Roasted Cauliflower Soup

"This Roasted Cauliflower Soup uses very little ingredients to create a flavor-packed creamy and thick soup. It's vegan, gluten-free, paleo, and clean eating. When I say INCREDIBLY easy, I mean you'll be in and out of your kitchen in no time, with very little ingredients, and one divinely flavorful Roasted Cauliflower Soup. Guaranteed."
-- @doctorbowl

Recipe Intro From doctorbowl

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  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4 - 5

Recipe Card


  • 1 head cauliflower, chopped into florets
  • Salt and pepper, to taste
  • 5 garlic cloves, smashed with skins still on
  • 1/2 large onion, sliced
  • 2 - 3 sprigs Thyme leaves
  • 4 1/2 cups vegetable broth
  • 2 tablespoons olive oil


  • Step 1

    Preheat the oven to 400℉. Line a rimmed baking pan with parchment paper.

  • Step 2

    In a large bowl, mix the chopped cauliflower with 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss to coat. Mix in the smashed garlic. Transfer the caulfilower to a pan and roast in the oven for 20 minutes.

  • Step 3

    Add the onion to a large pot with 1 tablespoon oil and sauté until transcluncent and golden brown. Then, add the roasted cauliflower-garlic mixture, thyme, and stock to the pot. Bring to a boil and simmer for 20 minutes.

  • Step 4

    Use a handheld immersion blender or high speed blender (in batches) to blend the soup until thick and creamy.