Damn Delicious

Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

Roasted Cauliflower Soup - You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

I hope you all had an amazing Christmas.

We woke up to an inch or two of snowfall, giving us a beautiful white Christmas.

I personally didn’t leave the house in 17 degree weather but I was still able to see the blanket of snow from the window.

It’s all the same, right?

I was honestly just too busy faceplanting myself into this cauliflower soup.

It’s the creamiest of all soups, and it has cauliflower in it, so it has to be good for you, right?

We’re just going to overlook this heavy cream situation but hey, we need the heavy cream (although half and half should also do the trick!).

Roasting is key here, guys. Both the garlic and cauliflower get roasted in 30-35 minutes of heaven.

From there, you can use an immersion blender or blender (in batches) for the best winter soup you’ll have in 2017.

Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

15 minutes55 minutes

Ingredients:

  • 1 head garlic
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 heads cauliflower, cut into florets
  • 1 onion, diced
  • 5 cups vegetable stock
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 cup heavy cream

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
  4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
  5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
  6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
  7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 204.0 Calories from Fat 135
% Daily Value*
Total Fat 15.0g 23%
Saturated Fat 4.0g 20%
Trans Fat 0g
Cholesterol 19.0mg 6%
Sodium 785.0mg 33%
Total Carbohydrate 15.0g 5%
Dietary Fiber 4.0g 16%
Sugars 5.0g
Protein 6.0g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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58 comments

  1. I found this soup to be bland so I added 1 Tbsp lemon juice, 1 tsp butter and 1/4 tsp ground nutmeg. Much better.

  2. Rated 5 out of 5

    So delicious!!!  My hubby had some dental work done and I made this recipe afterwards, serving it to him lukewarm because he wasn’t supposed to eat anything too hot.  I ate it warmer, just after stirring in the heavy cream.  We both went blissful with the explosion of flavor from the combination of roasted cauliflower and perfect pairing of ingredients!  
    I have to admit that I used 2 cups chicken bone broth with 3 parts veggie broth.  I have been trying to slip collagen into his diet because of his bone loss in his jaw.  Totally delicious.  This is just the perfect recipe and so elegantly designed and explained by the chef who shared it with us on the web.
    Love love  
    So damndelicious!

  3. Rated 5 out of 5

    Loved this soup. Creamy and so tasty.  Froze several portions (minus the cream) and it was fine and didn’t seem to spoil
    the flavour.  This is the second time I’ve made it and certainly won’t be the last!

  4. Rated 4 out of 5

    This recipe is fantastic but I thought it needed some acid.  I added 2 T cooking sherry, juice of 1/4 lemon, a tsp of honey and 1/8 t grated nutmeg.  YUM!!

  5. Rated 5 out of 5

    Beautiful, creamy, smooth and delicious! Made as directed, perfect.

  6. Rated 5 out of 5

    This soup is amazing!! Made tonight for family dinner and it definitely is Damn Delicious! Already being asked to make again 10/10 and 5* 
    Thankyou! 

  7. Rated 5 out of 5

    Absolutely delicious! I didn’t add the cream as I didn’t have any however it is so velvety and creamy without it. Love the roast garlic flavour coming through…
    Also very filling, no need for seconds – will save that for tomorrow’s lunch 🙂

  8. I found the recipes helpful. It was delicious and am glad that the way you explained the procedure. First heard of cauliflower years back on 101easyrecipes.com never knew how to prepare it but know am a team of cauliflower.

  9. Rated 5 out of 5

    Absolutely delicious. I sent to a friend.

  10. Rated 5 out of 5

    First I tripled the recipe and made as a welcome home gift for a friend. Then I had to have some for myself. Great recipe and will make it again and again!

  11. Rated 5 out of 5

    I have made this twice and it is divine! The roasted garlic is the key! I have added crispy bacon bits before. Crispy pancetta would also be delicious! This is one of the best soups I have made and so simple. Thanks for another winner!

  12. Rated 5 out of 5

    Dinner tonight! I was shocked at how yummy this turned out! This made me like cauliflower. Couldn’t have been easier to make– short & simple ingredients list too. THANK YOU for sharing I will definitely make this again

  13. Rated 4 out of 5

    I found the flavour was bland, so before serving, I just kept adding enhancements until I liked it: 2 Tbls red wine vinegar, 2 teas. sugar, 1 teas. curry powder, more salt and pepper, substituted yogurt for some of the heavy cream. Delicious! Even my non-soup-loving partner went back for seconds.

  14. Rated 5 out of 5

    I roasted everything until nice and toasted because my two year old grandson would be having some.  I omitted the cream but it was very creamy without it.  He loves it  and so do I. Thanks for posting.

  15. Easy and fun to make. Taste amazing 

  16. Rated 5 out of 5

    Thanks for this detailed recipe! I am confused about the Nutrition Facts at the bottom, that says “6 servings per container, each serving 200 calories”. Is it dedicated to this soup because it doesn’t look like a such high calorie soup to me.
    Thank you again!

