Roasted Cauliflower Soup offers a harmonious blend of earthy flavors and creamy textures, making it a delightful comfort food choice. The process begins with cauliflower florets, onion, and garlic being artfully tossed in olive oil and roasted to perfection. This roasting process not only imparts a golden hue to the cauliflower but also enhances its natural sweetness. The kitchen is filled with an enticing aroma as the vegetables undergo this transformative stage in the oven.

Once roasted, the cauliflower, onion, and garlic are blended into a velvety puree, creating the heart of the soup. This puree, combined with a rich mixture of vegetable broth and milk, forms the base of the soup, delivering a luscious and smooth consistency. A medley of flavors is introduced with the addition of thyme and, if desired, a hint of smoked paprika, lending the soup depth and complexity. As the pot gently simmers on the stove, the ingredients meld together, creating a symphony of taste that is both comforting and satisfying.

The final result is a bowl of Roasted Cauliflower Soup that captivates the palate with its roasted undertones, herbaceous notes, and a subtle hint of smokiness. Topped with a sprinkle of fresh parsley, each spoonful offers a comforting and nourishing experience. Whether enjoyed as a warming winter meal or a light lunch, this soup is a testament to the simple elegance and versatility of cauliflower in transforming a humble vegetable into a culinary masterpiece.

Roasted Cauliflower Soup


  • 1 large head of cauliflower, chopped into florets
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup milk (dairy or non-dairy)
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/2 teaspoon smoked paprika (optional, for added flavor)
  • Fresh parsley, chopped (for garnish)


  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Roast the cauliflower: Toss the cauliflower florets, chopped onion, and minced garlic with olive oil in a large bowl. Spread the mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender.
  3. Blend the roasted vegetables: Transfer the roasted cauliflower, onion, and garlic to a blender. Add 2 cups of vegetable broth and blend until smooth. You may need to do this in batches, depending on the size of your blender.
  4. Cook the soup: Pour the blended mixture into a large pot. Add the remaining vegetable broth, milk, thyme, smoked paprika (if using), salt, and pepper. Stir well. Bring the soup to a simmer over medium heat and let it cook for an additional 10-15 minutes to allow the flavors to meld.
  5. Adjust the seasoning: Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or thyme according to your preference.
  6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. You can also drizzle a little extra olive oil or a swirl of cream on top for added richness.
  7. Enjoy: Serve the roasted cauliflower soup hot and enjoy this flavorful and comforting dish!

Feel free to customize the recipe by adding other herbs, spices, or toppings like croutons or grated cheese to suit your taste.