Roasted Cauliflower Soup {A Meatless Monday Recipe (2024)

Learn how to make roasted cauliflower soup with this meatless Monday recipe – a healthy way to use cauliflower!

Craving something creamy, warm, and satisfying?

If so, a bowl of this roasted cauliflower soup has your name written all over it!

I know. Cauliflower soup may not sound appetizing if you haven’t had it before. But y’all, I’m here to tell you this soup is so good!

I can’t believe I eat cauliflower now. I used to despise it and did it up until the last several years. I couldn’t even stand the smell, much less the taste of it. Can you relate?

Believe it or not, making this soup doesn’t take long because it doesn’t have to simmer for hours like other soups. The soup starts with tender roasted cauliflower blended into a savory medley of vegetables, broth, and creamy cheddar cheese with a hint of smokiness from smoked paprika.

This soup is naturally creamy without heavy cream or milk, so the best part about making it is that you can eat it without all the calories that usually come along with it. It’s one of those soup recipes you’ll want to keep on hand this winter for Meatless Monday or any day of the week that ends in “Y.”

How To Shop For Cauliflower – What To Look For

When shopping for cauliflower, look for a firm head with compact florets. The leaves should be green, crisp, and fresh with no signs of yellowing or wilting. Avoid cauliflower with brown specks on the florets, which is a sign of aging. Any size is acceptable. The size of the head of cauliflower does not affect the quality.

The Best Way To Cut Cauliflower Into Florets

There are many ways you can cut cauliflower into florets, but many of them slice into the crowns of the floret, which causes little bits of cauliflower to get everywhere. I use the following method to cut cauliflower into florets and find it works the best.

1. Remove and discard any leaves from the base of the cauliflower to expose the stem.
2. Use a paring knife to cut the florets away from the stem, starting at the base of the cauliflower stem.
3. Break the cauliflower florets into smaller pieces by hand or cut into the stems with a knife.

Ingredients You’ll Need To Make This Soup

Find detailed measurements in the recipe card below.

Cauliflower: the star of this recipe, giving this soup a thick, velvety texture without a roux. You can’t have enough, but you need at least a two-pound head.

Oil: Adds richness and keeps everything from sticking. You’ll need a little to roast the cauliflower and a little to saute the other veggies. Extra virgin olive oil is my oil of choice. Use whatever oil you prefer.

Veggies: chopped yellow onion, celery, and garlic add flavor and richness to the soup.

Liquid: Vegetable broth turns the pot of veggies into a soup.

Herbs and Spices: fresh parsley, thyme, and a bay leaf give this soup a fresh earthy taste.

Seasoning: salt and freshly cracked black pepper to taste and enhance the flavors.

Cheese: shredded sharp white cheddar cheese for added flavor and extra creaminess.
You could also use Colby, Gouda, Gruyere Cheese, or parmesan cheese.

This soup is gluten-free; you can instantly transform this soup from vegetarian to vegan by leaving out the cheese.

How to Make This Roasted Cauliflower Soup Recipe?

Once the cauliflower is roasted, this soup comes together pretty quickly; roast the cauliflower, saute, simmer and blend the soup. Most of the work is done before the cauliflower finishes roasting. Get the full step-by-step directions in the recipe card below.

Step 1: Roast The Cauliflower

• Core and chop the cauliflower into florets.
• Place the floret on a baking sheet. Toss the cauliflower with olive oil. Spread the cauliflower into an even layer.
• Bake in a preheated oven until golden, about 20 minutes.

Step 2: Saute the Veggies

• While the cauliflower is roasting, saute the onion, celery, and garlic in olive oil with parsley, thyme, and smoked paprika until tender.

Step 3: Simmer the Soup

• Transfer the roasted cauliflower to the pot. Pour in vegetable broth. Season with salt and pepper to taste and drop in a bay leaf.
• Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15 minutes. Turn off the heat.
• Spoon out the bay leaf and discard – Don’t forget to do this before blending!

Step 4: Blend Up the Soup

• Use whatever kitchen appliance you have to blend the soup. Whether you have an immersion blender, a traditional blender, or a food processor, puree the mixture until velvety smooth.
• Return the soup to the pot over low heat (as needed) and stir in the cheese until it melts and the soup thickens.

How To Serve Roasted Cauliflower Soup

Eat this soup itself as the main course for Meatless Monday or as a side dish. Serve warm, garnished with additional shredded white cheddar and freshly chopped parsley.

Storage

Cauliflower soup refrigerates well. Store leftovers in the fridge for 3-4 days in an airtight container.

To freeze this soup, allow it to cool completely. I recommend cooling it and storing it in the refrigerator overnight before freezing to ensure ice crystals don’t form in the freezer from the soup that was still too warm. Store in an airtight container or zip-top bag for up to three months.

Tips For Making This Soup

• Line the sheet pan with aluminum foil or parchment paper before roasting the cauliflower. This makes cleaning a breeze and makes it easier to transfer the cauliflower into the soup pot.
• Add the cauliflower to the pot before pouring in the broth. This will keep your hands and arms safe from hot, splashing liquid.
• For a chunky soup, blend only a portion of the soup while leaving the other solid. The original recipe said to blend a portion of the soup.
• Crusty bread or homemade croutons is this soup’s best friend!

Recipe FAQs

I hope you will give this soup a try. I think you’ll enjoy it, too, on a cold and snowy Meatless Monday!

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