Name: Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets; 1 medium yellow onion, chopped; 5 cloves garlic, minced; 3 tablespoons olive oil, divided; 15 ounce can cannellini beans, drained and rinsed; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 4 cups vegetable broth; 1 tablespoon lemon juice; Salt and pepper, to taste; Croutons or a few roasted cauliflower florets

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If you’re craving something warm, creamy, and packed with cozy flavors, this Roasted Cauliflower Soup Recipe is an absolute game changer. It’s a comforting bowl of velvety goodness that feels indulgent yet uses simple, wholesome ingredients you probably already have on hand. With the cauliflower roasted to golden perfection, a touch of aromatic herbs, and a hint of lemon brightness, this soup satisfies every craving for a healthy meal that feels like a hug in a bowl. Whether you’re looking for a weeknight winner or a nourishing meal to curl up with, this recipe is sure to become a beloved favorite.

Ingredients You’ll Need

The image shows a gray baking tray filled with many small roasted cauliflower pieces spread evenly. The cauliflower pieces are golden brown with some parts charred, giving a mix of light yellow, beige, and black colors. The tray has some dark burnt spots and crumbs scattered around. The baking tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This soup’s magic comes from a handful of straightforward ingredients that work beautifully together to create an incredible depth of flavor and luscious texture. Each element plays a vital role, from the caramelized cauliflower bringing sweetness and earthiness to the creamy cannellini beans that add body and silkiness. Let’s break down all you’ll need:

1 large head cauliflower cut into florets: The star of the soup, roasting deepens its natural sweetness and adds a lovely caramelized flavor.
3 tablespoons olive oil divided: Used for roasting and sautéing, it imparts richness and helps everything cook beautifully.
1 medium yellow onion chopped: Adds a subtle sweetness and aromatic base to the soup.
5 cloves garlic minced: Infuses a warm, savory kick that enhances all the other flavors.
15 ounce can cannellini beans drained and rinsed: Gives the soup a creamy texture without needing dairy, plus a boost of protein and fiber.
1/2 teaspoon dried thyme: Brings a gentle herbal note that complements the cauliflower perfectly.
1/4 teaspoon dried rosemary: Adds an earthy, piney flavor to elevate the overall taste.
4 cups vegetable broth: The flavorful liquid base that ties all the ingredients together.
1 tablespoon lemon juice: Brightens the soup with a fresh zing, balancing its richness.
Salt and pepper to taste: Essential seasonings for bringing out all the wonderful nuances in the soup.
Croutons, for garnish, or a few roasted cauliflower florets: Adds a delightful textural contrast and visual appeal when serving.

How to Make Roasted Cauliflower Soup Recipe

Step 1: Roast the Cauliflower

Preheat your oven to 425 degrees Fahrenheit and toss those cauliflower florets in 2 tablespoons of olive oil, making sure each piece is nicely coated. Spread them out on a baking sheet so they roast evenly. Giving them a sprinkle of salt will help bring out their natural sweetness. Roast for about 25 to 35 minutes, flipping halfway through — you want the florets to develop a beautiful golden caramelized color that will give this soup its signature depth.

Step 2: Sauté the Aromatics

While the cauliflower is roasting, warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Then toss in the minced garlic and cook for another minute to release all those wonderful savory aromas. This step builds the flavorful foundation your soup needs.

Step 3: Combine Ingredients and Simmer

To the pot, add the cannellini beans, dried thyme, rosemary, vegetable broth, and the roasted cauliflower — but save a few florets aside to adorn your bowls later. Bring everything to a boil, then reduce the heat and let it simmer for 10 minutes so the flavors mingle and deepen.

Step 4: Blend to Creamy Perfection

Carefully transfer the soup in batches to a blender — don’t overfill your blender to avoid spills! Blend until silky smooth and creamy. If you prefer a bit more texture, use an immersion blender and pulse just enough to break down the ingredients while keeping some chunkiness. Pour the blended soup back into your pot.

Step 5: Finish and Season

Stir in the fresh lemon juice, then add salt and pepper to taste. The lemon juice adds a vital brightness that lifts the soup’s flavors and balances the richness from the beans and roasted cauliflower.

How to Serve Roasted Cauliflower Soup Recipe

A white pot filled with a thick, tan-colored sauce that has a smooth and creamy texture with tiny dark specks mixed throughout. A spoon is scooping up some of the sauce, showing its consistency as it drips slightly from the spoon. The pot has two handles and is placed on a white marbled surface with light brown stains around the edges. The photo has soft lighting that highlights the sauce's glossy surface and creamy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair and crunch, top your soup bowls with crispy croutons or a few reserved roasted cauliflower florets. This not only adds textural contrast but also makes the presentation more inviting and rustic. Sprinkle a pinch of freshly cracked black pepper or drizzle a bit of good olive oil for a gorgeous finishing touch.

Side Dishes

This soup pairs beautifully with crusty bread that’s perfect for dipping. A warm baguette, sourdough, or even garlic bread can make this meal feel extra cozy. If you want something lighter, a simple mixed green salad with a tangy vinaigrette complements the creamy texture without overpowering the delicate flavors of the soup.

Creative Ways to Present

For an elegant twist, serve the soup in small cups or shot glasses at gatherings for a sophisticated appetizer. You can also swirl in a splash of vegan cream or coconut milk on top right before serving to add visual appeal and even more creaminess. Garnish with fresh herbs like parsley or chives to add a burst of color and a fresh herbal note.

Make Ahead and Storage

Storing Leftovers

This Roasted Cauliflower Soup Recipe keeps wonderfully in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors tend to deepen overnight, making it even more delicious the next day—the perfect make-ahead meal for busy weeknights.

Freezing

You can freeze leftover soup for up to 3 months. Just let it cool completely, then transfer to freezer-safe containers or heavy-duty ziplock bags. Thaw it overnight in the fridge before reheating to maintain its creamy texture and fresh flavor.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of vegetable broth or water to loosen it up. Avoid boiling as it might alter the creamy consistency.

FAQs

Can I use a different type of bean instead of cannellini?

Absolutely! While cannellini beans give the soup a smooth and creamy texture, you can substitute with other white beans like navy or great northern beans. Just make sure they are well rinsed and drained to keep the flavors balanced.

Is this soup suitable for someone with dairy allergies?

Yes! This Roasted Cauliflower Soup Recipe is naturally dairy-free and gluten-free since it doesn’t rely on cream or milk. The creaminess comes from beans, making it perfect for anyone avoiding dairy.

Can I make this soup in a slow cooker?

You can adapt this recipe for a slow cooker by roasting the cauliflower separately first. Then add all ingredients except lemon juice into the slow cooker and cook on low for about 4 to 6 hours. Stir in lemon juice just before serving for the best flavor.

How can I make this soup richer or creamier?

For an extra creamy twist, try adding half a cup of vegan cream, full-fat coconut milk, or soaked raw cashews when blending. These additions enhance richness without compromising the soup’s healthy vibe.

Can I add other vegetables to this soup?

Definitely! Roasted carrots, parsnips, or even celery can be added to boost flavor and nutrition. Just roast them alongside the cauliflower to keep that lovely caramelized flavor intact.

Final Thoughts

This Roasted Cauliflower Soup Recipe has become my go-to comfort food whenever I want something nourishing that still feels a little special. Its combination of simplicity and rich flavor makes it perfect for any season, and I hope you enjoy making and sharing it as much as I do. Don’t hesitate to get creative with garnishes or sides—the possibilities are endless with this soulful, creamy delight!