Roasted cauliflower soup is a comforting and hearty remedy for the cold winter nights ahead! Made with caramelized cauliflower, garlic, and a savory broth, this easy soup is ready in minutes.
This recipe was updated with new photos on 1-3-20.
With a deep roasted flavor, you might be happy to eat this as your meal. But I like to enjoy it as an appetizer or with a big piece of crusty bread and lots of soup toppings.
Benefits of cauliflower
Cauliflower has been in the spotlight for the last few years. From rice to pizza to crackers and more it’s quite the trendy vegetable. And for good reason. It’s got a fairly bland flavor (raw) and is super versatile.
But it also has some major nutrition benefits. If anyone has ever told you to skip white foods, ignore them.
But seriously, don’t overlook cauliflower.
Like other cruciferous vegetables, cauliflower is chock full of cancer-fighting phytochemicals. It’s an excellent source of vitamin C, which we all need to get plenty of during the winter season.
Plus, it’s a good source of folate which may help with heart health and is especially important for proper tissue growth and development.
Tips for the best cauliflower soup
- Roast the cauliflower. Yes. You could boil or steam the cauliflower for a faster finish. But roasting adds a sweet, caramelized flavor to cauliflower that is just incomparable.
- Layer on the flavor. Starting with sauteed shallot and garlic in flavorful olive oil will build flavor to carry throughout the soup. I like to blend in some fresh herbs. Chives go well with cauliflower but you can also try fresh thyme – but only a little as it’s quite bold.
- Add creaminess. Pureed cauliflower is a naturally creamy base. You can add a splash of half and half, whole milk, or cashew milk to add even more creaminess. To keep the soup vegan (and don’t have cashew milk), add a bit more olive oil to give the soup more body. This adds a silky, smooth texture similar to what you’d get with heavy cream.
How to make cauliflower soup
Break the cauliflower into equal pieces for even cooking. Spread the florets and stalks onto a half sheet pan and drizzle with olive oil, salt, and pepper.
Though it’s tempting to skip roasting, it’s essential for the flavor profile of this soup. If you boil the cauliflower, I promise it will not be the same.
Blend the soup with an immersion or stick blender to save one step. If you don’t have a stick blender, transfer the soup in batches to a blender to puree.
TIP: Use a full blender if you can. A blender will yield the best texture – whether a standard blender or an expensive Vitamix.
Once the soup is blended it will be silky smooth and easy to just slurp down. But it will also be quite boring to look at.
Top the soup with chopped chives, fried or roasted garlic, or small pieces of roasted cauliflower and a drizzle of extra virgin olive oil.
The toppings make it fun and add some texture to the soup. Speaking of toppings, my vegetarian lasagna soup is loaded with a generous dollop of herbed ricotta and fresh herbs for a flavor just like what you get in the classic recipe. I think you should make that next!
Healthy soup recipes to make tonight!
Creamy Roasted Cauliflower Soup
- 1 large head cauliflower (about 7 cups florets removed)
- 3 tbsp extra virgin olive oil (divided 2 tablespoons + 1 tablespoon)
- Salt and pepper to taste
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh thyme
- 3½ cups vegetable or chicken broth
- ¼ cup half and half (warmed)
- Preheat the oven to 400°F. Spread the cauliflower florets onto a half sheet pan. Drizzle with 2 tablespoons of olive oil and add salt and pepper to taste. Roast the cauliflower at 400°F for 25 minutes, turning once. Remove from the oven when done.
- In a large stockpot, heat 1 tablespoon olive oil over medium heat. Sauté the shallots, garlic, and thyme just until fragrant. Add the roasted cauliflower and broth to the stockpot. Cover and simmer until the cauliflower is tender (about 20-30 minutes). Stir in the half and half.
- Using an immersion blender (hand blender), puree the soup in the pot until smooth. If the soup is too thick, thin with hot broth, as needed. Garnish with leftover herbs, extra cauliflower, and extra olive oil. Serve warm.
I originally shared this recipe as a contributor to the Kitchenthusiast Blog, where I used to share a recipe and food and nutrition information for a seasonal fruit or vegetable.