Roasted Cauliflower Soup

healthy cauliflower soup in white bowl

This roasted cauliflower soup gets loads of flavor from the roasted cauliflower and cheese.

This roasted cauliflower soup gets loads of flavor from the roasted cauliflower and cheese.

Yield 8 bowls
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 32 ounces cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 4 ounces cream cheese
  • 2 cups grated extra sharp cheddar cheese


  1. Heat oven to 400 degrees. 
  2. Place cauliflower on a large rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and cayenne pepper and stir to coat.
  3. Roast cauliflower for 20 minutes, stirring once halfway through cooking.
  4. When cauliflower has finished roasted, add the remaining tablespoon of olive oil to a large soup pot or dutch oven over medium heat. 
  5. Add the onion and garlic to the oil and cook for 5 minutes or until onions are soft and translucent.
  6. Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer and cook for 15 minutes.
  7. Use a potato masher to the mash the cauliflower.
  8. Stir in the heavy cream, cream cheese, and grated cheddar until smooth and creamy.
  9. Serve with additional cheese, if desired.


Use vegetable broth to make this dish vegetarian.

Top this off with grated cheddar, green onions, and fried bacon. 

Nutrition Information:

Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 419Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 89mgSodium: 1042mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 5gProtein: 20g

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