Thick and full of flavor, this Roasted Cauliflower Soup recipe is easy to make and ready in 45 minutes or less!
Talk about tasty, this cozy soup is full of spices and dare I say it…heavy cream that will make your taste buds sing. It’s smooth and creamy with the perfect mellow and nutty cauliflower taste.
If you’re concerned about the fat and calories in that delicious heavy cream, you can substitute in plant-based cream instead. Guaranteed, you’ll lose none of the flavor and creaminess! Use margarine instead of the butter and this soup is the perfect vegetarian meal.
One of the best meals to cook when you are crunched for time is a fresh and healthy soup. While this recipe calls for heavy cream, I usually substitute a plant-based cream and use margarine instead of butter to reduce the amount of fat in the soup. The soup then is cholesterol free and great for vegetarians and anyone who is lactose intolerant.
WHAT INGREDIENTS DO I NEED TO MAKE CAULIFLOWER SOUP?
- Cauliflower
- Olive Oil
- Butter or margarine
- Chicken Broth
- Heavy Cream or Plant Based Cream
- Spices: Garlic – Thyme – Cayenne- Salt – Pepper
HOW TO MAKE ROASTED CAULIFLOWER SOUP
Making this soup is super simple. If you love cauliflower, roast some extra so you’ll have some on hand for meals during the week. It’s already seasoned so eat it plain or toss on some cheese and stick in the microwave for a minute and viola, you have a great side dish for cooked meat!
- First, roast the cauliflower. Spread the florets out on a large rimmed baking sheet, sprinkle with oil, salt and pepper and roast for 10 – 15 minutes until starting to get tender.
- Then, in a dutch oven or large pot, saute the garlic and thyme in butter. Add in the broth, cream and cayenne and bring to a simmer.
- Last, you will add the cauliflower to the pot and cook for 10 minutes. Then let the immersion blender do it’s job and you are ready to eat!
Make Extra Cauliflower!
If you love cauliflower, when roasting the cauliflower for this recipe, throw in some extra on the pan so you’ll have some on hand for meals during the week. It will be already seasoned so eat the cauliflower as is, or toss on some cheese, stick in the microwave for a minute and viola, you have a great side dish for cooked meats.
WHY CHOOSE CAULIFLOWER?
Cauliflower is a staple of healthy eating no matter what your dietary goals are. With a wealth of nutritional benefits as well as being low calories, low fat and low carb it’s an excellent vegetable choice for any meal plan.
Can I Freeze Roasted Cauliflower Soup?
While there’s nothing as comforting as the thought of creamy soup waiting in the freezer, soups made with cream just don’t freeze very well. The cream can become grainy and the soup may lose flavor.
There’s a simple solution: Make the soup according to the recipe, but hold back the cream. Then add the cream to the soup when you are re-heating it from the freezer.
To Freeze: Make the soup (without the cream) and allow the soup to cool completely. Transfer into freezer-safe containers, leaving at least an inch of empty space at the top to allow for natural expansion while freezing. Seal and freeze for up to 3 months. Thaw in the refrigerator, and add the cream before re-heating.
Equipment Recommended
More Simple Cozy Soups to Enjoy!
Easy Roasted Cauliflower Soup
Ingredients
- 4 cups cauliflower florets
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter or margarine
- 1 tsp minced garlic 2 cloves
- 1 tbsp fresh thyme leaves
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream or plant based cream
- 1/8 tsp cayenne pepper
Instructions
- Preheat oven to 425°F (218°C).
- On rimmed baking sheet, spread cauliflower out in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast cauliflower on center rack of oven until tender at the edges, about 10 – 15 minutes. Set aside.
- Add butter to a 6 quart dutch oven or similar size pot. When melted, add garlic and thyme; cook while continuing to stir until fragrant, about 1 minute.
- Stir in broth, cream and cayenne. Bring to a simmer over medium heat.
- Add in cauliflower, stir and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender (or transfer to upright blender in batches), blend until smooth or until desired consistency is reached. If soup is too thick, add additional cream or milk by the tablespoon until soup is at desired consistency.
- Ladle into bowls and serve warm. Garnished with thyme leaves and shredded cheddar cheese (optional)
