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Smooth cauliflower soup garnished with roasted cauliflower, parsley, and a drizzle of olive oil in a greenish ceramic bowl.

Cauliflower Soup

This creamy roasted cauliflower soup is the ultimate cozy comfort food. Roasted cauliflower gives a nutty sweetness, blended with garlic and cream for a silky, flavorful soup. Topped with cheddar, bacon, and herbs, it’s a crowd-pleasing weeknight favorite that looks fancy but takes just 40 minutes!
5 from 1 vote
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Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food, Vegetarian (optional)
Keyword: Best cauliflower soup recipe ever, Cauliflower cheese soup, Cauliflower soup Gordon Ramsay, Cauliflower soup Jamie Oliver, Easy cauliflower soup, Easy healthy cauliflower soup, Healthy cauliflower soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Roasting Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 280kcal
Cost: $10

Equipment

  • 1 Large rimmed baking sheet (For roasting cauliflower)
  • 1 Large soup pot or Dutch oven (4–6 qt) (For simmering soup)
  • 1 Immersion blender (Or use a regular blender)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Wooden spoon or spatula (For stirring)
  • 1 Ladle (For serving)

Ingredients

For the Soup Base:

  • 1 large head cauliflower - Cut into florets
  • 3 tablespoon olive oil - For sautéing
  • 1 large onion - Diced
  • 4 cloves garlic - Minced
  • 4 cups vegetable or chicken broth - Low-sodium preferred
  • 1 cup heavy cream - Or milk
  • 1 teaspoon salt - To taste
  • ½ teaspoon black pepper - Freshly ground
  • ¼ teaspoon nutmeg - Optional enhances sweetness

For Roasting:

  • 2 tablespoon olive oil
  • — — salt and pepper - To taste

For Topping:

  • — — shredded cheddar cheese - Sharp cheddar recommended
  • — — crispy bacon bits - Optional
  • — — fresh chives or parsley - Chopped
  • — — croutons - Optional
  • — — drizzle of olive oil - For garnish

Instructions

  • Preheat oven to 425°F (220°C). Cut cauliflower into florets, toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes, until golden brown and caramelized.
  • Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add minced garlic and cook 1 minute, until fragrant.
    Roasted cauliflower florets on a baking sheet, golden and crispy with a light coating of seasoning and oil.
  • Add roasted cauliflower and broth to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.
  • Remove from heat. Blend the soup with an immersion blender (or regular blender) until silky smooth. Let cool slightly before blending to avoid splatters.
    Two wooden bowls of cauliflower soup topped with crispy bacon, roasted cauliflower, and herbs, served with slices of toasted bread and spoons.
  • Stir in heavy cream, salt, pepper, and nutmeg. Adjust thickness with broth if needed. Serve hot topped with cheddar, bacon, and herbs, and drizzle with olive oil.
    A creamy cauliflower soup in a rustic brown bowl, topped with a roasted cauliflower floret, chopped parsley, and a sprinkle of chili flakes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 280kcal (14%) | Carbohydrates: 14g (5%) | Protein: 9g (18%) | Fat: 22g (34%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg (15%) | Sodium: 620mg (27%) | Potassium: 620mg (18%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 550IU (11%) | Vitamin C: 65mg (79%) | Calcium: 160mg (16%) | Iron: 1.2mg (7%)
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