This oven roasted cauliflower soup is made with only 5 simple ingredients but it doesn’t lack in flavor. Char roasted cauliflower is incredibly tasty and you will love eating it on its own as a healthy snack or a side to any entree.
Cauliflower is commonly used as a low-carb and healthier alternative for dieters as rice or oats substitute, as a mash, and added to many dishes in order to add volume. It can serve that purpose here, but its main component is, of course, its flavor. Because the vegetable itself is rather bland and doesn’t have a strong, distinct flavor, the combination of seasonings you can use is endless.
Cauliflower is also the perfect vegetable to hide in other dishes for picky eaters. I’ve been adding it to my mac and cheese for years and my granddaughters are still not on to me. 🙂
As I said before, not potatoes, but their nutrition profile should make you feel better about eating them! Cauliflower rocks significant amounts of Vitamin C, Vitamin K, folate, and vitamin b6 per 1 cup. There are also numerous antioxidants in cauliflower. Due to all of this, cauliflower has been studied and associated with reducing the risk for cardiovascular disease and with better regulation of cholesterol.
Soup is one of the best foods to have after running inside from the cold weather, brutal winds and white snow. However, this soup is so delicious, I make it even when it’s 75 and sunny!
If you’re wondering just how good this soup is, our slurps and mmm’s quickly go to our dogs’ attention. Despite their begging efforts and puppy-eyed gazes, there were only empty bowls left after we were done eating, and certainly no leftovers. After you make this recipe, you’ll understand why too!
This cauliflower soup recipe is vegan but it’s not mandatory by any means. Add a splash of heavy cream or a dollop of sour cream if you wish, or even sprinkle with bacon bits!
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Oven Roasted Cauliflower Soup
This oven roasted #cauliflower soup is made with only 5 simple ingredients, incredibly tasty, and good for you too! #vegan #vegetarian #soup #recipe Click To Tweet
INGREDIENTS:
Serves 2 – 4
- 1 large head cauliflower
- 1 small yellow onion, diced
- 4 cups vegetable stock
- 4 tablespoons olive oil
- 1 teaspoon salt
- Fresh marjoram and thyme leaves for garnish (optional)
~ Free Tip ~
Add a pinch (or more) of crushed red pepper flakes for a kick.
ESSENTIALS
for Oven Roasted Cauliflower Soup
DIRECTIONS:
- Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add 1/4 cup water to the dish.
- Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and the cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 10 minutes. Add cauliflower and the vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
- Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
Editor’s Note: This recipe was originally published in May 2012 and it has been completely revamped and updated.
Oven Roasted Cauliflower Soup
Ingredients
- 1 large head cauliflower
- 1 small yellow onion diced
- 4 cups vegetable stock
- 4 tablespoons olive oil
- 1 teaspoon salt
- Fresh marjoram and thyme leaves for garnish optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add 1/2 cup water to the dish.
- Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add cauliflower and the vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
- Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
Notes
Featured on: The Cottage Market, Our Mini Family, The Sway, Lou Lou Girls, A Delightsome Life, and Pieced Pastimes.
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I am going to try this! I am on a diet that recommends these foods and this sounds great!
Enjoy! Thanks for stopping in! 🙂
Oh man this looks DIVINE! Outstanding recipe 🙂 xo
Thank you, Jae! So glad you like it 🙂
Your Roasted Cauliflower Soup looks awesome! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
Miz Helen
Thank you so much!
I just love cauliflower in its own right, but I agree that it’s also great for hiding vegetable matter in various foods to get picky eaters to ingest a serving of veggies. I make a potato soup that is actually mostly cauliflower, but I KNOW how yummy roasted cauliflower is, so I can wait to make this soup. I love its simplicity! #brillblogposts
I have wondered about all these cauliflower replacements in things. It just seems like for soup it would be so bland.
Not sure what you mean by cauliflower replacements. The cauliflower didn’t replace anything in this soup. Although admittedly on the milder side, this soup is far from being bland. The onions and fresh herbs give it enough flavor (you can even add crushed red pepper flakes). Thanks for stopping by. Have a wonderful weekend! 🙂
Sorry, I wasn’t very clear. You talked about in the beginning of your post about cauliflower being used as a substitute for rice or potatoes.
Oh, yes! As a low carb option in certain diets but it wasn’t replacing potatoes in this recipe 🙂
Looks so good. I’m pinning this to try out this weekend. Yum!
Thanks so much! Hope you like it 🙂
love finding new recipes, thanks for sharing this one sounds amazing
Thank you, Angie!
Oh, wow! This cauliflower soup looks so delicious! Love the presentation and photos! 🙂
Thank you so much! I’m super happy you like it 😀
It looks lovely, Jas! I have made something similar before…this seems like it will have a really simple, rich flavor. Pinning!
You’re absolutely right, Marissa. Simple yet satisfying 🙂 Thanks for stopping in!
Sounds delicious. Thanks for sharing the recipe. Pinned.
Thanks, Virginia!
This looks delicious and so beautiful. I would love to cook this – especially with autumn round the corner. I’ll pin for later, thanks! xx
Thank you, Maria! 🙂
What a fabulous recipe for roasted cauliflower soup (I pinned it). Pictures are so tempting as well. Thanks for sharing at Over The Moon, where I posted Beauty, Healing Energy from Red Rocks Sedona
Many thanks, Nancy!
Get and easy recipe. I love soup and cauliflower!! Happy Summer, Kippi
Thanks, Kippi!
I love cauliflower Soup and usually make it with cheese but will definitely pin this one, it looks and sounds absolutely divine! Thank you for sharing with #FiestaFriday
Everything is better with gooey cheese! It’s good to have a backup recipe in case there’s no cheese in the house or for dietary reasons, although I made it just because, lol. Thanks for visiting!
Awesome… I have a head of cauliflower in my fridge, I think it will end up in this recipe!
I think cauliflower gets a raw deal when it comes to veggies Jas! Love roasted cauliflower and YUM re the soup! Pinned and shared!
You’re right! So unfair, because it’s raelly good and good for you!