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If you have a craving for a warm, creamy soup, this roasted cauliflower soup will do the trick. It’s so smooth and perfectly creamy. It doesn’t hurt that there’s a lot of vegetables hiding in this indulgent cauliflower soup recipe. 

A closer view of the finished cauliflower soup in a dish with roasted cauliflower garnish.Hopefully you haven’t given up on this soup before we even begin just because of the cauliflower. Many people don’t give it a chance because they haven’t had it roasted and then perfectly blended into a delicious soup that the whole family will enjoy. Give this roasted cauliflower soup recipe a chance, it will surprise you!

Here are all the ingredients needed to make your own cauliflower soup. Roasted cauliflower soup ingredients ready to be cooked!

What do I need to make roasted cauliflower soup?

Here is a quick list of ingredients. This recipe is very heavy on the vegetables like my Crock Pot Loaded Bacon Baked Potato Soup which I love. It is a new and fun way to serve up a lot of vegetables in one dish without having to twist anyone’s arm to eat them!

This image shows us the cauliflower in florets ready to be roasted for our soup recipe.

  • 1 large head of cauliflower, cut into florets
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 4 cups vegetable broth (32 ounces)
  • ½ cup heavy cream
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • Salt and pepper to taste

Next we have to saute the rest of the ingredients for our cauliflower soup.

Can I use pre-cut cauliflower?

You can use cauliflower that has already been cut into florets if you like. It will probably save you some time versus breaking down a head of cauliflower before you make the recipe. Whatever is easiest for you will work fine in the recipe.

Plenty of seasoning makes this roasted cauliflower recipe flavorful and delicious.

If you are cutting the cauliflower on your own, try to make sure the pieces are generally the same size. If they are the same size they will roast more evenly and the cooking time will be plenty to get them nice and soft, and roasted to perfection.

All of the reasons to love this cauliflower soup:

There are plenty of reasons to love this roasted cauliflower recipe. If you are wondering why I’m raving about such a simple recipe, hopefully this will help explain. Also, you know I love my soup recipes.

A look inside the blender as we smooth out this delicious roasted cauliflower recipe.

This is the easiest instance of elevating common ingredients. There is nothing fancy in this recipe, yet the flavor is amazing and truly indulgent, much like my my Creamy Broccoli Cheddar Soup. We’re taking common ingredients and very little effort and the end result is something fantastic and packed with flavor.

 

Next up, let’s talk about the fact that you can pair this recipe with anything. Literally, anything. You can have a bowl of roasted cauliflower soup all by itself or you can pair it with any salad (like my Blueberry-Brie Pecan Salad) or grilled cheese sandwich recipe It makes a great lunch if you manage to have any leftovers!

Now the roasted cauliflower is added to the pot so it can be blended until smooth.

Do you like to meal prep? If you are looking for a versatile soup that freezes really well, this roasted cauliflower recipe or Easy Tomato Soup and Grilled Cheese Croutons is for you. Double the recipe and put the leftovers in the freezer. When you need it you’ll have an amazing dinner that just needs a quick defrost!

 

Finally, you can adjust this recipe to suit any dietary needs. It’s gluten free as it stands but you could easily swap out the cream for a dairy free alternative which would likely also make this a vegetarian / vegan option as well!

How to make the most delicious roasted cauliflower soup:

Enough talk about this beauty of a recipe. Let’s dive in! This is a really simple recipe. It comes down to a few easy steps. We need to roast the cauliflower, add some flavor with our sauteed veggies, and then build creaminess.

Making roasted cauliflower soup is easy with such a flavorful broth!

The texture will be perfect but you have to blend until it’s smooth, completely smooth…or you’ll have lumps. Which won’t really impact the flavor but it might be off putting for those of you who prefer a completely smooth texture.

This image shows the cream being added to the roasted cauliflower soup so it can be thinned out and served.

If you want to make this recipe even more flavorful you can top it off with something fresh. Add in some fresh scallions, chives, or parsley. A little pop of something green to really set it off!

If you have leftover roasted cauliflower, you can always turn it into this Cheesy Baked Cauli Tots from my friend Brianne.

Here are the step by step instructions to make it super easy for you!

A closer view of the finished cauliflower soup in a dish with roasted cauliflower garnish.

  1. Preheat the oven to 425 F. Toss the cauliflower florets in 2 tablespoons of olive oil until evenly coated.
  2. Arrange cauliflower onto a baking sheet and sprinkle with salt and pepper. Bake for 25-30 minutes, or until tender and caramelized on the edges, tossing halfway through.
  3. In a dutch oven heat 1 tablespoon olive oil over medium heat. Add onion, salt and pepper. Cook until onion is soft and translucent, 5-7 minutes.
  4. Add in the garlic, cumin and coriander, cook for an additional 30 seconds, stirring constantly. Add in vegetable broth.
  5. Set aside ¼ cup of the roasted cauliflower for garnish. The remaining will go into the pot. Increase heat to a medium-high and bring to a simmer, cook for 20 minutes.
  6. Remove from heat and allow to cool for a few minutes. Slowly pour mixture into a blender, you may need to blend in a couple batches. Blend until completely smooth.
  7. Return to the pot and stir in heavy cream. Serve hot and top bowls with roasted cauliflower, and your choice of parsley, green onions or chives.

Another view of the finished roasted cauliflower recipe, blended to perfection and ready to be shared.

5.0 from 10 reviews
Roasted Cauliflower Soup
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
If you have a craving for a warm, creamy soup, this roasted cauliflower soup will do the trick. It’s so smooth and perfectly creamy. There’s a lot of vegetables hiding in this indulgent cauliflower soup recipe.
Ingredients
  • 1 large head of cauliflower, cut into florets
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 4 cups vegetable broth (32 ounces)
  • ½ cup heavy cream
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 F.
  2. Toss the cauliflower florets in 2 tablespoons olive oil until evenly coated.
  3. Arrange cauliflower onto a baking sheet and sprinkle with salt and pepper.
  4. Bake for 25-30 minutes, or until tender and caramelized on the edges, tossing halfway through.
  5. In a dutch oven heat 1 tablespoon olive oil over medium heat.
  6. Add onion, salt and pepper. Cook until onion is soft and translucent, 5-7 minutes.
  7. Add in the garlic, cumin and coriander, cook for an additional 30 seconds, stirring constantly. Add in vegetable broth.
  8. Set aside ¼ cup of the roasted cauliflower for garnish. The remaining will go in to the pot. Increase heat to a medium-high and bring to a simmer, cook 20 minutes.
  9. Remove from heat and allow to cool for a few minutes.
  10. Slowly pour mixture into a blender, you may need to blend in a couple batches. Blend until completely smooth.
  11. Return to pot and stir in heavy cream.
  12. Serve hot and top bowls with roasted cauliflower, and your choice of parsley, green onions or chives.

If you have a craving for a warm, creamy soup, this roasted cauliflower soup will do the trick. It’s so smooth and perfectly creamy. It doesn’t hurt that there’s a lot of vegetables hiding in this indulgent cauliflower soup recipe.

Sharing is caring!