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; 3 tablespoons olive oil divided; 1 medium yellow onion chopped; 5 cloves garlic minced; 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, for garnish, or a few roasted cauliflower florets

Jump to Recipe· 4.7 from 34 reviews

If you’re craving something cozy, nourishing, and downright delicious, you’re going to flip for this Roasted Cauliflower Soup Recipe. It’s one of those recipes I turn to when I want comfort food that feels a little fancy but doesn’t require hours in the kitchen. Roasting the cauliflower brings out this amazing nutty sweetness that makes the soup taste rich and velvety without any cream. I promise, once you try it, this soup will become a staple in your rotation, especially on chilly days.

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Why This Recipe Works

Roasting Brings Depth: Caramelizing the cauliflower adds natural sweetness and complex flavor.
Cannellini Beans for Creaminess: They create a smooth, rich texture without needing dairy.
Simple Yet Flavorful Herbs: Thyme and rosemary elevate the soup without overpowering it.
Versatile and Easy: It’s easy to adapt with what you have, making it approachable for cooks of all levels.

Roasted Cauliflower Soup, healthy roasted cauliflower soup, creamy cauliflower soup without dairy, cozy vegetable soup recipes, easy roasted cauliflower soup - A large gray pot filled with a smooth, thick, light brown sauce that has tiny dark specks dispersed evenly throughout. The sauce coats the sides of the pot, showing a slightly glossy texture. A silver ladle with a wooden handle lifts a rounded scoop of the sauce, showing its dense and creamy consistency. The pot rests on a rustic white marbled surface with some worn and darker patches. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Cauliflower Soup Recipe is built on a handful of ingredients that complement each other beautifully. Each one plays a role—from the hearty beans that add body to the punch of lemon juice that brightens it at the end. Shopping for fresh cauliflower and pantry staples like garlic and broth is key to unlocking the best flavor here.

Cauliflower: Look for a firm, white head without brown spots—this ensures sweetness and good texture when roasted.
Olive Oil: Using good quality oil improves both roasting and sautéing flavors.
Yellow Onion: Adds sweetness and depth when sautéed gently before blending.
Garlic: Fresh minced garlic enhances aroma and savory notes.
Cannellini Beans: These creamy white beans provide thickness and protein, making the soup hearty without cream.
Dried Thyme and Rosemary: These herbs add earthy, woodsy flavors that anchor the soup.
Vegetable Broth: The base liquid that pulls everything together—homemade or low sodium store-bought works well.
Lemon Juice: Just a splash brightens the entire pot, balancing richness perfectly.
Salt and Pepper: Essential for seasoning to taste.
Croutons or Roasted Florets: For that irresistible garnish and added texture contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this roasted cauliflower soup recipe because it’s so flexible! Whether you want to make it vegan, add creaminess, or punch up the herbs, there’s room to personalize without losing the soul of the recipe. The best part? It’s a forgiving recipe that welcomes your flair.

Add Creaminess: One of my favorite tweaks is blending in some raw cashews or a splash of coconut milk to make the soup silkier and richer.
Spice it Up: Adding a pinch of red pepper flakes gives the soup a subtle warmth that really wakes up your taste buds.
Herb Swap: Sometimes I swap rosemary for sage or add fresh parsley at the end to change the flavor profile slightly.
Make it Heartier: I’ve added cooked quinoa or farro for a grainy texture that turns it into a full meal.

Step-by-Step: How I Make Roasted Cauliflower Soup Recipe

Step 1: Roast the Cauliflower Until Golden Perfection

Preheat your oven to 425°F. Toss those cauliflower florets with 2 tablespoons of olive oil and a sprinkle of salt, then spread them out in a single layer on a baking sheet. The key here is not overcrowding the pan—otherwise, the cauliflower will steam instead of roast, and you lose that beautiful caramelization. Roast for 25-35 minutes, flipping halfway through, until the edges turn golden brown and smell slightly nutty. Taking this step seriously makes all the flavor difference!

Step 2: Sauté the Aromatics

With about 10 minutes left on the cauliflower roasting timer, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and sauté until translucent, around 3-4 minutes. Then toss in the minced garlic and cook for just a minute more—be careful not to let it burn, or it’ll turn bitter. This step releases the foundational flavors that build the soup’s depth.

