Creamy Roasted Cauliflower Soup

I absolutely adore healthy soups. Especially when their bulk comes from vegetables. And double especially when they are creamy. This Creamy Roasted Cauliflower Soup satisfies all of the above.

Only, well, this cauliflower soup doesn’t have any cream in it. No milk either. Instead, it gets its creaminess from the cauliflower’s natural starches that come out when you roast it. It also helps that the roasting imparts this lovely toastiness to it. When you puree the cauliflower it becomes this gorgeous velvety liquid gold. And honestly you could stop right there and the healthy cauliflower soup would be amazing. But I decided to add in a healthy spoonful of greek yogurt for that added ‘creamy’ taste.

Plus, the acidity from the yogurt is just delicious.

Creamy Roasted Cauliflower Soup in bowl with gold spoon

How to make roasted cauliflower soup

Guys, I am about to blow your minds with how crazy easy this roasted cauliflower soup is. You ready? 

Roast the cauliflower ā€” Bet you didn’t see that one coming šŸ˜‰ Cut two heads of cauliflower into florets, then roast for 40 minutes or until the edges start turning a lovely golden brown. Let the cauliflower cool slightly before moving onto the next step. 

Blend up the soup ā€” Using an immersion blender or regular blender, blend the cauliflower, chicken broth, sherry, salt, pepper, and yogurt until creamy and no chunks of cauliflower remain. If the soup isn’t hot enough for your taste, feel free to pour the healthy cauliflower soup back into a saucepan and heat through (although it also tastes amazing cold). 

Garnish and serve ā€” I garnished my roasted cauliflower soup with microgreens, roasted cauliflower, and a swirl of greek yogurt. Feel free to keep your soup as simple as you’d like! 

Bowls of healthy Cauliflower Soup

As for news from my travels, I’m currently sitting in the most lovely Airbnb in Le Marais, Paris, with my mom and sister. We just got back from Giverny, the site of Monet’s country home and gardens, and we’re about to go get crepes for dinner. Tomorrow we head to Bruges for a few days, then it’s on to Amsterdam. I’m just in love with Europe; there’s so much to explore and so much culture to take in. Be sure to follow along on Instagram!

Ta ta, loves. XO.

Print

Roasted Cauliflower Soup

  • Author: Sarah Fennel
  • Yield: 2 quarts 1x
Scale

Ingredients

  • 2 heads cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1/4 cup sherry or sweet white wine
  • 1 teaspoon salt
  • 1/23/4 teaspoon black pepper
  • 1/3 cup greek yogurt

Instructions

  1. Preheat oven to 350Ā°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, turning pieces over halfway. Allow to cool slightly. (If you want, save 4-6 florets at this step for garnish)
  2. In a blender or immersion blender, pulse cauliflower with chicken broth, sherry, salt, white pepper, and greek yogurt until creamy, about 1 minute.
  3. Serve soup with microgreens, reserved cauliflower pieces, and more yogurt.

More soup recipes from Broma Bakery: 

Turmeric Chicken Soup (aka Dope Soup)

Thai Coconut Curry Soup

Golden Turmeric Carrot Ginger Soup

Lightened Up Creamy Chicken Corn Chowder

Curried Butternut Squash Soup

5 comments

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We could design a whole room around this photo! -Laurel bledsoe

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isn’t it awesome how vegetable soups don’t need many ingredients??? They basically do it all on their own!!

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We are soup kindred spirits! And it’s been ages since I made one. I think think this creamy goodness + a cool glass of vino need to happen in my life, asap!

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The PERFECT way to get in veggies! Sounds yum!

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just made this and wow so incredible!!!

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