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Roasted Cauliflower Soup

This easy Roasted Cauliflower Soup recipe is about to take the place as your go-to soup! It's creamy, flavorful, and so comforting on a chilly day.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 214 kcal
Course: Soup
Cuisine: American

Ingredients

Cauliflower:
  • 1 head cauliflower (about 2lb)
  • 1 head garlic
  • 3 Tablespoons olive oil , divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
Soup:
  • 2 Tablespoons butter
  • 1 onion , large, diced
  • 4 cups vegetable broth , or chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 tsp ground nutmeg
  • 2 teaspoons fresh thyme , chopped
  • Salt and freshly ground black pepper , to taste
  • 1 pinch crushed red pepper flakes
Garnish:
  • shredded cheddar cheese , freshly grated
  • chives , chopped
  • heavy whipping cream , extra drizzle

Instructions

    Cup of Yum
  1. Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
  2. Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
  3. Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
  4. Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
  5. Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
  6. Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.

Notes

  • Make Ahead Instructions: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.
  • Freezing Instructions: Let cool completely then store in a freezer safe bag or container for up to 2 months. Let thaw overnight in the fridge.

Nutrition Information

Calories 214kcal (11%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 1322mg (55%) Potassium 509mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 733IU (15%) Vitamin C 75mg (83%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 15mg 5%
Sodium 1322mg 55%
Potassium 509mg 11%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 733IU 15%
Vitamin C 75mg 83%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.