Step 3: Combine Ingredients and Simmer

Once the cauliflower is ready, add it to the pot with the onions and garlic, along with the drained cannellini beans, dried thyme, rosemary, and vegetable broth. I like to save a few roasted cauliflower florets for garnish if I’m feeling fancy. Bring it all to a boil, then reduce the heat and let it simmer gently for 10 minutes. This simmering melds all the flavors beautifully.

Step 4: Blend Until Smooth and Creamy

Now for the magic — carefully transfer the soup in batches to your blender. Don’t overfill the blender to prevent spills or burns (hot soup can be tricky!). Blend each batch until smooth and creamy. If you prefer a chunkier texture, just use an immersion blender and pulse a bit instead. Pour the blended soup back into the pot.

Step 5: Brighten and Season

Stir in a tablespoon of fresh lemon juice—it really wakes up all those roasted flavors. Then taste and add salt and pepper as needed. I can’t stress enough how this step transforms the soup from good to unforgettable.

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Tips from My Kitchen

Don’t Skip Roasting: It might be tempting to skip that step, but without roasting, the soup lacks its signature caramelized flavor.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t give the same bright punch—in my experience, fresh is best.
Blend in Batches: Always blend small batches to avoid splatters and get smooth results faster.
Save Garnishes: Holding back a few roasted florets makes your soup look so pretty and adds a lovely texture contrast.

How to Serve Roasted Cauliflower Soup Recipe

Garnishes

I’m a sucker for a little crunch on top, so I love adding crunchy homemade croutons or those reserved roasted cauliflower florets. A drizzle of good olive oil or a sprinkle of toasted pumpkin seeds can also make it feel extra special and add texture. Sometimes, a few fresh herb leaves like parsley or thyme never hurt either!

Side Dishes

This soup pairs beautifully with a side of crusty bread — it’s perfect for dipping and soaking up every last drop. I also like serving it with a simple green salad tossed in a bright vinaigrette to balance the richness of the soup. A grilled cheese or panini? Yes, please.

Creative Ways to Present

For dinner parties, I sometimes serve the soup in little espresso cups as an amuse-bouche. Another idea is to swirl in a pesto or drizzle some chili oil on top for color and a flavor kick. It’s a great soup to plate with edible flowers or microgreens for a fancy touch when you want to impress.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool a bit, then transfer it to an airtight container and pop it in the fridge. It keeps beautifully for 3-4 days. I’ve found the flavors actually deepen overnight, so leftovers are fantastic the next day.

Freezing

Freezing this soup works like a charm! Just cool it completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove. I recommend stirring occasionally to keep the texture even.

Reheating

I reheat leftovers over medium-low heat on the stove, stirring often and adding a splash of water or broth if it feels too thick. Avoid boiling the soup again, as that can dull the flavors and affect texture. Microwave reheating is fine too—just heat in short bursts and stir in between.

FAQs

Can I make this Roasted Cauliflower Soup Recipe vegan?

Absolutely! The recipe as written is already vegan since it uses vegetable broth and no dairy. If you want to make it richer and creamier without dairy, adding coconut milk or blending in raw cashews works perfectly.
What can I use if I don’t have cannellini beans?

If cannellini beans aren’t handy, great alternatives include other white beans like navy or great northern beans. They’ll still provide that creamy texture and mild flavor that melds well with cauliflower.
How long does this soup keep in the fridge?

This roasted cauliflower soup keeps well for about 3 to 4 days in a sealed container in the fridge. Reheat gently and enjoy that mellowed, cozy flavor fresh each time.
Can I make this soup in advance for a party?

Yes! This soup is great for making a day ahead. Just reheat slowly and add any final garnishes right before serving to keep things fresh and vibrant.
What if I don’t have an immersion blender or regular blender?

An immersion blender is super handy here, but if you don’t have one, a regular blender works just as well—you just have to blend in batches carefully. If you only want a chunkier soup, you could use a potato masher or fork, but it won’t be as smooth.

Final Thoughts

This Roasted Cauliflower Soup Recipe feels like a warm hug in a bowl every time I make it. Its balance of creamy, savory, and bright flavors keeps me coming back, and I trust it’ll do the same for you. Give it a try on a cozy night in or share it with friends—you’ll appreciate how simple ingredients can come together in such an amazing way. Trust me, once you’ve roasted that cauliflower, there’s no going back!