Roasted Cauliflower Soup

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  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 6 people 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Love roasted cauliflower? Then you’ll love this soup, which has that same delicious flavor—plus hints of garlic, onion, and herbs—in every cozy, creamy bite!


  • 6 cups small cauliflower florets
  • 8 cloves garlic
  • ¾ tsp. salt, or more to taste
  • ¾ tsp. pepper, or more to taste
  • ¼ cup olive oil, divided, plus more for garnish
  • 1 medium onion, chopped
  • 3 cups reduced-sodium chicken or vegetable broth, divided, or more as needed
  • 1 Tbsp. coarsely chopped fresh sage or oregano, plus more for garnish


  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the cauliflower, garlic, salt, pepper, and 3 tablespoons of the oil.
  3. Transfer to a large rimmed baking sheet in an even layer.
  4. Roast until the cauliflower is crisp-tender but not yet browned, about 10 minutes.
  5. Meanwhile, in the same bowl, combine the onion with the remaining 1 tablespoon of oil.
  6. Add the onion to the baking sheet, toss, and continue baking until the vegetables are nicely browned, 15 to 18 minutes.
  7. Put about half of the vegetable mixture, half of the broth, and the herbs in a blender or food processor and pulse until smooth.
  8. Transfer the mixture to a large saucepan or small stockpot and repeat with the remaining vegetable mixture and broth.
  9. Place the saucepan over medium heat and gently warm the soup, adding more broth as needed for desired thickness and more salt and pepper to taste.
  10. Serve garnished with herbs and a drizzle of olive oil.