roasted cauliflower soup

This creamy roasted cauliflower soup is packed full of flavor and is so easy to make! Made with bacon and stilton, this hearty low carb soup recipe is also easy to make vegetarian.

Creamy Roasted Cauliflower Soup with Blue Cheese

cauliflower

salt and pepper

salted butter

bacon

onion

garlic

black pepper

salt

35% heavy whipping cream

chicken stock

stilton (include the rind) (grated)

Pre heat the oven to 425ºF / 220ºc.

Break the cauliflower into florets and place on a foil lined baking sheet. Add 2 tablespoons of oil and a couple of generous pinches of salt and pepper and mix with your hands so the cauliflower is evenly coated.

Roast the cauliflower in the oven for about 35 to 40 minutes until it is soft and browned.

While the cauliflower is roasting, you can get on with the rest of the recipe.

In a heavy bottomed pan, melt the butter over a high heat and fry the bacon until it is crispy. Remove the bacon, leaving the fat in the pan, and set to one side. Leave the pot on the heat and turn down to a medium heat.

Add the onion, garlic and salt and pepper to the pot and cook for 5 to 10 minutes until softened.

Add the cream, stock, blue cheese and roasted cauliflower and bring the pot to the boil. Stir occasionally until the cheese has all melted.

Use an immersion or stand blender to blend the soup until it is smooth and creamy.

Taste and season to taste if needed.

Serve with the crispy bacon pieces.

This roasted cauliflower soup is a blend of simple ingredients to create the perfect creamy purée. Just roast a few ingredients, then blend! Super easy!

Roasted Cauliflower Soup

avocado oil (or olive oil)

cumin

coriander

salt and pepper (to taste)

vegetable broth (or

cauliflower florets

almond

thyme

Preheat your oven to 425F (220C).

Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

Use your hands to mix everything together on the baking tray.

Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they&#x27;ve baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.

Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.

Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.

Pour the vegetable broth into the blender. Blend on high for one minute. If you&#x27;d like a thinner consistency, just add more broth or water.

To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.

https://content.jwplatform.com/videos/TRc0py4b.mp4

Roasted cauliflower soup is a blend of a few simple ingredients to create the perfect soup recipe. It's creamy, a bit garlicky, and has a slight nutty aroma.

Cauliflower Soup

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!

Coconut Curried Cauliflower Soup

olive oil, divided

sea salt

onion,

carrots,

ginger, chopped

garlic cloves, crushed

turmeric

yellow Thai curry paste (can sub another color)

stock (I

coconut milk

Sea salt,

chili

Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.

Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.

While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.

Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you&#8217;d like)

Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.

Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.

Very yummy! Loved by all! Just the right amount of spiciness.  Will prepare again for sure!

We like flavourful international dishes, and this recipe was really good.  I made it with no deviations at all on a rainy cool fall day - it really hit the spot.  I highly recommend adding the lime juice at the end to brighten it up and the cilantro to add freshness and an additional flavour.

This is fantastic! I added an extra tablespoon of curry paste ( simply because I wanted to empty jar). Used low fat coconut milk. Hit the spot on a cold winter one 👍🏻 Green onions on top are a must.
One question: can it be put in freezer?

Good recipe as written, but can be even better.   Grate the ginger rather than chopping it so that it will puree more easily, and cook the onions and carrots longer to truly caramelize.  If you have access, add 3-4 kaffir lime leaves, slightly ripped, to the stock and vegetable mixture while it's simmering, then remove before pureeing.  You can add them back in for storage or freezing so they continue to impart flavor.  Add 1 lime worth of juice at the very end, and, if you're not vegetarian, a hit of fish sauce.  The lime and the fish sauce fill in the top and bottom notes and give depth to the overall flavor.

Absolutely awesome! I’m unsure if it’s all the fresh ginger or the yellow curry paste I used that elevated the heat factor, but we love it. Made it with chicken stock and want to try it with veggie stock next. Highly recommend this for an easy and pleasing meal. Really don’t want to change this recipe one bit, including the full fat coconut milk! So good!

Love love love this soup. Wish I could find yellow curry paste in New Hope Pa, put the red worked well. I added Yellowbird Sriracha with lime, garlic and date at the end for a little heat and sweetness. The next day was just as good. Thank you for sharing this recipe 😋

Delicious! Just the right amount of heat and so velvety smooth ( used my vitamix!).  Didn’t have fresh ginger but honestly the ground ginger was a great substitute 😜

You simply Rock! Thank you for sharing Love!

Looks delicious! Have to try this recipe. 

This soup is absolutely delicious. I added half the Thai curry paste (and mine was green) and half the coconut milk, but it was still very flavoursome and creamy. Will make again.

https://content.jwplatform.com/videos/KsZdyknN.mp4

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. 

Learn how to make roasted lemon garlic broccoli &amp; cauliflower to make the perfect easy and healthy side dish for any meal. 

