Name: Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower cut into florets; 1 medium yellow onion chopped; 5 cloves garlic minced; 3 tablespoons olive oil divided; 15 ounce can cannellini beans drained and rinsed; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 4 cups vegetable broth; 1 tablespoon lemon juice; salt and pepper to taste; croutons, for garnish, or a few roasted cauliflower florets

Jump to Recipe· 4.4 from 41 reviews

If there’s one soup that has made its way into my weekly rotation, it’s this fan-freaking-tastic Roasted Cauliflower Soup Recipe. It’s creamy, comforting, and packed with flavor, no heavy cream needed! Plus, roasting that cauliflower first brings out a beautiful, caramelized depth you just can’t get with plain boiled veggies. Whether you’re looking to cozy up on a chilly evening or serve something nourishing yet simple, this recipe will quickly become your go-to.

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Why This Recipe Works

Roasting for Maximum Flavor: Caramelizing the cauliflower brings out a naturally sweet, nutty depth that transforms this soup from ordinary to extraordinary.
Beans for Creaminess Without Dairy: Cannellini beans blend right into the soup, giving it a rich, velvety texture without adding cream.
Simple Herbs for Subtle Warmth: Thyme and rosemary bring aromatic notes that balance perfectly with the roasted veggies.
Easy and Adaptable: Minimal ingredients, straightforward steps, and room for your own twists make it a kitchen win.

Roasted Cauliflower Soup, creamy cauliflower soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup - A large gray pot filled with a smooth, thick, light brown sauce that has tiny dark specks dispersed evenly throughout. The sauce coats the sides of the pot, showing a slightly glossy texture. A silver ladle with a wooden handle lifts a rounded scoop of the sauce, showing its dense and creamy consistency. The pot rests on a rustic white marbled surface with some worn and darker patches. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Roasted Cauliflower Soup Recipe was chosen for flavor and texture harmony. When you shop, look for a fresh head of cauliflower with tight, creamy-white florets — it really makes a difference in taste and appearance.

Roasted Cauliflower Soup, creamy cauliflower soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup - Flat lay of a large head of cauliflower broken into florets, golden roasted cauliflower pieces, a medium yellow onion chopped into small chunks, peeled cloves of garlic, a small pile of rinsed white cannellini beans, dried sprigs of thyme and rosemary, and a fresh lemon sliced in half, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Cauliflower: The star of the show! Roasting it intensifies flavor and adds a lovely, golden caramelized note.
Olive Oil: Used for roasting and sautéing, it brings richness without overpowering the veggies.
Yellow Onion: Adds a subtle sweetness and background depth after sautéing until translucent.
Garlic: Just the right punch to lift the whole soup gently without being too sharp.
Cannellini Beans: They make the soup creamy and filling while keeping it plant-based and nutritious.
Dried Thyme and Rosemary: Earthy herbs that complement the toasted cauliflower perfectly.
Vegetable Broth: The liquid base — pick a good-quality one for better flavor.
Lemon Juice: A splash brightens up the soup and cuts through richness just beautifully.
Salt and Pepper: Essential for seasoning and bringing all flavors to life.
Croutons or Roasted Cauliflower Florets (Optional): For garnish — adds a delightful crunch or extra roasted charm.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this soup my own depending on my mood or what’s in the pantry. You’ll find that it’s such a forgiving recipe – play around with herbs, creaminess levels, or even spice it up a bit. Don’t be shy to experiment!

Variation: When I want it super luxurious, I blend in half a cup of raw cashews with the soup or add a splash of full-fat coconut milk – it adds creaminess without dairy.
Herb Swap: I’ve swapped rosemary for sage or added a pinch of smoked paprika for a smoky twist, and it works wonders if you want a flavor change.
Make it Spicy: Adding a dash of red pepper flakes or a drizzle of chili oil at the end gives the soup an exciting kick without overpowering the subtle flavors.

Step-by-Step: How I Make Roasted Cauliflower Soup Recipe

Step 1: Roast That Cauliflower to Golden Perfection

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil and a good pinch of salt. Spread them out in a single layer on a baking sheet — don’t overcrowd, or they’ll steam instead of roast. Roast for 25 to 35 minutes, flipping halfway through so each floret gets beautifully caramelized. You’ll know they’re done when they turn golden-brown with just a hint of crispiness at the edges. This step is key – don’t rush it, the deep flavor makes all the difference.

Step 2: Sauté Onions and Garlic for That Flavor Base

When your cauliflower has about 10 minutes left in the oven, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until it turns soft and translucent. Then stir in the minced garlic and sauté for just one more minute – be careful not to brown the garlic, or it’ll taste bitter.

