Roasted Cauliflower Soup

  • Details
  • Related Items

roasted cauliflower soupThis fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that summer is just barely over and will thankfully come again. The soup was on the table in under an hour, with little active time. It would make a perfect soup-shot to begin a Thanksgiving feast, and is easily adaptable to other seasonal vegetables and seasonings.

Roasted Cauliflower Soup

All Recipes, Featured, Holiday & Party, North America, Snacks & Appetizers, Soups & Salads

cauliflower soup


  • 4 cups cauliflower florets
  • 1 medium leek, sliced into 1/4" rounds
  • 3 large cloves garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 medium shallot, finely diced
  • 1 1/2 cups vegetable broth
  • 2 cups water
  • 1 teaspoon Herbes de Provence, divided.
  • 1/4 cup cream
  • salt & freshly ground pepper
  • Finely chopped chives, for garnish


  1. Preheat the oven to 425 degrees.
  2. In a large bowl, combine the cauliflower, leeks, garlic, olive oil and salt. Toss to coat.
  3. Transfer the vegetables to a rimmed sheet pan, then remove the garlic cloves and wrap them loosely in a small piece of foil. Place the foil packet back on the sheet pan and roast 20-25 minutes, until the cauliflower is nicely browned and can be easily pierced with a fork.
  4. In a large Dutch oven, melt the butter over medium heat. Add the shallot and sauté until it is fragrant and translucent, about 5 minutes. Add the roasted vegetables, vegetable broth, water and 1/2 teaspoon Herbes de Provence. Increase the heat to high, bringing the soup to a boil, then lower the heat and simmer 5-10 minutes, allowing the flavors to combine.
  5. Remove from heat and allow the soup to cool enough to safely handle. Transfer to a blender and puree on high.
  6. Transfer the soup back to the Dutch oven over low heat. Stir in the cream and remaining 1/2 teaspoon Herbes de Provence. Heat to serving temperature.
  7. Garnish with finely chopped chives.

It was a toss up whether to call this soup “roasted cauliflower” or “roasted garlic.” The flavors are so balanced! I went with cauliflower for two reasons. First, you can make it without garlic but not without cauliflower. Second, the original recipe nod goes to Roasted Cauliflower Soup by Naturally Ella.

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Michael’s Boeuf A La Bourguignonne

Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …

Cajun Cobb Salad

I won’t kid you, this Cajun cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right but when …


Chuck’s Gumbo

Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and …

Mediterranean Chicken Salad

We’re crazy in love with our Cascade Mushroom Mix, featured in this Mediterranean chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …

FODMAP Friendly Salmon Chowder

This salmon chowder recipe is missing some surprising ingredients! Onions and garlic are two of the most challenging foods to eliminate for the FODMAP diet, and two of the most critical! Enter Asafoetida, the perfect …