Easy Roasted Cauliflower Soup Recipe

This Easy Roasted Cauliflower Soup Recipe is full of warm, Middle Eastern-inspired spices and fresh, nutritious cauliflower. Creamy, comforting, and cozy without being too heavy or rich, it’s like a healthy hug in a bowl.

The Best Roasted Cauliflower Soup Recipe

Cauliflower is one of the most versatile vegetables on the market! Whether you’re making honey garlic baked cauliflower or roasted red pepper and cauliflower soup, it takes on the flavor of whatever it’s paired with fabulously. 

So, we knew we had to pair it with some of our favorite warm, Middle Eastern spices, and what better way to do that than in homemade soup? 

With minimal prep time and a quick cook time, this recipe turns out smooth and velvety in texture with a savory, slightly spicy taste that will make your tastebuds sing. Topped with a dash of heavy cream, crisp croutons, and zesty za’atar seasoning, it’s unlike anything you’ve ever tasted before and will leave you coming back again and again for more!

Ingredients for Easy Cauliflower Soup

• Aromatics – Whole garlic cloves and shallots form the base of the soup, creating a pungent taste that’s savory and slightly sweet.  
• Cauliflower – Use a whole head of cauliflower, and chop it yourself. Or, save time, and opt for pre-chopped cauliflower florets. 
• Bone Broth – We recommend using chicken or turkey bone broth to add tons of flavor and nutrients to this recipe. Beef bone broth will also work, but the flavor will be slightly different. 
• Seasonings – Salt, black pepper, oregano, smoked paprika, and cumin create the savory, slightly spicy flavor we’re looking to achieve. 
• Olive Oil – This helps caramelize the veggies, enhancing their natural flavor and creating a subtle sweetness. 
• Heavy Cream – A small splash helps create a creamy, velvety consistency and enhances the rich flavor. 

Ways to Customize

Feel free to experiment with different flavor combinations to suit your preferences! Some of our favorite ways to customize this soup include: 

• Adding veggies – Include carrots or celery when you cook the onion. Or, stir in kale or spinach at the end of cooking for even more fiber nutrients. 
• Including protein – Add cooked sausage, beef, turkey, shredded chicken, or even crumbled turkey bacon for a boost of protein. 
• Making it cheesy – Stir in freshly shredded cheddar, mozzarella, or parmesan cheese for extra depth. 
• Amping up the spice – Include a splash of hot sauce or a dash of red pepper flakes to really amp up the heat. 

Craft the Perfect Comfort Food with this Step-By-Step Guide for Cauliflower Soup

Below is an overview of the instructions for this recipe. Be sure to scroll down to the recipe card below for the complete ingredients, instructions, and nutrition information! 

1. Prepare the veggies. Combine the cauliflower, shallots, and garlic in a large mixing bowl. Then, drizzle the oil on top, and add the seasonings. Toss to combine and coat the vegetables. 
2. Roast. Transfer the vegetable mixture to a baking sheet, and bake in a preheated oven until the cauliflower is tender and just turning golden brown. 
3. Combine. Transfer the roasted vegetables to a medium-sized saucepan. Add the bone broth, and bring the mixture to a simmer over medium heat. 
4. Purée. Use an immersion blender to purée the mixture until a smooth consistency is formed. 

Note: If needed, you can also transfer the soup to a blender, and blend until smooth. Work in batches as needed, and allow the ingredients to cool slightly before blending. Otherwise, they might explode! 

5. Add the remaining ingredients. Reduce the heat to low, and stir in part of the heavy cream. Continue to simmer until your desired temperature is reached. 
6. Serve. Adjust the seasonings as needed, add your favorite garnishes, and enjoy warm! 

How to Store and Reheat

Store leftover soup in an airtight container in the fridge for up to three to four days. 

Reheat in a pan on the stove over medium heat, and add a splash of broth as needed to thin out the consistency. Just be careful not to let the soup come to a boil! 

Can I Freeze Leftover Cauliflower Soup?

We don’t recommend freezing leftovers after the cream has been added. However, you can freeze it before adding the cream! 

To do so, allow the soup to cool. Then, transfer it to a freezer-safe container, and freeze for up to two months. 

To serve, thaw your soup in the fridge overnight. Then, warm it back up on the stove, add a splash of cream followed by the toppings, and enjoy! 

Serving Suggestions

This easy cauliflower soup can easily be enjoyed on its own. However, you can never go wrong with a side or appetizer like cheesy focaccia bread or a tomato and burrata salad with za’atar. 

Or, enjoy the soup as a starter with main courses like Mediterranean sun-dried tomato chicken meatballs, roasted chicken, or beef pot roast. 

More Cozy Soup Recipes

Need more veggie-based soups to satisfy your comfort cravings? We have you covered!

• Roasted Butternut Squash Soup with Feta
• Creamy Mushroom Soup
• Slow Cooker Vegetable Soup
• Easy French Onion Soup Recipe

Easy Roasted Cauliflower Soup

5 from 8 votes

Author: Food Dolls

Servings: 4 servings

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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Create this easy roasted cauliflower soup recipe with a handful of ingredients and about 30 minutes for a nutrient-rich comfort food!

Ingredients  

1x2x3x

• ▢ 6 cups cauliflower small florets
• ▢ 4 garlic cloves
• ▢ 2 small shallots quartered
• ▢ 3 Tablespoons olive oil
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 32 ounces bone broth
• ▢ 1/4 cup heavy cream plus more for garnish
• ▢ Croutons for garnish
• ▢ Za’atar seasoning for garnish

Instructions 

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• In a large baking dish, combine the cauliflower florets, quartered shallots, and garlic cloves.
  4 garlic cloves, 6 cups cauliflower small florets, 2 small shallots
• Drizzle the olive oil over the cauliflower, shallots, and garlic. Sprinkle the salt, pepper, oregano, smoked paprika, and cumin evenly over the vegetables. Toss everything together to coat the vegetables evenly with the seasonings and oil.
  1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried oregano, 3 Tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin
• Roast the mixture in the preheated oven for 20-25 minutes or until the cauliflower florets are tender and start to turn golden brown.
• Once the roasted vegetables are done, transfer them to a medium-sized saucepan.
• Add the bone broth in the same saucepan with the roasted vegetables over medium heat. Bring it to a simmer.
  32 ounces bone broth
• Use an immersion blender to puree the mixture until smooth. A regular blender can also be used, but be sure to allow the soup to cool slightly before blending, and blend in batches if necessary.
• After blending, return the soup to the saucepan over low heat.
• Stir in the 1/4 cup of heavy cream and continue to simmer the soup for a few more minutes until it’s heated through and has reached the desired consistency.
  1/4 cup heavy cream
• Taste and adjust the seasoning if needed, by adding more salt or pepper to taste.
• Serve the roasted cauliflower soup hot, garnished with a drizzle of heavy cream, croutons, and a sprinkle of za’atar seasoning.
  Croutons, Za’atar seasoning

Equipment

1 Baking sheet

1 Saucepan

1 Immersion Blender (or Regular Blender)

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Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 10g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 719mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 73mg | Calcium: 64mg | Iron: 1mg

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

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