This easy Roasted Cauliflower Soup recipe is creamy, smooth and full of great flavor. It’s made by roasting up cauliflower and adding simple ingredients then blending to a velvety consistency. It can easily be made to fit a vegan or low-fat diet.
We absolutely adore this creamy roasted cauliflower soup recipe. It's super easy to make and gets wonderfully velvety with loads of flavor.
The secret is roasting the cauliflower first. It's an easy step that brings tons of flavor to the soup.
Just like roasted cauliflower is far tastier than boiled, it makes this soup recipe so tasty. The cauli chars slightly and the flavors intensify, which is perfect then to flavor the liquids in the soup before blending.
Cauliflower is a hero vegetable that's nutritious and so versatile!
I'm such a fan. I love making Cauliflower Pakoras, Cauliflower Wings, Turmeric Roasted Cauliflower and even Chocolate Cauliflower Cake! Then there's creamy, dreamy Cauliflower Cheese. An awesome side dish or vegetarian main.
One of my favourite ways to use cauliflower is to make a delicious roasted cauliflower soup.
By roasting the cauliflower beforehand, you’ll develop a great flavor and texture.
Why You'll Love This Recipe
It’s made with few ingredients that are budget friendly and easy to find.
Roasted Cauliflower Soup freezes well, making it a great option for meal prep.
You can add a variety of spices and flavors to your liking.
It’s hearty and filling for those cold months.
This soup can be made from start to finish in about an hour.
Ingredients & Tools
Fresh Cauliflower - You’ll need a head of cauliflower that is trimmed and cut into florets that are roughly the same size.
Peeled & Crushed Garlic - Garlic adds a robust flavor to the soup. Not a fan? Just leave it out. Tip: if you find garlic fiddly and smelly to prep, you can often find frozen chopped garlic in the grocery store.
Oil - You’ll need some oil to roast up the cauliflower so it becomes flavorful. I use a neutral oil like sunflower, but olive oil or canola work fine too.
Ground Cumin - A pinch of cumin adds a touch of unique flavor that compliments the soup well.
Vegetable Stock - This is the liquid base of the soup that has flavors coming from slow-simmered vegetables. Use store-bought or make your own.
Milk - You’ll add milk to make this soup creamy. Use regular dairy milk or your favorite plant based milk.
For tools, you'll need a baking sheet, oven and blender or immersion blender.
How to make roasted cauliflower soup
This is a super easy recipe! Here's a brief outline, then scroll down for the full recipe and ingredients list in the recipe card.
Add the cauliflower florets and garlic cloves to a baking sheet, then drizzle with the oil and sprinkle with the cumin and salt and toss to coat. Spread it all out on a single layer and roast at 400F/200C for 25 minutes.
When it's done, add them to a soup pot with the stock and milk. Bring it to the boil, then reduce the heat and simmer for 10 mins.
**Optional: Reserve a few pieces of roasted cauliflower from the pan for garnish.
Blend the roasted cauliflower soup in a blender (don't overfill) or with an immersion blender until smooth. Serve topped with the reserved roasted cauliflower.
Make sure the cauliflower florets are cut roughly the same size so they cook evenly.
The stem of the cauliflower can also be chopped up and roasted in order to reduce food waste. The leaves should not be roasted or used in the soup. But you can save them for a stir fry or making vegetable stock.
Want a thinner soup? Add a little more vegetable broth.
Serve with Cheese and Herb Skillet Rolls.
Goes great with this Apple and Walnut Salad.
Serve it as an appetizer to this delicious Mushroom Stroganoff.
Sprinkle some Easy Vegan Parmesan Cheese on top.
For a slightly chunky cauliflower soup, pulse quickly until desired consistency is formed and not all of the cauliflower is broken down.
Add a few golden potatoes to the sheet pan to roast with the cauliflower to make a more dense and starchy soup.
Add in a tablespoon of yellow curry powder for a light curried cauliflower soup.
Throw in a pinch of cayenne pepper for a kick of spice.
Toss in some dried or fresh herbs like thyme and rosemary for an herbed flavor.
To Make Gluten Free: This recipe is naturally gluten free as written but please make sure you check your labels on spices and seasonings as they may contain wheat ingredients.
To Make It Vegan: To make vegan cauliflower soup, replace the dairy milk with a vegan milk.
Storing: Once this soup is cooled, it can be stored in an airtight container in your fridge for up to 5 days.
Freezing: Freeze this soup for up to 3 months in a freezer-safe bag with the air removed from it. Thaw in the fridge overnight before reheating.
How do you thicken cauliflower soup? If your soup becomes too thin, add a slurry of water and cornstarch while it is hot in the pot and whisk until it thickens.
How do you make cauliflower soup more flavorful? You can add a variety of your favorite spices and herbs. You could also add your favorite vegetables to roast up with the cauliflower to be blended into the soup.
Do I need to roast the cauliflower? You could alternatively steam it or boil it however the true flavor comes from roasting it.
You’ll Also Love These Soup Recipes
I hope you'll love this Roasted Cauliflower Soup recipe as much as we do! Check out these other delicious soup recipes.
Are you still looking for more tasty soup recipes? Be sure to check out my huge list of the best Vegan Soup Recipes!
Get the recipe
Check out the Veggie Desserts + Cakes cookbook on Amazon
Roasted Cauliflower Soup
- 1 cauliflower cut into florets
- 3 cloves of garlic peeled and crushed
- 1 tablespoon oil
- 1 teaspoon ground cumin
- Large pinch of salt
- 4 cups (1 litre) vegetable stock
- 1 cup (250ml) milk or vegan milk
- Preheat the oven to 400°F/200°C.
- Spread the cauliflower florets and garlic cloves onto a baking tray, drizzle with the oil and sprinkle with the cumin and salt. Toss to coat then spread back out evenly. Roast for 25 minutes or until soft and golden.
- Add it all to a pan (you may want to reserve a few pieces of roasted cauliflower to garnish), then add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.
- Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
- Divide into bowls and top with the reserved roasted cauliflower and a pinch of pepper.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.