For this simple cauliflower soup recipe, We roast the whole cauliflower until golden brown and then mix it with onions, parmesan cheese and broth until silky. This healthy soup is creamy, decadent and delicious!
We love cauliflower. It’s so universal! This roasted cauliflower soup recipe is close to my heart. It’s rich and creamy (butterless), super simple and incredible in flavor.
We have a lot of broccoli recipes about inspirational flavors and honestly I love them all, but when I need a little comfort, this is the soup I go to. A big bowl of soup melted the day. This is the best!
Key Ingredients
- cauliflower: I use a large cauliflower to make this soup, which means you will get 4 generous portions of food.
- Garlic and thyme: Since I roasted cauliflower for this soup, I took the opportunity to toss some garlic cloves and fresh thyme onto the baking sheet. They add a lot of flavor!
- Onion and celery: Once the cauliflower is baked in the oven, we cook the onion and celery with a little red pepper flakes and salt, adding more nutritious vegetables to the soup and flavor.
- broth: I like to use light soup to make the cauliflower glow. I especially love this simple chicken soup and this delicious vegetable soup.
- butter: I won’t add cream to this cauliflower soup, but I do add butter. Use quality European butter or your favorite plant-based butter.
- Lemon juice: Squeeze fresh lemon juice to combine this soup. We highly recommend it.
- cheese: I like adding Parmesan cheese, but you can replace it with another cheese or leave it out altogether.
How to make roasted cauliflower soup
This cauliflower soup starts with roasting the whole cauliflower. I don’t pay much attention to the tar chopped cauliflower. Cutting it into a cauliflower steak or plate is the fastest way to do it. We then toss them with olive oil, salt, thyme and whole garlic cloves (you can temporarily put them on the peel). When the garlic is roasted in the oven, it softens and sweetens (like our entire roasted garlic recipe)
Bake the cauliflower and garlic in a hot oven for 20 to 25 minutes, so quickly. After almost finished baking, you can prepare the remaining ingredients.
Just like cauliflower is done in the ovenIn a stock pot, chop the onion and celery with butter (or olive oil) until tender. Then, pour in the broth and add the roasted cauliflower. I have two favorite homemade soups: vegetarian soup or chicken soup.
The garlic will be very soft. You can easily squeeze soft garlic cloves and add the roasted garlic meat to the pan.
Let the soup cook for 10 minutes and mix It became smooth, decadent soup. I like to add some fresh lemon juice and parmesan cheese, but you can adjust the seasoning with fresh herbs, another cheese, or keep it bland. You can see from the photo that the broccoli soup is Super creamy. It’s so creamy, no added heavy cream! We love it very much.
Easy-to-grilled cauliflower soup
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For this simple cauliflower soup recipe, we roast the whole cauliflower until golden brown and then mix it with onions, parmesan cheese and soup until smooth. This healthy soup is creamy, decadent and delicious! For more crunch, try this soup with our homemade garlic cubes.
4 servings (make 6 to 7 cups)
Watch us make recipes
You will need
1 big head cauliflower, about 2 pounds
4 tablespoons olive oil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
4 cloves of garlic, the rest
1/2 large onion, chopped, about 1¼ cup
1 celery stem, chopped, about 1/2 cup
Crushed red pepper flakes, optional calories
4 cups (946 ml) vegetable soup or chicken soup
2 tablespoons butter
1 tablespoon fresh lemon juice, or more if needed
1/4 cup grated Parmesan cheese, and optional more serving (1/2 oz)
direction
1Preheat the oven until 425°F (220°C) and prepare a baking tray. We bake cauliflower directly on the baking sheet, but for easy cleaning, line it up with a parchment paper or silicone baking mat.
2Remove larger leaves from the cauliflower and keep the core intact. (You can save the leaves to blend them into the soup later.)
3Cut the cauliflower in half and cut it into 3/4-inch thick slices.
Drizzle two tablespoons of olive oil on a baking sheet and place the cauliflower on top of the oil.
4Add unwoven cloves of garlic (they will be roasted in the peel) and thyme, then drizzle with two tablespoons of olive oil. Move the slices of cauliflower around so that everyone has a chance to touch some oil.
5Bake for 20 minutes or until the bottom of each slice looks brown. Flip each piece and bake for another 5 minutes.
6Melt 2 tablespoons of butter over medium heat. Then, stir in the onion, celery, red pepper flakes and 1/4 tsp salt. Cook until tender, about 5 minutes.
7When they are cool enough, squeeze the garlic from inside each clove and place it in a stock pot. Discard the garlic peel.
8Transfer the roasted cauliflower to the pan and pour into the broth. If you save any of the cauliflower leaves from an earlier place, add them to the pan. Cook on slow heat for 10 minutes.
9Turn off the heat and add the cheese and two tablespoons of lemon juice.
10Mix the soup until smooth. An immersive mixer is the easiest, or you can use a mixer. If you use a regular blender, it is best to mix and fill the mixer in batches than the usual mixer because the soup is too hot. We like to remove the center insert of the lid and cover it with a kitchen towel when mixing. This helps release some steam and prevents the mixer cover from appearing (which can be a big, hot mess).
11Taste the soup, add more lemon juice, salt and pepper until the flavor pops up (it should make you smile). Serve with more cheese, some black pepper and drizzle of olive oil on top.
Adam and Joanne’s Tips
- storage: This cauliflower soup lasts for up to 5 days in the refrigerator. It can also be frozen for up to a month, possibly longer.
- The soup is too thick: Add 1/4 cup to 1 cup water. Add enough water to reach your preferred thickness. Water won’t lighten the flavor of the soup, but if you’re worried or have more soup on hand, you can use stock or broth.
- Vegetarian Adaptation: Use vegetable soup, vegetarian-friendly cheese, or leave it out altogether.
- Vegan Adaptation: Use vegan soup, vegan and vegetarian cheese or a few tablespoons of nutritious yeast (my preference).
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe (1 out of 4 servings)
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Calories
288
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Total fat
23.2g
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Saturated fat
7.5g
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cholesterol
23.4mg
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sodium
686.7mg
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carbohydrate
18.1g
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Dietary fiber
5.2g
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Total sugar
7.5 g
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protein
6.8 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
