Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall’s nights.

Cauliflower soup is one of my favorites. The rich taste of the roasted cauliflower comes through beautifully, satisfying the palate with flavor and silkiness. I know you will love it.

Roasted Cauliflower Soup in a blue bowl with bacon bits and parmesan cheese next to it

Cauliflower soup may not sound inviting, and I understand if you never had it before. But trust me. You will be hooked once you take your fist spoonful.

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It is super easy and has a short list of ingredients, primarily staples, in the kitchen. Therefore, it will not require another trip to the store.

The best part? This soup is ready to be enjoyed in less than 45 minutes.

Let’s dive in, shall we?

In this Article

Why You Will Love This Soup

This soup requires essential ingredients, yet it does not compromise the flavor. Besides the cauliflower, most ingredients are already in the fridge and pantry.

It is the perfect accompaniment to a light salad or sandwich. This traditional soup goes with most flavors you choose to pair it with.

Freezes well for later. If you happen to have extra, freeze it so you can enjoy it later.

Besides being quick and easy to prepare, this soup is rich in flavor and texture.

Roasted Cauliflower Soup in a blue bowl with bacon bits next to it

Roasting your cauliflower and more tips

I have a thing about roasting cauliflower. I love the natural caramelization that occurs by roasting the cauliflower, giving this soup a greater depth of flavor—my favorite part of this soup.

Also, I always use yellow onions, which are milder in flavor, and if you can find Vidalia, I highly recommend it. They are pure sweetness and so enjoyable. Added to the cauliflower, the flavors blend in perfect harmony.

Using fresh herbs such as thyme brings out the dish’s natural flavor. The freshly ground nutmeg, my favorite,  gives this dish the “je ne sais quoi”—a true flavor enhancer.

Ingredients needed to create this excellent roasted cauliflower soup

Cauliflower – The rockstar of this recipe. Select a head of cauliflower that has no bruising. The leaves around are light green and tightly attached to the cauliflower itself. The bottom stump is free of mildew.

Bacon – thick slices and sliced into 1-inch strips. Select bacon with lots of meat around it.

Yellow onions – medium-size, and if you can get Vidalia, I would recommend it.

Chicken broth – you can replace it with vegetable stock if you wish. I always tend to purchase sodium-free as I do like to control my salt seasoning.

Fresh thyme – the herb of choice in French cooking. The lovely flavor is excellent in soups.

Salt, pepper, and nutmeg – your seasonings. The nutmeg balances off the heavy cream and adds a flavor.

Whole milk and heavy cream – the richness of both make this cauliflower soup rich and velvety. For a more decadent soup, do use whole milk. You will be pleased with the result.

Parmesan cheese – add another layer of rich flavor.

ingredients used: bacon, milk heavy cream, parmesan cheese, chicken stock, salt, pepper, nutmeg and olive oil

Equipment Needed

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Chef’s knife – needed to do all your chopping

Cutting board – I am a huge fan of wood as it is gentler on your knives

Baking sheet – to roast your cauliflower

Large Le Creuset Dutch oven pot – the best as they distribute the heat evenly.

Slotted spoon – to remove the bacon after you have it crispy

Blender – I love my Vitamix. I use it for everything, and it purees all the ingredients beautifully.

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Cooking tips and step by step to make this wonderful cauliflower soup recipe

Cut the cauliflower florets away from the core and ensure they are all about the same size for even roasting. Do clean, cut the core, and add it to the soup, as it tastes lovely.

  • Season the florets with salt and pepper to your liking. I like to go easy on the salt—personal choice.
cauliflower florets in a yellow bowl mixed with olive oil
  • Toss the cauliflower on a cookie sheet before putting it in the oven to ensure all florets are nicely seasoned.
cauliflower florets laying on a cookie sheet ready to go in the oven

This oven-roasted cauliflower recipe will take approximately 20 minutes in the oven.

Once done, move on to the next step of creating your soup

  • In a large Dutch oven pot, cook the bacon to a crisp. Remove and set aside.
crispy bacon on paper towel in a white bowl
  • Add the onions to the same Dutch oven pot and cook until tender. Add the roasted cauliflower, broth, seasoning, and thyme.
cauliflower in the Dutch oven with chicken stock

Once all the flavors have been infused, you can puree the onions and cauliflower mixture.

  • I like using a blender instead of an immersion blender for this recipe. You want this soup to be creamy and silky. I use Vitamix to make all my soups. The velvety texture is what you want.

This soup can be made up to this point and refrigerated overnight.

