Roasted Cauliflower Soup is a simple recipe made from pantry staples. Roasting the cauliflower with olive oil and spices gives the soup its amazingly delicious flavor, more indulging than any other Cauliflower Soup. A keeper for easy weeknight dinners that the whole family will love.
I have to tell you only recently a had some cauliflower in my fridge and I wasn’t sure what to do with it.
Also I had some leftover Awesome Sauce and I don’t really know what to serve it to.
That was when I found myself roasting cauliflower and I tell you the cauliflower for me never tasted better. In this moment, I knew I had to make a soup from that, so this is what we do.
Why you want to make this Roasted Cauliflower Soup
All you need for the Roasted Cauliflower Soup are pantry staples. This is perfect, because you will have everything on hand and can begin right away.
This soup practically makes itself: truly you simply add your cauliflower florets to a baking sheet and bake everything. Just wait until everything is roasted, the rest is just a quick fix to an amazing result, yum.
I use one additional ingredient — vegan cream cheese — that I truly love, therefore in my gusto this is what makes everything so creamy, rich and decadent texture .
What you need for this Roasted Cauliflower Soup recipe
Besides cauliflower you will need the following:
Olive oil: I use olive oil for roasting the cauliflower. I find this oil is super flavorful and coming fresh out of the oven the texture of the cauliflower is top notch. Crunchy, juicy and soft this is how I like my vegetables. Also the olive oil adds naturally a lot of flavor and depth to any dish.
Garlic, onion powder: I keep it really simple using powder, because this was what I had on hand in my cupboard. You can use fresh onion and garlic of course. Keep in mind the texture, result and appearance will be a bit different.
Nutmeg adds a warm and spicy flavor to this Roasted Cauliflower Soup. You might know this flavor from a classic white sauce.
Vegan cream cheese: One ingredient that creates a creamy, rich, velvety texture. Makes the soup taste so delicious, like you sit in a fancy restaurant and eat a soup that took hours to make. It really takes this soup from amazing to an unbelievable and utterly delicious version of a creamy Cauliflower Soup.
Vegetable broth is a classic ingredient which is the base for the soup.
How to make Roasted Cauliflower Soup
Preheat your oven to 410°F and line a baking sheet with parchment paper.
Into a large bowl add cauliflower florets, olive oil, garlic powder and onion powder plus a pinch salt and pepper. Mix everything and transfer to the baking sheet and bake for 35 minutes.
After baking, add the roasted cauliflower to your blender along with vegetable broth, cream cheese and nutmeg. Process until smooth.
Serve in bowls and garnish with some chives (totally optional 🙂), yummy.
Leftovers will be fresh for around 4 days in the fridge. Frozen the Roasted Cauliflower Soup will be great for around 3 months.
Tips and tricks
The size of florets: as you can see in my step by step pictures I chop my florets roughly and leave them bigger in size. There is absolutely no need to chop them small and pretty. Doesn’t need to be perfect of course, it is just for roasting.
I use an extra bowl for mixing the cauliflower. You can absolutely do that on the baking sheet, but I find that in a bowl it is so much easier. All flavors and ingredients are really properly mixed.
For the baking time I find 35 minutes is great. My cauliflower is decently roasted with brown spots on top which adds so much flavor. If you prefer a lightly roasted result just roast them for around 25 up to 30 minutes.
Other cauliflower recipes to try
These recipes show you how amazing and versatile cauliflower is other than making my Roasted Cauliflower Soup:
Cauliflower Gratin You might know potato gratin, but this is cauliflower gratin and seriously so delicious, friends.
Bang Bang Cauliflower This is seriously the most amazing tasting cauliflower that you make. Cauliflower is covered in my Bang Bang Sauce and at the end so crispy and served with much more sauce, yum. Tasted so much better than any takeout. So satisfying and budget friendly.
Sweet and Sour Cauliflower I love the sweet and savory flavors in this cauliflower recipe. You can serve this alone or with rice, but always sprinkle with some sesame, yummy.
- 1 big cauliflower head, cut into florets
- 5 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 7 oz vegan cream cheese
- 4 cups vegetable broth
- salt, pepper to taste
- Start by preheating your oven to 410°F.
- Mix cauliflower florets with oil, garlic, onion powder and a pinch salt and pepper. Add to a prepared baking sheet with parchment paper and bake them for around 35 minutes.
- Transfer the roasted cauliflower to the bowl of a blender along with vegetable broth, cream cheese and nutmeg. Blend everything until smooth and creamy. Serve and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 344Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 873mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 7g