This post may contain affiliate links. For more information, see our privacy policy.
This silky smooth Golden Roasted Cauliflower Soup is loaded with nourishing veggies that are roasted till sweet and caramelized. It’s so delicious, even non-cauliflower lovers, love it!
I’m pretty sure if you look up the word “nourishing” in the dictionary, you’ll see a picture of this Golden Roasted Cauliflower Soup. It’s super creamy (without any cream) and loaded with veggies and lots of warm, flavorful spices. The dictionary might also say that” it’s certain to cure just about anything that ails a soul”, although I can’t guarantee that part.
In addition to cauliflower, the recipe includes chickpeas, carrots, onion and potatoes. That’s the bulk of the recipe other than the chicken (or vegetable) broth utilized to simmer and meld everything together. Oh, and the spices… lots of flavor is infused into the veggies as they roast in a delicious spice/olive oil concoction.
This “concoction” might sound fancy but it’s simply a mixture of olive oil, garlic salt, cumin, coriander, paprika and a pinch of curry powder, all combined together and drizzled over the vegetables before they roast. It creates delicious flavor as this “concoction” infuses the veggies and the oven does the magic of caramelization.
Is cauliflower healthy?
I remember years ago reading and hearing that cauliflower didn’t have much nutritional value, that it was just a boring white vegetable that could create quite a stink as it cooked. Wow, that was quite a fallacy! Cauliflower is actually considered one of the “superfoods” because of it’s “super” high concentration of nutrients.
Cauliflower has high levels of fiber, is an excellent source of vitamins C and the B groups, has infection and cancer-fighting antioxidants and is low in fat, cholesterol and calories. See what I mean? It’s a superstar! In fact, that’s exactly the moniker given to cauliflower by the Mayo Clinic – they are calling it the “nutritional superstar” of 2020!
If you have any non-cauliflower lovers in the family, you might want to just keep quiet the first time you serve this Golden Roasted Cauliflower Soup. I’ve found that even those who don’t care for cauliflower, return their bowl empty and often request second helpings!
Café Tips for making this Golden Roasted Cauliflower Soup
- There are a lot of veggies in this soup so you’ll want to season generously to bring out the flavor. Taste the soup once it’s finished and season with kosher salt and black pepper.
- You can use an immersion blender or regular blender to puree this soup. I love my immersion blender as I can leave everything right in the pot to blend it. It’s one of those wonderful little kitchen workhorses and one that doesn’t take up much space. Once you have one of these little blenders, you’ll wonder what you did without it!
If you use a regular blender, allow the soup to cool a bit before blending. Also, leave the cap off of the top and cover the top with a small funnel or several thicknesses of paper towels to allow the steam to escape and prevent a big mess in the kitchen.- Another nice way to garnish this soup is with a drizzle of heavy cream or half and half, some toasted pine nuts and fresh thyme leaves, delish!
- I like to serve this Golden Roasted Cauliflower Soup with some warm crusty bread )like this Ridiculously Easy Focaccia Bread or this Easy Rosemary Artisan Bread) and a simple green salad.
Since we’re on a healthy veggie kick today, you might also enjoy these delicious soups, all with lots of veggies!
Instant Pot Pasta and Beef Soup
Roasted Red Pepper Tomato Soup
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This silky smooth Golden Roasted Cauliflower Soup is loaded with nourishing veggies that are roasted till sweet and caramelized. It's so delicious, even non-cauliflower lovers, love it!
- 1 ½ teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- ½ teaspoon curry
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots cut into 1-inch pieces
- 1 medium head cauliflower core removed and broken into large florets
- 15 ounces 1 can can chickpeas, rinsed, drained and patted dried
- 1 tablespoon butter
- 1 large onion peeled, halved and sliced
- 4 garlic cloves sliced or roughly chopped
- 8-9 cups low sodium chicken or vegetable broth
- 2 medium potatoes peeled and cut into 2-inch pieces
- kosher salt to taste
- fresh ground black pepper to taste
- reserved roasted cauliflower and chickpeas
- fresh thyme leaves
-
Preheat the oven to 425˚F. Line a large rimmed baking pan (sheet pan) with foil or parchment paper for easy cleanup. Lightly oil or spray the prepared pan with cooking spray.
