Creamy Roasted Cauliflower Soup Recipe

This roasted cauliflower soup is a favorite! Warm, hearty, tasty, and easy to make! You can use frozen or fresh cauliflower, use veggie broth and coconut milk to keep it vegan, or swap the coconut milk for cream for added richness. Creamy, flavorful, easy, and soooo adaptable…you’ll love this creamy soup. Make it for dinner tonight!

Are you looking for a delicious soup for a fast weeknight dinner? Try One-Pot 30-Min Lasagna Soup.

Soup is the best for when you need a hug from the inside. And this soup is pretty good for you but still remains creamy and delicious, so your body can love you, your taste buds can smile, and your tummy can be warm and happy.

Key Ingredients:

• Cauliflower. Use a whole head of cauliflower or, as a shortcut, grab a bag of cauliflower florets.
• Garlic. You can roast whole garlic cloves with the cauliflower or use minced garlic from a jar. Both taste great!
• Olive Oil.
• Carrots.
• Onion.
• Chicken Stock. If you need a vegan version use vegetable broth.
• Bay leaves.
• Coconut milk. If you don’t need it to be dairy-free go ahead and use whole milk or cream, instead.

How to make roasted cauliflower soup:

You guys! There are only a few easy steps and basic ingredients until this creamy roasted cauliflower soup is ready for the entire family to slurp up. This one is a favorite in our home.

• Roast the cauliflower and garlic cloves in and even layer until golden brown.
• While the cauliflower roasts, in a large pot saute the onion and carrots.
• Discard the bay leaves and grab the garlic cloves from the pan and mince them before putting them into the pot.
• Add the chicken broth, cauliflower mixture, herbs, and water to the onions.
• Stir in the coconut milk and heat on medium heat.
• Use a blender or immersion blender to puree the soup. We sometimes skip this and eat it in broth form. It’s still delicious!
• Taste it and add additional black pepper and a teaspoon of salt, if needed.
• Serve with a squeeze of lemon juice and sprinkle of fresh cilantro.

Do I have to roast the cauliflower first?

No, you don’t. BUT, roasting cauliflower increases the cauliflower flavor and really, really does make the soup taste better. AND, it helps it cook while you are working on the onions and carrots. Because the cauliflower has roasted while the onions are sauteing, the time the soup takes to cook is reduced by quite a bit.

Can I use frozen cauliflower?

Absolutely! Make sure to thaw it and dry it really well before roasting it. Fresh cauliflower is always the tastiest but frozen cauliflower isn’t far behind AND you don’t have to worry about that head of cauliflower going bad.

Can I use regular milk instead of coconut milk?

Absolutely! In fact, before I started making our meals dairy-free, I made this soup with heavy cream instead of the coconut milk. Use whatever form of dairy (or non-dairy) product you prefer.

Adaptations to try:

Everytime I make this recipe I change it up, a bit. Feel free to tweak and adjust this recipe to whatever you mood is that day!

• Celery. Add some chopped celery with the onion and carrots.
• Parsley. Skip the bay leaf and add some fresh parsley prior to blending.
• White wine. Try subbing out some of the broth for white wine to add additional richness.
• Can of white beans. Add a can of white beans with the broth for additional creaminess and nutrition.
• Nutritional yeast. This adds a bit of cheesy flavor that is perfect for vegan diets.
• Parmesan rind. Throw a parmesan rind into the broth to simmer with the broth. Remove it prior to blending.
• Curry powder. I LOVE adding a tablespoon of curry powder or paste to this soup. The flavor amps up and is so lovely.

Roasted Cauliflower Soup

| 4 servings

Prep Time | 10 minutes mins

Cook Time | 30 minutes mins

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A creamy and delicious soup full of cauliflower soup. Gluten-free, dairy, and vegan-friendly.

Ingredients

 

1x2x3x

• 1 head of cauliflower rinsed and chopped.
• 2-3 cloves of garlic minced.
• 1 tsp ground turmeric
• 3 tablespoons olive oil
• 1/2 cup chopped carrots
• 1 onion chopped finely
• 4 cups chicken broth or veggie broth
• 1 bay leaf
• 1 teaspoon finely chopped cilantro
• 1 can full-fat coconut milk

Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

• Mix the chopped cauliflower  with the minced garlic, 2 tablespoons of olive oil, and a shake of salt & pepper and put it on a cookie sheet. Drizzle olive oil on it and place it into a pre-heated 450 degree oven for about 20 minutes. Be sure to stir it once or twice so it doesn't get black and nasty on the bottom.
• Add the 1 tablespoon of olive oil into your med/large soup pot. Add the onions and carrots and cook them up until nice and golden. About 5 minutes.
• Add the chicken broth, roasted cauliflower, herbs, and water to the onions. Simmer on low for about 10 minutes or the cauliflower is very tender.
• Stir in the coconut milk and heat.
• Use a blender or immersion blender to puree the soup. We sometimes skip this and eat it in broth form. It’s still delicious!
• Serve with a squeeze of lime juice and sprinkle of fresh cilantro.

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