Cream-less creamy cauliflower soup
Cauliflower is one of my favorite soup veggies, as you can probably tell from my Slow Cooker Cauliflower Soup and Tomato Soup With Cauliflower recipes because it always tenderizes and transforms every recipe into a creamy, comforting meal! This Roasted Cauliflower and Carrot Soup is no different, as it’s slightly sweet, warming, and savory. Every bite fills me with cozy goodness! Thanks to the slowly roasted cauliflower, carrots, and garlic, this soup ends up with a flavorful punch and a thick and rich texture. The best part is that it’s just SO creamy without needing any heavy cream! It’s the perfect cold-weather soup and is exceptionally creamy, healthy, hearty, and comforting. I think you’re really going to love it! This roasted cauliflower soup recipe is:
Thick, rich, and comforting.Easy to make gluten free, vegan, and keto-friendly.Made with simple, budget-friendly ingredients.A real family favorite!
How to make roasted cauliflower soup
This rich and creamy roasted cauliflower soup may not be the quickest dinner to make, but it is extremely easy! The veggies are roasted in the oven while you prepare a simple roux on the stove. When the two are pureed together, you end up with an incredibly rich and simple meal! Here’s how it’s done: Evenly spread the cauliflower florets, carrots, and garlic across a rimmed baking sheet. Drizzle olive oil over top before seasoning the veggies with salt, pepper, and nutmeg. Gently stir to coat. Roast the vegetable medley until they’re tender and fragrant. Once they’re done, remove them from the oven and set aside. In a large pot, create a roux by cooking the butter and flour over medium heat. Once a paste has formed, add the chicken broth and milk and continue to cook until slightly thickened. To the creamy roux, add most of the roasted cauliflower florets, carrots, and garlic. Use an immersion blender to puree the veggies until the soup is creamy. Add the remaining veggies to the soup and give everything a good stir to combine. Serve warm and enjoy!
Tips and variations
Gluten free – Swap the all purpose flour for any other gluten free flour you like.Vegan – You can use vegan butter or olive oil instead of butter, dairy free milk instead of regular milk, and vegetable broth instead of chicken broth to turn this into a vegan roasted cauliflower soupKeto – Carrots are typically avoided on keto diets because of the high number of carbs. Feel free to swap them for another keto-friendly vegetable, like broccoli or more cauliflower. Also, make sure to substitute the all purpose flour for cassava flour, arrowroot starch, or a 1:1 gluten free flour blend.Add more veggies – Try adding roasted potatoes, asparagus, squash, bell peppers, kale, or spinach to this creamy soup. Toppings – I like topping each bowl with a drizzle of olive oil, some croutons, or even a handful of crumbled bacon. Super smooth – If you prefer an ultra-smooth soup, go ahead and puree all of the veggies together. If you don’t have an immersion blender to do this, use a regular blender and puree the soup in batches.
How long does it last?
Leftover roasted cauliflower soup will last for up to 4 days when it’s stored in an airtight container in the fridge. Just be sure to let the cooked soup cool before storing!
Can you freeze cauliflower soup?
Yes! To freeze, allow the cauliflower soup to cool down before transferring it to an airtight container or ziploc bag. Cauliflower soup can be frozen for up to 6 months.
Hungry for more cozy soup recipes?
Creamy Sweet Pepper SoupFrozen Cream of Broccoli SoupCheesy Vegetable SoupCream of Broccoli SoupRoasted Eggplant SoupFresh Tomato Soup
Pin for later:
