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roasted cauliflower soup

Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

As the vibrant colors of spring emerge and the weather begins to warm, our culinary desires shift towards lighter, fresher fare. But that doesn’t mean we have to bid farewell to comforting soups just yet.

This simple yet flavorful recipe combines the earthy taste of cauliflower with aromatic herbs and spices, resulting in a dish that’s both nourishing and satisfying. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with loved ones, this roasted cauliflower soup is sure to become a favorite in your recipe repertoire.

roasted cauliflower soup



  • 1 large head of cauliflower, chopped into florets
  • 1 onion, diced
  • 1 head of garlic
  • 3 Tablespoons olive oil
  • 1 L (4 cups) vegetable broth
  • 100 ml (1/2 cup) heavy cream
  • 2 tablespoons butter
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • for topping: grated cheese


  • Preheat the Oven: Preheat your oven to 200°C (390°F).


  • Prepare the Cauliflower: Place the cauliflower florets on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.


  • Prepare the Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin. Cut the top of the cloves off and drizzle with 1 tablespoon olive oil, season with salt and pepper. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.


  • Roast the Cauliflower: Roast the cauliflower in the preheated oven for 25-30 minutes, or until tender and caramelized around the edges. Remove from the oven and set aside.


  • Make Soup: In a large pot, heat 2 table spoons of butter over medium heat. Add the onion and sauté until softened and fragrant, about 5 minutes. Add the roasted cauliflower and garlic to the pot, along with the vegetable broth. Bring to a simmer and let it cook for an additional 10-15 minutes, allowing the flavors to meld together.


  • Blend: Using a blender, purée the soup until smooth and creamy. Return to pot. Add a little more stock, if needed. Stir in cream, cumin and nutmeg and season with additional salt and pepper, to taste. Continue to simmer the soup for another 5 minutes, allowing it to thicken slightly.


  • Serve: Garnish soup with a pinch of cheese of your choice and serve.


With its velvety texture and rich flavor, this roasted cauliflower soup is the perfect way to warm up on a chilly evening. Whether enjoyed as a starter or a main course, its comforting embrace is sure to leave you feeling nourished and satisfied. So gather your ingredients, preheat your oven, and get ready to cook. Bon appétit!

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