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Easy Creamy Roasted Cauliflower Soup Recipe– is a delicious, velvety soup that combines the earthy flavors of roasted cauliflower with the richness of the cheese, making it satisfying and flavorful!
Try our Tuscan White Bean Soup next.
Why you’ll love this Easy Roasted Cauliflower Soup
Whether it’s a chilly evening or a gathering with friends, this soup is versatile enough to be served as a comforting starter or a standalone dish. We skip the heavy cream and add a cheese touch at the end to give amazing flavor.
- Rich and Velvety Texture: The combination of roasted cauliflower and melted white cheddar cheese creates a luxurious, creamy texture that’s incredibly satisfying.
- Robust Flavor Profile: Roasting the cauliflower and garlic intensifies their flavors, while the sautéed onions add a sweet and aromatic depth. The nutmeg further enhances the overall taste.
- Comforting and Warming: This soup is the epitome of comfort food. The warmth of the roasted vegetables, coupled with the creamy consistency, makes it perfect for cozy, comforting meals.
- Versatility: Whether you’re a vegetarian or not, you can tailor this recipe to your preferences by using vegetable or chicken broth. It’s a flexible dish that accommodates various dietary choices.
- Easy Preparation: With straightforward steps and common ingredients, this recipe is accessible for home cooks of all skill levels. The use of an immersion blender simplifies the blending process.
You will also love our Leek and Cauliflower Soup.
Table of Contents
Simple Ingredients
See the full recipe at the bottom of this post.
- Cauliflower florets: A large head of cauliflower is cut into florets, creating the base for the soup. Roasting these florets enhances their flavor.
- Olive oil: Used for drizzling over the cauliflower before roasting and sautéing the onions, adding richness to the soup.
- Salt and pepper: Freshly ground salt and pepper are used to season the cauliflower before roasting and to adjust the overall seasoning of the soup.
- Garlic: Whole garlic cloves are roasted along with the cauliflower, imparting the soup a rich and savory flavor.
- Yellow onion: Diced and sautéed to add a sweet and aromatic base to the soup.
- Vegetable broth (or chicken broth): Provides the liquid foundation for the soup, contributing to its savory and comforting profile.
- Nutmeg: A touch adds warmth and depth to the soup’s flavor profile.
- Shredded white cheddar cheese: melts into the soup, creating a creamy, cheesy texture that elevates the overall richness.
See the recipe card for quantities.
How to Make the Best Cauliflower Soup
With straightforward steps and common ingredients, this recipe is accessible for home cooks of all skill levels. Using an immersion blender or high-speed blender simplifies the blending process. Printable recipe below!
Preheat the oven to 425°F (220°C).
Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss to coat the cauliflower evenly.
Add the whole garlic cloves to the cauliflower on the baking sheet.
Roast the cauliflower and garlic in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes slightly caramelized.
Once the cauliflower is roasted, add it to the pot along with the roasted garlic cloves. Stir to combine with the onions.
Pour in the vegetable broth, add ½ teaspoon of salt, nutmeg, and black pepper to taste. Bring the mixture to a simmer.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches, blending until smooth. Be cautious when blending hot liquids.
Return the blended soup to the pot and adjust the seasoning with salt and pepper to taste.
Stir in the shredded white cheddar cheese, allowing it to melt into the soup and create a creamy texture for an additional 10 minutes.
Once the cheese is melted and the soup is heated through, serve hot. If desired, garnish with extra cheese and green onions.
Serve with a bread of choice, grilled cheese, or croutons.
This cauliflower soup is the perfect side dish to salads and sandwiches. This traditional cauliflower soup goes well with fall or winter flavors. It’ll warm you up without making you feel heavy!
Substitutions
- Olive Oil: vegetable oil, ghee, or melted butter.
- Vegetable Broth: Chicken broth, mushroom broth, or water with bouillon cubes.
- Nutmeg: Ground cinnamon or allspice for a warm and aromatic flavor.
- Shredded White Cheddar Cheese: Sharp cheddar, Gruyere cheese, or Swiss cheese for a different flavor.
- Yellow Onion: White onion or red onion for a slightly different flavor.
Variations
Here are some variations you can try to customize your Creamy Roasted Cauliflower Soup:
- Spicy Roasted Cauliflower Soup: Add a pinch of red pepper flakes or cayenne pepper for a hint of spiciness. Garnish with chopped fresh cilantro or jalapeños.
- Curry Cauliflower Soup: Incorporate curry powder or garam masala for an Indian-inspired twist. Top with a dollop of Greek yogurt and fresh cilantro.
- Herbed Cauliflower Soup: For added aromatic flavors, stir in fresh herbs such as thyme, rosemary, or parsley. Garnish with additional herbs before serving.
- Smoky Bacon Cauliflower Soup: Cook bacon until crispy, crumble it, and sprinkle it on the soup. The smokiness of bacon complements the roasted cauliflower.
- Broccoli and Cauliflower Blend: Combine broccoli and cauliflower for a green-and-white vegetable blend. Adjust the ratios to your liking.
- Italian Cauliflower Soup: Include Italian herbs like oregano, basil, and thyme. Finish with a drizzle of extra virgin olive oil and grated Parmesan cheese.
