This roasted cauliflower soup is one of those cozy meals I always crave when the weather turns cool. It’s wonderfully creamy (even without cream), full of deep, roasted flavors, and comes together with just a few pantry staples. Best of all, it’s simple enough for a busy weeknight but feels special enough to serve when friends drop by unexpectedly.
Whenever I make this, the whole kitchen smells warm and inviting, and it’s the kind of recipe that makes you want to sit down and really enjoy dinner.
Why You’ll Love This Roasted Cauliflower Soup
I don’t know about you, but I get so tired of soup recipes that feel like they need the whole spice cabinet. This one is the opposite.
It’s simple—really just good cauliflower, onions, garlic, broth, and herbs—but roasting the cauliflower first makes it taste like you worked way harder than you did. Roasting is such a game-changer: the cauliflower turns nutty and caramelized with little crispy edges that add a ton of flavor.
I also love that you can play around with toppings. Some days I’ll crisp up chickpeas in the oven, throw in leftover roasted veggies, or swirl in coconut milk for extra creaminess. It’s endlessly flexible, and that’s exactly how I like to cook.
Notes on Ingredients
Here’s what I always keep on hand for this recipe, with a few personal notes:
- Cauliflower – Don’t worry about getting the perfect head. Even the not-so-pretty ones roast beautifully.
- Olive oil – Good olive oil adds richness. If you have flavored olive oil (like garlic-infused), even better.
- Salt and Pepper – Don’t skimp on the seasoning before roasting. It makes all the difference.
- Garlic – Smash the cloves with the skins on. They’ll roast up soft and mellow. Sometimes I even roast extra and save it for spreading on toast.
- Vidalia onion – I use any sweet onion I have. Yellow onions work fine too.
- Thyme – Fresh is lovely but dried will work in a pinch.
- Vegetable broth – Homemade or store-bought is fine. I make big batches of veggie broth on weekends and freeze them in jars, which makes recipes like this extra easy.
How to Make Roasted Cauliflower Soup
I love that you can break this recipe into two parts if you’re busy. Roast the cauliflower when you have time, then just blend it all up for a super-quick dinner later in the week.
Here’s exactly how I make it:
1. Prepare.
Preheat your oven to 450°F. I line my baking sheet with parchment for easy cleanup.
2. Roast the Cauliflower.
Chop the cauliflower into florets and toss with olive oil, salt, and pepper. Add smashed garlic cloves (skin on) to the pan. Roast for about 15 minutes. The cauliflower should have golden brown edges. Once it’s cool enough to handle, slip the skins off the garlic.
3. Sauté the Onion.
In a large pot over medium-high heat, warm a bit of olive oil. Add chopped onion and cook until it’s golden and fragrant—about 8 minutes. I always scrape up the little brown bits at the bottom. That’s flavor gold.
4. Cook the Soup.
Add roasted cauliflower, peeled garlic, thyme, and broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
5. Blend.
Use an immersion blender right in the pot, or let the soup cool a bit and carefully transfer to a blender in batches. Season with more salt and pepper to taste.
6. Serve.
Ladle into bowls and finish however you like—red pepper flakes, a drizzle of coconut milk, fresh thyme, crispy chickpeas, or croutons.
Tips for Success
Here are a few things I’ve learned over the years making this soup:
- Blending Safety
If you’re using a regular blender, let the soup cool down a bit first so you don’t get hot soup splashes everywhere. Been there, done that—no fun. - Adding Texture
Sometimes I save a few roasted cauliflower florets and stir them in at the end for extra body. - Creamier Option
I often swirl in coconut milk or homemade cashew cream if I want something richer. It’s also a good trick if you’re serving someone who thinks they don’t like vegan soups—it converts them every time. - Batch Cooking
I roast double the cauliflower on purpose so I can use half for dinner one night and the other half for this soup. It makes life so much easier on busy days.
How to Store Leftovers
One of my favorite things about this soup is how well it keeps. I pour leftovers into a big glass container or smaller single-serve jars so I can just grab and reheat for lunch.
It will stay good in the fridge for about 5 days. The flavors actually deepen a little over time, so the soup might taste even better on day two or three.
Can This Recipe Be Frozen?
Absolutely. I freeze it all the time.
Let the soup cool completely before transferring to freezer-safe containers or bags. Lay bags flat to save space. It will keep well for up to 3 months.
When you’re ready to eat, thaw overnight in the fridge if you have time. Otherwise, you can reheat gently from frozen on the stove or in the microwave. I sometimes add a splash of broth or water to loosen it up.
Serving Suggestions
This soup is lovely on its own but really shines with a few extras:
- Crunchy homemade croutons tossed with olive oil and garlic
- Crispy roasted chickpeas for protein
- A swirl of coconut milk or cashew cream for richness
- Fresh herbs like thyme or parsley
- A slice of crusty bread for dunking
I love serving it with a big green salad on the side for a simple, comforting dinner.
Roasted Cauliflower Soup
This creamy, flavor-packed roasted cauliflower soup comes together with just a few ingredients. A perfect choice for a cozy weeknight dinner!
Ingredients
- 1 large head cauliflower, de-stemmed and florets broken up
- 1 1/2 tablespoons olive oil
- Salt and pepper, to taste
- 5 cloves garlic, smashed with skins on
- 1/2 large Vidalia onion
- 2–3 sprigs thyme, stems removed
- 4 1/2 cups vegetable broth
Instructions
- Preheat oven to 450°F. Line a baking sheet with a silicone mat.
- Add cauliflower to the baking sheet along with 1 tablespoon olive oil, about 1/2 teaspoon salt, and some freshly ground pepper. Mix well with your hands, massaging the ingredients into the cauliflower. Add the smashed garlic (with skins still on) to the baking sheet. The skins help prevent the garlic from burning and will be removed later. Roast for 15 minutes. Reserve a few pieces of roasted cauliflower for topping the soup, if desired.
- While the cauliflower is roasting, heat 1/2 tablespoon olive oil in a large, high-sided pot over medium-high heat. Sauté the onion until fragrant and browned, about 8 minutes, stirring occasionally.
- Add the roasted cauliflower, peeled garlic, thyme, and vegetable broth to the pot. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir again.
- If using an immersion blender, blend the soup directly in the pot until smooth. If using a high-powered blender, let the soup cool slightly before transferring in batches. Use the “soup” setting or blend on high for at least 1 minute until fully incorporated. Ensure the soup isn’t too hot to avoid cracking the blender. Taste and adjust seasoning with additional salt and pepper as needed.
- Pour into bowls and optionally top with reserved cauliflower, crushed red pepper, extra thyme, or a drizzle of coconut milk. Enjoy!
Notes
- Storage: Refrigerate in an airtight container for up to 5 days.Freezing: Freeze in an airtight container or freezer bag for up to 3 months.
- Reheat from frozen or thaw in the refrigerator before reheating on the stovetop or in the microwave.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 105Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 688mgCarbohydrates 13gFiber 5gSugar 6gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use frozen cauliflower?
Yes! Just thaw and dry it well before roasting so it can still caramelize a bit.
What if I don’t have fresh thyme?
Dried thyme works well. Start with about half a teaspoon and adjust to taste.
Is this soup vegan?
It’s naturally vegan as written, which is great if you’re cooking for a mixed group.
Can I make it spicier?
Absolutely. Add a pinch of cayenne to the roasting cauliflower or stir in hot sauce at the end.
If you give this soup a try, I hope it becomes one of those comforting, reliable recipes you turn to all season long. It’s one of my go-to ways to turn a humble cauliflower into something truly special. Enjoy!
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