Roasted Cauliflower Soup Recipe – A creamy 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!
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.
This cauliflower soup recipe is comforting and one that 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.
This healthy cauliflower soup 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. So simple and delicious!
How do you make roasted cauliflower soup?
Scroll down for the printable cauliflower soup recipe.
- Start by roasting the cauliflower, carrots and celery with a little olive oil and salt and pepper on top.
- 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.
- Whisk in chicken broth and cook until it comes to a light boil. Then add vegetables and sour cream to soup.
- Simmer for 15 minutes, then top with desired garnishes.
How to garnish cauliflower soup
When serving roasted cauliflower soup, we love to top with cheese, herbs, etc. It completes the meal and really takes this cauliflower soup recipe over the top! Below are a few of our favorite garnishes.
- Shredded parmesan cheese
- Fresh parsley
- Bacon pieces
- Couple of extra whole roasted cauliflower pieces
- Dash of paprika or cayenne
- Salt and pepper to taste
How to thicken cauliflower soup
I personally think the consistency of this cauliflower soup recipe is perfectly creamy and thick. The roux really helps to create that thick texture. However if you’d like to make the roasted cauliflower soup a little thicker, try adding 1 tablespoon of corn starch mixed with 2 tablespoons of cold water and stir into soup. Or add in a handful of cheese, which will help to thicken the cauliflower soup. You could even blend some of the vegetables up with an immersion blender, which will create a creamier consistency as well.
Can cauliflower soup be frozen?
Sure. If freezing, I would recommend either blending up the vegetables in the soup or under cooking them a little prior to freezing. Sometimes whole cooked vegetables can get mushy when reheating. Make sure cauliflower soup has cooled and store in an airtight container in the freezer for 1-2 months. To reheat, warm in the microwave or on the stove. If soup has thickened too much from freezing, feel free to add a splash of chicken broth to help thin it out a little.
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
- Shredded parmesan cheese (optional)
- Chopped fresh parsley (optional)
- 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.
- Serve with fresh parsley and parmesan cheese if desired.