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Roasted Cauliflower soup in a bowl with spoon.
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4.85 from 52 votes

Roasted Cauliflower Soup

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!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
Keyword: cauliflower soup, cauliflower soup recipe, roasted cauliflower soup, roasted cauliflower soup recipe, vitamix soup
Servings: 4 servings
Calories: 126kcal
Author: Lisa Bryan


  • 1 large head of cauliflower
  • 1 white or yellow onion
  • 3-4 garlic cloves unpeeled
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoons cumin
  • 1/2 teaspoons coriander
  • salt and pepper to taste
  • 4 cups vegetable broth or more for a thinner consistency


  • roasted cauliflower florets
  • toasted almond slices
  • 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'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'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.



Calories: 126kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 985mg | Potassium: 488mg | Fiber: 3g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 1mg