Need a new, healthy and delicious weeknight dinner idea? Try this creamy, roasted cauliflower soup recipe with the flavors of garlic, onion and tender roasted cauliflower minus the calories and fat from cream!
Related: Looking for another Vegetarian soup? Have you tried Tomato Wild Rice Soup? Now you need a vegetarian bread, so make this Socca Recipe!
Something magical happens when roasted florets of cauliflower blend with roasted onions, butter, garlic and nutmeg. The vegetable broth ties everything together in the delicious and satisfying bowl of soup.
Simple, Healthy Ingredients for Cauliflower Soup
Creamy Roasted Cauliflower Soup (Low Carb, Gluten Free, Vegetarian, Whole30)
Yields: 6 servings
Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour and 5 minutes
Ingredients:
1 large head of cauliflower, chopped
1 large white onion, sliced
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (use ghee instead to be Whole30 compliant)
3 garlic cloves, minced
32 oz vegetable broth
⅛ teaspoon nutmeg (plus extra to taste)
Himalayan pink sea salt and ground black pepper to taste
Optional: fresh parsley for garnish
Instructions For Putting this soup Together
Directions:
1. Preheat oven to 425 degrees F.
2. Place chopped cauliflower and sliced onion on a large baking sheet. Toss with 2 tablespoons olive oil and season with salt and pepper. Place in preheated oven for 30-35 minutes, flipping the veggies halfway through.
3. Place butter in a soup pot over medium heat. Allow butter to melt before adding minced garlic. Cook the garlic for about 30 seconds or until fragrant.
4. Pour vegetable broth into soup pot and turn up the heat to medium-high.
5. Add the roasted cauliflower and onion to the soup pot. (Reserve roasted cauliflower if you wish to use for garnish). Season with nutmeg and a little salt and pepper. Bring the soup to a simmer and cook for about 15 minutes.
6. Turn off the heat and allow soup to cool slightly before transferring it to a blender. Be sure to work in batches if necessary and do not overfill the blender. If you have an immersion blender, you may use that instead. Pour the soup back into the soup pot if using a blender, and taste. Depending on whether your broth is salted or not, you may need to stir in a generous sprinkling of salt.
7. Serve warm garnished with chopped fresh parsley if desired.
Substitutions and Storage Suggestions
- Substitute olive oil for butter to make this soup vegan.
- Red pepper flakes add a kick of heat.
- If you do not have a soup pot, a Dutch oven or very large saucepan could work.
- Be careful to simmer the soup as the recipe indicates, these ingredients do not need to come to a full rolling boil.
*Store soup in an airtight container in the refrigerator for up to 4 days.
Ingredients
- 1 Large Head of Cauliflower Chopped
- 1 Large White Onion Sliced
- 2 tbsp Olive Oil Extra Virgin
- 2 tbsp Unsalted Butter use ghee instead to be Whole30 compliant
- 3 Garlic Cloves Minced
- 32 oz Vegetable Broth
- 1/8 tsp Nutmeg Extra to taste
- Himalayan Pink Salt To taste
- Ground Black Pepper To taste
- Fresh Parsley For garnish (Optional)
Instructions
- Preheat oven to 425 degrees F.
- Place chopped cauliflower and sliced onion on a large baking sheet. Toss with 2 tablespoons olive oil and season with salt and pepper. Place in preheated oven for 30-35 minutes, flipping the veggies halfway through.
- Place butter in a soup pot over medium heat. Allow butter to melt before adding minced garlic. Cook the garlic for about 30 seconds or until fragrant.
- Pour vegetable broth into soup pot and turn up the heat to medium-high.
- Add the roasted cauliflower and onion to the soup pot. (Reserve roasted cauliflower if you wish to use for garnish). Season with nutmeg and a little salt and pepper. Bring the soup to a simmer and cook for about 15 minutes.
- Turn off the heat and allow soup to cool slightly before transferring it to a blender. Be sure to work in batches if necessary and do not overfill the blender. If you have an immersion blender, you may use that instead. Pour the soup back into the soup pot if using a blender, and taste. Depending on whether your broth is salted or not, you may need to stir in a generous sprinkling of salt.
- Serve warm garnished with chopped fresh parsley if desired.
Before you Go
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