Roasted cauliflower soup recipe

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Roasted cauliflower soup recipe-a creamy soup filled with juicy roasted vegetables, crisp bacon and topped with parmesan cheese.

There’s nothing I love more than a warm bowl of soup this time of year. The weather has been cooling down to the 50’s and 60’s and that cool breeze is definitely in the air. We’ve been spending most of our days outside soaking it all in! I find myself adding more soup recipes to my weekly menu and this cauliflower roasted soup is requested often. It is so delicious! Even my two year old loves it.

Roasted cauliflower soup recipe-a creamy soup filled with juicy roasted vegetables, crisp bacon and topped with parmesan cheese.

MY OTHER RECIPES

This roasted cauliflower soup is comforting and one you can feel good about eating. It almost reminds me of a loaded potato soup, but much lighter. It really is so good and you can add in your favorite vegetables.

Cauliflower roasted soup -the perfect comfort food for fall!

This recipe starts out by roasting the cauliflower, carrots and celery with a little olive oil and salt and pepper on top. A lot of times we stop there and serve those veggies as a side dish. While the vegetables are roasting, you’ll start cooking the bacon. Then you’ll make the roux by cooking the onion and garlic in butter and then whisking in the flour.
How to make roasted cauliflower soup

This recipe is definitely one to make for anyone who loves cauliflower. And if you’ve never had roasted cauliflower, try it! It brings out so many delicious flavors. My kids all love it. 

Roasted cauliflower soup recipe

Roasted cauliflower soup

Roasted cauliflower soup recipe-a creamy soup filled with juicy roasted vegetables, crisp bacon and topped with parmesan cheese.

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 4 cups cauliflower, 1-inch pieces
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground pepper, more to taste
  • 5 slices bacon, diced
  • 2 Tablespoons salted butter
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 3-4 Tablespoons all-purpose flour
  • 2 (15-ounce) cans chicken broth
  • 1 cup sour cream
  • Shredded parmesan cheese, optional
  • Chopped fresh parsley, optional

Directions:

Line a baking sheet with non-stick foil and set aside. Preheat the oven to 415°F.

Combine the cauliflower, carrots, celery, olive oil, salt and pepper in a zip top bag. Shake until well coated. Spread evenly onto the pan and bake for 20 minutes or until fork tender.

Meanwhile, heat a large stock pot over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with a paper towel.

Add butter to the pot along with the onions. Cook for 2 minutes, then stir in the garlic. Cook for an additional minute or until translucent. Slowly whisk in flour and cook for about 1 minute. Then slowly whisk in the chicken broth. Cook until it start to come to a light boil and has started to thicken, whisking occasionally. Add cooked vegetables and sour cream. Allow to simmer for 15 minutes.

Serve with fresh parsley and parmesan cheese if desired.

Roasted cauliflower soup recipe-a creamy soup filled with juicy roasted vegetables and crisp bacon.

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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Comments

  1. Melissa Howell posted on October 20, 2017 at 12:13 pm (#
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    )

    I’m definitely going to have to make this! I can never get through a head of cauliflower fast enough, and this is the perfect solution! It looks (and sounds) amazing!