healthy cauliflower soup in white bowl

Roasted Cauliflower Soup

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

Per serving: 419 calories, 34g fat, 20g protein, 8g carbs, 3g fiber = 5 net carbs

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 bowls
Calories 419 kcal


  • 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.

Recipe Notes

Use vegetable broth to make this dish vegetarian.

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