Creamy Roasted Cauliflower Soup

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Hello September! Days are getting shorter, but there’s still plenty of warm days left for backyard grilling and pool parties while transitioning into Fall flavors. With the hot weather of July and August behind us , and the chilly nights of Fall on the horizon, September is the best of both the worlds.

Ring in the cozy season with a luscious,hearty and comforting, Creamy Roasted Cauliflower Soup. It is guaranteed to satisfy your soup cravings – without any guilt on busy fall weeknights.
You’re going to LOVE the indulgent flavor and texture. The cauliflower is roasted that imparts a nutty flavor resulting in a thick and ultra-smooth soup. You’ll want to eat this all fall and winter.
Why You Need To Try This Cauliflower Soup
  • Amazing flavors: Featuring deeply caramelized cauliflower and garlic, this soup is cozy and bursting with robust flavors!
  • Easy to whip: The whole thing comes together on your table in 40 minutes. Plus, everything is made in one pot so clean-up is pretty quick.
  • Great way to sneak veggies into your diet: If your kids or other family members aren’t great fans of vegetables, this soup is one of the best ways to get them eat some.
  • Freezer-Friendly: This soup freezes exceptionally well and reheats beautifully for stress-free lunches or dinners all through the week.
  • Diet- Friendly:The main ingredient in this soup is cauliflower, that makes it low in calories. It is also paleo friendly, Whole30 compliant and keto-friendly.
Here are a few recipes that are great to welcome Fall: How to Serve

Serve this Creamy Cauliflower Soup with slices of bread or croutons for major dunking.

If you made this Creamy Roasted Cauliflower Soup, I would love to know how it turned out! Please let me know by leaving a comment below.

  • 1 large head cauliflower, cut into bite-size florets
  • 2 medium white onions, chopped
  • 4-5 cloves garlic, peeled and roughly chopped
  • 3 Tablespoons extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 tsp nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Fresh Parsley, chopped for garnishing
  • Chilli flakes, for garnishing

  1. Preheat the oven to 225 degrees Celsius.
  2. Place the cauliflower florets, garlic and the onions on a large baking tray lined with aluminium foil, drizzle with olive oil, season with salt and black pepper and toss to coat. Spread onto an even layer.
  3. Roast in the oven for 25 minutes, or until lightly charred and fork tender. Set aside a few roasted cauliflower florets to garnish.
  4. Allow them to cool, then blend in a blender until smooth and creamy.
  5. To a pot, add this pureed cauliflower and then pour in the vegetable broth and the heavy cream. Cover the pot with the lid and allow it to simmer for 10 minutes.
  6. You can add in more broth if you want to want to make the soup thin in texture. Season with salt, pepper and nutmeg.
  7. Ladle the soup into individual bowls, garnish with roasted cauliflower florets and a sprinkle of chopped parsley and chilli flakes.
  8. Serve hot with some bread slices or croutons.
  9. Enjoy!


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