This easy Roasted Cauliflower Soup recipe is about to take the place as your go-to soup! It’s creamy, flavorful, and so comforting on a chilly day.
Looking for more soup recipes? Try Creamy Tortellini Soup, Broccoli Cheese Soup, Corn Chowder, or Roasted Tomato Soup!
Why I love this recipe:
- Flavorful – The process of roasting the cauliflower and garlic brings such a delicious flavor to this soup!
- Creamy – We love the ultra smooth texture and flavor of this roasted cauliflower and garlic soup. It’s perfect on a cold day served with crusty bread or in a bread bowl.
- Veggie First – There’s a whole head of cauliflower is in this soup, and I appreciate comfort food that’s meatless. (Here are more vegetarian meal ideas).
How to make Roasted Cauliflower Soup:
Prep Cauliflower and Garlic: Remove core and leaves then cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
Remove the papery leaves from the bulb of garlic, leaving the skin and leaving it as a whole bunch. Cut ¼ inch from the top of the cloves then drizzle olive oil on the exposed garlic cloves so it drips down the inside. Place whole bulb inside a piece of aluminum foil then seal closed. Place on baking sheet next to cauliflower.
Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
Make Soup: Melt butter in a large soup pot then add onion and cook for 5 minutes. Add roasted cauliflower then press the garlic cloves to squeeze the roasted garlic into the pot. Pour in chicken stock and thyme, cover, then cook for 15 minutes.
Blend: Ladle easy cauliflower soup into a blender and blend until smooth. Return to pot then add a little more stock, if it’s too thick. Stir in cream and nutmeg then season with additional salt and pepper, to taste.
Serve: Garnish with a pinch of cheddar cheese and chives and serve with crusty bread.
Make Ahead and Freezing Instructions:
To Make Ahead: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.
To Freeze: Let cool completely then store in a freezer safe bag or container for up to 2 months.Thaw overnight in the fridge.
You May Also Like:
- Chickpea Curry
- Bulgur Salad
- Potato Leek Soup
- Buddha Bowl
- Sun-dried Tomato Pasta
- Veggie Wrap
- Lentil Salad
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Recipe
Roasted Cauliflower Soup
Ingredients
Cauliflower:
- 1 head cauliflower (about 2lb)
- 1 head garlic
- 3 Tablespoons olive oil , divided
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Soup:
- 2 Tablespoons butter
- 1 onion , large, diced
- 4 cups vegetable broth , or chicken broth
- 1/2 cup heavy whipping cream
- 1/4 tsp ground nutmeg
- 2 teaspoons fresh thyme , chopped
- salt and freshly ground black pepper , to taste
- 1 pinch crushed red pepper flakes
Garnish:
- shredded cheddar cheese , freshly grated
- chives , chopped
- heavy whipping cream , extra drizzle
Instructions
- Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
- Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
- Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
- Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
- Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
- Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.
Notes
Nutrition
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Roasted Cauliflower Soup looks amazing. I have a severe tree nut allergy, what can I substitute the nutmeg with?
For the Roasted Cauliflower Soup, if you’re avoiding nutmeg due to a tree nut allergy, a good substitute is a pinch of mace, which comes from the same plant as nutmeg but is not a tree nut. If mace isn’t suitable or available, you could use a dash of ground allspice or cloves for a similar warm, spicy flavor profile. Both are nut-free and add a lovely depth to soups.
Can you exchange the heavy cream for 2% milk? or whole milk? I have a lot of food sensitivities and trying to find something to eat without spices and cream is extremely difficult. Any help would be greatly appreciated.
Yes, you can definitely substitute the heavy cream in the cauliflower soup recipe with 2% milk or whole milk for a lighter version. Whole milk will give you a creamier texture closer to that of heavy cream, but 2% milk will also work well if you’re looking for an even lighter option. Just be aware that the soup might not be as thick, but it will still be delicious. If you’re sensitive to spices, you can adjust or omit them according to your needs. Enjoy crafting your soup!
Laura; Can all of your soup recipes be doubled and/or tripled. We’re having 12 people over for dinner. Also, I need an easy Vegetarian Soup for my guests. Are your Cauliflower and Tomato Basil Soups totally Vegetarian? Thank you so much.. Barbara
Yes, all recipes can be doubled or tripled! Both those recipes are vegetarian as long as you use vegetable broth (instead of chicken) Enjoy!
Just made this tonight. It is very good!! I’d definitely make it again. If you have picky eaters and they’re not vegetable fans. I can say for sure that it does taste good and I’d highly recommend it. It’s a very easy recipe and you can easily add potatoes in it, or bacon, etc. if you want. Thanks Lauren!