Roasted Cauliflower Soup

This comforting and creamy Roasted Cauliflower Soup is packed with flavor. Cauliflower florets are roasted with onion and garlic and then blended with chicken broth and a bit of cream. A squeeze of lemon and a hint of nutmeg at the end really sets this recipe over the top.

And if you want a super easy soup recipe that is equally as comforting, check out my tomato soup with spaghetti sauce recipe!

Here’s everything you need to know to make this easy recipe, including detailed step-by-step photos. Need a vegan or vegetarian version of this recipe? Scroll down to see what substitutions work best.

Why I love this recipe

• It’s the best soup for a cold day or cold winter night
• Simple ingredients come together to make a tasty velvety soup with a creamy texture
• Freezes well and its easy to reheat which is great for meal prep

Ingredients needed to make Roasted Cauliflower Soup

The exact quantities are listed in the recipe card below, but here is an overview so you can plan your shopping list.

• cauliflower florets – a whole head of cauliflower is just about the right amount
• yellow onion 
• salt
• extra-virgin olive oil
• garlic
• chicken broth (or vegetable broth)
• heavy cream
• lemon juice
• pinch ground nutmeg
• minced chives for garnish

How to make Roasted Cauliflower Soup

Prep work

Preheat the oven to 400°F. If desired, line a large, rimmed large baking sheet with parchment paper for easy cleanup.

In an extra-large bowl, toss cauliflower and onion with the salt in olive oil. Transfer to the prepared baking sheet.

Roast the vegetables

Arrange the oiled and salted cauliflower and onion pieces in a single layer on the prepared baking sheet. Roast in preheated oven for about 15 minutes. Then, add the garlic and flip the cauliflower and onion over. Continue roasting for until the cauliflower and onions are tender and golden brown on the edges. Be sure to reserve a few roasted florets for garnish when you serve.

Heat the soup

When the cauliflower is almost done, add the chicken broth to a large pot or Dutch oven and begin to heat over medium-high heat. When the roasted cauliflower mixture comes out of the oven, add it to the pot with the warm broth. Bring the mixture to a simmer, then reduce the heat as necessary, medium-low heat most likely, to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to develop. Remove from heat.

Blend the creamy soup

Either transfer everything in the pot to a blender or a food processor or use an immersion blender to blend until smooth.

Finish this easy cauliflower soup recipe

Stir heavy cream into the soup. Cut the lemon in half and squeeze the juice from one half into the soup. Stir and taste. The lemon should give the soup some zing but not taste like lemon. Add additional lemon juice and/or more salt to balance out the flavors. If the soup is too thick, additional chicken broth can be stirred in to thin it.

Serve this delicious soup

To serve, ladle hot soup into bowls and add the smallest amount of ground nutmeg on top. Freshly ground is best but bottled will work. A little goes a long way. Garnish with roasted cauliflower pieces (if you set some aside), freshly ground black pepper, and minced herbs like fresh thyme. If desired, red pepper flakes can add a spicy kick.

Storage and reheating instructions

Store any leftover soup in an airtight container and refrigerate. It’s best if eaten within 3-5 days.

To freeze, cool the soup and transfer it to a quart-sized container or a freezer bag with the air squeezed out. Thaw to room temperature before reheating.

The best way to reheat this roasted cauliflower soup recipe is to transfer it to a saucepan and set it over low heat on the stove while stirring occasionally. You can also reheat in the microwave in one-minute increments at 50% power, stirring after each minute.

Vegetarian roasted cauliflower soup

To make this recipe vegetarian, use vegetable broth instead of chicken broth. You can also use water, but it will create a rather bland cauliflower soup and other ingredients will need to be added to enhance the flavor.

Vegan roasted cauliflower soup

To make this recipe vegan, use vegetable broth instead of chicken broth, and use coconut milk or coconut cream instead of heavy cream. You can also add nutritional yeast to enhance the flavor.

More healthy soup recipes to love

• Navy Bean Soup
• Butternut Squash Soup
• Instant Pot Split Pea Soup
• Coconut Curry Leek Soup
• Fresh Beet Soup