Roasted Lemon Garlic Broccoli & Cauliflower

broccoli florets

olive oil

garlic powder ((or 2 teaspoons minced garlic))

Italian seasoning

lemon juice

parmesan cheese ((optional))

Preheat oven to 425 degrees. Combine broccoli and cauliflower in a large bowl.

In a small bowl stir together olive oil, salt and pepper, garlic powder (or minced garlic) Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.

Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.

Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.

Make restaurant-quality, ultra creamy cauliflower soup thats secretly healthy too with this simple Roast Cauliflower Soup recipe. Featuring deeply flavorful roasted cauliflower florets, tender white beans, fresh veggies, and plenty of aromatic seasonings, you&#39;ll fall in love with this hearty, perfectly cozy, 8-ingredient healthy soup recipe!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Creamy Roasted Cauliflower Soup (healthy recipe!)

Head Cauliflower (–

TBS Olive Oil ((or Neutral Oil,

½ tsp Ground Cumin (- DIVIDED)

tsp Smoked Paprika (- DIVIDED)

tsp Chili Powder (- DIVIDED)

tsp Ground Black Pepper (- plus more to taste)

6-8 Slices Center-Cut Bacon (–

Yellow Onion (– small dice (about 1 1/2 cups))

Jalapeno (– stemmed, seeded and small dice (about 1/3 cup))

Garlic (– finely diced (about 1 TBS))

(15.5 oz.) Can Cannellini Beans (– rinsed & drained)

Cups Low-Sodium Chicken or Vegetable Stock

Optional Garnishes: Pico de Gallo

Preheat Oven

Preheat oven: Arrange oven rack to the center position and preheat the oven to 425-degrees Fahrenheit (or 400F convection). Next, line a large sheet pan with aluminum foil for easy clean up and set it aside.

Roast cauliflower

Season Cauliflower: Place the cauliflower florets into a large bowl and drizzle with the olive oil. Toss to coat the cauliflower in the oil. Next, sprinkle 1 teaspoon cumin, ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon salt, and 1/8 teaspoon pepper all over the cauliflower. Then toss well to thoroughly coat the cauliflower with the seasonings.Roast Cauliflower: Transfer the seasoned cauliflower florets to the prepared sheet pan. Place the pan in the oven and roast, turning the cauliflower over once during baking, for about 20-30 minutes or until the cauliflower is golden and caramelized. Remove from oven and set aside.

Meanwhile, Cook Bacon - Optional

Start the Soup - Using Bacon:  Add bacon to a Dutch oven or stock pot and place over medium heat on the stove top. (Tip: start the bacon in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Turn off the heat and use a slotted spoon to remove the bacon to a paper towel-lined plate. Set the bacon aside. Blot or pour off all, except about 1 ½ tablespoon of bacon fat. -OR-Start the Soup - NO Bacon: If you don&#39;t want to use bacon, heat 1 1/2 tablespoons of neutral oil in the pot over medium heat until shimmering. Once the oil shimmers, go to next step (adding veggies).

Add Vegetables And Seasonings

Add vegetables: Return the heat to medium and add the onions and jalapeños. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, 1 teaspoon salt and 1/8 teaspoon of pepper. Sauté, stirring frequently, until the onion is soft and translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Roasted Cauliflower

Add cauliflower, beans, and stock: To the pot, add the roasted cauliflower, cannellini beans and stock. Give everything a good stir and then increase the heat under the pot to high to bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer.Simmer Soup: Simmer the soup - UNCOVERED - for 10-12 minutes, or until the cauliflower is very tender.

Puree the Cauliflower Soup

Blend Soup: Turn the heat off underneath the pot. Then use an immersion blender to puree soup until smooth and very creamy. (Alternatively, you can transfer the soup in batches to a stand blender, puree, and transfer back to pot). Add half-and-half: Return the pot to the stove-top over LOW heat. Stir in the half and half and cook for 1-2 minutes, or until soup is hot throughout. Taste the healthy cauliflower soup and adjust the seasonings as you see fit.

Garnish and Serve Soup

Serve: Ladle soup into serving bowls. Sprinkle the reserved bacon over the soup and top with your favorite garnishes. Serve immediately and enjoy!

https://content.jwplatform.com/videos/oG4J6S7N.mp4

Learn the secret to making ultra-creamy, luxuriously-rich Healthy Cauliflower Soup WITHOUT all the heavy cream! Featuring deeply flavorful caramelized cauliflower florets, tender white beans, fresh veggies, and plenty of aromatic seasonings, this cream of cauliflower is healthy, hearty, and perfectly cozy. Best of all, you’ll need just 8 ingredients and few pantry spices to make this soup recipe!

Creamy Cauliflower Soup - Healthy Recipe

Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!

