Deliciously Creamy Roasted Cauliflower Soup Recipe

What You’ll Need for This Roasted Cauliflower Soup:

• 1 large head of cauliflower (about 2 pounds), cut into florets
  You can find cauliflower easily at most grocery stores year-round. Don’t worry if your florets are uneven—just try to keep them relatively similar in size for even roasting.
• 3 tablespoons olive oil
  Olive oil adds depth to this roasted vegetable soup. If you don’t have olive oil, avocado oil works beautifully as a swap. I always add a bit extra for tossing the cauliflower because it helps get that golden roast.
• 1 medium onion, roughly chopped
  This will roast alongside the cauliflower to bring a natural sweetness. Yellow or white onion works well here. A quick prep tip: peel and chop before starting your cauliflower, so everything goes into the oven at the same time.
• 3 cloves garlic, smashed
  Garlic adds cozy flavor without overpowering. If garlic isn’t your thing, you can reduce it or leave it out—this Roasted Cauliflower Soup still holds up well.
• 4 cups vegetable broth
  Quality broth makes a difference in this creamy cauliflower soup. I like brands with low sodium so I can control the seasoning better. You can find this broth at most grocery stores, or if you’re on a budget, homemade broth works just as well.
• 1/2 cup plain Greek yogurt or sour cream
  This adds creaminess without heaviness. If you want to keep this a vegan and dairy-free healthy cauliflower soup, try replacing this with canned coconut milk or a cashew cream substitute.
• Salt and black pepper to taste
  Simple seasoning to bring out the roastiness and warmth.
• Optional: pinch of nutmeg or smoked paprika
  These spices give an extra comforting roasted soup touch. I recommend trying a pinch during your first batch and adjusting as you go.

This Roasted Cauliflower Soup uses simple ingredients because great baking should be easy to start. Everything you need is fresh, wholesome, and budget-friendly. Cauliflower especially is a pretty affordable veggie that works hard to take center stage here. And those few easy prep steps—roasting the cauliflower and onions together—really save you time without sacrificing flavor.

How to Make This Roasted Cauliflower Soup:

• Preheat your oven to 425°F (220°C).
  This temperature is key to getting just that perfect roast on your cauliflower and onions.
• Toss the cauliflower florets, chopped onion, and smashed garlic with olive oil, salt, and pepper in a large bowl.
  Make sure everything is coated evenly. This is where the magic begins—your roasted cauliflower soup will get its signature flavor and a slight caramelization here.
• Spread the veggies in a single layer on a baking sheet.
  Give them space so they roast rather than steam. If everything looks crowded, use two pans.
• Roast for 25 to 30 minutes, flipping halfway through.
  You’ll know the cauliflower is perfectly roasted when it’s golden brown with some charred edges. Your kitchen will smell heavenly when this roasted vegetable soup comes out of the oven.
• While vegetables roast, bring the vegetable broth to a simmer in a large pot.
  You can tidy up your workspace or prepare toppings during this time. Multitasking helps the process feel smooth and stress-free.
• Once roasting is complete, transfer the veggies and broth to a blender (do this in batches if needed).
  Blend until smooth and creamy—the texture of this creamy cauliflower soup is one reason it feels so special. If the soup is too thick, add a splash of broth to thin it out.
• Return the blended soup to the pot.
  Stir in Greek yogurt or sour cream, and if you want, a pinch of nutmeg or smoked paprika. Heat gently but don’t boil, or the yogurt can curdle.
• Taste and adjust seasoning with salt and pepper.
  Remember, good seasoning makes all the difference in this healthy cauliflower soup. If you prefer it richer, just add a little more yogurt.

From start to finish, this Roasted Cauliflower Soup takes about an hour, but most of that is hands-off roasting and blending. When you see that velvety, comforting roasted soup come together, you’ll understand why I come back to this recipe again and again.

Serving Your Roasted Cauliflower Soup:

This Roasted Cauliflower Soup really shines when served with a drizzle of good olive oil and a sprinkle of fresh herbs like chives or parsley. I often add a pinch of crunchy roasted pumpkin seeds or a swirl of chili oil to bring a pop of texture and warmth.

Pairing this creamy cauliflower soup with crusty bread or homemade garlic toast turns it into a satisfying meal. It’s a crowd-pleaser at casual get-togethers and a family favorite during chilly weekends. I especially love serving it alongside a fresh salad for a balanced, healthy cauliflower soup lunch.

Leftovers reheat beautifully and also make a great base for other meals. You can stir in cooked grains or use it as a sauce draped over roasted veggies. For a seasonal twist, try adding roasted squash or carrots alongside the cauliflower next time—you’ll find a delicious variation in your comforting roasted soup arsenal.

This Roasted Cauliflower Soup has earned a lovely spot at my table, and friends always ask for the recipe whenever they visit. It’s simple, hearty, and comforting in the best way.

