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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From-Scratch Roasted Cauliflower and Carrot Soup
PrintIngredients
- 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!
Laurie says
This is amazing. Made it for my work lunches but tried some when it was done. I did add onion to the veggies to roast. I will add more next time. It is very thick but I love that. I am thinking if I need to add liquid I might add some white wine or sherry. Probably just a little in the bowl to see if I like it. Will be making often!
Pamela Reed says
So happy to hear you liked the soup Laurie! It’s one of my favs too! In fact, it’s on our dinner menu this week! 🙂
MCS says
Great flavor but didn’t need the roux, made my soup ultra thick like a paste; ended up adding twice the liquid, and also garlic, it and was still very thick. Would be helpful to quantify # cups of cauliflower in addition to the carrots. I made mine with a large head of cauliflower from a farmers market. Thanks for the recipe.
Pamela says
Hey MCS, glad you liked this soup recipe! I make this all the time and never had the problem of it being too thick. Common problems with a too thick roux is that too much flour was added, all the ingredients were added at once or there wasn’t enough whisking – maybe try those next time when making? Thanks again for stopping by!
Norma says
The recipe is quite good. I withheld a star because I do not have a sous chef. But the flavor is very good I added additional chicken broth because I like my super little thinner and I added smoky paprika because I like a bite.
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
Irina says
Made this cauliflower carrot soup tonight. I was hoping to have some leftovers to bring to work tomorrow. No way! It is gone! The soup was amazing!
Lisalia says
WHO KNEW cauliflower could taste so delicous? TBH it normally makes my house smell bad when I cook it – so my kids don’t want to eat it because of the associated smell…. But this soup was EVERYTHING and they ate it all up. Daughter and son both asked for seconds – which NEVER happens!
Katie says
Made this for the family and it was a hit!
Cassie says
Can I make this soup and freeze it to use at a later date?
Pamela says
Yes you can! The soup freezes great.
Lynn Fuller says
My daughter is Vegan, and I am always looking for new recipes for her..can’t wait to try this one and the lettuce soup!!!
Pamela says
Hope she enjoys the soups Lynn, this Cauliflower Carrot Soup is one of my favs!
Cassie Barnard says
This is really delicious and so easy. I actually added some roasted broccoli to the soup after I pureed part of the soup as directed. It’s my favorite vegetable and it added color to the finished product which everyone loved. Thanks for the recipe.
Pamela says
Hey Cassie, that sounds delicious! Stay tuned for a roasted broccoli soup recipe coming soon! Thanks for commenting!
Tina Lauderman says
Can you please start listing carb count in the recipes?
Antonia says
I agree, roasting veggies with olive oil is wonderful. I love the addition of carrots in your soup, what a great idea. Thank you for bringing your delicious soup to Fiesta Friday! 😀
Of Goats and Greens says
Looks good, healthy and warming on a cold winter day! Thanks for bringing to the Fiesta Friday party.
Theresa says
Looks so tasty. Thanks for sharing at the Inspiration Spotlight party. Sharing & PInned.
Natalie A says
This soup looks perfect for this time of year. I’ve never tried this kind soup before. It looks tasty! Cauliflower and carrot together in a soup sounds so good!
Leslie says
Mmmmmm…roasting vegetables makes such a difference. I have a cauliflower soup recipe that I LOVE, and adding carrots would just make it that much better. Pinning for later! Thanks so much for sharing at the #happynowlinkup!
Jodie Fitz says
Sounds yummy!
Would love to have you share at Reader Tip Tuesday: http://www.jodiefitz.com/2018/02/20/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2-2-2-2-2-2/
We’re open and growing all week long…
Joanne Piper says
This was delicious and filling. You are right, it was very creamy with just the milk addition (I used whole milk). I did need a bit more liquid but that could be because I might have used more vegetables than the recipe called for. The recipe is a keeper, thanks!
Sharon Bice says
This looks so delicious – you picked a good recipe to share! My kiddos love soup and this seems so simple but love the roasting part — should add a great deal of flavor. I’ll be putting some in the oven in a few 😉 Sharon & crew from New Mexico