Our Creamy Roasted Cauliflower Soup is hearty, warming and filling, a good way to up your vegetable quota. It’s budget friendly and if you aren’t usually a fan of cauliflower, this soup is here to change your opinion. Roasting the cauliflower really brings out the flavour.
Healthy Cauliflower Soup
A big bowl of this creamy and comforting soup is just 146 calories a bowl, but still really filling. Instead of using cream to make it creamy and indulgent, we have used some milk to intensify the natural creaminess of the cauliflower.
Soups are a good option if you are looking for a lighter and healthier lunch compared to a sandwich, and they are also a good way to increase your vegetable
A couple of years ago, hearing the words “cauliflower soup” would have filled me with the same amount of dread as hearing someone mention cabbage soup! I mean, surely if you are going to eat soup then there have to be better options?
If you feel like that, then you haven’t tried cauliflower soup like this before. That’s a bold statement, but one I am confident in. Don’t believe me? Give it a try and see! It’s creamy, much less indulgent than it tastes and the perfect way to warm you up this autumn/winter. A really hearty and veggie packed soup.
Creamy Cauliflower Soup
Now, boiled or roasted cauliflower by itself isn’t particularly creamy, but when you blend it with with milk you get a super (or souper….see what I did there?!) creamy texture that makes this soup feel much more indulgent than it actually it. You can use blended up cauliflower to make some seriously good healthier pasta sauces too and we have some of those recipes coming this year.
You can make this even creamier by adding some creme fraiche/yoghurt or even adding a bit of cheese to this creamy cauliflower soup. Parmesan will add a lot of flavour to this.
Vegan Cauliflower Soup
Because cauliflower is naturally creamy, it is perfect to make a vegan soup with. You can use almond or oat milk to make the soup and then make it extra creamy with some oat creme fraiche or soya yoghurt.
Roasted Cauliflower Soup
You see, what makes this cauliflower soup SO good is the fact that the cauliflower is roasted first. Roasted cauliflower is the best kind of cauliflower. I nearly didn’t manage to make this soup to photograph, as I was snacking on all the cauliflower as soon as it came out of the oven. There are definitely worse things to snack on though!
Roasting the cauliflower really changes the flavour, but also intensifies it as well. It gets nice and crispy and is the best way to make cauliflower soup in our opinion.
Can I Freeze Cauliflower Soup?
This soup freezes really well, so we make a big batch of it and then freeze it in portions for an easy lunch or something quick when we get back in late in the evening.
When you have reheated it, just jazz it up with a drizzle of olive oil and a swirl of creme fraiche. Of course some nice chunks of warm bread and butter are a must to eat with this soup.
Cauliflower really is the star of this soup, so if you took it out it obviously wouldn’t be cauliflower soup. If you don’t like cauliflower, just give this a try as even cauliflower haters have loved this soup.
But, if you really can’t bring yourself to try it with cauliflower then you can swap it for broccoli. Still roast the broccoli, to really bring out the flavour and follow the same directions.
You could even use this recipe as a base and swap out the cauliflower for any other roasted vegetable you like. Carrots, parsnips, courgette and even beetroot or a vibrant red soup.
Cauliflower Soup Recipe
If you have made it this far, then you either like cauliflower already or you trust me that even none cauliflower lovers enjoy it.
Roasting the cauliflower really does transform the flavour and when you add the sweetness of the shallots, the fragrant thyme and the roasted garlic, it really is a bit of a taste sensation which you wouldn’t expect from a traditionally quiet boring vegetable.
This can be an everyday staple, or something for a special occasion. We actually made this on Christmas Eve and it was perfect for the occasion.
It was light enough before all the festive indulgence, but something a little different for a celebration. However you enjoy it, I hope that you enjoy eating cauliflower in a new way.
Ingredients needed to make a Creamy Roasted Cauliflower Soup (serves 4)
- 1 head of cauliflower
- 3 garlic cloves
- 2 tbsp olive oil
- 4 shallots, peeled and diced
- 2 celery ribs
- A pinch of sea salt and black pepper
- 2 tbsp fresh thyme, chopped
- 750ml vegetable stock
- 375ml semi-skimmed milk (or almond milk if making vegan)
How To Make Creamy Roasted Cauliflower Soup – Step by Step
One: Cut the cauliflower in to chunks and put in a large baking pan with the garlic cloves (still in skin). Drizzle with olive oil, season with salt and pepper and mix well. Put in a preheated oven at 190°C for 30-35 minutes until the cauliflower starts to get crispy.
Two: Once the cauliflower is cooked, add a little oil to a large saucepan and add the shallots and celery and gently cook for 3 minutes. Add the cauliflower and squeeze the garlic out of the skin in to the pan.
Three: Pour in the vegetable stock and thyme, stir well and simmer for 15 minutes.
Four: Add the milk to the pan and then using a hand blender, blend until smooth. If it is still a little thick, add a little more stock.
Other Soup Recipes To Try:
Some extra tips for this Creamy Roasted Cauliflower Soup:
- Thyme goes really nicely with the cauliflower to make a fragrant autumn soup, but you could use parsley, rosemary or chives.
- Make this creamy cauliflower soup vegan by using almond milk and making it extra creamy with some oat creme fraiche.
- Really don’t like cauliflower? Use this recipe as a base and then swap the cauliflower for broccoli, carrots, parsnips or even beetroot.
- This soup can be made even creamier by stirring in some grated parmesan just before serving.
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DON’T FORGET TO RATE THE RECIPE ↓
Creamy Roasted Cauliflower Soup
- 1 Head of cauliflower
- 3 Garlic cloves
- 2 tbsp Olive oil
- 3 Shallots, peeled and diced
- 2 Celery ribs, chopped
- 1 pinch Sea salt and black pepper
- 2 tbsp Fresh thyme, chopped
- 750 ml Vegetable stock
- 375 ml Milk (any milk, but we used skimmed in this)
- Cut the cauliflower in to chunks and put in a large baking pan with the garlic cloves (still in skin). Drizzle with olive oil, season with salt and pepper and mix well. Put in a preheated oven at 190°C for 30-35 minutes until the cauliflower starts to get crispy.
- Once the cauliflower is cooked, add a little oil to a large saucepan and add the shallots and celery and gently cook for 3 minutes. Add the cauliflower and squeeze the garlic out of the skin in to the pan.
- Pour in the vegetable stock and thyme, stir well and simmer for 15 minutes.
- Add the milk to the pan and then using a hand blender, blend until smooth. If it is still a little thick, add a little more stock.
Saturated Fat: 1g
4g Sugar: 10g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.