This creamy roasted cauliflower soup is packed full of delicious flavor and a healthy serving of veggies! Cauliflower is roasted to perfection, blended with garlic and herbs and mixed together with savory sharp cheddar cheese. Perfect for those cold winter nights!

Why We Love This Recipe

Besides being obsessed with the flavors we love that this roasted cauliflower soup is a fantastic source of veggies and fiber. It’s also great if you need to be conscious of your carbohydrates intake and/or are gluten-free. Also did you know that cauliflower is a great source of vitamin C?!

Anyone who loves the taste of roasted cauliflower (hi! that’s me!) will love this soup just as much, if not more. This roasted cauliflower soup is so creamy but we left out the butter and heavy cream! You’ll be surprised how creamy it tastes.

Ingredients in Roasted Cauliflower Soup

• Head of cauliflower – grab 1 large head or roughly 5 cups of florets
• Olive oil – for roasting veggies and cooking onion
• Garlic cloves – smash and leave the skins on for roasting! You’ll remove the skins just before blending.
• White onion – you could also use a yellow onion if that’s all you can find
• Fresh thyme – remove the leaves from the stems
• Vegetable broth – you could also use chicken broth if that’s all you have and meat is not a concern.
• Salt + Pepper – half a teaspoon salt. Feel free to add more if you’re not watching your sodium intake. Ideal to use freshly cracked black pepper but use whatever you have
• Cheddar cheese – shredded into 1 1/2 cups

How to Make Roasted Cauliflower Soup

STEP 1: ROAST CAULIFLOWER + GARLIC

Spread out cauliflower florets and smashed garlic cloves onto baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 30-35 minutes or until cauliflower is tender and golden brown. Remove skins from garlic cloves.

STEP 2: COOK ONION + THYME

On the stovetop heat a large pot or dutch oven over medium heat. Add in remaining tablespoon of olive oil and white onion and cook until onion is translucent (about 5 minutes). Add in fresh thyme leaves and cook for 1-2 more minutes.

STEP 3: BLEND SOUP

To a blender add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable broth (2 cups) and salt and pepper. Blend until smooth or desired consistency is reached.

STEP 4: SIMMER + ADD CHEESE

Add blended soup back to pot and stir in remaining vegetable broth. Bring to a simmer over medium-low heat for 10 minutes. Stir in cheddar cheese. Taste and add additional salt and pepper, if desired.

Garnish Your Soup

Blended soups can always benefit from a little garnish. Whether it’s the crunch of nuts, the smokiness of meat or the spicy kick of red pepper flakes, toppings are always a good idea. Here are some ideas:

Roasted cauliflower – save some of the roasted cauliflower to garnish on top of your soup.

Green onions – slice the green part of green onions and add to roasted cauliflower soup.

Nuts – almond slices, crushed hazelnuts etc…are all delicious additions.

Bacon bits – I love the pairing of cauliflower soup and bacon bits! Also adds a little bit of protein. You could add any other protein you like to this recipe.

Herbs – fresh thyme, chives or chopped parsley would be great!

Make it Vegan!

This recipe can easily be made vegan by omitting the cheddar cheese. You could also try using a vegan cheese though I haven’t tried it myself.

How to Store and Freeze Cauliflower Soup

How to store leftovers: Keep leftovers in the fridge in an airtight container for up to 5 days. Reheat leftovers in a large saucepan or in the microwave.

Freezing soup: this roasted cauliflower soup can easily be frozen. Just store in an airtight container, label and keep in freezer for up to 3 months. Remove from freezer and allow to thaw overnight in fridge or on counter for several hours.

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Roasted Cauliflower Soup

This creamy roasted cauliflower soup is packed full of delicious flavor and a healthy serving of veggies! Cauliflower is roasted to perfection, blended with garlic and herbs and mixed together with savory sharp cheddar cheese. Perfect for those cold winter nights!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Cook
• Diet: Gluten Free

• 1 large head of cauliflower, chopped into florets (roughly 5 cups)
• 2 tbsp olive oil, divided
• 5 large garlic cloves, smashed with skins still on
• 1 large white onion, diced
• 2 sprigs fresh thyme, removed from stem
• 4 cups vegetable broth (or chicken broth if desired)
• 1/2 tsp salt + more for roasting veggies
• freshly cracked black pepper
• 1 1/2 cups shredded cheddar cheese

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment or a silicone mat.
3. Spread out cauliflower florets and smashed garlic cloves onto baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt.
4. Roast for 30-35 minutes or until cauliflower is tender and golden brown. Remove skins from garlic cloves.
5. While the cauliflower and garlic is roasting, heat a large pot or dutch oven over medium heat. Add in remaining tablespoon of olive oil and white onion and cook until onion is translucent (about 5 minutes).
6. Add in fresh thyme leaves and cook for 1-2 more minutes.
7. To a blender add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable broth (2 cups) and salt and pepper. Blend until smooth or desired consistency is reached.
8. Add blended soup back to pot and bring to a simmer over medium-low heat. Add blended soup back to pot and stir in remaining vegetable broth. Bring to a simmer over medium-low heat for 10 minutes.
9. Stir in cheddar cheese.
10. Taste and add additional salt and pepper, if desired.
11. Divide into bowls and serve warm.

Keywords: roasted cauliflower soup