• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Soups and Stews » Creamy Dreamy Roasted Cauliflower Soup

    Creamy Dreamy Roasted Cauliflower Soup

    September 19, 2021 By Danielle Esposti 12 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Pinterest image for a roasted cauliflower soup recipe.
    Pinterest collage for a vegan and whole30 healthy cauliflower soup recipe.

    What’s a little bit nutty, slightly sweet, and smooth as silk? Nope. Not your last Tinder match…I’m talking about Roasted Cauliflower Soup. Cozy and comforting, it’s creamy without cream, slightly sweet, and loaded with healthy vegetables. It’s the antidote to any bad day!

    Two bowls of roasted cauliflower soup on a cement background with small bowls of pine nuts and thyme and a striped linen napkin to the side.
    Jump to:
    • Key Ingredients for Roasted Cauliflower Soup
    • How to Make Roasted Cauliflower Soup
    • Chef’s Tips for Roasted Cauliflower Soup
    • Pureeing Creamy Soups
    • Garnish, Baby
    • Is Cauliflower Soup Healthy?
    • Freezing and Storing
    • More Creamy Soups that Won’t Bring You Down
    • Recipe

    Today is a great day for roasted cauliflower soup. Need a reason? Fine.

    First and foremost, it’s absurdly delicious. Thyme, onion, and beautifully caramelized roasted garlic add bright notes to naturally buttery cauliflower in this silky smooth soup.

    Silky smooth, huh? Tell me more. Is this cauliflower soup creamy? It sure is… but with no cream necessary. Healthier roasted cauliflower soup is pureed with potato to create a thick-but-never-heavy consistency.

    No cream, eh? Sounds healthy. It sure is. Still chock full of healthy fats and each serving gives you over 100% of your daily Vitamin C. Take that cold season!

    Seems complicated though… Not at all! This cauliflower soup achieves big, bold flavor with only around ten ingredients. Some of the components need more attention than others, but I would never steer you wrong. There may be a lot of steps, but they are anything but tricky. The recipe is easy to follow and worth every minute of prep time.

    For a quick and easy “just the facts” post, click to view the web story for this recipe!

    Key Ingredients for Roasted Cauliflower Soup

    To get the most out of this cauliflower soup recipe, give these key ingredients extra love:

    • Roasted Cauliflower: roast the florets for superior (and sweeter) flavor. As opposed to my loaded cauliflower soup, where the garnish is the main event, the cauliflower is the star of this soup and needs a little extra love.
    • Roasted Garlic: another big, bold flavor boost from sweet roasted garlic. It roasts in the same amount of time as the florets, so basically no extra work!
    • Potatoes: they thicken and add a creamy texture without adding actual cream. Yukon Gold is the gold standard for starch, and you’ll only need one large-ish potato to add the right texture.
    • Garnish: can make or break a soup. Pine nuts add both texture and flavor and pair nearly perfected with the nutty flavor of roasted cauliflower.
    Side view, roasted cauliflower florets on a baking sheet with a head of roasted garlic in the background.
    Healthy cauliflower soup in a ladle hovering over a dutch oven.

    How to Make Roasted Cauliflower Soup

    Roasted Cauliflower Soup takes some time, but most of it is hands off. As the name suggests, you should absolutely roast the cauliflower (along with a whole head of garlic) instead of steaming or tossing it in raw. Trust – you’ll be rewarded with the creamiest, most flavorful cauliflower soup you can imagine.

