Roasted Cauliflower Soup Recipe -
Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

Recipe by  

"This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 35 mins


  1. Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. Broil the cauliflower until browned, 20 to 30 minutes.
  4. Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2011

Just tried this tonight. Really very good. I did modify the recipe a little and used vegetable broth instead of water for a richer flavor. I've been looking for more nutritious, lower calorie recipes, and this really fits the bill. We had this soup with fresh pitas and red pepper hummus for a nice light supper. Thanks for posting it! Will definitely make again.

Most Helpful Critical Review
Jan 19, 2012

This soup does come out a little bland and there is far more olive oil than needed. I put the cauliflower in a bowl with garlic cloves, sprayed it and added salt, pepper and some curry powder before roasting. Then instead of frying onions in oil, I boiled onions, celery and a carrot in vegetable broth. After that was mainly cooked, I added the roasted cauliflower to the broth for about 10 more minutes to make sure that it was well cooked for blending. Added a wee bit of cheddar to each bowl when serving. Yummy. It doesn't hurt to boil veggies in water, if you are going to eat the water too!!

Mar 28, 2011

This is a great recipe as-is. As originally created it is wonderful but a little bland for my taste, so I did modify the recipe a little to my likes, I added 1 yellow bell pepper, I used white pepper vs black pepper for appearance purposes and I like the taste better of white pepper. I also added some curry powder and celery salt. Instead of using chicken stock I used the water and added chicken granules for the basic same effect. I also added some fried tofu garnishes as well. This put the soup over the top in my book.

Apr 11, 2011

This was delicious! I didn't use the olive oil and it was still excellent. Adding curry powder, celery salt and using chicken broth instead of water worked magic. Thanks for a great recipe!

Mar 09, 2012

I love the base for this recipe and added my touches to make it a little heartier. I added broccoli and carrots along with onions and garlic to chicken broth, instead of water. I'm a garlic lover, so I used garlic in both the broth and the roasted cauliflower. Once everything was cooked, I saved about 1/3 of the veggies, pureed the rest, chopped the saved veggies and added it to the puree. Tasty. :)

Mar 31, 2011

Even with the flavorful substitution of seasoned homemade chicken stock instead of water, I found this soup to lacking in flavor. Another reviewer mentioned adding curry and that might have just been the ticket to a tastier soup. I love roasted cauliflower and thought that roasting the cauliflower would bring out a tantalizing nutty flavor. I did not use olive oil cooking spray but sprayed the cauliflower with pure olive oil before roasting. Being of the “more is better” school of thought when it comes to garlic, I used more than four cloves. I roasted them whole with the cauliflower and perhaps sautéing them with the onion as the recipe directed instead of roasting would have boosted the flavor. The soup was best the day after it was made and gets an extra star for being healthy!

Apr 25, 2011

I added 2 slices of bacon when frying onions

Apr 08, 2011

The soup gets two stars for fast and easy prep as well as its healthiness. I thought it was very bland and my husband complained that it was slightly bitter. I also found the texture to be almost a little greasy feeling on my tongue. I am sure with a few changes it would be tasty, but I don't have that time. We won't be making this again.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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