  17. Rated 5 out of 5

    I made this for lunch today. It’s a cool rainy day and I thought soup would be the perfect thing for a warming lunch. It is delicious! The roast garlic is just best flavour. I left the cream out but topped with a little grated cheese – YUM! I will be adding this to my soup list, thank you for sharing.

  18. Rated 5 out of 5

    Delicious, wholesome and easy!

  19. Rated 5 out of 5

    Absolutely beautiful Cauliflower soup….. loved cooking the garlic this way in the oven

  20. I have noticed you use immersion blender for this recipee and many more!  

    Could you please recommend a good immersion blender, I want to make this :). 

  21. Rated 5 out of 5

    You should put in an instruction to remove the bay leaf and thyme sprigs. Some people may not know to do that. Otherwise, excited to try this soup! 

  22. I made this soup last night with very few changes. I used chicken broth cause it’s what I had, and I sprinkled some sharp cheddar shreds on at the end. It was fantastic. My husband said it was the best soup I’ve ever made and I make a lot of soup. Thank you for sharing your recipe. For the people who say it lacked flavor, my guess is they didn’t roast the cauliflower long enough or hot enough so they didn’t get the nice browned/roasted flavor which is the best part.

  23. would coconut milk be a good choice to use in this recipe? Instead of cream.

  24. I made this soup according to the directions. I used Imagine Organic Vegetable Broth but it was low sodium which was likely my error. Anyway, my head of cauliflower was huge and there are only 2 of us so I tried to cut the recipe in half. Because the head of cauliflower was large, it did not work so I had to add more vegetable broth at the end. I would not make this again. It lacked flavor even though I added salt and pepper at the end. The color was sort of a caramel color which was not appetizing. I had hoped it would be more “white” looking. I was disappointed. This was my first attempt at a cauliflower soup. I need the salt amount to be more specific I guess and the color of the broth is important.

  25. Mmmmm, very good soup to have on the first cild day after summer vacation…

  26. Just made this and omitted the cream. It didn’t need it – was thick and delicious without it. I did top it with some grated cheddar just before serving, mostly to add a little color. 

  27. I can’t wait to try this soup tomorrow, by the way my Korean name is Chungah too!! 

  28. I’m planning on making this for Easter dinner (for 16 people). Do you have any pointers for making it a day or two in advance? Wait to puree and add cream? Go ahead and puree but add cream later? I want to do as much as possible in advance…thank you! Sounds yummy!

  29. I HATE to do this, but I’m reviewing with a few changes because this was a spur-of-the-moment dinner decision when I remembered that the two heads of cauliflower in my fridge were pushing one week old and needed to be used ASAP. I did not have a head of garlic, so I roasted the cauliflower with salt & pepper, and added 1t of jarred garlic when I added the cauliflower to the liquid in step 6. I didn’t have any veggie stock, so I used 4C of chicken broth. I had no fresh thyme so I used 1/2t of dried. I had no heavy cream on hand, so I used half-and-half. In spite of all of that, this turned out DAMN DELICIOUS and is an absolute keeper!

  30. I made this last night and it was delicious! I think my cauliflower was bigger than yours because it ended up super thick and I had to add quite a bit more liquid.

    I roasted the cauliflower and garlic a couple days ahead because I had the oven going anyway and then just put it all together last night. I used chicken broth instead of vegetable stock because it’s what I had.

    Fantastic!! This recipe is definitely a keeper!

  31. Can you freeze this soup?

    • Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.

  32. I cant wait to pick up your cookbook hun. Your recipes totally rock 😉

  33. Hi Chunga !

    Your soup looks fantastic! I am curious about what brand of vegetable stock you use. My daughter’s vegetarian and soup should be an easy dinner to share but yet I find that I don’t care for any of the vegetable stocks that I’ve tried.

  34. I love cauliflower soup!!

  35. I also made a roasted cauliflower soup quite recently! yours looks amazing (:

  36. nice winter soup, thank you for this, a nice use of cauliflower, stay warm!

  37. Wow, I love this soup, especially with our temps for today is a -3, with a hightest 10.  Low teens for tge next week ad a half.  Night temps single digits.  Coooooool!  Perfect time for warm soups.  Thanks.

  38. Can be made without cream by simply blending til smooth 1 cup of raw cashews with 1 of the cups of veggie broth. Treat it like cream because it is as delicious for any soup.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  39. Sounds delicious, but would use cashew milk instead of heavy cream to make heart healthy, and more garlic for spreading on baguettes to go with soup. Sounds delicious, will definitely make soon!
    ( Can be used for cheddar broccoli base soup as well.)

  40. Can you tell us how many carbs, calories, etc? It sounds like it would be safe for a diabetic. I love your recipes. Thank you and Merry Christmas.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Mary Ann!

  41. What is nutrition info especially carbs

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Barbara!

  42. We got snow here in Vermont yesterday. Love this healthy yet comforting recipe for after the holidays! Yummy!

  43. This soup sound is amazing!!I Love this sharing so much!!! Thank you.Belated merry christmas!!!