October 28, 2022
This Roasted Cauliflower Soup delivers all the comfort food feels you need on a cold day with a flavorful and velvety creamy texture.
It’s the most luxurious way to enjoy cauliflower and, ironically, a very simple recipe to prepare. A few ingredients are roasted and blended into a dreamy weeknight meal.
Easy, Creamy Cauliflower Soup
The trick to this creamy soup flavor and texture is found in roasting cauliflower, garlic, and onion; it helps them develop a caramelized, bronzed flavor you can’t get from steaming.
When blended with a little cream, the tender florets emulsify into one smooth, creamy, and velvety soup.
Is Cauliflower Soup Bland?
This cauliflower soup is anything but bland. Each spoonful coats your tongue with savory elements of roasted veggies, toasty seasonings, and the richness of a little cream.
Here’s a short list of what you’ll need from the pantry and fridge:
- Garlic: roasted with cauliflower and adds. So. Much. Flavor.
- Cauliflower: the star ingredient for this deliciously creamy soup.
- Olive oil: prevents the veggies from sticking to the pan.
- Seasonings: salt, black pepper, a little cumin, and bay leaf.
- Onion: browned with olive oil to add savory flavor and aroma.
- Vegetable broth: the liquid base for this soup.
- Half and half: to make the soup creamier. You can also use heavy cream or canned coconut milk -or skip it all together.
As always, be sure to check the recipe card for the ingredient measurements and full recipe directions.
Roasted Cauliflower Soup with Coconut Milk
If you’d like to make this a dairy-free soup, swap the half-and-half for canned coconut milk. It has a rich consistency similar to its dairy alternatives, and since it’s only ½ cup, it won’t give your soup any weird flavor.
How to Make Creamy Roasted Cauliflower Soup
Let’s get to the good part, where we get to make this cozy soup happen!
Peel the garlic, chop the cauliflower into florets, and dice the onion.
Toss the cauliflower and garlic onto a baking sheet, drizzle some oil, and season. Roast for 30 minutes or until fork tender and golden brown.
In a large soup pot or Dutch oven, sauté the onion. Stir in the broth and bay leaf and bring to a simmer.
Add the cauliflower and garlic and simmer for 10 minutes before removing from heat and blending the soup with an immersion blender or smaller batches with a traditional blender. *Make sure you remove the bay leaf before blending!
Ladle the soup into bowls and serve! You’ll find some delicious side dish ideas at the end of this post.
Watch this creamy goodness come together in this recipe video!
How to Blend Soup Without an Immersion Blender
Don’t have an immersion blender? No problem! Use a regular blender filled no more than ¾ of the way up and blend until smooth.
If your blender has a top in the middle of the lid, open it up to vent the steam.
Make sure to do this in batches and transfer the smooth soup into a separate large pot while you repeat the process.
How to Thicken Cauliflower Soup
If your soup is on the thin side, you can easily fix this by whisking 1 tablespoon of cornstarch with ¼ cup of cold water. As it cooks, the starch will thicken the consistency of the soup.
How to Freeze Roasted Cauliflower Soup
Freezing leftover soup is an option and easy to do; transfer the lukewarm soup into an airtight container or freezer bag and freeze it for up to 3 months.
When ready to eat, defrost the soup in the refrigerator overnight or in a water bath. Reheat on the stovetop or microwave, and you’re ready to eat.
Cauliflower Soup Toppings
Aside from the roasted cauliflower florets, there are half a dozen ways to give your bowl of soup a show-stopping presentation:
- Red chili pepper flakes
- Sour cream
- Homemade Bacon Bits
- Fresh dill
- Fresh chives
- Grated cheese
For a low-carb option, dunking my Almond Flour Biscuits into the rich broth is a good idea. Roasted Pesto Salmon would also be a mouthwatering addition and turn this into a high-protein meal you’ll crave on repeat.
Creamy Roasted Cauliflower Soup
- 3 cloves garlic, peeled
- 1 large head or 2 small heads of cauliflower, washed and cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 1 medium white onion, diced
- 1 leaf bay
- 4 cups vegetable broth, about 32oz
- ¼ cup half-and-half, heavy cream, or coconut milk
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Add the garlic and cauliflower to the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and cumin.
- Roast the cauliflower for 30 minutes or until fork tender and golden brown. Remove the baking sheet from the oven and set aside.
- Heat the remaining oil in a large Dutch-oven or soup pot over medium-high heat. Add the onion and cook until tender, about 3 minutes.
- Stir in the broth and bay leaf, bring to a simmer, then add the cauliflower and garlic. Bring to a boil, then reduce the heat, and simmer for 10 minutes.
- Turn off the heat, and carefully remove the bay leaf. Use an immersion blender to pureé the soup, or use a regular blender and blend the soup in smaller batches. Return the smooth soup to the pot.
- Ladle the soup into bowls and enjoy.