CREAMY ROASTED CAULIFLOWER SOUP

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We love making this cozy + creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the healthy cauliflower a creamy potato soup vibe. Delicious!
Creamy Roasted Cauliflower Soup
This creamy cauliflower soup is good. Really really ridiculously good.
Zoolander-style epic.
So good, in fact, that it’s earned itself in my repeat eats hall of fame. I can’t stop making it!
The light roasting of the cauliflower, onion, and garlic at the start of this recipe is what positively makes this dish.
It’s insanely easy to make and mostly just requires roasting and simmering, both of which you don’t have to babysit the stove for. Use that extra time to meal prep some salad or sides, whip up a sandwich to go with your soup, or catch up on a favorite podcast.
Roasted Cauliflower Soup in Dutch Oven

CREAMY ROASTED CAULIFLOWER SOUP

This creamy cauliflower soup is positively dreamy the first day and even better the next! Next time I may even double the recipe so I can tuck some away in the fridge and freezer for later.
I think it’s phenomenal straight up, without a single topping needed but  if you’re feeling feisty, feel free to add as many toppings as you’d like!

TASTY TOPPINGS FOR CAULIFLOWER SOUP

Add your favorites from the list above and get creative with it! My husband likes his with bacon, scallions, and white cheddar since the soup tastes like potato soup to him and I love mine with crispy chickpeas and chives. SO GOOD!
Creamy Roasted Cauliflower Soup
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Creamy Roasted Cauliflower Soup

We love making this cozy + creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the healthy cauliflower a creamy potato soup vibe. Delicious!
COURSE SOUP
CUISINE AMERICAN
KEYWORD ROASTED CAULIFLOWER SOUP
PREP TIME 10 MINUTES
COOK TIME 1 HOUR
TOTAL TIME 1 HOUR 10 MINUTES
SERVINGS 4 SERVINGS
CALORIES 343 KCAL
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

  • 1 large head of cauliflower (approx. 2-3 pounds)
  • 1 medium onion (white or yellow)
  • 5 cloves garlic
  • 2-3 TBSP extra virgin olive oil or avocado oil
  • salt and pepper to taste
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 4 oz freshly grated white cheddar cheese (optional)
  • scallions, chives, or parsley for topping

Instructions

  1. Preheat oven to 400°F.
  2. Roughly chop cauliflower into chunks/florets and peel + chop onion into 8 sections. Peel garlic and lightly smash/smush with a blunt object, like a wine bottle. Add to a rimmed baking sheet and toss with 2-3 TBSP oil. Season lightly with salt and pepper (we'll add extra seasoning to taste later).
  3. Roast on the center rack for 25-35 minutes, until edges are golden and veggies are tender and almost caramelized. If you'd like a fun garnish, snag a few florets off the tray and set aside for later.
  4. Let's get blending! If you're using an immersion blender (they're so handy!) transfer veggies to a dutch oven or large pot and add broth. If using a regular blender or food processor, divide veggies into 3 batches. Add 1/3 of the veggies to your processor/blender along with a cup of broth, careful not to overfill. Blend until smooth and transfer each batch to your pot. Now that the broth and veggies are in ze pot, warm it up to a light boil then reduce to simmer and cook for 20-30 minutes, stirring occasionally.
  5. Once your soup is ready, swirl in 1/2 cup of heavy cream and optional cheddar. Give it a taste and add any additional seasoning desired (salt, pepper, etc…). Ladle into bowls and enjoy hot with your choice of toppings from the list below.
  6. The leftovers are fantastic the next day so feel free to tuck some into the fridge for later!

Recipe Notes

I used veggie broth to keep things vegetarian but chicken broth/stock may be used as well!
Tasty Topping Options:
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 343 CALORIES FROM FAT 252
% DAILY VALUE*
FAT 28G43%
SATURATED FAT 14G88%
CHOLESTEROL 71MG24%
SODIUM 1172MG51%
POTASSIUM 535MG15%
CARBOHYDRATES 15G5%
FIBER 3G13%
SUGAR 6G7%
PROTEIN 11G22%
VITAMIN A 1220IU24%
VITAMIN C 72.5MG88%
CALCIUM 269MG27%
IRON 0.9MG5%

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