    A whole head of garlic with the top sliced off nestled in a piece of foil.
    Cauliflower florets and a foil-wrapped head of garlic on a parchment lined baking sheet.
    Roasted cauliflower florets and roasted garlic on a parchment lined baking sheet.
    Sauteed diced onions in a dutch oven.
    Sautéed onions, roasted garlic, roasted cauliflower, and diced potato in a dutch oven.
    Roasted cauliflower soup in a dutch oven before simmering.
    Roasted cauliflower soup after simmering in a dutch oven for 20 minutes.
    Pureed cauliflower soup in a dutch oven with a metal soup ladle.
    1. PREP CAULIFLOWER. Toss cauliflower florets with oil and spread onto a parchment lined baking sheet.
    2. PREP GARLIC. Trim a whole head of garlic, drizzle with oil, wrap in foil, and place onto the baking sheet with the cauliflower. 
    3. ROAST. Roast together at 400°F for 40-45 minutes until the cauliflower is golden brown and tender and the garlic is soft and squeezable. Reserve some cauliflower for garnish. Allow the garlic to cool, then squeeze the roasted cloves out of the shell.
    4. SAUTE ONION. Meanwhile, saute the onions in butter, ghee, or olive oil until soft.
    5. ADD REMAINING INGREDIENTS. Add the cauliflower, garlic and diced potato to the pot. Season, then add enough broth to just barely cover the vegetables. Top with fresh thyme.
    6. SIMMER. Simmer 20 minutes, or until the potato is very soft.
    7. BLEND. Remove the thyme, then puree the soup (see below for options!).
    8. GARNISH AND SEVE. Taste for seasoning and adjust as needed. Ladle into soup bowls, garnish, and serve warm.

    Chef’s Tips for Roasted Cauliflower Soup

    • Roast the cauliflower until tender and caramelized for deep flavor. If you’re a new cook, read through out post on roasted cauliflower for even more details!
    • Divide the cauliflower into smaller, bite-sized florets of 2 inches or smaller. The cauliflower will roast a bit more quickly and you’ll achieve more caramelization with more surface area. See our How to Cut Cauliflower tutorial for everything you need to know about dividing up a head of cauliflower!
    • Keep it vegetarian and vegan by using good quality vegetable broth and vegan butter as needed. (This keeps your creamy cauliflower soup dairy free too!)
    • Good quality chicken stock or homemade bone broth can be used.

    Pureeing Creamy Soups

    Immersion Blender: Pros – this handheld “stick” blender is easy, quick, and requires less clean-up since you puree right in the pot; Cons – it doesn’t always blend to the same super smooth consistency as a stand blender.

    Traditional Blender: Pros – a very smooth and creamy soup that often doesn’t need to be further thinned; Cons – pureeing must be done in batches, and you’ll have slightly more clean-up.

    Pro Tip: A high-powered stand blender, like a Vitamix, will yield the creamiest soup.

    Side view, two bowls of roasted cauliflower soup garnished with florets, pine nuts, and thyme with a striped linen napkin on the side.

    Garnish, Baby

    Pine Nuts: toast ’em first! See instructions in the recipe card. Slivered or sliced almonds work nicely too.

    Roasted Cauliflower Florets: reserve the smallest roasted florets from your batch to use as a garnish.

    Fresh Thyme: sprinkle some leaves on top for an added burst of herby flavor.

    Drizzle: use a splash of heavy cream, coconut cream, or full-fat coconut milk; extra virgin olive oil also makes a great finishing touch.

    Is Cauliflower Soup Healthy?

    It sure is! Plenty of healthy fat and fiber to go around, plus each serving has 100% of your daily Vitamin C needs. It’s also grain and gluten free with vegan and lactose free options.

    While not keto, it is lower in carbohydrates than other creamy soups that rely on added thickeners. And the easy, healthy options to make this cauliflower soup paleo, Whole30, vegan or vegetarian won’t compromise the flavor at all.

    Freezing and Storing

    In the Fridge: store leftovers in a tightly sealed container in the fridge for up to 5 days; reheat in the microwave in 30 second intervals, stirring in-between, or simmer in a pot on the stove over medium heat.

    In the Freezer: roasted cauliflower soup freezes exceptionally well since it doesn’t contain heavy cream! Freeze in an airtight container for up to 3 months. Defrost using your preferred method (we like to defrost by placing in the fridge the night before) then reheat as directed above.

