thick and creamy cauliflower soup is a delicious, healthy low carb substitute for potato soup!
Blended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup recipe is perfect for meal prep and reheats beautifully. Skip the bacon and make it vegetarian!
The BEST flavours are created when roasting your cauliflower rather than boiling it. Nothing beats the caramelized edges and buttery, nutty flavours you get from roasting the cauliflower together with onions and garlic to make the best cauliflower soup recipe!
Vegetarian, low carb, Keto and IRRESISTIBLE!
how do you make easy creamy cauliflower soup
When reading Roasted Cauliflower Soup you may be thinking, ‘why not just boil it?’ Why not make it easier? The truth is cauliflower is pretty bland and begs for flavour.
You can flavour a boiled cauliflower soup with as many seasonings as you have, but it doesn’t come close to the flavours that are naturally baked into roasted cauliflower.
To add to those delicious flavours, you’re going to mix cauliflower florets with smashed whole garlic cloves and sliced onion; drizzle over some olive oil and season with salt and pepper.
For added flavour, you can add herbs like thyme, rosemary or parsley.
Roast, mixing half way through cooking time to blend all of the flavours together, until the cauliflower changes colour to a light brown with caramelized golden edges. It can take between 25-30 minutes all up. The onions and garlic get caramelized in the process, adding more flavour to your cauliflower soup.
Colour = flavour.
The cauliflower, onions and garlic are boiled in chicken stock (or broth) with herbs of your choice to release all of their flavours into the liquid. Don’t skip this part. The cauliflower becomes so tender in this process, turning the soup into a delicious golden colour, while the flavours marry into each other.
Blend with either an immersion blender or puree in a blender (be careful of escaping steam).
how do you thicken up cauliflower soup?
This cauliflower soup has the perfect liquid to cauliflower ratio and doesn’t need any thickening agents. If you like EXTRA THICK soup, only add 4 cups of stock instead of 5 when boiling. We find 5 to be perfect to suit our taste.
Having said that, if you find for some reason your soup has turned out too thin, feel free to use a cornstarch slurry (1 part cornstarch to 2 parts liquid) to thicken it up.
spices to add to cauliflower soup
I find that you don’t need to add extra flavour to roasted cauliflower soup from here. Just salt and pepper is enough. For a kick of heat, you can add in cayenne pepper, chili powder or hot sauce. Curry powder or paste also works really well.
Luxurious and healthy CREAMY Cauliflower Soup that happens to be guilt free and a family favourite? YES!
how to store cauliflower soup
- Store in the refrigerator, covered, for up to three days.
- Freeze in airtight containers for up to 3 months. Thaw before reheating.
- 1 large head cauliflower (about 2 pounds OR 1 kilo), cut into florets
- 1 large onion sliced or chopped
- 6 cloves garlic smashed with the back of a knife (or minced)
- Salt and cracked black pepper to taste
- 2 tablespoons olive oil
- 5 cups (40 ounces) chicken stock or broth (substitute with vegetable stock)
- 2 teaspoons fresh chopped parsley, thyme or rosemary
- 1/2 cup heavy cream or thickened cream
- 2 tablespoons finely chopped chives or green onions
- 1/2 cup diced bacon pre-cooked (to serve)
- 1/4 cup shredded cheese cheddar, mozzarella, provolone, parmesan, gruyere
Preheat the oven to 425°F (220°C).
Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.
Arrange in a single layer. Bake for 15 minutes.
Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.
Cook, stirring occasionally for 15 minutes to let the flavours blend.
When cauliflower is soft, remove from the heat and let cool for 5 minutes.
Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).
Alternatively, purée with an immersion blender.
Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.
To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.
Recipe Notes :
For EXTRA THICK soup, only add 4 cups of stock instead of 5 when boiling.
If the soup is too thick for your liking, stir in additional chicken broth, cream or milk until desired consistency is reached.
HOW TO STORE CAULIFLOWER SOUP :
Store in the refrigerator, covered, for up to three days. Freeze in airtight containers for up to 3 months.