HEALTHY & CREAMY Roasted Cauliflower Carrot Soup! This recipe is loaded with fresh vegetables and is so easy to make! Even though it tastes cheesy there’s no cheese in the recipe – it’s amazing! Recipe can easily be made dairy free by using almond milk.
Roasted Cauliflower Soup
Roasted vegetables don’t get enough love in my opinion. Magic happens when you crank your oven up to 450 degrees, and roll your vegetables around in olive oil. Cauliflower and carrots are good by themselves, but ROASTED cauliflower and carrots? They are amazing!
I had some beautiful carrots that I planned on making baby puree with (which I did – with a kick of cinnamon – she loves it!), but I was left with half a pound of carrots.
I took another glance in the refrigerator and saw a head of cauliflower that was screaming to be used. I was feeling in the soup mood so I decided to make my family’s favorite cauliflower soup, but with a carrot twist!
This soup is so creamy – but without all the extra fat that usual creamy soups call for! In fact, there is no cheese in this soup! There is only 1 cup of milk, and if you want to make it dairy free you can easily substitute almond milk instead.
The first step to making this delicious Roasted Cauliflower Carrot Soup is cutting up the head of cauliflower and peeling the carrots. We grow both of these vegetables in the Summer but in the Winter I usually have to buy them from the vegetable market. Cauliflower was an amazing 1.99 a head there so I stocked up and bought 3 heads!
(Reminder: Never throw away your carrot tops! Make this Carrot Tops Vegetable Broth!)
Drizzle with olive oil on a cookie sheet (by the way this is the best cookie sheet I ever bought!) and then add some nutmeg, salt and pepper to coat. Throw them in the oven at 450 degrees for about 40 minutes, stirring about every 20 minutes to make sure they don’t stick to the pan. What’s going to come out of the oven is some delicious oven roasted vegetables! Taste them.. and swoon!
Keep your vegetables to the side and start to make your creamy soup. This is made with a little bit of butter, flour, chicken broth and milk. After you bring it to a boil and it’s smooth, then start adding your roasted cauliflower and carrots into the pot.
I like to add about 3/4 of the vegetables and keep 1/4 of them to add to the soup whole at the end to make it more hearty. If you want a completely creamy soup, then you can add all of them. Use a immersion blender (I love mine!) or blender and blend until completely smooth.
Vegan Soup (Alternative Recipe Tip!)
If you want to make it dairy free you can substitute almond milk instead instead of milk. Instead of butter use a dairy free substitute, my favorite is Earth Balance spread!
Serve this Roasted Cauliflower Carrot Soup with some crusty bread and make sure to dip it in the soup!
Your entire family is going to love this low calorie creamy soup that is packed with vegetables! I hope you all enjoy it as much as we do!
More Soup Recipes
Try my other soup recipes that are filled with vegetables!
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Roasted Cauliflower Carrot Soup
HEALTHY & CREAMY Roasted Cauliflower Carrot Soup! This recipe is loaded with fresh vegetables and is so easy to make! Even though it tastes cheesy there's no cheese in the recipe - it's amazing! Recipe can easily be made dairy free by using almond milk.
- 1 medium head of cauliflower cut into florets
- 8 ounces carrots peeled and cut into 1 inch pieces
- 1 clove of 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
Preheat oven to 450 degrees.
Place cauliflower, carrots and garlic on a cookie sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to coat them.
Place vegetables in the oven and cook for 40 minutes, stirring them about every 20 minutes. Remove from oven and set aside.
In a large pot over medium high heat, melt butter and and add flour, whisking it to make it smooth. 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 a immersion blender or blender and blend until your soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine.
Serve and enjoy!