Recipe

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Get cozy with a bowl of this creamy roasted cauliflower soup. It's the most luxurious way to enjoy cauliflower and is so simple to make!

This flavorful roasted cauliflower soup delivers all the comfort food feels you need on a cold day. With a few simple ingredients, you get a dreamy weeknight meal!

large bowl of cauliflower soup topped with roasted cauliflower florets

Creamy Cauliflower Soup with Cumin

Turning veggies into appealing meals the entire family wants to eat is my motto, and this creamy roasted cauliflower soup with cumin always delivers. By roasting cauliflower, this veggie develops 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 that’s drool-worthy.

Ingredients

To make the cauliflower florets super tasty, I use garlic, olive oil, salt, black pepper, and cumin. To turn them into a soup, grab an onion, a bay leaf, vegetable broth, and half and half (heavy cream or canned coconut milk are good swaps). If you omit the half and half or its substitutes, the soup won’t be creamy!

two bowls of cauliflower soup topped with roasted cauliflower florets

How to Make Creamy Roasted Cauliflower Soup

Following is an overview of the steps to make this soup:

Roast
After chopping cauliflower into florets, toss them with garlic onto a baking sheet, drizzle some oil, and season. Roast for 30 minutes or until fork-tender and golden brown.
Simmer
In a large soup pot or Dutch oven, sauté the onion. Stir in the broth and bay leaf and bring to a simmer.
Blend
Add the roasted cauliflower and garlic and simmer for 10 minutes before blending the soup with an immersion blender or smaller batches with a traditional blender. Make sure you remove the bay leaf before blending!

How to Blend Soup Without an Immersion Blender

If you don’t have an immersion blender, 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. Work in batches and transfer the smooth soup into a separate large pot while you repeat the process.

How to Thicken Cauliflower Soup

If your roasted cauliflower 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.

Creamy Roasted Cauliflower Soup

Servings: 4

Prep Time: 5

Cook Time: 45

Get cozy with a bowl of this creamy roasted cauliflower soup. It’s the most luxurious way to enjoy cauliflower and is so simple to make!

5 from 24 votes

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Watch how it’s made:

Ingredients

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

Instructions

Prep:

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Roast the cauliflower:

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.

Cook the soup:

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.

Make it creamy:

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.

Serve:

Ladle the soup into bowls and enjoy.

Notes

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.