Roasted Cauliflower Soup ~ creamy, hearty soup loaded with bites of roasted cauliflower plus other vegetables and packed with delicious flavor.
My husband is always on the hunt for what he calls a “good bar burger”: at least 1/3 pound of juicy beef with melted cheese and grilled onions on a sesame seed bun, served up with a pile of fries. He adds a generous squeeze of mustard and washes it down with a cold beer or two.
It was at the latest hunt – a place with a sign outside that read ‘no biker colors allowed’ that I first tasted Cauliflower Soup. This soup – chowder – was creamy and loaded with flavor and bites of roasted cauliflower. Soup lover that I am, I knew it would be recreated it at home.
I’m a big fan of cooking with fresh, seasonal ingredients. Cauliflower is in all the grocery stores right now and if you’ve stopped at any local farm stands, you’ve probably seen it among the pumpkins, apples and green beans.
Roasting is my favorite way to cook most vegetables. It adds so much flavor! The fresh herbs and garlic add another layer for delicious, creamy comfort.
What’s in Roasted cauliflower soup?
- cauliflower cut into florets
- olive oil
- salt and pepper
- garlic powder
- carrots
- celery
- onion
- garlic cloves
- fresh thyme
- chicken (or vegetable) stock
- butter
- all purpose flour
- heavy cream
- sharp cheddar cheese shredded
How to make Roasted Cauliflower Soup:
Preheat the oven to 425 degrees then cut the cauliflower into florets and add them to a baking sheet (I like to line with parchment paper for easier cleanup).
Drizzle 2 tablespoons of olive oil over the top, season with 1/2 teaspoon of salt, a pinch of pepper and one teaspoon of garlic powder then gently toss with your hands or a spoon to coat.
Roast the cauliflower 15-18 minutes on a lower rack of the oven or until it’s tender with lightly caramelized bottoms then remove from the oven and set aside.
While the cauliflower is roasting, add the remaining tablespoon of olive oil to a soup pot then drop in the carrots, celery, onions, grated garlic and thyme. Cook over medium heat 3-4 minutes or until the onions are tender, stirring occasionally.
Add the butter to the pot and once it melts, sprinkle the flour over the top then stir to combine and cook 1 minute.
Next add the chicken (or vegetable) stock, roasted cauliflower and 1/2 teaspoon of salt then simmer covered 5-7 minutes or until the cauliflower is very tender stirring occasionally.
Pour in the heavy cream and sprinkle in the cheddar cheese stirring until blended then taste and adjust for salt and pepper.
Using an immersion blender pulse the soup to the desired consistency. I like a chunkier chowder-like soup but you can also puree the soup until it’s completely smooth. NOTE: a standard blender can also be used to pulse the soup if you don’t have an immersion blender.
What to serve with Roasted Cauliflower soup:
I always like some sort of bread with soup – including these homemade toasted croutons. Below are some easy bread recipes on the blog:
Beer Bread – delicious, easy to make homemade bread. NO yeast, NO kneading required!
Focaccia – 5 minutes prep using premade pizza dough + topped with olive oil, fresh rosemary and sea salt.
2 Ingredient Bread – Greek yogurt + flour = homemade dough in minutes for fresh baked rolls, naan + more!
Interested in more cauliflower recipes?
Try this Cheesy Cauliflower Casserole that also starts with roasted cauliflower. Kid-friendly side dish loaded with cheese and baked until bubbly.
Waiting to unpack your new air fryer? Do it – you’ll wan tot try these crispy, spicy Air Fryer Buffalo Cauliflower Bites.
Enjoy!
If you tried this Roasted Cauliflower Soup recipe or any other on the blog then I hope you’ll leave a comment and some stars! Do we share a love of easy, tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest.
Roasted Cauliflower Soup
Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 medium carrots diced
- 2 celery stalks diced
- 1 small onion diced
- 2 cloves garlic grated
- 3 sprigs fresh thyme removed from stem, finely chopped
- 3 cups chicken stock can sub vegetable stock
- salt and pepper
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1/2 cup heavy cream
- 1/2 cups sharp cheddar cheese shredded
Instructions
- Preheat the oven to 425 degrees then cut the cauliflower into florets and add them to a baking sheet (I like to line with parchment paper for easier cleanup).Drizzle 2 tablespoons of olive oil over the top. Season with 1/2 teaspoon of salt, a pinch of pepper and one teaspoon of garlic powder then gently toss with your hands or a spoon to coat.
- Roast the cauliflower 18-20 minutes on a lower oven rack or until it’s tender-crisp with lightly caramelized bottoms then remove from the oven and set aside.
- While the cauliflower is roasting, add the remaining tablespoon of olive oil to a soup pot then drop in the carrots, celery, onions, grated garlic and thyme. Cook over medium heat 3-4 minutes or until the onions are tender, stirring occasionally.
- Add the butter to the pot and once it melts, sprinkle the flour over the top then stir to combine and cook 1 minute.
- Next add the chicken (or vegetable) stock, roasted cauliflower, 1/2 teaspoon of salt then simmer covered 5-7 minutes or until the cauliflower is very tender stirring occasionally.
- Pour in the heavy cream and sprinkle in the cheddar cheese stirring until blended then taste and adjust for salt and pepper.
- Using an immersion blender pulse the soup to your desired consistency (I like a chunkier chowder-like soup) then eat right away. NOTE a standard blender can also be used if you don't have an immersion blender.
Nice healthy, hearty soup. Great aroma, beautiful appearance. This is a winner.
Thanks Ramon – couldn’t agree more! This soup is comfort in a bowl 🙂 Thank you!