Roasted Cauliflower Soup

Rich, earthy and delicious, this creamy, cheesy Roasted Cauliflower Soup packs a punch of robust flavor. It's a comforting hug on a cold day.

In my opinion, there are two great things about fall: football season and the opportunity to make soup. I love soups made with roasted vegetables, like our Creamy Tomato Soup and Creamy Mushroom Soup. While we have been toying with the idea of a Cauliflower Soup for a while now, we finally got down to it. This soup was inspired by a recipe on the menu at one of the first restaurants I worked at. Tarragon is the key ingredient that gives this soup its signature bold flavor.

What really makes this Roasted Cauliflower Soup recipe so special is that the base of roasted vegetables really brings out that earthy flavor that I love. The aroma created by the carrots and cauliflower is delightful; it is a sure sign that this soup will be delicious.

Jump to:

• Ingredients
• Instructions
• Top tip
• Variations
• What to serve with Cauliflower Soup
• Storage
• FAQ
• Related recipes
• Roasted Cauliflower Soup recipe

Ingredients

• BUTTER: we like salted butter or margarine
• FLOUR: AP Flour (All Purpose flour)
• CHICKEN BASE: (chicken stock) we use Better Than Bouillon Roasted Chicken Base
• MILK: whole milk, skim milk, oat milk, or nut milk
• CREAM CHEESE: regular cream cheese or Neufchâtel cheese
• CHEDDAR CHEESE: shredded cheddar cheese or Velveeta shredded cheese
• CAULIFLOWER: fresh cauliflower, cut into florets
• CARROTS: peeled carrots, cut into ½" pieces
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• GARLIC: fresh garlic cloves
• ONION: we used a red onion, but you can also use a Spanish onion or Vidalia onion
• TARRAGON: we used dry tarragon, but fresh tarragon (chopped) also works
• GREEN ONIONS: fresh green onions, chopped (scallions)

*see recipe card for quantities.

Instructions

1. Preheat oven to 375°F.
2. Place carrots and cauliflower in medium bowl and toss with olive oil, salt and pepper to taste.  Place on baking pan. Transfer to oven and roast for 15-20 minutes or until carrots and cauliflower are fork tender.
3. While vegetables are cooking, Place a large stock pot on medium heat and melt butter. Add diced small onion, chicken base and garlic clove and cook for 4 minutes. Add flour and mix well and continue to cook for two minutes.
4. Add milk and whisk until butter and flour mixture is combined. Reduce heat to low and add cream cheese and cheddar cheese.
5. When vegetables are done cooking, remove from oven and allow to cool for 5 minutes.
6. Transfer vegetables to cutting board and rough chop with knife. Add to soup (I drained the oil from the pan into the soup as well for flavor).
7. Add tarragon and cook over low for 15 minutes (If soup gets too thick, simply add ½ C milk and mix in).
8. Serve and drizzle with olive oil. Garnish with green onion

Top tip

Reserve some of the roasted cauliflower and carrots and chop them into small pieces to make a beautiful garnish.

Variations

• FROZEN CAULIFLOWER: store bought frozen broccoli can be substituted for fresh broccoli in a pinch.
• VEGETARIAN: substitute Vegetarian No Chicken Base or Vegetable Base for Chicken Base.

What to serve with Cauliflower Soup

• SANDWICHES: for a filling meal, add a simple sandwich. Try our Turkey Sandwich or Bacon Sandwich.
• SALAD: greens are always a good option for a lighter meal. Try our Salmon Caesar Salad, Grilled Romaine Salad or Roasted Beet Salad.
• BREAD: a big chunk of Pickled Pepper Focaccia Bread or a Cheddar Cheese Biscuit dipped in Cauliflower Soup is the perfect bite.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days
• Reheat in the microwave or in a sauce pan over low heat
• DO NOT freeze

FAQ

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