    More Creamy Soups that Won’t Bring You Down

    • Curried Cauliflower Soup
    • Loaded Cauliflower Soup
    • Ginger Carrot Soup
    • Nourishing Potato Onion Soup
    • Creamy Broccoli Potato Soup
    Several bowls of healthy cauliflower soup on a concrete background with small bowls of fresh thyme and pine nuts.

    Did you make this Roasted Cauliflower Soup? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Two bowls of roasted cauliflower soup on a cement background with small bowls of pine nuts and thyme and a striped linen napkin to the side.

    Roasted Cauliflower Soup

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Roasted Cauliflower Soup takes some time, but most of it is hands off. As the name suggests, you should absolutely roast the cauliflower (along with a whole head of garlic) instead of steaming or tossing it in raw. Trust – you'll be rewarded with the creamiest, most flavorful cauliflower soup you can imagine.
    Prep Time: 15 mins
    Cook Time: 1 hr 30 mins
    Total Time: 1 hr 45 mins
    Servings : 4
    Calories: 273

    Recommended Equipment

    • Baking Sheet
    • Aluminum foil
    • Dutch Oven
    • Immersion Blender

    Ingredients

    • 2½ tbsp olive oil, divided
    • 1 head cauliflower, divided into florets (about 6 cups)
    • 1 head garlic
    • 1 tbsp butter, or ghee, olive oil, or avocado oil
    • 1 large vidalia onion, diced to ½″
    • 1 large yukon gold potato, peeled and diced
    • 1 tsp kosher salt
    • ½ tsp ground pepper
    • 4 c vegetable broth, or chicken broth or stock
    • 1 sprig fresh thyme, plus more for garnish
    • ¼ c. toasted pine nuts, for garnish

    Instructions

    • Heat the oven to 400°F. Line a baking sheet with parchment paper.
    • Toss the cauliflower florets with 2 tbsp olive oil, then spread on the prepared baking sheet. Slice off the top of the head of garlic and rub ½ tbsp of remaining oil into the exposed garlic cloves. Wrap the garlic in aluminum foil and add it to the baking sheet. 
    • Transfer to the oven and roast the cauliflower and garlic until the cauliflower is golden brown and tender and the garlic is soft and squeezable, 40-45 minutes. The cauliflower may finish roasting before the garlic, so check it every 5 minutes after the 40-minute mark.
    • Reserve ½ cup of the smallest cauliflower florets for garnish. Allow the garlic to cool for a few moments, then squeeze the roasted garlic cloves out of the papery shells.
    • Heat a large soup pot or dutch oven over medium heat. Add 1 tbsp of butter or ghee and heat until it melts. Add the onions to the pot, stir to coat in the fat, and then cover and sweat, stirring occasionally, until the onions are soft and translucent, 15-20 minutes.
    • Add the roasted cauliflower florets, roasted garlic, and diced potato to the onions. Season with salt and pepper, then add enough broth to just barely cover the vegetables (I used about 4 cups). Give everything a quick stir and then add the fresh thyme.
    • Increase the heat to medium-high, bring the liquid to a boil, then reduce heat to medium-low and simmer until the potatoes are soft, about 20 minutes.
    • While the soup is simmering, heat a small skillet over medium high heat. Add the pine nuts to the pan and toast, stirring continuously, until the pine nuts are lightly golden brown. Remove from heat and set aside.
    • Once the potatoes are soft, remove the thyme sprig. Blend the soup with an immersion blender (or in a traditional blender in batches, see notes) until smooth. If the soup is too thick, add a bit of extra stock or water, 2 tbsp at a time. Taste for seasoning and add salt and pepper to taste.
    • Ladle the soup into bowls and garnish with cauliflower florets, pine nuts, and fresh thyme leaves. Serve immediately. This soup keeps in the fridge for up to 5 days, or in the freezer in an airtight container for up to three months. 