Incredible Roasted Vegan Cauliflower Soup (Easy Recipe)

oil, I oil

oil, I use grapeseed oil

yellow onion, diced

garlic, chopped

carrot,

celery stalk, diced

water

better than bouillon vegetarian no chicken soup base

nutritional yeast

celery salt

Preheat oven to 425° Line a large baking sheet with parchment.

Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.

Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop

When the cauliflower is almost finished baking start the soup

Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.

Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.

Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!

Really enjoyed this! Added one diced red potato w an extra 1/2 c water as I knew my growing teen would like that. Used the roasted garlic better than bouillon, 4 1/2 tsp. Will make again!

Made this last night and my wife and I both loved it. For some reason I was expecting something a bit creamier, but in the end I wasn't disappointed at all. Followed the recipe almost to the letter, with the exception of omitting the lemon juice (didn't need it), and adding the nutritional yeast at the end, just before serving. My understanding is that nutritional yeast should not be cooked.

This is delicous. Humble ingredients and a great flavor! My only change was to not add the lemon juice at the end. Just a personal preference , I have realized when I don't care for a recipe it's usually the lemon juice in it that is the reason.  Other than that it was made per the recipe. I am definitely putting this in my rotation , and cauliflower will be purchased way more often! lol ( I had no idea I liked roasted cauliflower so much!) Thanks so much for sharing!

Okay… this was insanely delicious. I was pleasantly surprised by how much flavor was packed into the soup with just a few ingredients. My immersion blender freaked out on me, so I left the soup almost entirely chunky, but I like more texture in soups so it worked out. 10/10 and I’ve already shared with my family.

Wow, the title sums the soup right up! Just Incredible!  Thank you for sharing this recipe. I had to make a few simple substitutions as I didn't have the items on hand (ran out of carrots, so doubled the celery, and only had celery seed) but this was still crazzzzy delicious and wonderfully healthy to boot! Such depth of flavor. This is now definitely in the family soup rotation.  Thank you again for sharing this wonderful recipe.

https://content.jwplatform.com/videos/R2DmhIQ6.mp4

Roasted Vegan Cauliflower Soup

This Cauliflower Potato Leek Soup is rich, creamy, and packs layers of deep flavor! It&#39;s comforting, and filling, and is naturally vegan and gluten-free!

Creamy Cauliflower Potato Leek Soup Recipe

leeks,

salt, divided

potatoes,

springs fresh thyme

bay leaves

full-fat coconut milk (canned, (or more if desired))

vegetable broth

Preheat oven to 180C (356F). Add cauliflower florets to a baking dish. Drizzle 2 tablespoons olive oil and season with ½ tsp salt and 1/8 tsp black pepper. Add the garlic head in the middle of the tray, with the cut side up.

Roast for 25-30 minutes or until the cauliflower is golden and the garlic cloves are soft.

Roast the cauliflower and garlic

Heat 2 tablespoons of oil in a Dutch oven. Add leeks and season with a generous pinch of tsp salt, and sauté for 5-6 minutes.

Next, add potatoes, vegetable broth, 1/4 tsp salt, 1/8 tsp black pepper, and fresh thyme. Bring to a boil and simmer on medium-low heat for 20-25 minutes or until the potatoes are soft.

Peel the garlic cloves and add them to the pot, alongside the roasted cauliflower. Continue simmering for 10 more minutes to ensure that all of the veggies are cooked through.

Remove the thyme. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it&#39;s important to let the soup cool a bit before transferring it. Don&#39;t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Add coconut milk, and any additional water or vegetable broth to the soup if you need to thin it out. Taste and adjust the flavor if needed, adding more salt for saltiness, black pepper to taste, or more coconut milk if you like it creamier. Serve!

Make the soup

With the tangy flavors of cheddar cheese and ranch seasoning, this easy roasted cauliflower recipe is destined to become a new favorite side dish.

Cheddar Ranch Roasted Cauliflower

dill weed

parsley

garlic powder

onion powder

tsp Kosher salt

tsp Freshly ground pepper

cheddar cheese

Preheat the oven to 400ºF.

In a large bowl, stir together the dill weed, parsley, garlic powder, onion powder, salt, and pepper.

Lay the cauliflower in a single layer on a rimmed baking sheet. Drizzle with the oil, then sprinkle with the ranch seasoning, tossing to coat.

Roast until cauliflower is tender and golden brown, about 20 minutes. Turn off the oven. Sprinkle with the shredded cheese and return to the oven for 5 minutes or so, until melted and bubbly.

I know what I will be having with dinner tonight! What a savory and flavorful recipe; my kids will love this!

What a delicious idea!! Who wouldn't love ranch &amp; cheddar on cauliflower. Can't wait to make these!

Love the cheese on this roasted cauliflower!  Such a great flavor addition!

That cheesy topping sounds so good!  I have to try the turmeric cauliflower too!

Silky smooth, loaded with vegetables and seasoned with a winning flavor combination - this vegan curried cauliflower soup is a great way to add more veggies into your family's diet!

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The most viewed roasted cauliflower soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine