This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor!
Creating This Roasted Cauliflower Soup Recipe
If you think you don’t like cauliflower,TRY AGAIN. That’s right. No wimping out on this one. This cauliflower puree soup is incredible.
In fact, if you have someone who’s a cauliflower hater in your home you might try calling this “Garlic Soup,” instead. You won’t notice any unpleasant flavors from the cauliflower, just added nutrition benefits from the vegetables.
Unlike other cream of cauliflower soup recipes, the flavor of this soup recipe is greatly enhanced with the rich, subtle flavor of roasted garlic. Roasting the garlic and cauliflower adds a deep earthiness and a richness that doesn’t necessarily come from heavy calories.
One thing that I really love about cauliflower is that it seems to last for quite a while in the vegetable drawer of the refrigerator. The first time I made this soup I used a head that I had sitting around for – and I am not kidding – at least 2 weeks.
Cauliflower was on sale at the grocery store and I picked one up thinking it’d be good to have on hand for snacking or a vegetable side dish one night (related: Roasted Cauliflower and Tomatoes). But it sat there, and sat there, and sat there. Until one day I was really pressed with what to have for dinner.
I had garlic soup on the brain that night, but after one look at the still fresh head of cauliflower in the fridge my plans morphed into a little something else.
Besides this Garlic and Cauliflower Soup being full flavored on its own, I think this richly flavored recipe could be a wonderful base for other creations as well, much like this Potato Leek Soup (this really is the BEST cauliflower soup recipe!).
In fact, next time I prepare this I am going to experiment with that. But for now, I think it is plenty tasty with a sprinkling of bacon and a slice of crusty bread for dipping. Try this Light Whole Wheat Baguette on for size.
Ingredients for Cauliflower Soup with Bacon
There might be a few special ingredients in this recipe that you don’t always have on hand, but I promise you it’s worth a trip to the store!
- Olive oil
- Herbs and spices (salt, pepper, paprika, bay leaves, thyme, parsley)
- White wine
- Half and half
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Cauliflower Soup with Bacon
This easy cauliflower soup takes just over an hour to prepare, but much of that time is spent waiting for the ingredients to cook.
- Roast the cauliflower and garlic: Cut cauliflower into individual florets, toss with olive oil, and season with salt and pepper. Place on a foil-lined baking sheet.
- Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet.
- Roast the cauliflower and garlic at 400 degrees F. When the cauliflower is tender and golden, remove from the oven.
- Prepare the soup: Heat the butter in a cast iron dutch oven. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes.
- Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and water, whisking to combine with the flour mixture.
- Slowly add in the broth. Add the bay leaf and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Add the cauliflower and simmer an additional 5 minutes.
- Remove the bay leaf. Puree the soup using an immersion blender, or blend in batches in a standing blender.
- Stir in the half and half and parsley. Cook until just heated through.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Store This Soup
Let the soup cool mostly to room temperature, then store in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave.
Can I Freeze Cauliflower Puree Soup?
Yes, but it may split once thawed since it contains dairy. To freeze, cool completely before sealing in freezer bags. Label and freeze up to three months. To thaw, place in the fridge overnight or gently reheat in a saucepan from frozen.
Ingredient Substitutions to Try
- If you don’t have wine on hand or prefer not to use it, you can substitute an equal amount of broth. The wine makes for a richer soup and it cuts through the creaminess of the half and half, so note that you’ll be missing out on that.
- If you don’t have half and half, you can try substituting whole milk or heavy cream.
- This recipe can easily be made gluten-free by using a gluten-free all-purpose flour. Don’t omit the flour entirely as it helps thicken the soup.
Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.
However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.
What Readers Are Saying
“My VERY picky 4 year old proclaimed that I should make this everyday after I made it last night. He freaked out when I added the garlic but then he ate 2 BIG bowl-fuls. I added a little of the Boursin style cheese to mine too. It was so good – defiantly a keeper.” — Ali
“I made this a few nights ago and absolutely loved it. It was an exceptionally cold night here, and this, with a slice of crusty bread, was just what I needed.” — Courtney
“It’s true, I liked it and I don’t like cauliflower!” — Jess
“Just finished making this on a cold, snowy day in Pgh. It’s excellent and I suspect it will be even better the next day (if there is any left over). Very mellow garlic flavor really enhances this. Instead of putting the soup in the standing blender I used my handy-dandy immersion blender. Easy-peasy.” — Mary
More Easy Soup Recipes:
This Homemade Chicken Tortilla Soup is warm and spicy. Plus, you likely have all the ingredients on hand! A quick and easy dinner for cold nights!
Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Sweet Potato Black Bean Chili.
This Italian Sausage Soup with Orzo is a great clean out the fridge recipe! It’s packed with veggies, Italian sausage, orzo, and more!
This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers, and kidney beans in a thick chili base.
Vegetable Beef and Noodle Soup is a comforting soup recipe for cold winter evenings!
- 1 whole head cauliflower
- 1 large whole head garlic
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 stalks celery, diced
- 1 yellow onion, diced
- 1 carrot, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon flour
- 1/3 cup dry white wine
- 1/2 cup water
- 2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
- 1 dried bay leaf
- 2 teaspoons fresh minced parsley
- 1/3 cup half and half
- 3 ounces cooked and crumbled bacon
- additional oil for serving - olive oil or truffle oil
- Preheat oven to 400 degrees F.
- Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil-lined baking sheet. Sprinkle lightly with salt and pepper.
- Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
- The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.
- Meanwhile, heat the butter in a cast iron dutch oven or medium-large stockpot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
- Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 321Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 66mgSodium 611mgCarbohydrates 9gFiber 3gSugar 4gProtein 18g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.