Delicious Roasted Cauliflower Soup

Posted: February 14

Time: 1 hour 20 minutes

Yield: 6 servings

recipe image

Delicious Roasted Cauliflower Soup isn't like other vegetable soups—it's better! The creamy, mild flavor of cauliflower serves as the perfect backdrop for savory chicken broth and herbaceous garlic and shallots. Rich, luscious, and indulgently sippable, Delicious Roasted Cauliflower Soup has the deep caramelized flavors of the best roasted vegetables taken to the next level. It tastes like coming in from the cold and feeling your face warm up!


• 2 heads cauliflower, separated into florets • 1 tablespoon olive oil • 3 cloves garlic, chopped • 2 shallots, chopped • 3 cups chicken broth • 1 cup water • 1 bay leaf • 1 teaspoon dried thyme • 2 cups heavy cream • salt, to taste • pepper, to taste


Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large bowl, toss the cauliflower, olive oil, garlic, and shallots until combined.

Step 3

Spread the cauliflower mixture in a roasting pan or a baking sheet with sides.

Step 4

Roast the cauliflower mixture in the oven until toasted and tender, about 30 minutes.

Step 5

Transfer the cauliflower mixture to a soup pot.

Step 6

Pour in the chicken broth, water, bay leaf, and thyme.

Step 7

Bring the mixture to a boil and cook over medium heat for about 30 minutes.

Step 8

Remove and discard the bay leaf.

Step 9

Puree the soup using an immersion blender or by transferring the mixture to a blender in batches and returning it to the pot.

Step 10

Once the soup is pureed, add in the heavy cream.

Step 11

Season the soup with salt and pepper.

Step 12

Heat through (but don't boil) and serve!

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