-
While the oven is heating, combine all of the rub ingredients (including the olive oil) in a small bowl. Stir well to combine. Set aside.
-
Slice the cauliflower florets into ¼-inch slices and transfer to the prepared sheet pan along with any little cauliflower pieces and the carrots.
-
Push the cauliflower and carrots over a bit to make room for the chickpeas. Add the drained chickpeas to this side of the pan.
-
Drizzle the oil/spice mixture over the veggies on the pan and stir to evenly distribute.
-
Roast the veggies for 10 minutes then remove from the oven and stir. Return to oven and roast another 15-20 minutes until everything is nicely caramelized.
-
While the veggies are roasting, melt the butter in a large Dutch oven or soup pot over medium heat. Add the sliced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring continuously.
-
Add 8 cups of the chicken broth and the potatoes to the pot with the onion. Bring to a boil.
-
When the cauliflower/chickpea mixture is golden and caramelized, remove it from the oven and add these veggies to the simmering broth mixture. (If desired, reserve some of the pretty cauliflower slices for garnishing the soup.) Cook for15-20 minutes until the potatoes are nice and tender.
-
Using an immersion blender or regular blender (see Café Tips above in the post) puree soup until nice and smooth. Add more broth, if needed to thin the soup to the desired consistency.
-
Taste, and season kosher with salt and pepper. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and fresh thyme.
-
Store leftover soup in the refrigerator in an airtight container. Soup keeps well for 2-3 days.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you
Carol Manning says
Another delicious recipe Chris! I added a few shrimp bites to each bowl of soup and finished it with bits of the cauliflower so it was both beautiful and delicious.
Vivian says
Delicious soup, a very easy to make too. My oven is slow so had to roast the veggies longer, but that was no problem. Made with veggie broth so it could be eaten by all of us. Crunchy croutons would be good on top too. Thanks for another great recipe!
Sarah says
This soup was delicious and the recipe couldn’t have been easier! I divided and froze my first batch for lunches (it freezes and reheats perfectly); the second time, I made it for dinner and served it with a baguette. Even my cauliflower-hating wife enjoyed it!
Chris Scheuer says
Thank you, Sarah! I’m so happy you both enjoyed it!
Kathy says
I made this soup today and it was delicious! I have to admit I was skeptical about the cauliflower since my husband doesn’t care for it, but I didn’t tell him it had cauliflower & he loved it! The soup really does have great flavor & texture. Thanks for another home tun recipe!
Chris Scheuer says
Haha! I love it! I found the same thing to be true, even those who wouldn’t eat cauliflower if they got paid, enjoy this soup 🙂 Thanks for taking the time to share your results, Kathy!
Sally says
Another winner , Chris! I might step up the spices a little for more flavor, but thought the soup was great! I’ll will make it again for sure! The recipe looks long with all the ingredients, but I had it put together in no time !
Chris Scheuer says
Thanks so much, Sally! I’m so happy you enjoyed it!
Marty says
I put this on our dinner menu tonight and will definitely be making it again! I was out of regular potatoes so I substituted one each of my homegrown Murasaki and O’Henry sweet potatoes. These varieties have cream-colored, drier, less sweet flesh than the typical orange-colored sweet potato. The soup was wonderful and well-received, but never would have served 10 after everyone went back for seconds. I was going to serve it with your Ridiculously Easy Rosemary Bread but that’s still rising on the counter. If I may make a suggestion, at the top of bread recipes, it would help to see the rising time listed and included with the total time; I got too excited and started making the recipe before my eyes focused on the rising time. I served the soup with little honey sesame sticks, a snack food, and they complemented it nicely. The soup was great with and without a swirl of heavy cream. Thank you for another great recipe.
Chris Scheuer says
Hi Marty, thanks for your great review! I love your version of the recipe with your own sweet potatoes!
I will check with our web designer about adding an additional time to the recipe times. Sorry you had trouble with the bread!
Tricia B says
I LOVE cauliflower soup and that golden hue makes this even better! Pinned to try very soon 😉
Chris Scheuer says
Thanks, Tricia!
Liz says
Our mild temps will disappear by the weekend and it will be time for soup! Love that you roasted the veggies and infused them with so much flavor. This is certainly a gorgeous, delicious soup!
Chris Scheuer says
Thanks, Liz! You’re always a great encourager!