October 12, 2012

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Cauliflower may not be the sexiest of vegetables; the raw florets are notoriously bland in both color and flavor. However, when roasted and combined with roasted garlic, sweet onions, leeks and fresh herbs in this hearty, vegetarian soup, the results are transformative. Packed with vegetables and highly adaptable, this is a filling and satisfying fall soup, best served with a hunk of crispy bread or homemade croutons.

Roasted Cauliflower


Roasted Cauliflower Soup

Roasted Cauliflower Soup

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 Servings


  • 1 cauliflower head, roasted
  • 1 sweet onion, chopped
  • 1 leek, white and light green parts, chopped
  • 1 cup celery (about two stalks), chopped
  • 1 head roasted garlic, peeled
  • 2 tbs olive oil
  • 3 tbs unsalted butter
  • 1 tbs fresh parsley, minced
  • 3-4 sprigs fresh thyme, removed from stems
  • 4 cups vegetable stock
  • 1-1/2 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • Optional:
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup grated Parmesan cheese


  1. In advance -up to a day ahead- roast the cauliflower: Preheat the oven to 375ΒΊ. Meanwhile, break down the head of cauliflower into individual florets. Layer the cauliflower on to a large, rimmed sheetpan. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
  2. In a large stock-pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, leeks and celery, and cook, stirring occasionally, until translucent. Add the garlic, and using a wooden spoon, smash the garlic into a paste. Add the butter, parsley, thyme, salt and pepper. Stir to combine and let cook until the butter melts.
  3. Add the roasted cauliflower and vegetable stock. Stir to combine. Let the soup come to a boil, then turn the heat to low, and let simmer 15-20 minutes. Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
  4. If using, add the cream and/or Parmesan, and stir to combine. Serve hot with crispy bread or fresh croutons and a sprinkling of fresh parsley.


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  • Reply
    October 1, 2016 at 1:03 pm

    Made this tonight abosoulty amazing followed pretty much to the tee. One big thing I did do was peel pit and pureed in to the soup was 3 large peaches it took it to yet another level. Recommended this recipe to everyone.

  • Reply
    February 2, 2015 at 3:02 pm

    Made this soup tonight- love the flavor! Really hearty and delicious. Consistency was a little thick, maybe because I didn’t add the cream. Either way, definitely going to make this again.

    • Reply
      February 5, 2015 at 5:20 pm

      Thanks, Kara! The cream does thin things out a bit. So glad you enjoyed the soup!

  • Reply
    12 Best Low-Fat Homemade Soup Recipes! | Women's f Blog
    September 18, 2014 at 1:44 am

    […] Photo and recipe credit to forkknifeswoon […]

  • Reply
    May 26, 2014 at 7:45 am

    Hands down the best cauliflower soup i have ever had!! Delicious!!

    • Reply
      May 26, 2014 at 10:15 am

      I’m so glad to hear you liked it!

  • Reply
    Roasted Cauliflower Soup | Chic Thyme
    November 20, 2013 at 7:10 am

    […] Adapted from: Fork Knife SwoonΒ  […]

    • Reply
      August 2, 2014 at 12:13 pm

      This soup was A M A Z I N G!!! I am in love!! I have recommended it to my friends & colleagues! Thanks!!

  • Reply
    March 6, 2013 at 7:30 am

    Absolutely delicious – thanks for posting.

    • Reply
      March 11, 2013 at 6:34 pm

      Thank you so much Lizzie!

  • Reply
    College Cook
    January 20, 2013 at 6:37 pm

    I made this to have some leftovers to freeze for quick meals. It was easy and delicious! Cauliflower is the best.

    • Reply
      January 28, 2013 at 2:45 pm

      Thanks! I’m so glad you liked it!

  • Reply
    December 27, 2012 at 4:11 pm

    I’m obsessed with roasted cauliflower. I can’t wait to try this soup. Thanks for posting the recipe.

    • Reply
      January 1, 2013 at 5:36 pm

      Thanks Colleen! I hope you like it.

  • Reply
    Brian Milner
    December 18, 2012 at 6:37 pm

    Absolutely the best cauliflower soup I’ve tried. My family said it is not only a keeper recipie but one that must be made every week!

    • Reply
      December 19, 2012 at 9:24 am

      Thanks Brian! I’m so glad you liked it…It’s one of my favorite ways to use cauliflower, and healthy to boot!

  • Reply
    December 3, 2012 at 9:15 am

    This recipe is delicious. Thanks for posting. I just found it randomly looking for a Roast Cauliflower Soup. Rich, comforting flavors, perfect for winter. Will definitely make it again.

  • Reply
    Lucy Hill
    October 15, 2012 at 10:25 pm

    The flavor of roasted cauliflower would provide smoky taste to the creamy texture of the soup. That is so awesome. Wanna try it. πŸ˜€

    • Reply
      October 22, 2012 at 2:15 pm

      I hope you like it!

  • Reply
    October 14, 2012 at 8:02 pm

    Sexy or not, I absolutely love cauliflower. This sounds like a delicious soup!

    • Reply
      October 15, 2012 at 1:27 pm

      Thank you Jenny! It takes cauliflower to a whole new level…