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 vegan by using almond milk.
Roasted Cauliflower Soup Recipe
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!), and Carrot Casserole (the ultimate comfort food!) 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.
Ingredients for Cauliflower Soup
The ingredients for Cauliflower Soup are simple and healthy. You probably already have everything in your kitchen to make it!
- 1 medium head of cauliflower
- 8 ounces carrots
- 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
How to Make Cauliflower Soup
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.
And just like that you have a delicious Cauliflower Soup to serve and enjoy!
How to Make This Soup Vegan
If you want to make this soup vegan 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!
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Roasted Cauliflower Soup
PrintIngredients
- 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
Instructions
- 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!
Carol says
I made this soup yesterday! This was a major accomplishment that I had planned for several days, seeing that we were having a fridge delivered on same day.
Soo got my veggies ready,carrots chopped ,onions chopped, cauliflower in florets, garlic. Oh check recipe. OMG, there are no onions!!! OK so first mistake. Put the tray in oven. After about 15 minutes I am like what is happening? All my veggies are getting so dark. So re read the recipe. I had cut veggies way too small, so I turned off the oven and let them sit. Which turns out was a really good idea. I made my broth at that time, and after it was ready, I put veggies in after picking out some of the darker bits of onion that should not have gotten in that tray.Let everything cook while I was getting my new fridge set up and going.
So I will tell you that even with the mistakes I made this soup was phenomenal!!! Absolutely delicious and it was so welcome after a crazy day. Even with the mistakes I made to start with, I ended up with the tastiest soup I could hope for.
Adrianne says
Soup is just what the doctor ordered sometimes and yours is indeed slurp worthy!! I love how healthy it looks and the cauliflower sounds like it would taste amazing after roasting. Sprinkle of nutmeg – you go girl, that sounds perfect!
Laura Tobin says
Thank you for this great idea. I make pumpkin soup the same way, roasting the vegetable first but never tried with cauliflower. Sounds like a great idea and will try this week