This creamy Roasted Cauliflower Soup is packed with delicious flavor and a healthy dose of veggies! Cauliflower is roasted to perfection, mixed with garlic and herbs, and tossed with zesty sharp cheddar cheese. Perfect for the cold winter nights!
Why we love this recipe
Aside from obsessing over the flavors we love, this Roasted Cauliflower Soup is a fantastic source of veggies and fiber. It’s also great if you have to watch your carb intake and/or are gluten free. Also, did you know that cauliflower is a great source of vitamin C?!
Anyone who loves the taste of roasted cauliflower (hi, that’s me!) will love this soup just as much, if not more. This Roasted Cauliflower Soup is so creamy, but we left out the butter and heavy cream! You will be surprised how creamy it tastes.
Ingredients in Roasted Cauliflower Soup
- cauliflower head – Take 1 large head or about 5 cups of florets
- olive oil – for roasting vegetables and cooking onions
- Garlic cloves – smash and leave the shells on to fry! You will remove the skins just before mixing.
- White Onion – You can also use a yellow onion if you find more
- Fresh thyme – Remove leaves from stems
- vegetable broth – You can also use chicken broth if that’s all you have and meat isn’t a concern.
- salt + pepper – half a teaspoon of salt. Feel free to add more if you’re not watching your sodium intake. Great to use freshly ground black pepper, but use whatever you have
- Cheddar cheese – crushed into 1 1/2 cups
How to make Roasted Cauliflower Soup
STEP 1: FRY CAULIFLOWER + GARLIC
Spread the cauliflower florets and crushed garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil and season with salt. Roast for 30-35 minutes or until cauliflower is tender and golden brown. Remove skin from garlic cloves.
STEP 2: COOKING ONION + THYME
Heat a large saucepan or Dutch Oven on the stovetop over medium-high heat. Add the remaining tablespoon of olive oil and white onion and cook until onion is translucent (about 5 minutes). Add fresh thyme leaves and cook for 1-2 more minutes.
STEP 3: MIX SOUP
In a blender, add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable stock (2 cups), and salt and pepper. Mix until smooth or desired consistency is achieved.
STEP 4: COOKING + ADD CHEESE
Pour the mixed soup back into the saucepan and stir in the remaining vegetable broth. Simmer on medium heat for 10 minutes. Stir in cheddar cheese. Taste and add salt and pepper to taste.
Garnish your soup
Mixed soups can always benefit from a small side dish. Whether it’s crunchy nuts, smoky meat or the spicy kick of red pepper flakes, toppings are always a good idea. Here are a few ideas:
Roasted Cauliflower – Save some of the roasted cauliflower to garnish on your soup.
Green Onions – Slice the green part of the spring onions and add to the roasted cauliflower soup.
nuts – Almond slivers, ground hazelnuts, etc. are delicious additions.
bacon cubes – I love the combo of cauliflower soup and bacon bits! Also adds a little protein. You can add any other protein you like to this recipe.
Herbs – fresh thyme, chives or chopped parsley would be great!
Make it vegan!
This recipe can easily be made vegan by omitting the cheddar cheese. You could also try using a vegan cheese, although I haven’t tried it myself.
How to store and freeze cauliflower soup
How to store leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in a large saucepan or in the microwave.
Freeze Soup: This Roasted Cauliflower Soup is easy to freeze. Simply store in an airtight container, label and store in the freezer for up to 3 months. Remove from the freezer and thaw overnight in the refrigerator or on the counter for several hours.
More Soup Recipes You’ll Love:
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Roasted Cauliflower Soup
This creamy Roasted Cauliflower Soup is packed with delicious flavor and a healthy dose of veggies! Cauliflower is roasted to perfection, mixed with garlic and herbs, and tossed with zesty sharp cheddar cheese. Perfect for the cold winter nights!
- Preparation time: 10 mins
- Cooking time: 50 minutes
- Total time: 60 minutes
- Yield: 4 portions 1X
- Category: Soup
- Method: Cook
- Diet: Gluten free
- 1 big head of cauliflower, cut into florets (rough 5 cups)
- 2 tbsp Olive oil, divided
- 5 large cloves of garlic, smashed with skins still on
- 1 large white onion, rolled
- 2 sprigs of fresh thyme, away from the tribe
- 4 cups vegetable broth (or chicken broth, if desired)
- 1/2 tsp Salt + more for roasting vegetables
- freshly ground black pepper
- 1 1/2 cups grated cheddar cheese
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment or a silicone mat.
- Spread the cauliflower florets and crushed garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil and season with salt.
- Roast for 30-35 minutes or until cauliflower is tender and golden brown. Remove skin from garlic cloves.
- While the cauliflower and garlic are roasting, heat a large saucepan or Dutch oven over medium-high heat. Add the remaining tablespoon of olive oil and white onion and cook until onion is translucent (about 5 minutes).
- Add fresh thyme leaves and cook for 1-2 more minutes.
- In a blender, add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable stock (2 cups), and salt and pepper. Mix until smooth or desired consistency is achieved.
- Return the mixed soup to the saucepan and bring to a simmer over medium-high heat. Pour the mixed soup back into the saucepan and stir in the remaining vegetable broth. Simmer on medium heat for 10 minutes.
- Stir in cheddar cheese.
- Taste and add salt and pepper to taste.
- Pour into bowls and serve warm.
Keywords: Roasted Cauliflower Soup
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