This Roasted Cauliflower and Carrot Soup is rich in flavor, low in calories, and absolutely delicious. Made with fragrant roasted cauliflower, carrots, and garlic, this soup is so thick and creamy, you’ll hardly believe there’s no cream in it!
Cream-less creamy cauliflower soup
Cauliflower is one of my favorite soup veggies, as you can probably tell from my Slow Cooker Cauliflower Soup and Tomato Soup With Cauliflower recipes because it always tenderizes and transforms every recipe into a creamy, comforting meal! This Roasted Cauliflower and Carrot Soup is no different, as it’s slightly sweet, warming, and savory. Every bite fills me with cozy goodness!
Thanks to the slowly roasted cauliflower, carrots, and garlic, this soup ends up with a flavorful punch and a thick and rich texture. The best part is that it’s just SO creamy without needing any heavy cream! It’s the perfect cold-weather soup and is exceptionally creamy, healthy, hearty, and comforting.
I think you’re really going to love it! This roasted cauliflower soup recipe is:
- Thick, rich, and comforting.
- Easy to make gluten free, vegan, and keto-friendly.
- Made with simple, budget-friendly ingredients.
- A real family favorite!
How to make roasted cauliflower soup
This rich and creamy roasted cauliflower soup may not be the quickest dinner to make, but it is extremely easy! The veggies are roasted in the oven while you prepare a simple roux on the stove. When the two are pureed together, you end up with an incredibly rich and simple meal!
Here’s how it’s done:
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.
Add the remaining veggies to the soup and give everything a good stir to combine. Serve warm and enjoy!
Tips and variations
- Gluten free – Swap the all purpose flour for any other gluten free flour you like.
- Vegan – You can use vegan butter or olive oil instead of butter, dairy free milk instead of regular milk, and vegetable broth instead of chicken broth to turn this into a vegan roasted cauliflower soup
- Keto – Carrots are typically avoided on keto diets because of the high number of carbs. Feel free to swap them for another keto-friendly vegetable, like broccoli or more cauliflower. Also, make sure to substitute the all purpose flour for cassava flour, arrowroot starch, or a 1:1 gluten free flour blend.
- Add more veggies – Try adding roasted potatoes, asparagus, squash, bell peppers, kale, or spinach to this creamy soup.
- Toppings – I like topping each bowl with a drizzle of olive oil, some croutons, or even a handful of crumbled bacon.
- Super smooth – If you prefer an ultra-smooth soup, go ahead and puree all of the veggies together. If you don’t have an immersion blender to do this, use a regular blender and puree the soup in batches.
How long does it last?
Leftover roasted cauliflower soup will last for up to 4 days when it’s stored in an airtight container in the fridge. Just be sure to let the cooked soup cool before storing!
Can you freeze cauliflower soup?
Yes! To freeze, allow the cauliflower soup to cool down before transferring it to an airtight container or ziploc bag. Cauliflower soup can be frozen for up to 6 months.
Hungry for more cozy soup recipes?
- Creamy Sweet Pepper Soup
- Frozen Cream of Broccoli Soup
- Cheesy Vegetable Soup
- Cream of Broccoli Soup
- Roasted Eggplant Soup
- Fresh Tomato Soup
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Roasted Cauliflower SoupPrint
- 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
- 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!
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