Roasted Cauliflower Soup is an easy and nourishing dinner for those cold winter nights. Cauliflower, garlic and onion are first roasted, then left to simmer in stock to bring out the most flavour. Finish it off with a little cream and cheese and you've got yourself a (mostly) healthy and hearty soup with a rich creamy flavour. The best cauliflower soup you'll ever try!
This Roasted Cauliflower Soup is a spin off of my Cauliflower and Bacon Soup. The truth is, I almost always have a head or two of cauliflower wilting away at the back of the fridge. But I rarely have bacon. Thus, the Roasted Cauliflower Soup was born.
Cauliflower on its own is a bit meh, but roasting it brings out a lovely caramelisation and this adds more depth of flavour. It also roast on a tray with garlic and onion, adding yet again to the flavour.
Bring it all together with some stock and thyme, and later a dash of cream and a handful of cheese, and you've got yourself an absolutely moreish cauliflower soup.
Why you'll love this soup
- Big flavour - roasting the cauliflower draws out a lot of flavour.
- Rich and creamy - without the need for buckets of cream.
- Made of everyday ingredients - you might just have them all on hand already.
INGREDIENTS
To make this roasted cauliflower soup recipe you'll need the following (full measurements are listed in the recipe card below)...
- Cauliflower
- Garlic
- Onion
- Chicken Stock
- Thyme
- Cream
- Shredded Cheese (I used tasty cheddar)
- Salt + Pepper
HOW TO MAKE ROASTED CAULIFLOWER SOUP - STEP BY STEP
STORAGE ADVICE
Store soup in an airtight container in the freeze for up to 4 days.
If you are wanting to freeze, omit the cream and cheese. These can be added when you're ready to serve. Thaw in the fridge overnight before serving.
TOP TIPS
- Don't skip roasting the cauliflower. It really draws so much flavour from an otherwise flavourless vegetable. Get a good caramelisation on it before you pull it out of the oven.
- Blend until completely smooth - chunks aren't great.
- Depending on the size of your blender, you may need to work batches. Be careful of escaping steam! Also, if your blender is not made for heat, wait for the soup to cool before completing this step.
- If you find the soup is too thick for your liking after blending, add a little more stock or even some water.
- The soup makes enough for 4 as a main or 6 as a starter / side.
MORE SCRUMPTIOUS SOUP RECIPES:
- Roasted Pumpkin and Sweet Potato Soup
- Split Pea Soup with Ham Bone
- Slow Cooker Pumpkin Soup
- Italian Minestrone Soup
- Vegetable Barley Soup
- Pumpkin and Cauliflower Soup
- OR see all Soup Recipes
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📋 RECIPE
Roasted Cauliflower Soup
Roasted Cauliflower Soup is an easy and nourishing dinner for those cold winter nights. A (mostly) healthy and hearty soup with a rich creamy flavour.
Ingredients
- 1 tablespoon Olive Oil
- 1 head Cauliflower, cut into florets
- 5 cloves Garlic, peeled
- 1 Brown Onion , quartered
- 1 litre / 4 cups Chicken Stock, can sub for vegetable
- 1 teaspoon Thyme
- Salt + Pepper, to taste
- ¼ cup Cream
- ½ cup Shredded Cheese, I used tasty cheddar
Instructions
- Preheat oven to 180C / 350F.
- Place cauliflower, garlic and onion on a baking tray lined with baking paper / silicone mat. Pour olive oil over, tossing the ingredients to ensure everything is evenly coated. Spread out in a single layer.
- Place in the oven and bake until the cauliflower is caramelised on the edges and fork tender - approx. 25-30 minutes.
- Add roasted cauliflower, garlic and onion to a large pot, then add stock, thyme and salt and pepper. Bring to simmer over medium heat and cook for 10 minutes, stirring occasionally, to let the flavours meld.
- Transfer the soup to a blender or use an immersion blender, and puree the soup until smooth.
- Pour soup back into the pot. If it has cooled down, reheat. Remove from the burner and stir through cream and cheese.
- Serve as is, or topped with more shredded cheese and / or croutons.
Notes
SERVING SIZE:
Feeds 4 as main, 6 as a starter / side.
BLENDING:
Depending on the size of your blender, you may need to work batches. Be careful of escaping steam! Also, if your blender is not made for heat, wait for the soup to cool before completing this step.
THICKNESS:
If you find the soup is too thick for your liking after blending, add a little more stock or even some water.
STORING:
Store soup in an airtight container in the freeze for up to 4 days.
If you are wanting to freeze, omit the cream and cheese. These can be added when you're ready to serve. Thaw in the fridge overnight before serving.
NUTRITION:
Nutrition information is from a nutrition calculator and is based on one serve.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 192Saturated Fat: 7gCholesterol: 35mgSodium: 139mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 7g