Roasted Cauliflower Soup

Shannah Coe
by Shannah Coe
6-8 servings
1 hr 10 min
Creamy roasted cauliflower soup is the perfect recipe for a blustery, cold winter day.

Roasted cauliflower soup is a perfect comfort food on any cold day. The roasted cauliflower adds depth and smokiness to the soup, while the creaminess soothes the taste buds. A hint of sweetness from the pears adds an extra later to this hearty soup, that serves as a meal on its own accompanied by a crusty baguette or a simple salad. The textures of the roasted cauliflower make it nutritious and satisfying for any health-conscious individual, making this soup a satisfying and healthy option to try.

You’re probably thinking “not another cauliflower recipe” because I know cauliflower has been kind of overmarketed recently now that it is being turned into everything from rice to pizza crust. But TRUST ME that this recipe for creamy cauliflower soup recipe is going to have you falling back in love with cauliflower immediately. I mean look how creamy it is!

So, what do you need to make this recipe? Just a few ingredients (you likely have several on hand) and some classic cooking tools are all that you need.

You will need the following ingredients (may contain affiliate links):

  • Cauliflower
  • Extra Virgin Olive Oil
  • Sea Salt and Ground Black Pepper
  • White onions
  • Garlic
  • Vegetable Broth
  • Green Pears or Apples

You will need the following supplies or tools for this soup recipe (may contain affiliate links):

This soup is so easy to customize how you like it too. If you find your soup is not thick enough or you prefer an extra thick texture to your soup, add one less cup of broth, or no water. You may also make a cornstarch slurry which consists of 1 part cornstarch and 2 parts liquid (water or broth). Alternatively, you can add some cream, or plain Greek yogurt.

What can you garnish this roasted cauliflower soup with?

For this tasty cauliflower soup, try garnishing it extra pieces of roasted cauliflower (diced into tiny florets), fresh parsley, toasted almond slices, fresh thyme, or a mixture of a few of these.

This soup recipe would be great for meal prepping too! You can keep in in the refrigerator, in an airtight container, for 4-5 days. It also freezes well if you want to keep it longer.

If you love this creamy cauliflower soup recipe, be sure to check out these other delicious soup recipes:

If you make this cauliflower soup or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it on Instagram or Facebook. You can also use the photo below to save this recipe to your Pinterest boards!

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Roasted Cauliflower Soup
Recipe details
  • 6-8  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 2 large cauliflower heads
  • 3 tablespoon extra-virgin olive oil, divided
  • 2 teaspoons sea salt
  • ½ teaspoon ground pepper
  • 2 medium white onions, chopped
  • 2 pears or green apples, roughly chopped
  • 2 cloves garlic, minced
  • 8 cups vegetable broth, low sodium
  • Water, if needed

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
Chop two heads of cauliflower into large florets. Drizzle with 2 Tbsp of olive oil and season with salt and pepper. Toss to coat and then transfer to prepared baking sheet. Roast in the preheated oven for 20 minutes.
Meanwhile, heat 1 Tbsp of olive oil in a large stock pot (I used a 6-qt) over medium heat. Add onions and cook for 1-2 minutes. Add pears or apples and garlic. Continue cooking, stirring occasionally, for 10 minutes.
Transfer the roasted cauliflower to the stock pot and add the vegetable broth. Add enough water to almost cover the cauliflower, if needed.
Bring to a boil over medium-high heat. Then, reduce the heat to low and cook, uncovered, for 40-45 minutes, or until cauliflower is easily pierced with a fork.
Using an immersion blender (be careful because the soup will be hot), blend to desired consistency.
  • For a thicker soup, reduce the amount of broth or water that is used. Alternatively, you can thin the soup out with additional broth or with a small amount of milk.
  • If you do not have an immersion blender, carefully transfer the soup, in batches, into a blender and pulse to blend to the right consistency.
Shannah Coe
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