Roasted Cauliflower Soup

by Denielle B

Sweater weather always equals soup weather in our household. This roasted cauliflower soup is flavorful and creamy (without the cream)! Not only is this delicious, but it’s also healthy AND gluten-free.

Simple AND healthy

This recipe is so easy to make! Just like my butternut squash soup recipe, you roast all the vegetables in the oven, then you add the rest of the ingredients, and then blend it all together! Roasting brings out much so much flavor out of the cauliflower. And did I mention that this is creamy without cream??? Just a few knobs of butter, and you get just the right amount of creaminess! You can eat it by itself, or you can pair it with some bread or crostini.

Blend, blend, blend

If you look at the section for tools you’ll need, you will notice that one of those items I noted is an immersion blender. If you don’t have an immersion blender, a regular blender would suffice! Regardless of which tool you use, blending is an essential part in getting the consistency right for the roasted cauliflower soup.

bowl of roasted cauliflower soup

Tools you’ll need

roasted cauliflower soup

Roasted Cauliflower Soup

Serves: 7 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 8 voted )


  • 1 large head of cauliflower, chopped
  • 3 bulbs of shallots, halved lengthwise
  • 5 garlic cloves
  • 5 cups of vegetable broth (or chicken broth for extra flavor)
  • 2 tbsp butter 1 small lemon, juiced
  • 1/4 tsp allspice
  • salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (optional)


  1. Preheat your oven to 425 degrees.
  2. Place the chopped cauliflower florets, shallots, and garlic on a foil-lined baking sheet evenly. Drizzle olive oil generously and season with salt and pepper. If the pan is overcrowded, put the shallots and garlic at the bottom first, then place the florets around and on top of them.
  3. Roast in the oven for 30 minutes. While your veggies are roasting, you can start heating up your broth in large pot.
  4. Once the vegetables are done roasting, pour them into the pot of hot broth. Let everything simmer for 20 minutes. Then, use an immersion blender or a regular blender to mix everything into a smooth soup.
  5. Once the soup is at your desired consistency, add the butter and allspice and blend again. Then, add the lemon juice and blend. Lastly, season with salt and pepper to taste and blend. Top off with chopped fresh parsley upon serving if you'd like!
Did You Make This Recipe?
How did it go? Tag me on Instagram at @hungrylittleasiangirl.


a bowl of roasted cauliflower soup

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