Creamy Roasted Cauliflower Soup
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Creamy, savory cauliflower soup.
  • 1 tablespoon olive oil
  • ¾ cup finely chopped shallot (1 large)
  • 4 cups roasted cauliflower
  • 3 cups roasted potatoes (I used Yukon Gold)
  • 1 roasted yellow pepper
  • 1 roasted yellow onion
  • 2 roasted garlic cloves
  • 2 teaspoons Organic Better than Bouillon Low Salt Vegetable Stock
  • 4 cups water, plus more as needed for consistency
  1. I roasted the vegetables for a previous meal and saved the leftovers for this soup. It is easy to increase the quantities in preparation for a new dish. I
  2. To roast a whole cauliflower
  3. Why not make two while you are at it so you have leftovers for soup!
  4. Cut the stem of the cauliflower so it lies flat on a baking sheet. Rub all over with olive oil and a ¼ cup mix of fresh herbs (parsley, rosemary, sweet marjoram, oregano, and ½ teaspoon granulated garlic mixed with 1 teaspoon kosher salt, ⅛ teaspoon black pepper). Spray the baking sheet with vegetable spray then lay out your cut peppers, thick sliced yellow onion. Drizzle with olive oil. Place the whole cauliflower stem side up and bake at 425℉ for 25 minutes, then turn over, rotate or turn other vegetables. Continue baking 25 more minutes then sprinkle top of cauliflower with parmesan cheese and finish baking (about 5-10 minutes more for a toasty golden top.) Remove vegetables if they are getting too dark, though you will want them nicely caramelized. Don’t forget to remove the blackened skin of your peppers before processing further.
  5. To roast whole garlic: cut off top of whole garlic, place on a piece of foil, drizzle with olive oil and wrap up the whole thing tightly. Place on baking sheet with your other vegetables.
  1. Warm olive oil in a 3.5 quart pot over medium heat. Add chopped shallot and cook until softened.
  2. Add chopped cauliflower, potatoes, roasted pepper, onion, and garlic to pot. Stir to mix.
  3. Mix the bouillon into 4 cups hot water and pour into pot to just cover vegetables. You may add another cup if it doesn’t cover.
  4. Bring to a gentle boil, then lower heat and simmer for 30 minutes until all vegetables are very soft.
  5. Take off heat and puree broth and vegetables in two batches in your blender. Be careful with the hot liquid and be sure to cover top of blender to prevent scalds. I used a NutriNinja Auto-IQ Blender Duo and the locking lid kept the mixture nicely contained.
  6. Pour the thick and creamy soup back into the pot, add up to 2 cups more water for the right consistency.
  7. Taste and add more salt and pepper to your liking. I added another ½ teaspoon salt and ⅛ teaspoon white pepper.
  8. Warm over low heat a few minutes to bring back up to temperature and serve.
Recipe by What about the food? at