Creamy Roasted Cauliflower Soup

We love making this cozy + creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the healthy cauliflower a creamy potato soup vibe. Delicious!

Creamy Roasted Cauliflower Soup

This creamy cauliflower soup is good. Really really ridiculously good.

Zoolander-style epic.

So good, in fact, that it’s earned itself in my repeat eats hall of fame. I can’t stop making it!

The light roasting of the cauliflower, onion, and garlic at the start of this recipe is what positively makes this dish.

It’s insanely easy to make and mostly just requires roasting and simmering, both of which you don’t have to babysit the stove for. Use that extra time to meal prep some salad or sides, whip up a sandwich to go with your soup, or catch up on a favorite podcast.

Roasted Cauliflower Soup in Dutch Oven

Creamy Roasted Cauliflower Soup

This creamy cauliflower soup is positively dreamy the first day and even better the next! Next time I may even double the recipe so I can tuck some away in the fridge and freezer for later.

I think it’s phenomenal straight up, without a single topping needed but  if you’re feeling feisty, feel free to add as many toppings as you’d like!

tasty toppings for cauliflower soup

Add your favorites from the list above and get creative with it! My husband likes his with bacon, scallions, and white cheddar since the soup tastes like potato soup to him and I love mine with crispy chickpeas and chives. SO GOOD!

Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

We love making this cozy + creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the healthy cauliflower a creamy potato soup vibe. Delicious!
5 from 3 votes
Course: Soup
Cuisine: American
Keyword: Roasted Cauliflower Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons


  • 1 large head of cauliflower (approx. 2-3 pounds)
  • 1 medium onion (white or yellow)
  • 5 cloves garlic
  • 2-3 TBSP extra virgin olive oil or avocado oil
  • salt and pepper to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • 4 oz freshly grated white cheddar cheese (optional)
  • scallions, chives, or parsley for topping


  • Preheat oven to 400°F.
  • Roughly chop cauliflower into chunks/florets and peel + chop onion into 8 sections. Peel garlic and lightly smash/smush with a blunt object, like a wine bottle. Add to a rimmed baking sheet and toss with 2-3 TBSP oil. Season lightly with salt and pepper (we'll add extra seasoning to taste later).
  • Roast on the center rack for 25-35 minutes, until edges are golden and veggies are tender and almost caramelized. If you'd like a fun garnish, snag a few florets off the tray and set aside for later.
  • Let's get blending! If you're using an immersion blender (they're so handy!) transfer veggies to a dutch oven or large pot and add broth. If using a regular blender or food processor, divide veggies into 3 batches. Add 1/3 of the veggies to your processor/blender along with a cup of broth, careful not to overfill. Blend until smooth and transfer each batch to your pot. Now that the broth and veggies are in ze pot, warm it up to a light boil then reduce to simmer and cook for 20-30 minutes, stirring occasionally.
  • Once your soup is ready, swirl in 1/2 cup of heavy cream and optional cheddar. Give it a taste and add any additional seasoning desired (salt, pepper, etc…). Ladle into bowls and enjoy hot with your choice of toppings from the list below.
  • The leftovers are fantastic the next day so feel free to tuck some into the fridge for later!


I used veggie broth to keep things vegetarian but chicken broth/stock may be used as well!
Tasty Topping Options:
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!


Calories: 343kcal, Carbohydrates: 15g, Protein: 11g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 71mg, Sodium: 1172mg, Potassium: 535mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1220IU, Vitamin C: 72.5mg, Calcium: 269mg, Iron: 0.9mg

Recipe adapted from Cookie + Kate.

If you get a chance to try this creamy roasted cauliflower soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what tasty toppings you add to your bowl!

Roasted Cauliflower Soup

crazy for cauliflower?

Brunch it up with this baller Breakfast Cauliflower Fried Rice <– the leftovers are *amazing* and great as a speedy heat and eat option for busy weekday mornings.

Love using your pressure cooker? This Instant Pot Butternut Cauliflower Soup is fast and flavorful!

Ready to taco your Tuesday? Jazz up taco night with some Vegan Roasted Cauliflower Tacos.

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Questions & Reviews

  1. What would you recommend to sub for the heavy cream? (Only because I’m fasting & cant have dairy, Basically vegan without dairy or sugar) Thank you!!

    1. Hi Stephanie! So a number of readers make a homemade cashew cream to use in some of my other soups in place of the dairy and it mimics the consistency of the heavy cream quite well! The cheddar in this recipe adds a really great flavor profile, so you would find the soup lacking in flavor unless you added additional spices/ingredients to replace the missing flavors here. Totally do-able but I would have to experiment myself to know exactly what it needs. My first instinct would be to add a little more garlic, mix chives throughout the whole soup, and maybe add some dill? Additional salt and pepper can also help brig out the flavors of the roasted veggies. Let me know if you get a chance to play with it as I think it can totally be veganized with excellent results! xoxo