Roasted cauliflower soup is the perfect cozy comfort food that effortlessly blends healthy ingredients with indulgent flavor. With its velvety texture, rich roasted flavor, and a touch of spice from a dollop of curry cream, this soup is a go-to during chilly fall and winter days. Whether you’re looking for a hearty appetizer or a satisfying vegetarian main course, roasted cauliflower soup checks all the boxes. Plus, it’s easy to make, nutrient-rich, and can be prepped ahead of time for effortless weeknight dinners. Discover why this recipe deserves a spot in your kitchen!
Why You’ll Love This Roasted Cauliflower Soup
Roasted cauliflower soup isn’t your average veggie soup. The magic starts in the oven, where cauliflower florets caramelize to bring out deep, nutty flavors. Add in a flavorful blend of onion, celery, and garlic, a touch of fresh sage, and a creamy finish, and you’ve got a soup that’s irresistibly luxurious. The crowning glory? A cloud-like curry cream brings a cozy depth and layered flavor to each bite. It’s easy, elegant, and loaded with flavor.
Ingredients
For the Soup:
- 2 large heads of cauliflower (around 4 pounds), cut into 1-inch florets
- 9 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- 1 medium yellow onion, thinly sliced
- 1 celery stalk, thinly sliced
- 3 garlic cloves, smashed
- 1 large sprig of fresh sage
- 1 quart (4 cups) of chicken or vegetable broth (homemade or store-bought low-sodium)
- 3/4 cup heavy cream
- Freshly ground black pepper, to taste
For the Curry Cream:
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons curry powder (adjust to taste)
- Kosher salt, to taste
Step-by-Step: How to Make Roasted Cauliflower Soup
- Preheat and Prep: Heat your oven to 500°F (260°C) with racks in the upper and lower thirds. Spread cauliflower florets across two rimmed baking sheets. Drizzle with 6 tablespoons of olive oil, season with salt, and toss to coat. Arrange in a single layer.
- Roast the Cauliflower: Roast for 25 minutes, flipping halfway and switching tray positions, until golden brown and caramelized.
- Sauté the Aromatics: In a large saucepan, heat the remaining 3 tablespoons of olive oil over medium-high. Add onion, celery, and garlic. Season lightly with salt and cook until softened, about 6 minutes.
- Simmer the Soup: Add roasted cauliflower to the pot along with the sage and broth. Bring to a simmer, then reduce heat and cook until everything is very soft, about 20 minutes. Remove the sage.
- Blend Until Smooth: Transfer to a blender (in batches if needed) and blend until smooth and creamy. Alternatively, use an immersion blender.
- Add Cream and Adjust: Return soup to the pot, stir in heavy cream, and thin with more broth or water until it reaches your preferred consistency. Season with salt and pepper.
- Make the Curry Cream: Whisk together the heavy cream, sour cream, curry powder, and salt until soft peaks form.
- Serve: Ladle hot soup into bowls and top with a generous spoonful of curry cream.
Helpful Tips
- Don’t overcrowd the baking sheets—spread the cauliflower out for even browning.
- Use a high-speed blender for the creamiest texture.
- Let the soup cool slightly before blending to avoid steam build-up.
- The curry cream can be customized with more spice or a dash of lemon juice for brightness.
Substitutions And Variations
- Dairy-Free: Swap heavy cream and sour cream for coconut cream and a plant-based yogurt alternative.
- Herbs: Try thyme or rosemary instead of sage.
- Add Protein: Top with crispy chickpeas or shredded chicken for a protein boost.
- Spice it Up: Stir in cayenne pepper or chili flakes for heat.
- Low-Carb: Omit the onion and use leeks or shallots instead for fewer carbs.
Storage Instructions
- Refrigerator: Store cooled soup in an airtight container for up to 5 days.
- Freezer: Freeze without the cream for up to 3 months. Thaw and stir in cream when reheating.
- Curry Cream: Best used within 3 hours. Store in the fridge and re-whisk if it starts to separate.
