Name: Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower (cut into florets); 2 tablespoons olive oil; 1 medium yellow onion (chopped); 2 cloves garlic (minced); 4 cups vegetable broth; 1 cup whole milk or heavy cream; 2 tablespoons unsalted butter; 1/2 teaspoon dried thyme; Salt and pepper to taste; Chopped fresh chives or parsley for garnish

Jump to Recipe·Print Recipe

If you’ve ever wondered how a handful of humble vegetables can transform into a bowlful of pure comfort, this Roasted Cauliflower Soup is proof that magic happens in the kitchen. It’s every bit as cozy as your favorite blanket on a chilly day, with a silky texture, nutty depth from oven-roasted florets, and layers of flavor that somehow feel buttery and bright all at once. Whether you’re new to cauliflower soup or a lifelong fan, this recipe showcases the simple beauty of everyday ingredients that come together to create something unexpectedly special.

Roasted Cauliflower Soup Recipe - Recipe Image

Ingredients You’ll Need

Here’s what you’ll need to make this soup sing, and honestly, each ingredient has an important role! These everyday staples lend their distinct textures, flavors, and colors, working together in harmony for the ultimate bowl of Roasted Cauliflower Soup.

Cauliflower: This is the star of the show—their florets caramelize when roasted, creating incredible nuttiness and depth.
Olive Oil: Essential both for roasting and sautéing, olive oil helps bring out golden color and adds rich, grassy notes.
Yellow Onion: Classic and sweet when softened, onion provides a savory backbone to the soup’s flavor.
Garlic: Just a couple cloves, but utterly transformative—garlic builds a deep, aromatic base.
Vegetable Broth: The soup’s liquid foundation; choose a flavorful broth for the most delicious result.
Whole Milk or Heavy Cream: This is what gives the soup its lush, velvety finish—cream is richer, but whole milk works beautifully too.
Unsalted Butter: Just a touch at the end rounds out the flavors and makes the soup extra silky.
Dried Thyme: Infuses the soup with cozy, herbal notes and an earthiness that pairs well with cauliflower.
Salt and Pepper: Don’t be shy—seasoning brings the flavors together, especially after blending.
Chopped Fresh Chives or Parsley: These fresh herbs add a bright pop of color and a gentle bite for garnish.

How to Make Roasted Cauliflower Soup

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss your cauliflower florets with one tablespoon of olive oil, plus a good sprinkle of salt and pepper, then spread them evenly on a large baking sheet. Roasting is where the cauliflower gets its gorgeous color and nutty flavor—don’t skip turning the florets halfway through, especially if you want those irresistible golden edges. After 25 to 30 minutes, the florets should be tender and deeply roasted.

Step 2: Sauté Onion and Garlic

While the cauliflower is roasting, set a large pot over medium heat. Swirl in the remaining tablespoon of olive oil. Next, add the chopped onion and let it sweat for about 5 to 6 minutes until it turns soft and translucent. Stir in minced garlic and cook just until fragrant, about one minute—keep a close eye so it doesn’t brown or burn.

Step 3: Simmer and Blend

When the cauliflower is ready, add it straight to your pot along with the vegetable broth. Bring the mixture to a gentle boil, then lower the heat and let everything simmer together for about 10 minutes. This step melds all the flavors so beautifully that you’ll start smelling that savory, irresistible aroma. It’s time for the immersion blender! Puree the soup right in the pot until ultra-smooth, or carefully blend in batches in a stand blender. Either way, you want a silky, creamy consistency.

Step 4: Stir in Creamy Goodness

Take the pot off the heat and stir in the butter, your choice of whole milk or heavy cream, and dried thyme. This is where the Roasted Cauliflower Soup becomes truly luscious. Taste, season with extra salt and pepper, and if needed, return to low heat to warm through before serving.

Step 5: Garnish and Serve

Ladle your soup into bowls and top with freshly chopped chives or parsley for a fresh pop of color and flavor. Serve immediately, and get ready for lots of mmm’s from your lucky guests!

How to Serve Roasted Cauliflower Soup

Garnishes

Garnishing your Roasted Cauliflower Soup is half the fun and makes each bowl feel restaurant-worthy. A shower of finely chopped chives or parsley is classic, but you can also swirl in a splash of extra cream, a sprinkling of crispy roasted cauliflower bits, or even toasted pumpkin seeds for crunch. For an extra layer of flavor, try a dusting of smoked paprika or freshly cracked black pepper.

