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Two bowls of roasted cauliflower soup garnished with parsley and black pepper.
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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
Cook Time30 minutes
Total Time40 minutes
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