Roasted Cauliflower Soup

byBeth Le Manach
2 Comments
byBeth Le Manach
2 Comments
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If you’re feeling a little under the weather, this is the soup recipe that is sure to cure whatever ails you. It’s thick and creamy, and warms you from within, thanks to the addition of the curry powder.

Add a drizzle of olive oil on top, along with some roasted cauliflower and fresh parsley and it’s as pretty as it is delicious. For a tasty little nibble to go with your soup try my Easy Garlic Knots of my 2-Ingredient Parmesan Tuiles.

A bowl of cauliflower soup with curry and fresh parsley.

Ingredients:

  • Cauliflower For the freshest cauliflower look for heads that do not have any visible browning on them. The browning is oxidation which means it’s been sitting there for a while.
  • Onions I use yellow onions for the best flavor.
  • Celery Adds a nice freshness to the soup’s flavor.
  • Garlic I roast it with the cauliflower to sweeten it up.
  • Russet Potato a little potato will create a creamier texture without the use of any butter or heavy cream. It’s a trick I use in my Potato and Leek Soup as well as my Cream of Broccoli Soup and it works so well!
  • Chicken Broth You can swap the chicken broth for vegetable broth if you prefer to make this soup vegan. I like the chicken broth because it keeps the color and flavor consistent with the roasted cauliflower. Vegetable broths can be filled with carrots which can turn the soup a bit more orange.
  • Curry Powder I absolutely love the curry powder in this soup. It’s a wonderful warming spice that warms you from within!
  • Salt and Pepper will help enhance all the flavors.
  • Fresh Parsley or Chives is a great way to garnish the soup with a little freshness. Or a little fresh thyme would also be nice too.
  • Olive oil a little drizzle at the end will give your soup a nice luxurious finish.
A head of cauliflower, herns, olive oil and seasonings on a countertop.

Watch the Video Demo

Step#1: Roast the Cauliflower + Garlic

  • Cut the cauliflower in florets, keeping some on the smaller side for garnishing your soup after it’s blended.
  • Then you’ll toss the cauliflower along with the sliced garlic, in olive oil, salt, pepper, and half the curry powder. I reserve the other teaspoon of curry to whisk into the soup after it’s been blended. The flavors are more pronounced that way.
a sheet pan of roasted cauliflower with a plate of roasted florets.
Reserve a few roasted cauliflower florets for garnishing the soup once it’s blended.

Step#2: Saute the Vegetables

  • While the cauliflower is roasting, saute the onion and celery in a large Dutch oven.
  • Cook the vegetables until they are soft and fork tender.
  • Then add the chicken broth or vegetable broth and the potatoes and simmer for 10 minutes, covered, until the potatoes are fork tender.
  • The potatoes will thicken the soup and give it a wonderful smooth texture. This a great way to fix any watery soup, just simmer a potato in the broth and blend it up!
chopped onions, celery, and garlic in a red Dutch oven.
Saute the veggies until they are soft and fragrant.

Step#3: Add the Roasted Cauliflower

  • Once the cauliflower is roasted add it to the soup broth with the other vegetables.
  • Simmer the soup just until the cauliflower is soaked through and hot.
  • Then transfer the soup to a blender. I think you’ll get a better texture this way, as opposed to using an immersion blender.
a red Dutch oven filled with chicken broth and vegetables.
Add the roasted cauliflower to the soup base and then puree until smooth.

Step#4: Blend Until Smooth

  • Blend the soup until it’s fully pureed and smooth.
  • Then garnish with a drizzle of olive oil, the reserved cauliflower, and the fresh herbs.
  • This soup also freezes well too! Transfer the soup into a freezer-safe container and freeze for up to 1 month.
  • To reheat, place the soup in a microwave-safe container and microwave on high until warmed through.
a bowl of roasted cauliflower soup in a dark bowl.
Roasted Cauliflower Soup in a black bowl

Roasted Cauliflower Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This roasted cauliflower soup, spiced with curry powder is a delicious cold-weather soup recipe that warms you from within.

Ingredients

  • 2 pounds (907 g) cauliflower florets
  • 4 tbsp (60 ml) olive oil, separated plus more for drizzling
  • ¼ tsp (1.25 ml) salt
  • 2 tsp (10 ml) curry powder, separated
  • 2 cloves garlic, sliced in half lengthwise
  • 1 cup (150 g) diced onions
  • ½ cup (70 g) diced celery
  • salt and freshly cracked pepper, to taste
  • 6 cups (1.5 liters) chicken broth
  • 1 russet potato cubed, about 1 ½ cups

To garnish:

  • Drizzle of olive oil
  • Fresh Italian parsley, to taste
  • Reserved roasted cauliflower

Instructions

  1. Preheat the oven to 450F. (230C)
  2. Place the florets and the sliced garlic in a large bowl and toss with 3 tbsp (45 ml) of the olive oil, salt and pepper to taste and 1 tsp of the curry powder.
  3. Bake for 15 minutes or until the cauliflower is fork tender and slightly charred in places. For a little more charring increase the heat to 475F (250C). Reserve the smallest florets for the garnish and set aside.
  4. Meanwhile in a large Dutch oven, add the remaining tbsp of olive oil, the onions and celery and saute until they are tender and fragrant.
  5. Then add the broth and the potatoes. Simmer covered for 10-15 minutes, or until the potatoes are soft and fork-tender.
  6. Add the cauliflower to the broth to warm through.
  7. Then transfer the soup to a blender and puree in batches until smooth.
  8. Transfer the pureed soup into a cleaned-out Dutch oven, taste for seasoning. Add more salt and pepper if desired.
  9. Add the remaining teaspoon of curry powder. Taste, and add more if desired (in 1/2 tsp increments) for a greater kick of spice.
  10. Ladle out into soup bowls, garnish with a drizzle of olive oil, freshly torn parsley leaves, 2-3 roasted cauliflower florets, and freshly cracked pepper.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 11mgSodium: 864mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 12g
© Beth Le Manach
Cuisine: American / Category: Soup
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2 Comments

  1. ***** Wow! This soup is unbelievably delicious! I love that it is healthier since it omits any sort of heavy cream, cream cheese or other cheese. Believe me, you won’t need them as this soup is so creamy and flavorful that you wld think it had cream in it! The only change I made was to add some chopped prosciutto that I had left over from another recipe. It is a versatile soup so I may add diced ham next time to give my husband some ‘meat’, but honestly, it doesn’t need a thing! This is a wonderfully hardy soup that my husband loved as well! Great for a comforting, fall dinner!

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  2. Not a fan of cauliflower but this was unbelievably delicious!! I did find that the cauliflower was quite brown in the oven but not soft enough. It’s easy enough to let the cauliflower swim with the spuds for 10 minutes. I don’t have a blender any more but the stick blender made it silky smooth. The only change was grabbing the hot curry powder on my shelf and mixing it half and half with the regular. Gave it a bit of a bite. I’ll use more of the hot the next time and, trust me, there will be many more “next times.”

    Confession: The garnishes look great but, after tasting it, I ate two bowls without a thought of it needing anything else. Yeah, that good!

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