Made with fragrant roasted cauliflower, carrots, and garlic, this blended homemade soup is thick, creamy and oh-so-cozy! It’s made with chicken broth and milk, rather than heavy cream. Don’t forget a slice of crusty bread for dipping!
Roasted Cauliflower Soup Recipe
Thanks to the slowly roasted cauliflower, carrots, and garlic, this soup delivers with a thick, rich texture—without needing any heavy cream! If you love the velvety smoothness of a Slow Cooker Cauliflower Soup , you’ll love how roasting the veggies deepens the flavors here, making it extra cozy and satisfying. It’s the perfect cold-weather soup, exceptionally creamy and deeply comforting.
It’s a pretty easy two-step recipe to make. The veggies roast in the oven, bringing out their natural sweetness, while a simple roux on the stovetop adds extra creamy depth—similar to how a Tomato Soup With Cauliflower balances richness and flavor. When blended together, they create a velvety, satisfying soup that pairs perfectly with fluffy dinner rolls for the ultimate cozy dinner.
Tip: If you enjoy bringing soup for work lunches in the winter, this one freezes beautifully! Consider making a double batch to stock up. You’ll find freezing instructions at the end of this post.
How to make roasted cauliflower and carrot soup
Evenly spread the cauliflower florets, carrots, and garlic across a rimmed baking sheet. Drizzle olive oil over top before seasoning the veggies with salt, pepper, and nutmeg. Gently stir to coat.
Roast the vegetable medley until they’re tender and fragrant. Once they’re done, remove them from the oven and set aside.
In a large pot , create a roux by cooking the butter and flour over medium heat. Once a paste has formed, add the chicken broth and milk and continue to cook until slightly thickened.
To the creamy roux, add most of the roasted cauliflower florets, carrots, and garlic. Use an immersion blender to puree the veggies until the soup is creamy.
Note: If you prefer an ultra-smooth soup, go ahead and puree all of the veggies together, saving none to add in for the next step.
Add the remaining veggies to the soup and give everything a good stir to combine. Serve warm and enjoy!
Storing Leftovers
Leftover roasted cauliflower soup will last for up to 4 days when it’s stored in an airtight container in the fridge. To heat it up, you can put it in the microwave, or in a saucepan on the stovetop, cooking over medium heat until fully warmed up.
Can I freeze this soup?
Yes! To freeze, let the cauliflower soup cool completely before transferring it to an airtight container or plastic freezer bag. If you plan to pack it for lunches, I recommend freezing it in individual portions for easy grab-and-go meals. It will keep well in the freezer for up to 6 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator or defrost in the microwave.
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Ingredients
- ▢ 1 large head cauliflower cut into florets
- ▢ 2 cups carrots peeled and cut into 1 inch pieces
- ▢ 2 cloves garlic
- ▢ 2 tablespoons olive oil
- ▢ 1 1/2 teaspoon salt
- ▢ 1/2 teaspoon pepper
- ▢ 1/4 teaspoon nutmeg
- ▢ 1 tablespoon butter
- ▢ 2 tablespoons flour
- ▢ 2 cups chicken broth
- ▢ 1 cup milk
Instructions
- Preheat oven to 425 degrees F.
- Place cauliflower, carrots and garlic on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to fully coat.
- Place vegetables in the oven and cook for 30, stirring them halfway. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add flour, whisking it to make it smooth with the butter. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add 3/4 of the vegetables into the pot and use an immersion blender to purée until the soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine. Serve in bowls and enjoy!
From-Scratch Roasted Cauliflower and Carrot Soup
Ingredients
- 1 large head cauliflower cut into florets
- 2 cups carrots peeled and cut into 1 inch pieces
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F.
- Place cauliflower, carrots and garlic on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to fully coat.
- Place vegetables in the oven and cook for 30, stirring them halfway. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add flour, whisking it to make it smooth with the butter. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add 3/4 of the vegetables into the pot and use an immersion blender to purée until the soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine. Serve in bowls and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