Side Dishes

This soup is wonderful on its own, but a warm wedge of crusty bread turns it into a complete meal. Try a slice of sourdough, garlic bread, or even pita for dipping. For a lighter accompaniment, pair it with a bright green salad dressed in lemony vinaigrette, or some roasted veggies for more color and texture on your table.

Creative Ways to Present

Give your Roasted Cauliflower Soup a little flair by serving it in small mugs for an appetizer, or in shallow bowls with toppings lined up “DIY bar style” for a cozy gathering. You can also swirl in herbed olive oil or dollops of tangy Greek yogurt just before serving—so elegant! Bonus points for individual crocks with a bit of toasted cheese melted on top under the broiler.

Make Ahead and Storage

Storing Leftovers

To store leftover Roasted Cauliflower Soup, let it cool to room temperature before transferring it to airtight containers. It will keep fresh in the refrigerator for up to 4 days, making it perfect for meal prep or easy weeknight lunches.

Freezing

This soup freezes beautifully! Simply ladle cooled soup into freezer-safe containers or zip-top bags (be sure to leave enough room for expansion). Store flat for easier stacking, and freeze for up to three months. If you know you’ll be freezing, you might want to add the dairy after reheating, but it’s perfectly fine to freeze as is.

Reheating

To reheat, warm the soup gently in a saucepan over low heat, stirring frequently to prevent scorching and help the creamy texture return. If the soup has thickened too much in the fridge or freezer, just whisk in a splash of broth or milk to loosen it up. You can also reheat single servings in the microwave—just cover and heat in short intervals, stirring in between.

FAQs

Can I make Roasted Cauliflower Soup vegan?

Absolutely! Swap out the butter for a vegan substitute (like olive oil or a plant-based buttery spread) and use coconut milk or almond milk instead of dairy. The soup will still be luscious and satisfying.

How do I make this soup chunkier?

If you love a bit of texture, just blend only half the soup and leave the rest chunky, or save a few roasted cauliflower florets to stir in at the end. This little tweak gives you a wonderful contrast between creamy and hearty bites.

Is this soup gluten-free?

Yes, the core recipe is naturally gluten-free, making it a perfect option for those with gluten sensitivities. Just be sure to check that your vegetable broth is certified gluten-free if needed.

What can I use if I don’t have an immersion blender?

No worries! Carefully transfer the soup (in batches, if necessary) to a regular blender and blend until smooth—just let it cool down a bit and be careful with the hot liquid. Then pour the blended soup back into the pot to finish.

Can I add other vegetables or spices?

Definitely! Roasted Cauliflower Soup is very adaptable. Try adding a roasted potato or carrot for extra sweetness and body, or experiment with spices like curry powder, cumin, or smoked paprika for a flavor twist.

Final Thoughts

There’s something truly heartwarming about sharing a pot of homemade Roasted Cauliflower Soup—you can taste the comfort in every spoonful. Whether you whip it up for a cozy family dinner or a nourishing lunch, give this recipe a try and let it become a new favorite in your kitchen!

Roasted Cauliflower Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten Free

Print Recipe

Description

Indulge in the creamy comfort of this Roasted Cauliflower Soup, a velvety blend of roasted cauliflower, onions, garlic, and aromatic thyme, pureed to perfection and enriched with the goodness of milk and butter. Garnish with fresh chives or parsley for a touch of freshness.

Ingredients

Scale

Main Ingredients:

1 large head cauliflower (cut into florets)
2 tablespoons olive oil
1 medium yellow onion (chopped)
2 cloves garlic (minced)
4 cups vegetable broth
1 cup whole milk or heavy cream
2 tablespoons unsalted butter
1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh chives or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C).
Roast Cauliflower: Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
Saute Onion and Garlic: In a pot, sauté onion in olive oil until softened. Add garlic and cook until fragrant.
Puree Soup: Add roasted cauliflower and broth to the pot. Simmer, then puree until smooth. Stir in butter, milk/cream, and thyme. Season with salt and pepper.
Finish and Serve: Warm through if needed. Serve hot, garnished with chives or parsley.