• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

SheCooks.Design

Recipes, cooking classes, design, and good, clean fun

  • Cooking Classes
  • GráBia Irish Food Tour 2025
  • Recipes
    • All Recipes
    • Dinner
    • Snack
    • Breakfast
    • Soups
    • Desserts
    • Appetizer
    • Side Dish
    • Brunch
  • How To Videos
  • About
    • Media
    • Ireland Blog
    • Contact

Roasted Creamy Cauliflower Soup

January 5, 2019

Jump to Recipe·Print Recipe

Photo of Roasted Cauliflower Soup in bowl

Crazy delicious soup!

Try to keep from devouring this roasted cauliflower before it gets in the soup! Roasted cauliflower is my favorite vegetable, but this soup almost tastes like potato soup (probs why I love it so!). Cauliflower takes on a rich satisfying flavor when it’s roasted, and it makes the perfect creamy soup. To change the flavor profile (next time you make it) add about 2 teaspoons of ground cumin to the roasting veg, and substitute lime for lemon at the end, viola, you’ve got a great first course (or lunch) for a south of the border meal!

This soup is also very versatile. Change it up with different herbs and spices. Add cumin, coriander, and some dried Mexican oregano, and you have an entirely new soup.

Why should you make this soup?

  • hits that ‘gotta have a bowl or two’ urge, yet it’s guilt-free
  • quick, easy and few ingredients
  • easy to change it up and change the flavor profile
photo of roasted cauliflower in a sheet pan

One of my all-time favorite ways to cook veg, roasting!

Q & A

Here are some answers to those questions swirling around in that pretty-lil-head of yours.

  • Can I use almond milk vs. real milk? > sure
  • May I use vegetable stock instead of chicken stock?  >  you bet
  • What if my cauliflower isn’t all golden and beautiful like your photo?  >  turn up the heat on the over (just 25-50 more) and let it go a little longer. Place it on the rack closest to the heat source.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Photo of Roasted Cauliflower Soup overhead in bowl

Roasted Creamy Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Shelagh
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 6 cups 1x
Print Recipe
Pin Recipe

Description

This soup almost has a bacon flavor to it, but there isn’t one strip in the entire dish. It’s so quick to prepare, easy, and very satisfying. Perfect for a chilly night.


Ingredients

Units Scale
  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 1–2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt (affiliate link)
  • Freshly cracked black pepper
  • 1 medium onion, sliced
  • 3 cloves garlic
  • 1/2 teaspoon red chili flakes (totally optionnal)
  • 4 cups chicken stock
  • 1 tablespoons butter (salted or unsalted)
  • 1/2 cup milk (whole if you’ve got it)
  • 2 tablespoons apple cider vinegar
  • Scant 1/4 teaspoon ground nutmeg (it would be great if it were freshly grated)
  • Green onion (greens and white) thinly sliced

Instructions

Turn your oven on to 425 degrees (no need to preheat). On a large rimmed baking sheet (affiliate link), toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower, onion, garlic (leave garlic whole) and chili flakes (if using) in a single layer and sprinkle with kosher salt (affiliate link) (a good 2 pinches). Roast until the cauliflower and onion is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

Scrape cauliflower mixture into the jar of a blender (you want to be sure and grab those yummy caramelized bits-that’s flavor baby!) Add about a cup of chicken stock, blend until smooth 

Tip: hold the top of the blender or food processor (affiliate link) down with a towel, so not to accidentally burn yourself. Add the butter and blend until smooth, then add the milk. Add the vinegar and nutmeg and blend again. Pour blended mixture into a large saucepan and add remaining chicken stock Over medium-high heat, bring the mixture to a simmer. Cook, stirring occasionally, until all the flavors are acquainted, about 20 minutes.

Taste for seasoning, add more salt if needed. Be sure it is seasoned enough. Garnish filled bowls with green onions. (I always forget the garnish!) or roasted chickpeas (as photograhed) This soup keeps well in the refrigerator, covered, for about four days, or for a few months in the freezer.


I'd love it if you shared photos of your finished dish! Tag me and I'll return the favor. Enjoy!

Tag @shecooksdesign on the Insta and hashtag it #shecooksdesign

Photo of Roasted Cauliflower Soup in Blender

Filed Under: All Recipes, Dinner, First Course, Side Dish, Soups Tagged With: cauliflower soup, chickpeas, dinner, easy weeknight, healthy, lunch, no-processed food, roasted cauiflower soup, roasted cauliflower, soup

Previous Post: « Avocado raspberry and chocolate smoothie
Next Post: Spinach Artichoke Quiche »

Reader Interactions

Comments

  1. Cathy Berigan

    October 3, 2019 at 3:05 pm

    the BEST soup, easy to make, so creamy and great for this cool weather!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Social

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest

Footer

Social

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
yukon gold potato and a green onion
Leek and Potato Soup photo in the bowl
Vertical overhead shot of Seedy Irish Brown Bread
photo of wholemeal flour in a large mason jar
close up overhead shot of Irish Cheddar with Guinness Mac and Cheese

Copyright © 2025 · shecooks.design