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.
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.
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
- Roasting your cauliflower and more tips
- Ingredients needed to create this excellent roasted cauliflower soup
- Equipment Needed
- Cooking tips and step by step to make this wonderful cauliflower soup recipe
- Substitutions and Variations
- Storing instructions
- More delicious cauliflower recipes
- Frequently Asked Questions
- If you enjoy this recipe, check out those delicious recipes
- Roasted Cauliflower Soup
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.
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.
Please follow the link to access the product of your preference.
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.
I cannot live without my Le Creuset! Cooks evenly due to the cast iron base. Makes the best braising, roasting, and sauces. A MUST in every kitchen!
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.
- Toss the cauliflower on a cookie sheet before putting it in the oven to ensure all florets are nicely seasoned.
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.
- Add the onions to the same Dutch oven pot and cook until tender. Add the roasted cauliflower, broth, seasoning, and thyme.
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.
The blender that does it all. My faithful kitchen companion for years. Durable and with settings for all your cooking needs.
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.
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.
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.
If you enjoy this recipe, check out those delicious recipes
Shop This Post
Roasted Cauliflower Soup
- 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
- parmesan, thyme, parmesan, thyme
- Preheat oven to 400F
- Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine.
- Transfer the cauliflower to the baking sheet and bake until it is browned for 20 minutes. Remove from the oven and let cool.
- 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.
- 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.
- In the container of a blender, puree soup, if necessary, in batches, until smooth, (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 soup is heated through and cheese is melted.
- Garnish with bacon, thyme, and cheese, if desired.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Originally published on September 23, 2020.