Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Looking for a warm, creamy soup, but don’t want all the extras that come along with it? Look no further! This delicious Roasted Cauliflower Soup makes a simple (only 5 ingredients) yet hearty dinner. Cauliflower is a good source of vitamin B, potassium, magnesium and protein, and a Superfood veggie like broccoli, kale, and Brussels sprouts. Try this soup on the next chilly night and use it up as leftovers the next day.

Roasted Cauliflower Soup Recipe

Makes 6-8 servings


  • 1 large head cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon celtic sea salt
  • 1 large onion, diced
  • 4 cups water or stock


  1. Place whole head of cauliflower in a 9×13 inch Pyrex baking dish.
  2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
  3. Add ½ cup water to the dish.
  4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core.
  5. Remove cauliflower from oven and allow to cool.
  6. Coarsely chop and set aside.
  7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
  8. Add onion and cook until soft and translucent, about 15 minutes.
  9. Add cauliflower and 4 cups water or stock.
  10. Simmer until cauliflower is very soft, about 10 minutes.
  11. In a Vitamix, puree in very small batches until smooth.
  12. Transfer back to pot and bring to a simmer.
  13. Serve.

Roasted Cauliflower Soup

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About Kari Penner

Kari Penner, BA, MA (in process) is a Wellness Coach and works at Shine Dental. She has spent most of the past decade studying Wellness, Nutrition, Toxicity and has been a professional Life Coach since 2001. In 2011, she started her Master’s of Counseling at Providence Seminary. Learn More