Roasted Cauliflower Soup

Roasted cauliflower soup made with caramelized florets, roasted garlic, vegetable broth, and white cheddar. Blended smooth without cream and finished with reserved roasted cauliflower for texture. Vegetarian, gluten free, and easily adapted for a vegan version.

Course Main Course, Side Dish, Soup

Cuisine American

Keyword blended vegetable soup, creamy cauliflower soup without cream, gluten free soup, roasted cauliflower soup, roasted garlic cauliflower soup, vegetarian cauliflower soup

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 265kcal

Author Cathy Pollak

Equipment

baking sheet Allows the cauliflower roast evenly without steaming.
Dutch Oven or large soup pot. Used to make the soup base.
Blender Creates the smooth texture.

Ingredients

Roasting:

12 cups (about 1½ large heads, 900 g) cauliflower florets
4 garlic cloves whole and peeled
¼ cup (60 ml) olive oil
1 tbsp (15 g) kosher salt
¾ tsp (2 g) coarse ground black pepper

Soup:

⅛ cup (30 ml) olive oil
1 medium yellow onion diced
1 tsp (2 g) paprika
4 cups (960 ml) low-sodium vegetable broth
¾ cup (85 g) freshly shredded white cheddar cheese
fresh parsley chopped for garnish (optional)
olive oil for garnish (optional)

Instructions

Preheat the oven to 425°F (218°C). Line an oversized rimmed baking sheet with foil and lightly coat with cooking spray. Add the cauliflower florets and whole garlic cloves to the pan. Drizzle with the olive oil and sprinkle evenly with the kosher salt and coarse ground pepper. Toss well to coat and spread into an even layer. Roast for 25 to 30 minutes, tossing every 10 minutes, until the cauliflower is tender and deeply caramelized around the edges.
12 cups (about 1½ large heads, 900 g) cauliflower florets, 4 garlic cloves, ¼ cup (60 ml) olive oil, 1 tbsp (15 g) kosher salt, ¾ tsp (2 g) coarse ground black pepper
Remove the baking sheet from the oven and set aside.
In a large soup pot set over medium heat, add the olive oil. Once heated, add the diced onion and paprika and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
⅛ cup (30 ml) olive oil, 1 medium yellow onion, 1 tsp (2 g) paprika
Transfer the cooked onion mixture to a blender along with the vegetable broth, all of the roasted garlic cloves, and about two-thirds of the roasted cauliflower. Secure the lid tightly and blend until completely smooth and creamy, working in batches.
4 cups (960 ml) low-sodium vegetable broth
Pour the cauliflower purée back into the soup pot and warm over medium heat for 3 to 4 minutes, stirring occasionally. Gradually add the shredded white cheddar cheese, a small handful at a time, stirring until each addition is fully melted before adding more.
¾ cup (85 g) freshly shredded white cheddar cheese
Remove the soup from the heat. Ladle into bowls and garnish with the reserved roasted cauliflower, chopped parsley, and a drizzle of olive oil if desired. Serve warm.
fresh parsley , olive oil

Notes

Nutrition values were calculated using low-sodium vegetable broth and standard olive oil absorption during roasting. Actual values may vary depending on brand and exact roasting loss.
Roasting space matters. If the cauliflower is crowded, it will steam instead of caramelize. Use two baking sheets if needed.
Blending only part of the cauliflower provides body while keeping texture in the finished soup.
Cheese should be added off the heat to prevent grainy texture.
For a vegan version, omit the cheese. The soup will still blend smoothly and remain cohesive.

If you’re making this roasted cauliflower soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition