Cauliflower Soup

Make this easy roasted cauliflower soup recipe with just 6 simple ingredients! It's creamy, thick, and will warm you up on a cold day.

As soon as the weather turns cool, I get obsessed with this easy cauliflower soup recipe! Even my kids love it. This roasted cauliflower soup is creamy, velvety smooth, full of flavor (just like cream of asparagus soup), and the hands-on cooking time is short, so I can prep the main dish for dinner while I wait.

Ingredients & Substitutions

• Cauliflower – You’ll need about 6 cups of raw florets, so choose a large head, or two smaller ones. You could also use leftover air fried cauliflower. If you have extra cauliflower, use it in a vegetable soup recipe next.
• Oil – I used olive oil for roasting the cauliflower and sauteing the garlic. Avocado oil works fine, as well. For extra flavor, you can also use butter instead of oil for sauteing the garlic, since this is quick and the butter won’t get the chance to burn.
• Garlic – Fresh minced garlic cloves have the best flavor, but you can use 2 teaspoons of jarred minced garlic instead.
• Fresh Thyme – Adds flavor! Feel free to experiment with other herbs here; rosemary, chives, or Italian seasoning also work well. If you replace the fresh thyme with any type of dried herbs, use 1 teaspoon dried herbs in place of 1 tablespoon fresh herbs.
• Broth – I use a reduced-sodium stored-brought or homemade chicken broth to control the salt to taste. You can also use chicken bone broth, or use regular chicken broth and decrease the amount of salt in the cauliflower soup recipe. Vegetable broth works as well, for a vegetarian option.
• Cream Cheese – Makes this a creamy cauliflower soup! Cut the cream cheese into small cubes to melt into the soup more easily. If needed, you can use a vegan / dairy-free cream cheese, or substitute coconut cream, though the flavor will be different.
• Sea Salt & Black Pepper

How To Make Cauliflower Soup

1. Season the cauliflower. Cut the cauliflower head into florets. Place them in a large bowl and toss with olive oil, salt, and pepper.
2. Roast the cauliflower. Line a large baking sheet with foil (or parchment paper) and grease lightly. Roast the cauliflower in the oven, until tender and browned.
3. Saute the garlic and herbs. Heat more olive oil in a large saucepan, pot, or Dutch oven over medium heat. Add the garlic and thyme. Saute until fragrant.
4. Simmer the cauliflower soup. Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce heat and simmer to let the flavors develop.
5. Blend until smooth. You can use an immersion blender to puree the cauliflower. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender, and then return to the pot.
6. Make it creamy. With the soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.
7. Season to taste. Adjust taste with salt and pepper if needed. I like to garnish cauliflower soup with fresh thyme leaves, sometimes a drizzle of olive oil, and extra freshly cracked black pepper.