Nutritional Information
Estimated per serving (based on 6 servings):
- Calories: 320
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 5g
- Sugars: 5g
- Protein: 5g
Note: Nutrition will vary based on specific brands and portion sizes.
Serving Suggestions
- Pair with crusty sourdough or garlic toast.
- Serve as a starter for a holiday dinner.
- Add roasted chickpeas or pumpkin seeds for crunch.
- Drizzle with a touch of truffle oil for extra indulgence.
Frequently Asked Questions About Roasted Cauliflower Soup
Can I make roasted cauliflower soup ahead of time?
Yes! You can prepare the soup base up to 5 days in advance and store it in the refrigerator. Just reheat and add the curry cream before serving.
Is this recipe vegetarian or vegan?
It can be! Use vegetable broth and swap the cream and sour cream for plant-based alternatives.
Can I freeze this soup?
Absolutely. Freeze the soup (without the cream) in airtight containers for up to 3 months. Add cream when reheating for best texture.
How do I avoid a grainy texture?
Make sure the soup is blended thoroughly. A high-powered blender works best. Don’t skip the roasting step—it adds depth and smoothness.
What if I don’t have curry powder?
You can make a simple substitute using turmeric, cumin, coriander, and a pinch of chili powder.
Conclusion
Thank you for joining me on this cozy culinary journey! This roasted cauliflower soup is one of my personal favorites because it’s so simple to make yet impressively flavorful. The roasted cauliflower creates a deep, rich base while the creamy curry topping adds a surprising and delicious twist. Whether you’re serving it as a dinner party starter or savoring a warm bowl for lunch, this soup delivers comfort in every spoonful. I hope you enjoy making and sharing it as much as I do. Wishing you joyful cooking, and heartfelt thanks for sharing in this culinary journey with us!
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Roasted Cauliflower Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Roasted Cauliflower Soup is a smooth, creamy, and deeply flavorful dish with a fluffy curry cream topping. It’s the perfect cozy meal for fall or winter, and easy enough for weeknight dinners.
Ingredients
For the Soup:
2 large heads of cauliflower (about 4 lbs), cut into 1-inch florets
9 tbsp extra-virgin olive oil, divided
Kosher salt, to taste
1 medium yellow onion, thinly sliced
1 celery stalk, thinly sliced
3 garlic cloves, smashed
1 large sprig fresh sage
4 cups chicken or vegetable broth
3/4 cup heavy cream
Freshly ground black pepper, to taste
For the Curry Cream:
1/2 cup heavy cream
1/2 cup sour cream
2 tsp curry powder
Kosher salt, to taste
Instructions
- Preheat and Prep: Heat your oven to 500°F (260°C) with racks in the upper and lower thirds. Spread cauliflower florets across two rimmed baking sheets. Drizzle with 6 tablespoons of olive oil, season with salt, and toss to coat. Arrange in a single layer.
- Roast the Cauliflower: Roast for 25 minutes, flipping halfway and switching tray positions, until golden brown and caramelized.
- Sauté the Aromatics: In a large saucepan, heat the remaining 3 tablespoons of olive oil over medium-high. Add onion, celery, and garlic. Season lightly with salt and cook until softened, about 6 minutes.
- Simmer the Soup: Add roasted cauliflower to the pot along with the sage and broth. Bring to a simmer, then reduce heat and cook until everything is very soft, about 20 minutes. Remove the sage.
- Blend Until Smooth: Transfer to a blender (in batches if needed) and blend until smooth and creamy. Alternatively, use an immersion blender.
- Add Cream and Adjust: Return soup to the pot, stir in heavy cream, and thin with more broth or water until it reaches your preferred consistency. Season with salt and pepper.
- Make the Curry Cream: Whisk together the heavy cream, sour cream, curry powder, and salt until soft peaks form.
- Serve: Ladle hot soup into bowls and top with a generous spoonful of curry cream.
Notes
For dairy-free, use coconut cream and plant-based sour cream.
Use a high-speed blender for best texture.
Curry cream can be made up to 3 hours in advance.
Soup base stores well in the fridge for up to 5 days or in the freezer (without cream) for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Carbohydrates: 16g
- Protein: 5g