Creamy Roasted Cauliflower Soup
A rustic, creamy soup featuring golden roasted cauliflower, garlic, and fresh herbs, perfect for cozy nights and easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds or 900 grams), cut into florets
- 3 tablespoons olive oil (extra virgin recommended)
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 4 cups vegetable broth (960 ml)
- 1/2 cup heavy cream (120 ml) or canned coconut milk for dairy-free option
- 1 teaspoon fresh thyme leaves, finely chopped (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- Crusty bread for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread evenly on baking sheet.
- Roast cauliflower for 25-30 minutes until golden brown and caramelized, tossing halfway through.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion for 5-7 minutes until soft and translucent.
- Add minced garlic and thyme leaves; cook 1-2 minutes until fragrant.
- Add roasted cauliflower to the pot.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Puree soup using an immersion blender until smooth. Alternatively, blend in batches with a countertop blender.
- Stir in heavy cream or coconut milk. Season with salt and pepper to taste. Warm gently over low heat for 5 minutes without boiling.
- Taste and adjust seasoning. Serve hot with crusty bread and optional fresh thyme or cracked pepper on top.
Notes
Do not over-roast cauliflower to avoid bitterness. Toss cauliflower halfway through roasting for even caramelization. Add cream at the end and warm gently to preserve silkiness. Soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. For dairy-free, substitute heavy cream with coconut milk or cashew cream.
Nutrition
- Serving Size: About 1 1/2 cups (36
- Calories: 180
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
Keywords: cauliflower soup, creamy soup, roasted cauliflower, easy soup recipe, vegetarian soup, gluten-free soup, dairy-free option