Go Back

Creamy Roasted Cauliflower Soup

Creamy roasted cauliflower soup is made with deeply golden oven-roasted florets blended until completely smooth for a silky, ivory-toned bowl. This lightened-up soup simmers in vegetable broth and finishes with light cream or milk for a comforting, under-200-calorie dinner.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 1 large head cauliflower, cut into florets
Olive oil
  • 2 tbsp 2 tbsp olive oil
Onion
  • 1 1 onion, diced
Garlic
  • 3 3 garlic cloves, minced
Vegetable broth
  • 4 cup 4 cups vegetable broth
Light cream or milk
  • 0.5 cup 1/2 cup light cream or milk
Salt and pepper
  • 0.25 Salt and pepper, to taste Use to season throughout.
Chives
  • 1 Chives, for garnish Freshly chopped, for serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F and set a sheet pan inside to get hot.
  2. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them in a single layer on the hot sheet pan.
  3. Roast for 25-30 minutes until deeply golden, stirring once halfway through, and pull the pan when the edges look caramelized.
Build and simmer the soup
  1. In a Dutch oven over medium heat, sauté the onion until soft, about 5-7 minutes, until translucent.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and lightly softened.
  3. Add the roasted cauliflower and vegetable broth, then bring to a simmer and cook for 10 minutes.
Blend and finish
  1. Blend the soup until completely smooth, using an immersion blender or a countertop blender, until no cauliflower bits remain.
  2. Stir in the light cream or milk, then season with salt and pepper to taste.
  3. Ladle into bowls and garnish with fresh chives before serving, letting the green flecks sit on top.

Notes

For maximum flavor, roast the cauliflower until well past golden so the soup tastes deeper even with lightened cream. If you want an extra-silky texture, strain the blended soup through a fine sieve, then reheat gently on the stove. Refrigerate leftovers up to 4 days; freeze up to 2 months (reheat carefully and stir well—add a splash of broth or milk if texture tightens). To make it dairy-free, use unsweetened oat or cashew milk in place of the light cream/milk.