Roasted Cauliflower Soup
This creamy Roasted Cauliflower Soup is the perfect filling yet healthy meal for a cold winter dinner. With only a few staple ingredients, you can make this light and creamy soup for the whole family.
There’s nothing better than a cozy bowl of creamy soup when outside is cold. Roasting the cauliflower will take some extra time, but it will reward you with an extra nutty and smoky flavor you’ll love. Roasting vegetables is the best way to get a flavorful yet healthy soup, like this Carrot Ginger Soup Recipe.
Video Recipe 📹
Watch the full video recipe to learn how to make this easy Roasted Cauliflower Soup recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this recipe
- 👨🏻🍳Easy: There’s minimal chopping and just a few steps to make this cream of cauliflower soup.
- 🥚Simple Ingredients: Except for the cauliflower, most of the ingredients are pantry staples you may already have in your house.
- 🙌Healthy: This healthy cauliflower soup is low in fat and full of fibers and vitamins.
- 🌱Plant-based: It’s vegan, dairy-free, gluten-free and just plain delicious.
Recipe Ingredients
- Cauliflower: Use a large head of cauliflower for this recipe. Buy it when in season to get the best quality product.
- Olive Oil: Olive oil gives a flavorful base to cook the onions. You can also use other types of oil like canola or avocado.
- Onions: Medium-large yellow or white onions will work best.
- Garlic: Fresh garlic will give a lot of flavor and aroma. If not available, you can use garlic powder, but the flavor may change.
- Potato: A large starchy potato will give the soup more texture and help it achieve a creamier density.
- Broth: Use homemade vegetable stock or store-bought. You can also use chicken broth for a different flavor.
- Spices: Salt and pepper to enhance the cauliflower flavor, plus cumin and nutmeg for more aroma. Feel free to add more spices to suit your palate, like smoked paprika, chili pepper, or thyme.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card
How to make roasted cauliflower soup
- Cut the cauliflower into florets. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated. Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown.
- In a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion and sauté until golden, about 8-10 minutes.
- Add potatoes, roasted cauliflower, squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt pepper and cumin. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
- Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth.
Tips and Tricks
- Adjust the seasonings only at the end, as the salt content may change while the soup is reducing.
- Feel free to add more spices to suit your taste, like curry powder, thyme, chili pepper, or oregano.
- Wait until the soup is fully blended to adjust the level of creaminess by adding more broth.
Make Ahead and Storage
You can meal prep for this cauliflower potato soup by chopping and portioning all the ingredients and keep them in an airtight container in the fridge for up to 3 days.
Store leftovers in airtight containers in the fridge for up to 4 days. You can also double the batch and freeze it portioned in freezer bags. Store the bags flat to save space. Thaw it and reheat whenever you crave a bowl of soup.
Common Questions
If you added too much broth, let the soup reduce at medium heat for another 10-20 minutes or until it reaches the desired consistency.
Sure. You can add chickpeas, shredded chicken, or cottage cheese to increase the protein intake, while keeping it low in fat.
Yes. This roasted cauliflower soup is completely plant-based (vegan).
This soup is thick and creamy, if you prefer a thinner soup, add 1-2 extra cups of broth (or water) after blending the soup.
More Recipes
If you enjoyed this soup recipes, then check out these other healthy and cozy meals:
Roasted Cauliflower Soup
Ingredients
For the soup:
- 1 Large head Cauliflower 2 pounds/900g
- 4 tablespoons Olive oil
- 2 Onions chopped
- 3-4 Garlic cloves unpeeled
- 1 Large Potato diced
- 4-6 cup (1-1.5 L) Vegetable broth read notes
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
- ½ teaspoon Ground nutmeg
For serving:
- Roasted cauliflower
- Chives/parsley
- Olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Cut the cauliflower into florets or medium-sized chunks. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated.
- Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown. Be careful not to burn the garlic. If the garlic burns too quickly and the cauliflower is not done yet, remove the garlic from the oven. *Reserve about 1 cup of roasted cauliflower for the garnish and set aside.
- Meanwhile, in a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion and sauté until golden, about 8-10 minutes.
- Add potatoes, roasted cauliflower, squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt pepper and cumin.
- Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
- Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth.
- Check the seasoning and add spices as needed.
- Ladle out into soup bowls, garnish with a drizzle of olive oil, chives/parsley, a few roasted cauliflower florets and serve.
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