roasted cauliflower soup

Roasted Cauliflower Soup

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American


Roasted cauliflower and bacon turn this simple soup into a hearty and delicious treat. Whip up some healthy and delicious roasted cauliflower soup for your next hearty lunch!


  • 1 large head of cauliflower, florets trimmed off and cut into 12 inch pieces
  • 3 tablespoons olive oil
  • 6 strips of bacon, cut into small pieces
  • 1 cup chopped sweet onion
  • 3 cups chicken broth (I like the Pacific and Imagine boxed brands)
  • 1 tablespoon chopped fresh thyme plus extra for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups milk
  • 1 cup freshly grated Parmesan cheese plus extra for garnish


  1. Preheat oven to 400 and line a cookie sheet with foil. Toss cauliflower with oil, place on prepared sheet and roast until slightly browned, about 30 minutes. Cool.
  2. Cook bacon in a large Dutch oven or other large pot until crispy. Remove with slotted spoon, leaving the bacon grease in the pot.
  3. Cook onion in the bacon grease over medium high heat for 5 minutes, stirring frequently. Add cauliflower, broth, herbs and spices and simmer for 15 minutes. Cool to room temperature.
  4. Working in batches if necessary, puree the soup in a blender until smooth. Return to pot and add milk and cheese. Heat over medium heat until soup is warm.
  5. Garnish with bacon, extra cheese and extra thyme and serve.