Creamy Roasted Cauliflower Soup is easy to make, infused with flavor and just happens to be healthy! This soup reheats beautifully so it makes the perfect lunch throughout the week or ideal make ahead dinner.
We serve this easy cauliflower soup recipe with 30 Minute Dinner Rolls and sometimes add crumbled bacon on top!
Until recently, broccoli has been my floret vegetable of choice from simple Roasted Broccoli, to Broccoli Cheese Soup, to Broccoli Rice Casserole, to Baked Garlic Butter Salmon & Broccoli. It wasn’t until recently that I fell in love with cauliflower – roasted cauliflower, that is. Roasting the cauliflower transforms the plain, rather bland vegetable into a nutty, buttery flavored delight with caramelized edges.
A Versatile Vegetable
That being said, roasted cauliflower still needs some added oomph. It is virtually a blank canvas for whatever flavorings you are in the mood for. I’ve paired our Creamy Cauliflower Soup with salt, pepper, thyme, nutmeg and a pinch of cayenne but feel free to get as creative as you would like!
How Do You Make Creamy Cauliflower Soup
First, we toss our cauliflower and 4 whole garlic cloves in olive oil, salt and pepper then roast at 450 degrees F. We peel the garlic cloves but leave them whole so they can cook in the same amount of time as the cauliflower.
The trick to roasting cauliflower is to make sure it is spread out in an even layer (on a greased baking sheet) so the florets roast and don’t steam. The other important key is to wait until the cauliflower turns golden on the edges which usually takes 30-35 minutes. Just think color = flavor.
Once the cauliflower is roasted, I like to reserve 1 cup cauliflower that I chop up to garnish my soup, but that is completely personal preference.
Rich Creamy Flavor
Next, melt some butter in a large soup pan or Dutch oven and sprinkle in flour, then cook for 2 minutes to get rid of the raw flour smell. Reduce heat to low and slowly whisk in some chicken broth and seasonings. Add the roasted cauliflower and garlic and simmer for 5 minutes or so until thickened.
Finally, you can either use an immersion blender to creamify the Roasted Cauliflower Soup or puree in your blender, taking care to let steam escape or it will explode (I leave a corner open and cover with a paper towel).
For a thinner soup, stir in additional chicken broth or milk to reach desired consistency.
What Spices Go Well with Roasted Cauliflower Soup?
From here you are probably going to want add seasonings to taste.
I personally like additional salt, pepper and a nice dose of cayenne pepper. And then dig into luscious, healthy, guilt free Roasted Cauliflower Soup!
More Soups You’ll Love
- Italian Wedding Soup – Family favorite
- Potato Leek Soup
- Chicken Tortilla Soup – Quick and easy!
- Lemon Chicken Soup
- Ham and Corn Chowder
- Homemade French Onion Soup – A delicious classic.
Roasted Cauliflower Soup
- 1 large head cauliflower approx. 6 cups
- 4 garlic cloves peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper optional
- Preheat oven to 450°F. Line a baking tray with foil and lightly spray with nonstick cooking spray.
- Add cauliflower and whole garlic cloves to baking tray. Drizzle evenly with oil, salt and pepper. Toss until evenly coated, then spread out into a single layer.
- Roast at 450°F for 30-35 minutes, until golden brown and tender. Stir cauliflower once half way through cooking then spread back into an even layer.
- Melt the butter in a Dutch oven or soup pot over medium heat. Sprinkle in flour and cook for 2 minutes. Reduce heat to low and slowly whisk in chicken broth, onion powder, thyme, nutmeg and cayenne pepper. Add cauliflower and garlic and bring to a boil, whisking constantly, then reduce to a simmer for 5 minutes or until thickened.
- Puree with an immersion blender or working in batches, puree in blender, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel).
- Pour creamy blender contents back into pot. Season with salt and pepper to taste. For a thinner soup, stir in additional chicken broth or milk to reach desired consistency.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Made this this afternoon with a huge head of cauliflower from a local farm stand and It is the most delicious recipe. Thank you. Easy and came out perfect. I wouldn’t change a thing.
Thanks Sue! So happy you loved it.
This is one of my favorite soups. That being said, I use a fraction of the cayenne pepper. I like spice, but the amount suggested in the recipe was way to much for my husband and me.
Glad you enjoyed it Debra!
I made this tonight it was sooo delicious. We put a little cheese and bacon on top. If you are trying to do do low carb you will not be disappointed by this! It taste indulgent but its healthy.
That sounds so delicious Jess! Happy to hear that you love this soup!
When I make this recipe the soup looks like brown sludge and not white and creamy as pictured. I followed the recipe. Any idea what I am doing wrong?
Is the cauliflower charred when you roast it? To keep the sauce white, ensure you only bake it until golden. Enjoy!
Thank you for the delicious recipe! Just put it in the frig. Wondering how long it will keep in the refrigerator and wanted to know if it will lose its flavor or texture if I freeze it. I would like to serve it for Thanksgiving and trying to figure out what would be best….
I’m so sorry we missed this. It should be fine for a couple days in the fridge. It will lose more texture with freezing.
I can’t wait to try this recipe, as Fall approaches!
I am following a Keto way of eating and will not use the wheat flour (sub out a pinch of xanthan gum at the end to add slight thickness).
And it warmed my heart to know you live in Carlsbad, our son does too❣️
I adore creamy roasted cauliflower soup and it always feels much more indulgent than it actually is.
Seems to me that roasting at 450 degrees is too much! Small pieces tended to char.
Cauliflower makes such delicious soup, and this recipe sounds so tasty. A wonderful blend of flavours, and easy to make for a lovely warming bowl. Perfect for the cold weather that seems to be looming down on us again.
Warms you up for sure Helen!
I love the fact the cauliflower is roasted first. Roasted veg just have so much flavour!!!
We are heading into Autumn here in Australia so this will be perfect for our cooler weather :D
Roasting adds depth to the cauliflower. Love it!
I love, love roasted cauliflower, and this soup looks amazing! (And I love that bowl!)
It’s a delicious soup!
I love cauliflower and this soup looks absolutely delicious! Perfect on cold winter days, and so easy! YUM!
Definitely easy Natalie!
This sounds wonderful – all those yummy flavours! and perfect for the freezing weather we are having!
Roasting it adds such nice flavor!
Wow!! this soup is perfect for this chilly weather we been having. I love to have great big bowl of it!
That’s for sure Deanna!
Wow! This looks delicious! I can’t wait to try it.
You won’t be disappointed Julie!
Love a good cauliflower soup and agree that a touch of cayenne adds just the right amount of spice!
After just 20 minutes at 450 degrees my cauliflower was black and crispy! I will try roasting the cauliflower at a lower temp.
This soup looks delicious! I, too love roasted cauliflower. I like that this recipe is healthy – it would be a great weekday lunch idea!
It sure would Danielle!