Creamy Roasted Cauliflower Soup 

large bowl of cauliflower soup topped with roasted cauliflower florets

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!


  • 3 cloves garlic, peeled
  • 1 large head or 2 small heads of cauliflower, washed and cut into florets
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 medium white onion, diced
  • 1 bay leaf
  • 4 cups (32oz) vegetable broth
  • 1/4 cup half-and-half, heavy cream, or coconut milk


  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. Add the garlic and cauliflower to the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and cumin.
  3. Roast the cauliflower for 30 minutes or until fork tender and golden brown. Remove the baking sheet from the oven and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls and enjoy.



Use a regular blender filled no more than 3/4 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.