For extra inspiration, you might enjoy the Roasted Cauliflower Curry Soup or the Roasted Parsnip Soup with Thyme from CakesByBelinda, perfect for changing up your cozy meal routine.

Common Questions About This Roasted Cauliflower Soup:

Can I make this Roasted Cauliflower Soup ahead of time?
Absolutely! I often make this soup a day before and keep it in the fridge. It actually tastes even better the next day when flavors have melded nicely. Just reheat gently on the stove to keep it creamy.

What’s a good substitute for Greek yogurt in this Roasted Cauliflower Soup?
If you want to keep it dairy-free or vegan, coconut milk or cashew cream are great swaps. They add creaminess without changing the soup’s signature flavor.

How can I adjust this Roasted Cauliflower Soup for different pan sizes?
If you have a smaller baking sheet, roast the cauliflower and onions in batches to avoid overcrowding. Crowding veggies causes steaming rather than roasting, which dulls the flavor.

Can I add other roasted vegetables?
Definitely! Roasted carrots, parsnips, or even potatoes blend nicely into this soup for a heartier meal. For more ideas, check out Vegan Roasted Cauliflower Carrot Soup (GF) – ShortGirlTallOrder.

Is it okay to use frozen cauliflower?
Yes, but I recommend roasting fresh cauliflower for the best flavor and texture. If using frozen, thaw completely and pat dry before roasting to avoid excess moisture.

How thick should the soup be?
It’s best a little on the creamy, pourable side—not too thick. If your roasted cauliflower soup looks like a paste, just add extra broth and blend again until you reach your favorite consistency.

Can I freeze leftovers?
I do freeze this soup sometimes. Use airtight containers, and when reheating, thaw overnight in the fridge first. The texture stays mostly the same, but a quick stir after warming helps.

This Roasted Cauliflower Soup is very forgiving and flexible—you can tweak it to suit your taste and schedule without worry. For even more creamy soup inspiration, you might love Cookie and Kate’s Creamy Roasted Cauliflower Soup Recipe, which brings another wonderful take on this comforting roasted soup.

Final Thoughts on This Roasted Cauliflower Soup:

This Roasted Cauliflower Soup has found a special place in my recipe collection because it balances simple ingredients with so much flavor. It feels like a hug from the kitchen every time I make it. Whether you’re new to baking or have years of experience, this healthy cauliflower soup invites you to enjoy cooking without stress or fuss.

My Top Tips for This Roasted Cauliflower Soup:

• Roast the cauliflower and onions in a single layer to get the best flavor from caramelization.
• Use low-sodium broth so you can control the seasoning perfectly.
• Add yogurt or a creamy alternative off the heat to keep the soup smooth and velvety.

For some variety, I love adding a bit of curry powder for a warm twist, or tossing in roasted garlic cloves for a deeper flavor. Another family favorite version is the addition of fresh thyme and a touch of lemon juice for brightness. The version I get the most requests for is the original creamy cauliflower soup with just the right touch of smoked paprika.

I hope you feel encouraged to make this Roasted Cauliflower Soup your own, to tweak it, and to share it with people you love. Enjoy the process—and that incredible moment when you pull your perfect Roasted Cauliflower Soup from the pot. Happy baking, friends!

If you’d like more comforting roasted soup ideas, don’t miss Roasted Cauliflower Tacos for a fun twist on this versatile veggie.

Helpful Recipe Links to Explore:

• For a lovely twist, try Roasted Cauliflower Curry Soup.
• If you want a herb-forward cozy option, Roasted Parsnip Soup with Thyme is delightful.
• Check out the Vegan Roasted Cauliflower Carrot Soup (GF) by ShortGirlTallOrder for a plant-based take.
• Cookie and Kate’s Creamy Roasted Cauliflower Soup Recipe is another comforting roasted soup worth trying.
• The Cheeky Chickpea offers an Incredible Roasted Vegan Cauliflower Soup (Easy Recipe), perfect for variety.
• Don’t forget the Roasted Cauliflower Tacos, great for using leftover roasted cauliflower in a fun way.

Enjoy every spoonful!

Roasted Cauliflower Soup

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This creamy roasted cauliflower soup offers a comforting and healthy meal, blending tender roasted cauliflower with savory spices for a rich, velvety texture.

• Author: Belinda Taylor
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Roasted
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or cream)
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika
• Fresh thyme, for garnish

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Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast the cauliflower for 25-30 minutes, turning once, until golden and tender.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
4. Add the roasted cauliflower to the pot along with vegetable broth and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender or transfer to a blender in batches, and blend until smooth and creamy.
6. Stir in almond milk and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme.

Notes

For added richness, swirl in a tablespoon of sour cream or sprinkle toasted pumpkin seeds on top before serving.