Roasted Cauliflower Soup

roasted cauliflower soup in a blue bowl topped with fresh thyme and cheddar cheese.

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This creamy roasted cauliflower soup is packed full of delicious flavor and a healthy serving of veggies! Cauliflower is roasted to perfection, blended with garlic and herbs and mixed together with savory sharp cheddar cheese. Perfect for those cold winter nights!


  • 1 large head of cauliflower, chopped into florets (roughly 5 cups)
  • 2 tbsp olive oil, divided
  • 5 large garlic cloves, smashed with skins still on
  • 1 large white onion, diced
  • 2 sprigs fresh thyme, removed from stem
  • 4 cups vegetable broth (or chicken broth if desired)
  • 1/2 tsp salt + more for roasting veggies
  • freshly cracked black pepper
  • 1 1/2 cups shredded cheddar cheese


  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment or a silicone mat.
  3. Spread out cauliflower florets and smashed garlic cloves onto baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt.
  4. Roast for 30-35 minutes or until cauliflower is tender and golden brown. Remove skins from garlic cloves.
  5. While the cauliflower and garlic is roasting, heat a large pot or dutch oven over medium heat. Add in remaining tablespoon of olive oil and white onion and cook until onion is translucent (about 5 minutes).
  6. Add in fresh thyme leaves and cook for 1-2 more minutes.
  7. To a blender add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable broth (2 cups) and salt and pepper. Blend until smooth or desired consistency is reached.
  8. Add blended soup back to pot and bring to a simmer over medium-low heat. Add blended soup back to pot and stir in remaining vegetable broth. Bring to a simmer over medium-low heat for 10 minutes.
  9. Stir in cheddar cheese.
  10. Taste and add additional salt and pepper, if desired.
  11. Divide into bowls and serve warm.
  12. Store leftovers in refrigerator for up to 5 days.

Keywords: roasted cauliflower soup, cauliflower soup recipes


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