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Delicious Roasted Cauliflower Soup recipe is so creamy and silky smooth with loads of flavor. A comforting low carb soup recipe that’s dairy-free and perfect for a chilly night. Easy to make, filling and nutritious.
This cauliflower soup recipe is made with roasted cauliflower, garlic, ginger, and turmeric. It is Dairy-free, gluten-free, and can easily be made vegan by using any other oil instead of the ghee. A delicious and flavorful low carb soup recipe that’s so nutritious and keto-friendly. Enjoy this easy cauliflower soup all year round and reap all the benefits of cauliflower and turmeric while you’re at it.
HOW TO MAKE CAULIFLOWER SOUP
Here is how to make this keto and vegan cauliflower soup. Super easy to make and ready in less than an hour.
- Prep: Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Prepare and roast cauliflower: Add the cauliflower florets and sprinkle with salt, pepper, turmeric and ginger powder. Drizzle with olive oil, then using your hands toss well to get all pieces nicely coated. Arrange in a single layer on the baking sheet, then roast in the preheated oven for about 20-25 minutes, or until tender and golden brown on the sides.
- Sautee onions: Melt butter/ghee in a large stockpot over medium-high heat. You may add any other oil in place of the butter for a vegan-friendly option. Add onion and sauté until softens, about 5 minutes. Then add in garlic and cook for 1 minute, until fragrant.
- Add roasted cauliflower: Stir in roasted cauliflower, broth and bring to a simmer. Cook, stirring occasionally, for about 15 minutes.
- Blend soup: Remove from heat and using a hand blender process until smooth and creamy. Taste and season with salt and pepper if needed.
- Serve: Serve soup hot, sprinkled with chili flakes and fresh chopped parsley. Enjoy
How long does cauliflower soup last in the fridge
Cauliflower soup lasts 3-5 days in the fridge when stored properly in an airtight container.
How long can you freeze cauliflower soup
Cauliflower soup is actually perfect ane easy to freeze. Freeze leftover cauliflower soup for up to 6 months in a tightly sealed container. Thaw and either reheat in the microwave or use a pot and heat up over your stovetop.
Can you reheat cauliflower soup
Cauliflower soup reheats beautifully. Which makes it the perfect soup to cook ahead and make in batches to free up in containers for later use. You may reheat cauliflower soup per individual servings in the microwave or reheat the whole pot or bowl over your stovetop.
How do you fix bland cauliflower soup
Fixing a blad cauliflower soup is quite easy to accomplish. First, make sure you are using some sort of broth for the base liquid added. That there alone will help quite a bit. Then there are options like onions, ginger, and garlic that can be sauteed and added to the soup. Herbs also do wonders for soup. Add some fresh herbs like oregano, thyme and may leaf. Garnish with some fresh cracked peppers for an additional boost.
Should you let soup cool before refrigerating
It is a better practice to allow food to cool off on your counter for a couple of hours before storing and placing it in the fridge. Leave food out on the counter until they are just warm to the touch. Place in smaller containers to cool faster if in a rush.
What to serve with cauliflower soup
Some ideas of what you can serve over your cauliflower soup or alongside it:
- Roasted or sauteed veggies
- Sandwiches
- Toasted Whole-grain bread
- Bacon
- Mushrooms
- Roasted Chickpeas
- Side of salad
Plan on making this healthy roasted cauliflower soup? We would love to get some feedback. Leave us a comment in the comment section below and don’t forget to rate it! Also, if you loved it, we would love for you to share it with your friends and family.
Here are more easy and delicious soup recipes:
- Easy Stuffed Pepper Soup
- Vegan Cabbage Soup
- Creamy Chicken Enchilada Soup
- Homemade Roasted Tomato Soup
- Homemade Vegetable Beef Soup
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Creamy Turmeric Roasted Cauliflower Soup
Ingredients
- 1 large Cauliflower Head, (about 2 pounds), broken into florets
- 2 Tbsp Olive Oil
- 1 Tbsp Ghee, or coconut/avocado oil for a vegan option
- 2 Tsp Turmeric Powder
- 1 Tsp Ginger Powder
- 1 Large Sweet Onion, diced
- 2-3 Garlic Cloves, pressed
- 5 Cups Low Sodium Vegetable Broth
- ¼ Tsp Chili Flakes, or to taste
- Sea salt and pepper, to your taste
- 2 Tbsp Fresh Chopped Parsley
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the cauliflower florets and sprinkle with salt, pepper, turmeric and ginger powder. Drizzle with olive oil, then using your hands toss well to get all pieces nicely coated.
- Arrange in a single layer on the baking sheet, then roast in the preheated oven for about 20-25 minutes, or until tender and golden brown on the sides.
- Melt butter/ghee (or if using oil add oil) in a large stockpot over medium-high heat. Add onion and sauté until softens, about 5 minutes. Add in garlic and cook for 1 minute, until fragrant.
- Stir in roasted cauliflower, broth and bring to a simmer. Cook, stirring occasionally, for about 15 minutes.
- Remove from heat and using a hand blender process until smooth and creamy. Taste and season with salt and pepper if needed.
- Serve soup hot, sprinkled with chili flakes and fresh chopped parsley. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious great way to have cauliflower
Perfect. I used 1 teaspoon Smoked Paprika as well.
Absolutely delicious!!! So much better than I ever could’ve imagined!!
So glad you liked it.
Delicious, easy, filling and healthy. Thank you❤️
Thanks! So glad you liked it!
Delicious & healthy. Its a new favorite in our house.
Perfect! So glad everyone loved it