Name: Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 large head cauliflower; 1 head garlic; 2.5 tablespoons extra virgin olive oil; 2 carrots; 2 stalks celery; 1 yellow onion; 1 tsp smoked paprika; 4 cups vegetable broth; 2 cups milk of choice; 1 tbsp fresh lemon juice; Salt and pepper

This Roasted Cauliflower and Garlic Soup comes together all in one big pot and is filled with so many delicious roasted veggies! It's hearty and satisfying! This Roasted Cauliflower Soup has lots of hidden veggies in it and is absolutely delicious while also being so filling! It’s the ultimate cold weather soup that everyone will love!

Soups & Stew

1 h 25 m

American

Food with Feeling

April 28, 2026

Foodwithfeeling.com

From the Cook

1/6

Roasted Cauliflower Soup

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Roasted Cauliflower Soup

1 large head cauliflowercut into bite sized pieces

1 head garlic

2 ½ tablespoons extra virgin olive oildivided

2 carrotschopped

2 stalks celerychopped

1 yellow oniondiced

1 tsp smoked paprika

4 cups vegetable broth

2 cups milk of choice

1 tbsp fresh lemon juiceoptional

Salt and pepperto taste

Instructions

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Instructions

Pre-heat the oven to 400° F. Prepare a large baking sheet for the cauliflower.

Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).

Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.

After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and saute for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.

Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).

Return the pot to a simmer and cook for 10 minutes, stirring a few times. Remove from the heat.

Add in the milk. Using an immersion blender or by carefully transferring the soup to a blender, blend the soup until it’s creamy and smooth. Return to the pot over medium heat and add in the lemon juice if using. Cook for 2 more minutes and enjoy!

Notes

Store leftover roasted cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. You can reheat it gently on the stovetop or covered in the microwave. When reheating, stir in a bit of broth or milk if it’s too thick.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Maximize Roasting Flavor 🔥
Toss cauliflower and garlic with extra virgin olive oil and roast at 425°F until deeply caramelized (25-30 minutes), creating rich, nutty flavors that form the soup's foundation.
Layered Vegetable Building 🧅
Sauté the mirepoix (onion, celery, carrots) first to develop aromatic depth before adding roasted vegetables and broth, ensuring complex flavor development throughout.
Creamy Consistency Control 🥛
Blend the soup in batches to achieve your desired texture, leaving some chunks for rustic appeal, then temper the milk by slowly whisking warm soup into it before adding to prevent curdling.
Balance Acidity Perfectly 🍋
Add fresh lemon juice at the very end after seasoning—it brightens the roasted flavors and prevents the smoked paprika from becoming too heavy or one-dimensional.
Smoked Paprika Placement 🌶️
Sprinkle smoked paprika during the final minute of cooking rather than at the beginning to preserve its delicate smoke character and prevent bitterness from prolonged heat exposure.