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Roasted Cauliflower Soup

What Annie's Eating
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Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Soup


  • 1 Head of Cauliflower
  • 1 Yellow onion diced
  • 3-4 Cloves garlic roughly chopped
  • 1 Qt Low Sodium Broth — Vegetable broth works for those who keep a vegetarian or vegan diet
  • 1/2 Cup half and half cream, or milk (non-dairy milk works too)
  • Freshly grated parmesan
  • Salt
  • Freshly cracked black pepper
  • Pinch of nutmeg
  • Topping Suggestions:
  • My homemade garlic croutons
  • A drizzle of browned butter
  • A drizzle of good extra virgin olive oil
  • A toasted baguette slice with butter or parmesan melted on top
  • Crispy Bacon or pancetta bits


  • Preheat oven to 425*.
  • Cut the cauliflower into florets and drizzle them with olive oil, sprinkle with salt, freshly cracked black pepper,and a pinch of nutmeg, and toss to coat. Sprinkle with freshly grated Parmesan and bake for about 35-40 minutes, until they are fully roasted – they will have a good amount of golden and crispy bits on the outside.
  • While the cauliflower is roasting, dice the yellow onion and sauté it in a large stockpot or dutch oven with enough olive oil to coat for a few minutes, until slightly soft and tender.
  • Add the minced garlic and cook for a minute or so, and then add the broth and cream and simmer for a few minutes to allow the flavors to develop a bit, and remove from heat to let cool.
  • Once the cauliflower has fully roasted and cooled to the touch, add it to the broth,and puree the mixture in a blender until smooth and to your desired consistency. Once blended to your desired consistency,add salt and pepper to your liking, and serve with your favorite toppings. I love serving this with my homemade garlic croutons!
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