Heads up! My posts may contain affiliate links! If you buy something through one of those links, I'll get a small commission but you don't pay a penny more. This helps me keep this site running! Thanks! Also, check out our FDA disclaimer.
Roasted cauliflower soup is exactly what I need at this time of year. When I am craving the warmth of Spring, I bring warmth into my home (and my belly) with satisfying, creamy soups.
What goes with this roasted cauliflower soup? If your soup is the main dish, a side of homemade bread is an obvious and awesome choice. If it’s just a side, pair it with a fancy quesadilla!
Finish that off with a salad, and you have a hearty, satisfying meal that will warm you up a bit while the winter continues on.
Roasted Cauliflower Soup Tips
Herbs that go great with cauliflower soup include thyme, parsley, and cracked black pepper. And you may be surprised by the delicious flavor that a pinch of nutmeg brings to the recipe!
This soup can be frozen, but it is best served fresh. To freeze this delicious recipe, allow the soup to cool completely before pouring it into ice cube trays, freezer safe tupperware, or Ziplock bags.
Reheating this cauliflower soup is easy, too! If it’s frozen, let it thaw in the fridge, and then just add it to a pot and cook it on a low heat.
Though it tastes best when fresh, it is still delicious after some time in the freezer. One way to make it freeze better is to add chicken broth to thin the soup first.
You can thicken this roasted cauliflower soup by adding flour, more potato flakes, or cornstarch. You can thin it with milk or chicken broth.
Roasted Cauliflower Soup
This soup will warm you up on the coldest winter afternoon. It is creamy and hearty, without being over the top unhealthy. Spice it up with herbs and seasonings, or leave it as is if you have a sensitive stomach.
- 4 cups water
- 1 head cauliflower (washed and cut into chunks)
- 2 tbsp olive oil
- 1/2 cup dried potato flakes (to thicken)
- 1 can cream of mushroom soup
- 8 oz cream cheese
- 6 slices bacon (pre-cooked)
- salt (to taste)
- pepper (to taste)
- 1 cup cheddar cheese
Prepping The Ingredients
Preheat oven to 450 degrees F
Wash and cut the cauliflower into chunks
Pat dry with a cloth or paper towel
In a bowl, drizzle cauliflower chunks in olive oil
Add a pinch of salt and pepper, to taste
Mix the bowl and then place contents onto a parchment lined baking sheet
Roast the cauliflower until golden and tender (about 20 minutes)
While the cauliflower is roasting, chop up the cooked bacon into small pieces
Making The Soup
Put roasted cauliflower into 4 cups of water
Bring to a boil
Reduce to medium high heat and mix in potato flakes, cream of mushroom soup, cream cheese, and chopped up bacon slices
Simmer for 15 to 20 minutes
Serve warm with cheddar cheese sprinkled on top
Once this soup is finished, your stomach will be growling! Last time I made this, I made a simple no knead bread to go with it. Dipping that bread into this yummy soup was truly a pleasure you must experience!
The cream of mushroom soup can be substituted with cream of potato soup or cream of chicken soup. Each one brings a different flavor profile to the dish, so keep that in mind for picky eaters.
I first had this recipe when I was a teenager. My mom made it when I was suffering from a cold, and she added a good bit of black pepper to the recipe. My cold went away pretty quickly after that!
- What Makes A Good Homemaker?
- Aldi Buys That Save You Money On Your Groceries
- How I Learn About Herbalism (Without Taking A Course)
The recipe to roast the cauliflower is from this recipe from the Food Network.