Equipment
How to Store and Reheat
Refrigerate: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: Cool the soup completely, then transfer it to a freezer-safe container, leaving some space for expansion. Label the container with the date and freeze for up to 2-3 months.
Reheat from the refrigerator: Transfer the desired amount of soup to a saucepan.
Heat over medium heat, stirring occasionally, until the soup is thoroughly warmed.
Adjust seasoning if necessary.
Reheat from frozen: If frozen, thaw the soup in the refrigerator overnight.
Reheat on the stovetop over medium heat, stirring frequently until heated through.
Top tips for best results
- Roast Cauliflower Well: Ensure the cauliflower florets are evenly coated in olive oil and properly roasted until golden brown. This enhances their natural sweetness and contributes to the depth of flavor in the soup.
- Caramelize Onions: Take the time to sauté the diced onions until they are translucent and slightly caramelized. This step adds sweetness and richness to the soup.
- Roast Garlic for Depth: Roasting whole garlic cloves with the cauliflower brings out a milder, sweet garlic flavor. It adds depth without being overpowering.
- Choose Quality Broth: If using store-bought broth, choose a high-quality vegetable or chicken broth to ensure a rich and flavorful base for the soup.
- Adjust Seasoning Gradually: Season the soup gradually and taste as you go. This allows you to adjust the salt and pepper levels to your preference without over-seasoning.
- Blend to Smooth Consistency: Invest in an immersion blender for ease of blending, ensuring a smooth and creamy consistency. Alternatively, blend the soup in batches in a regular blender.
- Melt Cheese Gradually: Add the shredded white cheddar cheese gradually, stirring continuously. This helps it melt evenly into the soup, creating a creamy texture.
FAQs
Yes, you can make it dairy-free by omitting the cheese or using a dairy-free cheese alternative. Adjust seasoning accordingly.
If the soup is too thick, add more broth or water. If it’s too thin, let it simmer uncovered to allow some liquid to evaporate.
More Soup Recipes
What to Serve with Cauliflower Soup
Easy Creamy Cauliflower Soup Recipe
A delicious, velvety soup that combines the earthy flavors of roasted cauliflower with the richness of the cheese, making it satisfying and flavorful!
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 large head cauliflower, cut into florets (about 5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper
- 2 cloves garlic, whole
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or sub chicken broth if not vegetarian)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon nutmeg
- Freshly ground black pepper
- 1 1/4 cup shredded white cheddar cheese
Toping/Serving (optional):
- Sliced green onion & extra cheddar cheese on top
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Equipment:
Instructions
- Preheat the oven to 425°F (220°C).
- Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss to coat the cauliflower evenly.
- Add the whole garlic cloves to the cauliflower on the baking sheet.
- Roast the cauliflower and garlic in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes slightly caramelized.
- Once the cauliflower is roasted, add it to the pot along with the roasted garlic cloves. Stir to combine with the onions.
- Pour in the vegetable broth, add ½ teaspoon of salt, nutmeg, and black pepper to taste. Bring the mixture to a simmer.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches, blending until smooth. Be cautious when blending hot liquids.
- Return the blended soup to the pot and adjust the seasoning with salt and pepper to taste.
- Stir in the shredded white cheddar cheese, allowing it to melt into the soup and create a creamy texture for an additional 10 minutes.
- Once the cheese is melted and the soup is heated through, serve hot. If desired, garnish with extra cheese and green onions. Serve with a bread of choice, grilled cheese, or croutons.
Notes
Tips
-
- Roast Cauliflower Well: Ensure the cauliflower florets are evenly coated in olive oil and properly roasted until golden brown. This enhances their natural sweetness and contributes to the depth of flavor in the soup.
-
- Caramelize Onions: Take the time to sauté the diced onions until they are translucent and slightly caramelized. This step adds sweetness and richness to the soup.
-
- Roast Garlic for Depth: Roasting whole garlic cloves with the cauliflower brings out a milder, sweet garlic flavor. It adds depth without being overpowering.
-
- Choose Quality Broth: If using store-bought broth, choose a high-quality vegetable or chicken broth to ensure a rich and flavorful base for the soup.
-
- Adjust Seasoning Gradually: Season the soup gradually and taste as you go. This allows you to adjust the salt and pepper levels to your preference without over-seasoning.
-
- Blend to Smooth Consistency: Invest in an immersion blender for ease of blending, ensuring a smooth and creamy consistency. Alternatively, blend the soup in batches in a regular blender.
-
- Melt Cheese Gradually: Add the shredded white cheddar cheese gradually, stirring continuously. This helps it melt evenly into the soup, creating a creamy texture.
- Prep Time: 10 min
- Cook Time: 35 minutes
- Category: Savory
- Method: American
- Cuisine: Italian
This soup is delicious! So creamy and flavorful and comes together quickly with just a few ingredients. I added an extra clove of garlic for a bit more heat.
Yes! SO easy and healthy too! Happy you loved it.
Soup is one of my favorite things to eat, and this one is one of the best soups I’ve ever had! It is so cozy, comforting and so flavorful. Cauliflower is a total show off! This will be on regular rotation for my family, everyone wanted seconds.
So happy everyone loved it!!