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    Home » Recipes » Main Dishes

    Creamy Roasted Cauliflower Soup Recipe {Vitamix}

    Published: Nov 29, 2021 · Modified: Jun 5, 2022 by bobbieblue

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    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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    bowls of roasted cauliflower soup

    (Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

    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.

    ingredients needed for roasted cauliflower soup

     

    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.

    Cauliflower on a baking tray

    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.

    Roasted cauliflower added to a baking tray

    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.

    Roasted cauliflower added to a Vitamix

    When the cauliflower has been completely blended pour straight into soup bowls and serve immediately.

    Cauliflower soup blended in a Vitamix

    Garnish with a drizzle of cream, fresh parsley and cracked black pepper.

    A bowl of cauliflower soup

    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!

    Italian Tortellini Soup

    Chicken Quinoa Kale Soup

    Roasted Butternut Squash Soup {Vitamix Recipe}

    Two bowls of roasted cauliflower soup garnished with parsley and black pepper.
    Print Recipe
    4.80 from 5 votes

    Creamy Roasted Cauliflower Soup Recipe {Vitamix}

    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!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course, Side Dish, Soup
    Cuisine: American
    Keyword: roasted, Vitamix
    Servings: 3
    Calories: 164kcal
    Author: Bobbie Blue

    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

    Serving: 1g | Calories: 164kcal | Carbohydrates: 5.7g | Protein: 3.8g | Fat: 15g | Cholesterol: 27mg | Sodium: 482mg | Potassium: 354mg | Fiber: 2.3g | Sugar: 2.4g | Calcium: 37mg | Iron: 1mg

    Related Recipes:

    Roasted Butternut Squash Soup {Vitamix Recipe}

     

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    Reader Interactions

    Comments

    1. Kalin Williams

      November 29, 2021 at 1:45 pm

      5 stars
      I've never made cauliflower soup but this seems so simple and delicous!

      Reply
    2. Shilpa

      November 29, 2021 at 8:11 pm

      5 stars
      Looks so delicious and comforting. Thanks for sharing this recipe!

      Reply
    3. Julia

      November 30, 2021 at 3:40 pm

      5 stars
      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.

      Reply
    4. Traci Veno

      January 30, 2022 at 4:01 am

      5 stars
      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!

      Reply
      • bobbieblue

        January 30, 2022 at 5:08 pm

        Wow those sound like great additions! Thank you for sharing!

        Reply
    5. v.n.

      November 18, 2023 at 6:06 am

      4 stars
      Easy tasty soup I added Saffron for a kick it was awesome. I used half and half as i had no heavy cream it was great

      Reply
      • bobbieblue

        November 27, 2023 at 1:40 pm

        Hi Vicki! Yes I use half and half many times when I'm out of heavy cream. I'm glad that substition worked. I will have to try adding saffron! I bet that did add a nice flavor to the soup! Thank you for the review!

        Reply
    4.80 from 5 votes

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    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self-taught cook that loves to cook wholesome meals while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

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