Roasted Cauliflower Soup{Two Ways}

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

It’s spring.

But there’s snow on the ground.

And I’m not happy about it.

[Yes, I’m aware I just started one sentence with the conjunction “but” and the very next sentence with the conjunction “and”… I’m not trying to win any English contests here.]

Roasted Cauliflower Soup {Two Ways}

We’ve had a few spring-like days here in New England, but one peek outside, and you could easily be fooled into thinking it’s December.

At least I have a batch of this warm, comforting, hearty soup to combat the lingering wintertime blues.

Roasted Cauliflower Soup {Two Ways}

Cauliflower is roasted with onions and garlic, then pureed with chicken or veggie stock into a thick soup. I drizzled my initial bowl with olive oil and topped it with some crispy cauliflower “crumbs”; you know, the little bits that you pick off of the baking sheet and snack on while you wait for the florets to cool. Just me?

Roasted Cauliflower Soup {Two Ways}

Although delicious the first way, some might prefer this soup jazzed up with some additional flavors; a job well-suited for the classic buffalo-blue combo.

Roasted Cauliflower Soup {Two Ways}

I may not have warm weather, but I have soup!

Roasted Cauliflower Soup {Two Ways}

NameClassic Roasted Cauliflower Soup
Prep Time15 minutes
Cooking Time50 minutes
Total Time1 hour 5 minutes
Servings6 servings
Yield6 cups of soup

Ingredients (4 servings)

  • 1 head cauliflower, cut into florets
  • 5 large cloves garlic, unpeeled
  • 1 medium onion, peeled and cut into 8 wedges
  • 3 Tbsp extra virgin olive oil, + extra for serving, if desired
  • 3 cups low-sodium chicken or vegetable stock
  • Kosher salt and freshly ground black pepper, to taste
  • All-natural buffalo wing sauce (we like Wing Time) + blue cheese crumbles for serving, if desired


Preheat oven to 425°F. Combine cauliflower florets, unpeeled garlic cloves, and onion wedges on a large rimmed baking sheet. Drizzle olive oil over the veggies, and toss to coat. Season to taste with salt and pepper. Roast until the cauliflower is crisp and browned and the garlic & onion are soft, about 30 minutes, tossing once.

Meanwhile, bring the stock to a simmer in a large saucepan set over low heat.

When the veggies are done roasting, allow to cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins and dice the roasted onions. Reserve a couple Tbsp of roasted cauliflower “crumbs” for garnish, if desired.

Add the roasted cauliflower, peeled garlic cloves, and diced onions to the simmering stock mixture. Remove from heat. Puree with an immersion blender OR puree in a blender (in batches) until desired consistency is reached. Season to taste with salt and pepper.

Garnish with olive oil & reserved roasted cauliflower crumbs – or buffalo sauce and blue cheese – if desired.

Estimated Nutrition Per Serving (approximately 1 cup):

  • Calories: 230
  • Protein: 4g
  • Carbohydrates: 13g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 630mg

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