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Roasted Cauliflower Soup

Roasted Cauliflower Soup

Michelle Boulé
Up your soup game with this Roasted Cauliflower Soup recipe. This soup is hearty and delicious, the perfect comfort food for cold weather!
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer
Cuisine American
Servings 6
Calories 232 kcal


  • Baking Sheet
  • Chef's Knife
  • Wooden Spoon
  • Lodge Dutch Oven


  • 1 Head Cauliflower
  • 5 Cloves Garlic
  • Salt
  • Pepper
  • Olive Oil
  • ½ Cup Onion Diced
  • ¼ Cup Butter
  • ¼ Cup Flour
  • 5 Cups Vegetable Stock
  • 3 Sprigs Fresh Thyme
  • ¾ Cup Heavy Cream


  • Preheat oven to 400 degrees. 
  • 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.
  • 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.
  • Add vegetable stock and stir until thickened. Bring to a simmer and add cauliflower.
  • 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.
  • Season soup with thyme and with salt and pepper to taste. Stir in cream, then serve and enjoy!


Calories: 232kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 11gCholesterol: 61mgSodium: 892mgPotassium: 338mgFiber: 2gSugar: 4gVitamin A: 1115IUVitamin C: 48.9mgCalcium: 52mgIron: 0.8mg
Keyword roasted cauliflower soup
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