- Remove the soup from the heat. Remove the bay leaf and thyme stems. Puree with an immersion blender until the desired consistency is reached or alternatively carefully transfer the soup to a blender and puree working in batches. Be careful when blending hot liquids. The steam will try to escape so holding the lid down with a kitchen towel is helpful.
- If using a regular blender, return the soup to the pot and turn the heat to medium low. Stir in the milk or Half and Half, nutmeg and season with salt and pepper to taste. Simmer for about 3 to 4 minutes then serve topped with your favorite garnishes.
Chef’s Tips
- If you prefer to omit the milk/Half and Half, add an additional 1/2 cup of broth. Add additional broth until you reach the desired consistency.
- When blending hot liquids, always be careful. If your blender doesn’t have a lid that locks, you need to push the lid down with the help of a kitchen towel. As the steam tries to escape, the lid tends to lift off.
- This soup gets thicker as it sits. You can add additional broth if needed.
- Nutrition facts calculations includes 1/2 of milk.
Deb Clark says
I’m all about a great bowl of soup and wanted to swing back and let you know how much we enjoyed this meal!
Nikki says
This is my new favorite soup! So delicious and packed full of flavor!
Julie Menghini says
This soup looks like the perfect meal to warm my bones. It’s so cold that I crave delicious soup and this one is definitely my must make list.
Jennifer Ann Stewart says
I made this a few days ago and my favorite part was the crunchy charred parts of the cauliflower florets. I had to stop eating them from the sheet pan so I could have some left for the soup!
Kathleen Pope says
So-so scrumptious — and easy — and healthy! Thanks!!
Christina Schulz says
Couliflower is one of my favorites vegetales, I have to try this recipe, just looking at your pictures can imaging how flavorful it is!
Teri Misko says
Hi Kathy I’m going to try this !!
Kathy says
It is amazing! It has become a favorite!