Roasted Cauliflower Soup

Love roasted cauliflower? Then you’ll love this soup, which has that same delicious flavor—plus hints of garlic, onion, and herbs—in every cozy, creamy bite!

Have you noticed? Cauliflower is having a moment. The world is in love with cauliflower steaks, cauliflower rice, whole roasted cauliflower, and more. And I don’t know about you, but to me, it’s not a moment too soon. Because I love all things cauliflower, too!

One of my favorite ways to eat cauliflower is roasted. (Well, that’s a pretty good way to eat almost any vegetable, don’t you think?) And if you’ve been visiting this site for long, you know I’m also a big fan of soups. So today I’m putting those two things together to bring you Roasted Cauliflower Soup. It’s everything we all love about roasted cauliflower in a cozy, creamy soup.

And you’d hardly know it from tasting it, but this soup gets its creaminess from the pureed cauliflower itself. There’s absolutely no dairy in it. That wouldn’t necessarily be a bad thing—in fact, finishing the soup with a swirl of cream or crème fraiche or yogurt would be delicious—but it’s nice to know that you can make a creamy soup and keep things dairy-free if that’s your jam. Or the jam of someone you love.

When you roast your cauliflower, make sure there’s plenty of room on the baking sheet to get things nicely browned. That browning is flavor, and that flavor ends up right in your soup pot. The soup also gets flavor from garlic and onion, thanks to roasting both along with the cauliflower.

After roasting, the vegetables are combined with broth and a touch of fresh herbs and pureed until smooth. Then you gently warm the whole thing up. And that’s it. That’s how simple it is to make amazing Roasted Cauliflower Soup.

One more important tip: Serve it with a nice hunk of bread, so you can sop up every cozy, creamy, cauliflowery drop.

Christine :)


Roasted Cauliflower Soup

  • Author: Allie McDonald
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 6 people


Love roasted cauliflower? Then you’ll love this soup, which has that same delicious flavor—plus hints of garlic, onion, and herbs—in every cozy, creamy bite!


  • 6 cups small cauliflower florets
  • 8 cloves garlic
  • 3/4 tsp. salt, or more to taste
  • 3/4 tsp. pepper, or more to taste
  • 1/4 cup olive oil, divided, plus more for garnish
  • 1 medium onion, chopped
  • 3 cups reduced-sodium chicken or vegetable broth, divided, or more as needed
  • 1 tbsp. coarsely chopped fresh sage or oregano, plus more for garnish


  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the cauliflower, garlic, salt, pepper, and 3 tablespoons of the oil.
  3. Transfer to a large rimmed baking sheet in an even layer.
  4. Roast until the cauliflower is crisp-tender but not yet browned, about 10 minutes.
  5. Meanwhile, in the same bowl, combine the onion with the remaining 1 tablespoon of oil.
  6. Add the onion to the baking sheet, toss, and continue baking until the vegetables are nicely browned, 15 to 18 minutes.
  7. Put about half of the vegetable mixture, half of the broth, and the herbs in a blender or food processor and pulse until smooth.
  8. Transfer the mixture to a large saucepan or small stockpot and repeat with the remaining vegetable mixture and broth.
  9. Place the saucepan over medium heat and gently warm the soup, adding more broth as needed for desired thickness and more salt and pepper to taste.
  10. Serve garnished with herbs and a drizzle of olive oil.