    Notes

    Storing and Freezing
    • Fridge:  leftovers will keep in a sealed container in the fridge for up to 5 days. Reheat in a soup pot over medium heat until warmed through.
    • Freezer:  store in airtight containers in the freezer for up to 4 months. 
    Make It Your Way
    • Vegan:  use vegan butter or substitute butter for olive oil.
    • Whole30 and Paleo:  use ghee in place of butter.

    Nutrition Information

    Serving: 1.5cup, Calories: 273kcal (14%), Carbohydrates: 26g (9%), Protein: 8g (16%), Fat: 19g (29%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 8mg (3%), Sodium: 810mg (34%), Potassium: 745mg (21%), Fiber: 5g (20%), Sugar: 7g (8%), Vitamin A: 28% (28%), Vitamin C: 93% (93%), Calcium: 40% (40%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Hearty Vegetable Stew (Vegan)
    Air Fryer Chicken Drumsticks »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    12 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Paleo, Soups and Stews, Vegan, Vegetarian, Whole30 Recipes, Whole30 Soup Recipes, Winter Recipes Tagged With: cauliflower, garlic, paleo friendly, roasted, roasted garlic, vegetarian

    Reader Interactions

    Comments

    1. Nana Carrillo

      September 14, 2017 at 5:38 pm

      5 stars
      Wow.. really delicious and easy to make. It is really quite elegant. I use Kerrygold butter and it makes it yummy. Love the garnish ideas. Thanks for a superb early Fall recipe!

      Reply
      • Danielle

        September 15, 2017 at 8:35 am

        So glad you loved it! And I love the suggestion of using Kerrygold – a great one!

        Reply
    2. Joe

      November 06, 2018 at 1:18 pm

      Any chance I could use rutabaga instead of potatoe?

      Reply
      • Danielle

        November 08, 2018 at 10:31 am

        I haven’t made this sub myself, but it should work well! I’d love to know how it turns out if you give it a try.

        Reply

    Trackbacks

    1. Carrot Apple Soup (Paleo, Dairy Free, Gluten Free) | Our Salty Kitchen says:
      September 22, 2018 at 3:56 pm

      […] Roasted Cauliflower Soup with Pine Nuts […]

      Reply
    2. Italian Salsa Verde Recipe | Our Salty Kitchen says:
      April 23, 2019 at 1:47 pm

      […] a dollop into potato soup, roasted cauliflower soup, or […]

      Reply
    3. Roasted Tomato Soup | Our Salty Kitchen says:
      December 12, 2019 at 2:32 pm

      […] Creamy Roasted Cauliflower Soup […]

      Reply
    4. Chicken Zoodle Soup (Low Carb, Whole30) | Our Salty Kitchen says:
      December 20, 2019 at 10:37 am

      […] Creamy Roasted Cauliflower Soup […]

      Reply
    5. How to ROCK Your January Whole30! (Tips + Recipes) | Our Salty Kitchen says:
      December 30, 2019 at 9:40 am

      […] in for a meal to my non-compliant children. Meals that don’t scream “diet food”, like Creamy Roasted Cauliflower Soup, Juicy Thick Cut Pork Chops with Apple Jicama Slaw, Sugar Snap Peas with Bacon and Mint, and […]

      Reply
    6. Creamy Broccoli Potato Soup | Our Salty Kitchen says:
      February 4, 2020 at 10:03 am

      […] Creamy Roasted Cauliflower Soup […]

      Reply
    7. How to Cut Cauliflower (Easy, No Mess!) | Our Salty Kitchen says:
      March 8, 2021 at 11:15 am

      […] Creamy Roasted Cauliflower Soup […]

      Reply
    8. How to Cook Cauliflower (6 Ways!) | Our Salty Kitchen says:
      March 8, 2021 at 11:17 am

      […] Roasted cauliflower is an incredible base for soup. Add a head of garlic to the baking sheet, then make roasted cauliflower soup. […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    2.4K shares