Roasted Cauliflower Soup
This post may contain affiliate links. Please read my disclosure policy.
This Roasted Cauliflower Soup has lots of hidden veggies in it and is absolutely delicious while also being so filling! It’s the ultimate cold weather soup that everyone will love!
If you’re looking for more hearty and delicious soups then you NEED to give these a try: My viral Crockpot Potato Soup, this absolutely incredible Vegetarian French Onion Soup, this hearty Vegan Minestrone Soup, AND last but not least this Roasted Acorn Squash Soup.
Roasted cauliflower soup is a creamy, comforting dish that highlights the natural sweetness and nuttiness of cauliflower. A few weeks ago I shared my Beer Cheese Soup recipe on Instagram and it got well over a million views! I’m hoping y’all love this one just as much. It’s the cheer and beer free version of that soup that’s filled with lots of veggies!
There’s just something about a veggie filled creamy soup that I absolutely love. Part of it is that I can sneak so many veggies into a meal without my daughter even knowing it. Another part of it is simply that I adore soup season!
Ingredients we’re working with:
- Large head of cauliflower. The star of the soup, cauliflower blends beautifully into a creamy base, giving the soup a rich and velvety consistency.
- Whole head of garlic. It adds depth and a subtle richness to the soup.
- Carrots. Adds a natural sweetness and a touch of color.
- Celery. Contributes a light, freshness and brings an aromatic base to the flavor profile.
- Onion. When sautéed, it caramelizes slightly, releasing a depth of flavor that adds to the soup’s overall savory undertones.
- Smoked Paprika. Brings comforting, smoky warmth to the recipe.
- Broth. Helps blend the flavors together and creates the perfect consistency.
- Milk. Adds a creamy, smooth texture to the soup, making it rich without being too heavy. For an extra indulgent version, you can substitute heavy cream for an even creamier result.
- For garnish. Fresh thyme, chives, and green onion would all be delicious on this!
While I’ve never tried it, I think potato would be really good in this and make it substantially more filling. Let me know if you end up trying that!
How to make the soup
- Start by roasting the garlic and cauliflower. Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).
- Roast the cauliflower. Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.
- Start the soup. After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and sauté for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.
- Simmer. Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).
- Blend: Once cooked, the soup gets added to a blender with the milk and blended until creamy and smooth. you can also do this using an immersion blender.
- Finish cooking. Add the soup back to the pot to cook for a few more minutes to warm the soup through and blend the flavors!
Helpful tips
- Adjust the broth. For a thicker, creamier soup, use less broth. If you prefer a thinner consistency, add a bit more. Start with less and adjust as you blend to get your ideal texture.
- Blend carefully. For smooth creaminess, use an immersion blender right in the pot, or transfer the soup to a regular blender in batches. Be cautious blending hot liquids—blend in small amounts and hold the lid down with a kitchen towel for safety.
- Season to taste. After blending, taste and adjust the seasoning with salt and pepper, then add spices like smoked paprika, nutmeg, or a squeeze of lemon juice to brighten the flavors.
- Garnish. Top with fresh herbs like thyme, chives, or green onions for a pop of color and a fresh contrast to the creamy soup. A sprinkle of toasted nuts or seeds adds a delicious crunchy element, too.
Frequently asked questions
I prefer using fresh cauliflower, however, frozen cauliflower works and is convenient. Roasting frozen cauliflower will take a bit longer, and it may not brown as well, but it will still bring out good flavor.
Absolutely! I think either potatoes or parsnips would be delicious. Just roast them along with the cauliflower for extra depth of flavor.
Store leftover roasted cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. You can reheat it gently on the stovetop or covered in the microwave. When reheating, stir in a bit of broth or milk if it’s too thick.
More simple soup recipes to love
- Butternut Squash Soup
- White Bean & Kale Soup
- Coconut Tofu Soup
- Chickpea Noodle Soup
- Vegan Corn Chowder
- Vegan Lentil Soup
- Vegan Stew
Roasted Cauliflower Soup
Ingredients
- 1 large head cauliflower about 2 pounds, cut into bite sized pieces
- 1 head garlic
- 2 ½ tablespoons extra virgin olive oil divided
- 2 small carrots chopped
- 2 stalks celery chopped
- 1 small yellow onion diced
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups milk of choice I used 2%
- Optional: 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 400° F. Prepare a large baking sheet for the cauliflower.
- Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).1 head garlic, 2 ½ tablespoons extra virgin olive oil
- Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.1 large head cauliflower, 2 ½ tablespoons extra virgin olive oil, Salt and pepper to taste
- After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and saute for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.2 ½ tablespoons extra virgin olive oil, 2 small carrots, 2 stalks celery, 1 small yellow onion, 1 teaspoon smoked paprika
- Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).4 cups vegetable broth
- Return the pot to a simmer and cook for 10 minutes, stirring a few times. Remove from the heat.
- Add in the milk. Using an immersion blender or by carefully transferring the soup to a blender, blend the soup until it’s creamy and smooth. Return to the pot over medium heat and add in the lemon juice if using. Cook for 2 more minutes and enjoy!2 cups milk of choice, Optional: 1 tablespoon fresh lemon juice
Notes
Nutrition
This post may contain affiliate links. Please read my disclosure policy.
One Comment on “Roasted Cauliflower Soup”
This soup is delicious! I roasted a small butternut squash with the cauliflower and subbed turmeric for the paprika. Otherwise I followed the recipe. It’s a keeper!