Creamy cauliflower soup filled with juicy roasted vegetables, crisp bacon and topped with parmesan cheese. So comforting and full of flavor. This is a soup that you can feel good about eating!
This recipe almost reminds me of a loaded potato soup, but much lighter. It’s creamy, thick and has better-for-you ingredients without skimping on flavor. It’s 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.
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 roasted cauliflower soup is requested often. It is so delicious! Even my two year old loves it. We love serving it with homemade french bread or lion house rolls. Mmm!
How to make roasted cauliflower soup
- ROAST. Chop the cauliflower, carrots and celery into evenly sized pieces, then place in a single layer on a lined baking sheet. Season with olive oil, salt and pepper. You can also add the chopped veggies in a bag, add the oil and spices and then shake to coat. Then roast the veggies in the oven at 415°F until fork tender (about 20 minutes).
- COOK. While the veggies roast, cook the bacon in a large pot until crisp. Then transfer to a lined paper towel. Add butter to the pan, as well as the chopped onions. Cook for about 2 minutes, then stir in the garlic and cook an additional minute. Make a roux by slowly whisking in the flour a little at a time. Cook for 1 minute. Then slowly whisk in the chicken broth.
- SIMMER. Let the soup come to a light boil, then stir in the cooked veggies and sour cream. Let the mixture simmer for about 15 minutes, or until the soup has thickened. Then ladle into bowls and add the chopped bacon (and any other garnishes) on top!
- Shredded parmesan cheese
- Fresh parsley
- Chopped bacon
- Extra whole roasted cauliflower pieces
- Dash of paprika or cayenne
- Salt and pepper to taste
Cooking tips + modifications
- Veggies. Feel free to add in extra veggies like mushrooms or leeks.
- Roast the garlic. For a bolder garlic flavor, try roasting the garlic in the same pan as the veggies.
- Cheese. You can add in a handful of cheese if preferred. I’d recommend using freshly grated cheese so that it melts easier when mixed in.
- Thickening. To thicken the soup even more, stir in 1 Tablespoon of corn starch mixed with 2 Tablespoons of cold water.
- Blend. After the soup is done cooking, you can easily blend some of the vegetables with an immersion blender to create an extra creamy consistency. Or feel free to blend the entire soup if preferred.
- Vegetarian. Omit the bacon and use vegetable broth instead of chicken broth.
More veggie filled soups:
Roasted Cauliflower Soup
- 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
- 30 ounces chicken broth , 2 cans
- 1 cup sour cream
Optional garnishes: shredded parmesan cheese, chopped fresh parsley
- Preheat the oven to 415°F. Line a baking sheet with non-stick foil and set aside.
- 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.
- Ladle into bowls and serve with chopped bacon, fresh parsley and parmesan cheese if desired.