Roasted Cauliflower Soup

November 27, 2012

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Last night I made a hearty Roasted Cauliflower Soup with homemade garlic croutons. If you are looking for an easy weeknight dinner packed with nutrients and good-for-you vegetables, look no further than this recipe. I decided to roast the cauliflower in the oven before I added it to the soup to bring out all of the flavors and it was totally worth the extra step. I also decided to forgo the cream and half-and-half usually used in cauiliflower soups because this soup is thick and creamy enough on its own (who needs the extra calories?). I made a few homemade garlic and thyme croutons for extra crunch to serve on top. Perfection! 

IMG 1843 Roasted Cauliflower Soup

Roasted Cauliflower Soup


2 heads cauliflower, leaves and thick core removed, chopped into 1-inch flowerets
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 leek, white and light green parts only, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon fresh thyme leaves, finely chopped
1 bay leaf
1 1/2 quarts chicken stock
1/2 cup good Parmesan cheese, grated
Salt and freshly ground black pepper
cooking spray

3 large slices Italian or other crusty bread, cut into cubes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon fresh thyme leaves, finely chopped
Salt and freshly ground black pepper
cooking spray

Preheat oven to 425°F.
Place cauliflower on baking sheet that is sprayed with cooking spray. Sprinkle a few shakes of salt and pepper on cauliflower.

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IMG 1764 Roasted Cauliflower Soup

Roast for 30 – 35 minutes or until just starting to brown. Let cool. Reduce heat of oven to 325°F (we’ll need it for the croutons in a bit..).

IMG 1781 Roasted Cauliflower Soup

IMG 1783 Roasted Cauliflower Soup
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion, leeks and garlic. Add a few shakes of salt and pepper (and red pepper seeds, if desired). Start chopping the thyme and reserve.

IMG 1775 Roasted Cauliflower Soup

Cook onions and leeks until softened, about 5 minutes.

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Add carrots and celery and cook for an additional 5 minutes.

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Add thyme and cook for 30 seconds. Add the roasted cauliflower, chicken broth and bay leaf and bring to a boil. Reduce temperature to low and simmer for about 20 minutes.

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IMG 1800 Roasted Cauliflower Soup
Meanwhile, make the croutons. Spread bread cubes on a baking sheet sprayed with cooking spray. Toss with olive oil, garlic powder, thyme and salt and pepper to taste. Bake for 7-12 minutes or until golden brown (watch them closely because cooking time varies based on size of bread and actual oven temperature). Let cool.

IMG 1801 Roasted Cauliflower Soup

IMG 1814 Roasted Cauliflower Soup


Discard bay leaf and use a hand-held immersion blender to puree soup to desired consisentcy. If you do not have an immersion blender, you can put the soup in a regular blender, working in batches (please use caution when blending hot liquids!). If using a regular blender, return soup to pot.

Simmer for an additional 10 minutes. Stir in Parmesean and salt and pepper to taste. Serve with homemade croutons.

IMG 1836 Roasted Cauliflower Soup


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  • TheFiancee

    From personal experience, this is even better warmed up the next day.

    • Janelle

      coming from a tough critic! ;) if only there was enough for day 3…

  • ciaolinda

    Looks absolutely delicious especially with the roasted cauliflower…can’t wait to try this one!!

  • jo-ann

    Love the dish, it looks so yummy. I can’t wait to try your recipe.

    • Janelle

      Thank you ~ Enjoy! Let me know how it comes out! :)

  • julie

    I am totally making this! Looks delish :)

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