Sometimes a bowl of hot soup is just what you need during those cold winter months. Try this creamy cauliflower soup recipe that is quickly roasted in the oven and then blended with a high powered blender! The best part is this velvety smooth soup only requires 5 simple ingredients to make! This delicious soup is a one of my favorite cauliflower recipes!
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Why this roasted cauliflower soup is the best
I love this cauliflower soup recipe because it has only a handful of ingredients. It has a velvety texture similar to potato soup while still being a healthy low carb option. The best part is this recipe is so easy, anyone can make it with minimal effort.
Key Ingredients
cauliflower- is the star in this creamy soup recipe so I picked a fresh head of cauliflower. If you are wanting to save time you can buy a bag of precut cauliflower florets in the produce section of the grocery store.
broth- I usually have low sodium chicken broth on hand but vegetable broth can be substituted in this recipe.
Chef's Tips
- Roasting the cauliflower is the most important step in this recipe because it brings out the flavor of the soup. Cauliflower on its own doesn't have much flavor, but roasting it makes all the difference!
- Use fresh vegetables. When vegetables are at the freshest they are also the most delicious and nutritious.
Step-by-Step Instructions
Start by placing the cauliflower in a single layer on a baking sheet along with garlic wrapped in foil. Add a drizzle of olive oil over the vegetables and fold up the garlic in foil. Place in a preheated 400 degrees Fahrenheit oven. After about 15 minutes stir the cauliflower, flipping the pieces over to allow both sides to get evenly roasted. Return the tray to the oven to finish roasting.
Check the cauliflower after an additional 10-15 minutes. You can tell that the pieces are cooked enough when you can easily pierce the cauliflower with a fork and the are no longer crunchy but tender.
Microwave the broth and cream for a couple of minutes to warm. Add the warm broth and cream to the bottom of the Vitamix container. Remove each garlic clove from the paper skin.
Add the roasted garlic and cauliflower on top of the broth. Turn the Vitamix on at a medium speed for about 30 seconds.
Next add the heavy cream, salt and pepper. Secure lid and turn on again for another 30 seconds or until the mixture is a creamy consistency.
When the cauliflower has been completely blended pour straight into soup bowls and serve immediately.
Garnish with a drizzle of cream, fresh parsley and cracked black pepper.
faq's
What if I do not have a Vitamix?
Yes! You can make this soup even if you do not have a Vitamix because any high-speed blender will make a creamy texture. A food processor, an immersion blender or hand blender can make a cauliflower soup with a perfect texture.
If you use a food processor, it may need to be blended in batches. When using a hand blender or immersion blender add the roasted vegetables, cream and broth to a soup pot and warm over low heat while blending.
Can i make this a vegan recipe?
Yes! With just a few easy substitutions you can make this a vegan cauliflower soup recipe. Swap out the chicken broth for vegetable broth and the heavy cream for coconut milk. The vegan version will have a sweeter flavor from the coconut.
Variations
To cut the calories and fat a little, substitute the heavy cream for half n half.
Vegetable broth or chicken stock can be used. I tend to always have low sodium chicken broth in my pantry but these can be used interchangeably.
If you try this recipe for Creamy Roasted Cauliflower Soup, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking For other healthy soup recipes? Try These!
Roasted Butternut Squash Soup {Vitamix Recipe}
Creamy Roasted Cauliflower Soup Recipe {Vitamix}
Equipment
- Vitamix, blender or immersion blender
Ingredients
- 1 head cauliflower, washed and chopped
- 4 cloves garlic
- 1 ½ tablespoons olive oil
- ½ cup heavy cream
- 1 cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- fresh parsley to garnish, optional
Instructions
- Preheat oven to 400 degrees. Line a baking tray with aluminum foil.
- Wash and cut cauliflower into uniform sized pieces. Dry with paper towels.
- Lay chopped cauliflower on baking sheet. Drizzle with tablespoon of olive oil.
- Wrap garlic cloves in a small piece of foil and drizzle with remaining ½ tablespoon olive oil.
- Place cooking sheet with cauliflower and garlic in preheated oven.
- Cook for 25-30 minutes or until soft when speared with a fork. Stir halfway through cooking time.
- When cauliflower and garlic is finished roasting remove from oven.
- Warm chicken broth in microwave for 1 minute. Pour into Vitamix and add roasted vegetables on top.
- Blend on medium speed for 30 seconds. Remove top add heavy cream and salt and pepper. Blend for another 30 seconds or until smooth and creamy.
- Pour into soup bowls and garnish with a drizzle of cream, fresh parsley and cracked black pepper.
Nutrition
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Kalin Williams
I've never made cauliflower soup but this seems so simple and delicous!
Shilpa
Looks so delicious and comforting. Thanks for sharing this recipe!
Julia
This was an awesome soup on a cold snowy day. The flavour of the roasted cauliflower was really good. I substituted a vegetable stock for the chicken stock and we really enjoyed it. Thank you.
Traci Veno
I loved this soup. I didnt have cream but it turned out amazing. I also added bacon bits and gruyere cheese and fried onion.
Thank you!
bobbieblue
Wow those sound like great additions! Thank you for sharing!