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bowl of roasted cauliflower soup topped with croutons and cheddar cheese
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5 from 2 votes

Roasted Cauliflower Soup

Creamy Cauliflower Soup with roasted vegetables.
Prep Time5 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: cauliflower soup, roasted cauliflower soup, vegetarian recipes
Servings: 4


  • 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


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg