This Creamy Roasted Cauliflower Soup is a perfect example of how simple ingredients can create an elegant, deeply flavorful, and incredibly comforting meal. This recipe features a whole head of cauliflower and garlic, roasted until tender and caramelized, which unlocks a sweet, nutty flavor you can’t achieve by simply boiling. The roasted vegetables are then blended into a velvety, smooth soup that’s both healthy and luxuriously creamy, with very little actual cream needed.
This is the perfect soup for a cozy weeknight dinner, a light lunch, or an elegant starter for a dinner party. It’s a low-carb, keto-friendly, and gluten-free recipe that delivers a soul-warming, satisfying meal that tastes truly indulgent.
Why You’ll Love This Recipe
- Incredibly Flavorful: Roasting the cauliflower and garlic creates a deep, nutty, and sweet flavor profile.
- Rich & Creamy Texture: Blending the roasted vegetables results in a naturally velvety soup.
- Healthy & Low-Carb: A delicious way to enjoy a nutritious vegetable, perfect for keto and low-carb diets.
- Easy & Elegant: Simple enough for a weeknight but impressive enough for guests.
Ingredients
- 1 large head Cauliflower, cut into florets
- 1 Yellow Onion, quartered
- 6 cloves Garlic, peeled
- 3 tablespoons Olive Oil
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Heavy Cream (or full-fat coconut milk for vegan)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Nutmeg
- Salt and Black Pepper, to taste
- For Garnish: Fresh chives, crispy bacon, croutons, or a drizzle of olive oil
Step-by-Step Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets, onion quarters, and whole garlic cloves with the olive oil, thyme, salt, and pepper.
- Bake: Arrange the vegetables in a single layer and roast for 25-30 minutes, or until the cauliflower is tender and has golden-brown, caramelized edges.
- Simmer the Soup: Transfer the roasted vegetables to a large Dutch oven or pot. Pour in the vegetable broth and bring to a simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standing blender and blend until creamy.
- Make it Creamy: Return the soup to the pot if needed. Reduce the heat to low and stir in the heavy cream and nutmeg. Let the soup warm through gently, but do not let it boil.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh chives, crispy bacon, or your favorite toppings.
Tips & Variations
- Pro Tip: For the best flavor, don’t overcrowd the vegetables on the baking sheet. Give them plenty of space to roast and caramelize rather than steam. Use two baking sheets if necessary.
- Make it Vegan: Use a good quality vegetable broth and substitute the heavy cream with full-fat canned coconut milk for a delicious dairy-free version.
- Cheesy Cauliflower Soup: After stirring in the cream, remove the soup from the heat and stir in 1 cup of shredded sharp cheddar or Gruyère cheese until melted and smooth.
- Add Potatoes: For an even thicker soup, you can add one peeled and cubed Russet potato to the baking sheet to roast along with the cauliflower.
Frequently Asked Questions (FAQ)
- Do I have to roast the cauliflower?
- While you can simply simmer the raw cauliflower in the broth until tender, roasting is highly recommended. It’s the key step that adds a deep, nutty, and sweet flavor that makes this soup truly special.
- How do I store and reheat leftovers?
- Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, stirring occasionally.
- Can I freeze this soup?
- Yes, this soup freezes wonderfully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
- This creamy soup is a perfect canvas for toppings. Serve it hot with a sprinkle of fresh chives, crispy crumbled bacon, crunchy croutons, or a drizzle of high-quality extra virgin olive oil. A side of warm, crusty bread is a must for dipping.
Cauliflower Soup
This hearty, veggie-packed Cauliflower Soup is rich, creamy, and full of tender cauliflower, potatoes, and carrots in a flavorful base. Finished with a sharp cheddar cheese sauce, it’s the perfect comfort food for chilly nights!
Ingredients
Equipment
Method
- Heat olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Cook 8–10 minutes, stirring occasionally, until softened. Add cauliflower, thyme, oregano, salt, and pepper. Stir to combine.
- Add chicken stock and bring to a boil. Reduce to a gentle simmer, cover, and cook 10–15 minutes or until veggies are tender.
- In a separate small pot, melt remaining 4 tablespoons butter. Sprinkle flour evenly over butter, whisking constantly for 1 minute. Gradually add milk, whisking continuously, and cook 5–6 minutes until thickened (do not boil). Remove from heat and stir in shredded cheddar until melted.
- Reduce soup heat to low. Stir cheese sauce into the soup pot. Taste and adjust seasoning with salt and pepper as needed. For extra creaminess, blend 1–2 cups of soup and stir back in.
- Ladle into bowls, garnish with extra cheese and thyme if desired, and serve with buttered bread.
Notes
🥛 Whole milk is recommended for the best creamy texture. 2% or 1% can be used, but avoid plant-based milk.
🧀 Use freshly shredded sharp cheddar for smooth melting. Pre-shredded cheese may turn grainy.
🥔 Dice potatoes into 1/2-inch cubes and chop cauliflower into small bite-size pieces for quicker cooking.
❄️ Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on low with a splash of broth if too thick. Avoid boiling.
🧀 Use freshly shredded sharp cheddar for smooth melting. Pre-shredded cheese may turn grainy.
🥔 Dice potatoes into 1/2-inch cubes and chop cauliflower into small bite-size pieces for quicker cooking.
❄️ Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on low with a splash of broth if too thick. Avoid boiling.