  • Return the pureed ingredients to your pot, and add the milk, heavy cream, and cheese. Cook slowly until the cheese has melted.

Garnish with bacon, fresh thyme, and some shaved parmesan if you so desire.

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Substitutions and Variations

It can also be made vegetarian by substituting chicken broth with vegetable broth.

Furthermore, you can substitute the bacon with vegan bacon. However, add some extra virgin olive oil to work the onions. Perfect for your family and friends that have special dietary needs.

Are you lactose intolerant? Do not worry; replace the milk and cream with vegetable broth. Parmesan cheese has very little lactose, about 0.1 grams per ounce, and thus can be enjoyed.

Roasted Cauliflower Soup in a blue bowl with bacon bits and parmesan cheese next to it

Storing instructions

After completely cooling your soup, store it in an airtight glass container in the refrigerator for up to two days.

You can also freeze any leftovers for up to three months.

Bring the soup back to room temperature and warm up over low heat until it is warm.

More delicious cauliflower recipes

Here are some more of my favorite cauliflower recipes that I have created and shared throughout the years.

The Best Easy Cauliflower Polonaise

Roasted Cauliflower with Lemon Dressing

Cauliflower and Goat Cheese Gratin

Cauliflower with Olives and Cherry Tomatoes

Roasted Cauliflower Soup in a blue bowl with bacon bits and parmesan cheese next to it

Frequently Asked Questions

How do you thicken cauliflower soup?

If your soup is too thin, feel free to use cornstarch to thicken it out by mixing 1 part cornstarch with 2 parts liquid.

Why does my cauliflower soup taste bitter?

Overcooking the cauliflower it releases sulfurous compounds that produce an unpleasant odor and bitter taste. Check the doneness of the cauliflower by pricking it with a fork a few minutes before the suggested cooking time.

What is the name of the French soup made from cauliflower?

Cauliflower soup Creme du Barry

I know roasted or cooked cauliflower soup may not strike your fancy. However, try it before you brush it off; you will be surprised by its taste.

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Roasted Cauliflower Soup

5 from 14 votes
Roasted Cauliflower Soup in a blue bowl with bacon bits and parmesan cheese next to it
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 people
Behold! A lusciously creamy cauliflower soup that is pure comfort in a bowl to nip the chill of fall's nights.

Ingredients 

  • 1 large cauliflower head, trimmed and diced
  • 3 tablespoons olive oil
  • 6 slices bacon, cut into 1-inch pieces
  • 1 cup yellow onion, (Vidalia if you can)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon thyme, chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • 1 cup parmesan cheese, freshly grated

Garnish

  • parmesan, thyme, parmesan, thyme

Instructions

  • Preheat oven to 400F
  • Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
    cauliflower florets in a yellow bowl mixed with olive oil
  • Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
    cauliflower florets laying on a cookie sheet ready to go in the oven
  • Meanwhile, in a large Dutch oven pot, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and let it cool. Crumble and set aside.
    cut bacon pieces in Dutch oven pot
  • Add onions to the bacon fat and cook stirring often until tender, 5 minutes. Add roasted cauliflower, broth, thyme, salt, nutmeg and pepper. Cook stirring occasionally for about 15 minutes. Remove from heat and let cool.
    cauliflower in the Dutch oven with chicken stock
  • In the container of a blender, puree soup, if necessary, in batches, until smoot., (the soup can be made a day ahead at this point and refrigerated overnight)
    Return to pan and add milk, cream, and cheese. Cook over medium heat until the soup is heated through and the cheese is melted.
  • Garnish with bacon, thyme, and cheese, if desired.

Notes

Substitutions and Variations
It can also be made vegetarian by substituting chicken broth with vegetable broth.
Furthermore, you can substitute the bacon with vegan bacon. However, add some extra virgin olive oil to work the onions. Perfect for your family and friends that have special dietary needs.
Are you lactose intolerant? Do not worry; replace the milk and cream with vegetable broth. Parmesan cheese has very little lactose, about 0.1 grams per ounce, and thus can be enjoyed.
Storing instructions
After completely cooling your soup, store it in an airtight glass container in the refrigerator for up to two days.
You can also freeze any leftovers for up to three months.
Bring the soup back to room temperature and warm up over low heat until it is warm.

Nutrition

Calories: 399kcal | Carbohydrates: 15g | Protein: 16g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 905mg | Potassium: 608mg | Fiber: 3g | Sugar: 8g | Vitamin A: 642IU | Vitamin C: 50mg | Calcium: 360mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on September 23, 2020.