Roasted Cauliflower Soup

Roasted Cauliflower Soup

Up your soup game with this Roasted Cauliflower Soup recipe. This soup is hearty and delicious, the perfect comfort food for cold weather!

Course Appetizer
Cuisine American
Keyword roasted cauliflower soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 232 kcal


  • 1 Head Cauliflower
  • 5 Cloves Garlic
  • Salt
  • Pepper
  • Olive Oil
  • 1/2 Cup Onion Diced
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 5 Cups Vegetable Stock
  • 3 Sprigs Fresh Thyme
  • 3/4 Cup Heavy Cream
US Customary - Metric


  1. Preheat oven to 400 degrees. 

  2. Cut cauliflower into individual florets. Season generously with salt and pepper and toss with olive oil. Spread onto a baking sheet into a single layer. Roast for 25 minutes or until golden brown and softened.

  3. While cauliflower is roasting, in a large pot or dutch oven cook onions in butter on medium-high heat until softened. Add in flour stir to fully incorporate.

  4. Add vegetable stock and stir until thickened. Bring to a simmer and add cauliflower.

  5. Puree soup with an immersion blender (a stand blender is fine, but be careful processing hot soup!) and blend until smooth. If you want a chunky soup, reserve some cauliflower to add in after the puree.

  6. Season soup with thyme and with salt and pepper to taste. Stir in cream, then serve and enjoy!

Nutrition Facts
Roasted Cauliflower Soup
Amount Per Serving
Calories 232 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 61mg20%
Sodium 892mg39%
Potassium 338mg10%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1115IU22%
Vitamin C 48.9mg59%
Calcium 52mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.