Roasted Cauliflower Soup

First slurp fest of the year!

Roasted Cauliflower Soup / Bev Cooks

And it’s roasted. It’s all roasted. Praise be. (<–name that show.)

If you’re not into cauliflower (WHO ARE YOU), I hiiiighly recommend taking a stab at roasting it. Cauliflower isn’t true cauliflower unless it’s been roasted to smithereens. But first, let’s talk about how simple this soup is.

And it’s not a main meal soup! It’s a SIDE soup. A mini soup. A baby soup, as Nat calls it.

Roasted Cauliflower Soup / Bev Cooks

This is all that goes into it. ^^^Basic ish you already have lying around in the CUBBUHD or fridge.

Would you BELIEVE my parsley is still alive in our insano sub-zero temps?! How is this happening? I mean, it’s crunchy as bunk, but it’s still alive. Mind you, my hearty herbs have all given me the middle finger, but the parsley? Churning right along, man. I hath not answers.

Roasted Cauliflower Soup / Bev Cooks

So the key to roasting cauli is to roast it a FULL HOUR. At 400. Do it. Don’t argue. Leave them in. You want those snowy trees (<–that’s what the gremlins call it) BLISTERED AND BURNT.UP. All that crispy brownage is flavor town. And it makes suuuuch a difference in the soup. There’s a layer of depth that will give you giddy pants, and you’ll yip ballyhoo with every bite.

And the garlic! Roast a few cloves of garlic right along with the cauli, right there on the same baking sheet. Boom.

Roasted Cauliflower Soup / Bev Cooks

Once it’s roasted, the rest is stupid easy. Put it in a blender, add milk, chicken stock, lemon juice, and a pinch of salt. Whizzzzzzzz it until she’s blended and creamy and smooth and brilliant.

Oh! Save about 1/2 cup of the tiny florets for garnish. You’ll want a little texture right on top of each bowl. This is a good thing in life.

Roasted Cauliflower Soup / Bev Cooks

Once it’s super creamy and silky, transfer it to a pot to heat up! That’s it. Just heat it up. It might splatter, so keep a lid nearby. And maybe a hazmat suit. Your call.

Roasted Cauliflower Soup / Bev Cooks

It. Is. SEWGUD. The garlic and lemon give this soup its secret weapon of punch. And all the roasted complexity. Ugh! (don’t punch me for saying complexity.)

I made this for Christmas Day dinner, and served it with a roast chicken and steamed broccolini. And all was magical in the world.

And like, it’s great because this soup makes the perfect side dish! I mean, you COULD eat it alone, with a giant mound of crusty bread. You’d still be a good person. But I like to treat it as the opener, or side. Shred a rotis and call it good, babe.

It’s warm, it’s creamy, it’s smooth, it’s roasted, and SO WINTER.

Get your face in it.

Roasted Cauliflower Soup / Bev Cooks


Roasted Cauliflower Soup
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  • 2 heads cauliflower, broken into florets
  • 5 or 6 cloves garlic (in their skins)
  • 2 Tbs. extra-virgin olive oil
  • 1 1/2 cup milk
  • 1 cup chicken stock (or veggie to make it vegetarian)
  • 1 lemon
  • Minced parsley, for garnish
  • Fresh parmesan, for garnish
  • Coarse salt and pepper


  1. Preheat your oven to 400.
  2. Arrange the cauliflower florets on a large baking sheet. Nestle the garlic cloves on the sheet with the florets. Drizzle it all with the olive oil, and a pinch of salt. Toss with your fingers, and roast for an hour, tossing at the 45-minute mark.
  3. Reserve about 1/2 a cup of roasted florets to the side (for garnish), and transfer the rest to a blender. Squeeze the garlic out of its skins right into the blender. Add the milk, stock, and juice from half the lemon. Season with a pinch of salt and pepper; blend until smooth and luscious.
  4. Transfer the soup to a pot and simmer on medium, until warm.
  5. Ladle the soup among small bowls, and garnish with reserved florets, a sprinkle of parsley and parmesan cheese. Give It another grind of black pepper and a squeeze of lemon juice. RIDICULOUS, I tell you.
  6. Serves 4!
  7. *serve with a roast chicken and a steamed green
  8. *use frozen cauliflower to save a step!
  9. *swamp in almond milk and veggie stock to make it vegan.

Roasted Cauliflower Soup / Bev Cooks

A full hour! Don’t argue with me.

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28 Responses to Roasted Cauliflower Soup

  1. Erica January 4, 2018 at 9:40 am #
    We always use 2% milk. Would whole milk be better for this recipe or do you think the 2% would work?
    • Bev Weidner January 4, 2018 at 9:49 am #
      I actually used 2% for this! That's what I always have, too. Whole would take it up a notch, but 2% is juuuuust fine!
  2. Turner January 4, 2018 at 12:47 pm #
  3. Abbey January 4, 2018 at 1:19 pm #
    I’m totally making this! Your post was so funny, I read it in my head with your Bev voice ? I do have a question, do you put anything on the cauliflower or garlic before you roast them? Like olive oil or just put them in raw?
    • Bev Weidner January 4, 2018 at 1:43 pm #
      Oh my gosh! I TOTALLY left out a step. Just updated the recipe, but yes - drizzle with the oil and season with salt! (thanks for the heads up. :))
  4. Kylie January 4, 2018 at 5:09 pm #
    We're about to have a hot, hot, hot weekend here in Sydney Australia but I want to make and devour this soup, heat be damned :)
  5. Amber January 4, 2018 at 6:02 pm #
    Had a big container of already cleaned and chopped florets prepped, and it's - 20 degrees in my corner of Canada today. This was perfect. Used evaporated milk, because I was not going back outside for a grocery run! Divine! If this is an example of what your bringing in 2018, I'M. SO. IN.
  6. Colleen January 4, 2018 at 7:03 pm #
    Just whipped this up. Quick, easy and delish. Dinner is on the table. Thanks for the recipe.
  7. Samantha January 8, 2018 at 11:24 am #
    Love your blog! I am wondering if it would work to blend the ingredients in a blender, since I don't have a food processor. I will soon be getting one :) Thanks!
    • Bev Weidner January 8, 2018 at 2:32 pm #
      Yessss, for sure! I actually MEANT blender, and not food processor. Updating now!
  8. Jen Renee January 8, 2018 at 9:31 pm #
    I made this tonight and loved it! I did have to add a lot more chicken stock and milk to get the right consistency but I had two very large heads of cauliflower. Don’t skip the squirt of lemon when serving!! (I actually paired this with Bev’s Tuscan chicken kale salad- was delish!!)
  9. Mildred Jones January 10, 2018 at 5:32 am #
    I really don't want to take away from your recipe but is it possible to use cashew cheese that I make instead of parmesan and use vegetable stock, this is a vegan option that I would like to try
    • Bev Weidner January 10, 2018 at 6:24 am #
      I've never tried it with those ingredients, but shoot! Veganfy it however you like, and let me know how it turns out!
  10. marshal yadav March 30, 2018 at 9:52 am #
    Single player game it is so cool play online free wsop it is so great start this wsop free chips redeem codes.
  11. best protein powder for kids August 8, 2018 at 6:23 am #
    this recipe is very delicious i have tried it several times. Thanks for sharing
  12. solitaire September 1, 2018 at 1:53 am #
    I like this post and also waiting for the next article.
  13. RACHEL March 9, 2021 at 2:24 pm #
    Hi. How do you think almond milk would be?
    • Bev Weidner March 10, 2021 at 6:10 am #
      I've never tried it with almond milk, so I'm sure it will have a slightly different taste, but it should work!


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