Roasted Cauliflower Soup
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This creamy Roasted Cauliflower Soup gets its rich flavor from cauliflower and garlic roasted until golden and tender, then blended with sautéed onion, broth, nutmeg, and white cheddar. Roasting the vegetables first brings out deeper, naturally sweet flavor without using heavy cream.
Try our Cauliflower Leek Soup next.
Quick Look: Roasted Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made dairy-free
- Method: Roast, simmer, and blend
- Technique: Roast the cauliflower and garlic until golden, then blend with the broth and sautéed onion until smooth
- Flavor/Texture: Creamy, savory, nutty, and lightly cheesy
Why I Love This Cauliflower Soup
I love this soup because roasting the cauliflower and garlic first gives it so much more flavor than simply simmering the vegetables. The white cheddar adds richness while the nutmeg brings a subtle warmth that complements the roasted cauliflower. It’s a cozy soup that comes together with familiar ingredients and has a beautifully creamy texture without heavy cream.
You will also love our Leek and Cauliflower Soup, Broccoli Cheddar Soup, and Summer Corn Chowder.
Made With Amore,
“I’ve made this soup every week since the first time I made it, over a month ago. It’s so easy to make and tastes amazing!”
-Georgia
Table of Contents
Simple Ingredients
The key ingredients work together to create a creamy soup with deep roasted flavor and a savory, cheesy finish.
- Cauliflower: Roasting brings out the vegetable’s natural sweetness and creates golden, caramelized edges.
- Garlic: Roasted garlic becomes mellow and slightly sweet, adding depth.
- Yellow Onion: Sautéed onion builds the savory base of the soup.
- Vegetable Broth: Adds moisture and savory flavor.
- White Cheddar Cheese: Melts into the blended soup for a creamy texture and rich, cheesy finish.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Dairy-Free: Omit the white cheddar or use your favorite dairy-free cheese alternative. The texture will be slightly different.
- Smoky Bacon Cauliflower Soup: Cook bacon until crispy, crumble it, and sprinkle it on the soup. The smokiness of bacon complements the roasted cauliflower. Try my Copycat Outback Baked Potato Soup next!
- Broccoli and Cauliflower Blend: Combine broccoli and cauliflower for a green-and-white vegetable blend. Adjust the ratios to your liking. You’ll also love my Copycat Panera Broccoli Cheddar Soup.
- Italian Cauliflower Soup: Include Italian herbs like oregano, basil, and thyme. Finish with a drizzle of extra virgin olive oil and grated Parmesan cheese.
How to Make the Best Cauliflower Soup
Roasting the cauliflower and garlic first builds deep flavor, then everything comes together in one pot before blending until smooth. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 425°F. Place the cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat 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 olive oil over medium heat. Add the diced onion.
- 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.
Roasted Cauliflower Soup FAQs
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.
Roasting concentrates the cauliflower’s natural flavor and creates golden, caramelized edges that give the finished soup more depth than simmering raw cauliflower.
Fresh cauliflower is best for roasting because it develops more golden, caramelized edges. Frozen cauliflower can work, but it may release more moisture and won’t roast quite the same way.
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. To 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. To reheat, transfer the desired amount of soup to a saucepan. Heat over medium heat, stirring occasionally, until the soup is thoroughly warmed.
Serving Suggestions
Serve roasted cauliflower soup with crusty Italian Bread, Easy Homemade Dinner Rolls, or No-Knead Focaccia for dipping. For a more complete meal, pair it with a fresh Pear Gorgonzola Salad or Grilled Cheese. Extra shredded white cheddar, fresh parsley, or reserved roasted cauliflower also makes an easy finishing touch.
My Pro Tip
Recipe Tip
- Don’t overcrowd the baking sheet. Give the cauliflower space so it roasts and browns instead of steaming.
- Roast until golden. Pale, under-roasted cauliflower won’t give the soup as much depth of flavor.
- Blend carefully. Let the soup cool slightly before using a high-speed blender, and work in batches if needed. Taste after adding the cheese.
- White cheddar and broth both contribute salt, so adjust the seasoning at the end.
- Shred cheese from a block. Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
More Soup Recipes
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Easy Creamy Cauliflower Soup Recipe
Equipment
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
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon nutmeg
- Freshly ground black pepper
- 1 ¼ cup shredded white cheddar cheese
Optional Topping and Serving
- Sliced green onion & extra cheddar cheese on top
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
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
- Don’t overcrowd the baking sheet. Give the cauliflower space so it roasts and browns instead of steaming.
- Roast until golden. Pale, under-roasted cauliflower won’t give the soup as much depth of flavor.
- Blend carefully. Let the soup cool slightly before using a high-speed blender, and work in batches if needed. Taste after adding the cheese.
- White cheddar and broth both contribute salt, so adjust the seasoning at the end.
- Shred cheese from a block. Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicious and simple recipe. Perfect for the cold winters!
Happy you love it! Yes, a nourishing and healthy soup recipe!
I’ve made this soup every week since the first time I made it, over a month ago. It’s so easy to make and tastes amazing!
YAY! So happy you love this one. I have a broccoli soup coming out this winter I think you will also love. Have the best day 🙂
This is a great recipe that gives so much life to cauliflower! The first bite was an instant love. It will now be a staple in my household.
We love this soup so much, too! Happy it will be a regular.
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!!