Step 3: Bring It All Together With Beans, Herbs, and Broth

Add the rinsed cannellini beans, dried thyme, rosemary, vegetable broth, and roasted cauliflower (save a few florets for garnish if you like). Bring the mixture to a boil, then lower the heat and let it simmer gently for 10 minutes so all those flavors meld beautifully. This is where the soup starts to develop its soul – I usually take this time to prepare my garnishes or crusty bread.

Step 4: Blend Until Your Heart’s Content

Working in batches, carefully transfer the soup to a blender – don’t fill it too full or you risk spills. Blend until smooth and creamy, or if you prefer a bit more texture, use an immersion blender for a chunkier finish. Pour it back into the pot once everything’s blended.

Step 5: Brighten, Season, and Serve

Stir in fresh lemon juice, then season generously with salt and pepper to taste. Ladle the soup into bowls and garnish with a few crispy croutons or those reserved roasted cauliflower florets for an appealing touch. Pair it with crusty bread, and you’re set for a cozy, satisfying meal.

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Pro Tips for Making Roasted Cauliflower Soup Recipe

Don’t Skip Roasting: It’s tempting to boil or steam, but this step adds that incredible nutty flavor you can’t fake.
Use Good Broth: A flavorful vegetable broth lifts the whole soup, so pick one you love or homemade if you can.
Blend Wisely: Using an immersion blender lets you control texture better; if you like it super-smooth, a countertop blender works perfectly.
Season Gradually: Salt late in the process so you don’t overdo it, especially after adding broth and beans.

How to Serve Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup, creamy cauliflower soup, healthy cauliflower soup, vegan cauliflower soup, easy cauliflower soup - A creamy light brown soup fills a white bowl, its smooth texture showing gentle swirls across the surface. On top, two pieces of golden-brown crispy croutons rest, adding a rough and crunchy contrast. Next to them, a small roasted cauliflower floret with charred black and dark brown spots adds texture and color. Part of a silver spoon is visible on the left side, resting in the soup. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top this soup with crunchy croutons for texture, and sometimes I roast a few extra cauliflower florets just to sprinkle on top – it adds a lovely contrast. A drizzle of good olive oil or a sprinkle of fresh herbs, like parsley or chives, lifts it even more.

Side Dishes

This soup pairs beautifully with a crusty baguette or garlic bread for dipping. On chillier days, I serve it alongside a simple green salad tossed with lemon vinaigrette to keep things light and fresh.

Creative Ways to Present

For dinner parties, I like to serve this soup in mini mason jars or rustic bread bowls — they’re so fun and make the experience feel special. A little swirl of herb-infused oil or a sprinkle of toasted nuts adds a gourmet touch that wows guests every time.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge, where it stays fresh for about 3 to 4 days. Just give it a good stir before reheating because it sometimes thickens up overnight.

Freezing

This soup freezes like a champ! I portion it into smaller containers or freezer bags, then thaw overnight in the fridge before reheating. Freezing can soften the cauliflower a bit but it still tastes fantastic and retains that comforting feel.

Reheating

To reheat, I warm the soup gently on the stove over low heat, stirring occasionally to prevent sticking. Sometimes I add a splash of vegetable broth or water to loosen it up if it feels too thick after storage.

FAQs

Can I make the Roasted Cauliflower Soup Recipe vegan?

Absolutely! This recipe is naturally plant-based, using vegetable broth and beans for creaminess. Just make sure your croutons or garnishes are vegan-friendly if you’re using them.
How do I store leftover roasted cauliflower soup?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze it for longer storage. Reheat gently on the stove, adding a splash of broth if it’s thickened too much.
Can I use fresh herbs instead of dried thyme and rosemary?

You sure can! If using fresh herbs, add them toward the end of the cooking process to preserve their bright flavors, or use them as a fresh garnish.
What blender should I use for this soup?

A high-speed countertop blender works best for a silky smooth soup, but an immersion blender is great if you prefer a bit more texture and want less cleanup.
Can I add other vegetables to this roasted cauliflower soup?

Definitely! Roasted carrots, parsnips, or even a bit of celery work well and add layers of flavor. Just roast them alongside the cauliflower for the fullest taste.

Final Thoughts

This Roasted Cauliflower Soup Recipe is one of those beautiful, unpretentious recipes that feels both special and comforting — like a warm hug on a plate. I genuinely love how it manages to be creamy and indulgent without any dairy, thanks to those tender roasted florets and creamy beans. I hope you try it, enjoy the process, and find yourself coming back to it as often as I do. It’s an easy way to add a touch of elegance to your everyday meals, and honestly, sharing it feels like sharing a little bit of my kitchen soul with you.