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


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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 1x


  • 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
  • 34 sprigs fresh thyme, removed from stems
  • 4 cups vegetable stock
  • 11/2 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 375º. 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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  1. 10.1.16
    steve said:

    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.

  2. 2.2.15
    Kara said:

    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.

    • 2.5.15
      Laura said:

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

  3. 5.26.14
    Amandine said:

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

    • 5.26.14
      Laura said:

      I’m so glad to hear you liked it!

  4. 3.6.13
    Lizzie said:

    Absolutely delicious – thanks for posting.

    • 3.11.13
      Laura said:

      Thank you so much Lizzie!

  5. 1.20.13
    College Cook said:

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

    • 1.28.13
      Laura said:

      Thanks! I’m so glad you liked it!

  6. 12.27.12
    Colleen said:

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

    • 1.1.13
      Laura said:

      Thanks Colleen! I hope you like it.

  7. 12.18.12
    Brian Milner said:

    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!

    • 12.19.12
      Laura said:

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

  8. 12.3.12
    Oli said:

    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.

  9. 10.15.12
    Lucy Hill said:

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

  10. 10.14.12
    Jenny said:

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

    • 10.15.12
      Laura said:

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

  11. 8.2.14
    Noel said:

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

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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