Creamy Roasted Cauliflower Soup

A classic Breton recipe, this Cauliflower Soup uses a whole head of cauliflower, chopped and roasted, to create a thick texture that’s very satisfying and with an incredible depth of flavor. It requires staple ingredients and no cream, but tastes perfectly rich and creamy thanks to the blended cauliflower. Serve it as a side or a meal on its own, to keep you warm on crisp evenings. 

Cauliflower in Brittany

Cauliflower are one of the flagship produces of Brittany, my home region, and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.  

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup.

Tips when shopping for cauliflower 

When shopping for cauliflower, look for one that has firm, dense and blemish free florets (although tiny blemish spots are fine in my opinion) . The cauliflower color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

How to Roast Cauliflower

Roasting cauliflower is a wonderful way to bring out their sweetness and deepen their flavor profile. In my opinion, boiled cauliflower can taste rather bland and often need sauces and/or salty fixings to become interesting. But roasted cauliflower develops such delicious caramel and nutty flavors. You can simply enjoy them on their own as a side, or use them to build this creamy, tasty soup.  

Here are the steps and a few tips to ensure that your roasted cauliflower turns out perfectly.

• Step 1: Prepare the cauliflower. 

First, break the cauliflower head into florets and chop off the core. For best results, I recommend you cut the cauliflower into uniformly sized pieces, so they cook evenly. 

• Step 2: Prepare the baking sheet. 

Use a large baking sheet with raised edges. You can lightly grease it with a drizzle of oil (or cooking spray) or line it with parchment paper (much easier to clean after!).

• Step 3: Preheat your oven

Roasting requires your oven to be set at a relatively high temperature. For cauliflower florets, I find that 425˚F (220˚C) is ideal to get them nicely roasted and crisp. Make you sure you preheat your oven early enough so it is fully preheated when you insert the cauliflower tray. 

• Step 4: Toss the ingredients together. 

When the oven is fully pre-heated, toss your ingredients (cauliflower florets, olive oil and salt) directly onto the baking sheet. Make sure the florets are all evenly well coated with oil. Spread the florets in an even layer onto the baking sheet. 

Don’t overcrowd the pan! The florets need to be spaced enough to roast and caramelize well. If placed too close, they will release steam and just soften. If you feel your pan is too crowded, don’t hesitate and roast the florets in two separate batches. 

• Step 5: Roast, turn and roast again. 

Roast the florets for 30 minutes. Flip the pieces halfway through baking using a large spatula. You’ll notice the bottom part of the florets will be golden and we want to get the other side equally as caramelized. 

When the cauliflower is tender and all golden throughout (charred bits are fine too), take them out of the oven and let cool for 5 minutes before using to make the soup. 

How to store this Creamy Roasted Cauliflower Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted cauliflower soup is so tasty and creamy that you can simply enjoy it as is, with freshly cracked black pepper and thyme. But as with many soups, it invites many topping options too! 

You can enjoy it topped with fresh parsley or tarragon, croutons, salty bacon bits or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy this soup on its own as a starter or make it a meal paired with a Salade Lyonnaise, a slice of Quiche Lorraine or a Croque-Monsieur. 

I hope you’ll love this Creamy Roasted Cauliflower Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• • Classic French Lentil Soup
  • Classic French Carrot Soup (Potage Crecy)
  • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)

Creamy Roasted Cauliflower Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg
For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste 

Instructions

Step 1 – Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.

Step 2 – Toss the cauliflower florets onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and toss to coat the florets evenly. Arrange the florets in a single layer onto the baking sheet. Bake for 30 minutes, tossing halfway until the cauliflower is golden and slightly charred on the edges.

Step 3 – When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth.

Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later. Add the roasted florets to the pot. Turn the heat to medium heat and bring to a simmer. Boil for 20 minutes, stirring occasionally, until the florets are fork tender. Remove from the heat. 

Step 5 -  Blend the soup (with a hand blender or in a processor) until smooth. Add the lemon juice and stir. Season with nutmeg and stir again. Taste and adjust seasoning if needed, with salt. 

Step 6 - For serving, ladle the soup into individual bowls. Top with reserved cauliflower florets, sprinkle with freshly ground black pepper and thyme.