Roasting does the majority of the work in this easy and flavorful Small-Batch Roasted Cauliflower Soup recipe. The small-batch recipe won’t leave you drowning in a giant vat of soup (and it scales easily if you need more!).

Small-Batch Roasted Cauliflower Soup

This recipe for Small-Batch Roasted Cauliflower Soup gets its inspiration from a few of my favorite dishes. Dorie Greenspan’s cauliflower soup is an outstanding dish, simple in the best way and so flavorful. And hard-roasted cauliflower—OMG yum. I’d like to think that this recipe takes the best of both worlds for a rich and comforting soup that takes minimal effort to make.

Roasting does the work

In this soup recipe, most of the flavors build during the roasting process, meaning that you aren’t standing over a stove building a soup base. It’s seriously a prep, toss, roast, and blend situation that’s ready in about an hour. You can even use your hands to break apart the cauliflower.

This recipe does benefit from lowering the temperature of the oven during the roasting to let the vegetables continue roasting without burning, but other than that, there’s really nothing too it. Roasting the vegetables does take this into the brown food tastes good category, but only just. Drizzle with a little cream and some reserve roasted cauliflower, and it dresses up nicely.

Add butter to the mix

To me, most good soup bases have butter in them, so we’re making sure to add it here, but instead of starting in the soup pot, we’re roasting the vegetables in melted butter, along with the usual olive oil. This helps the cauliflower to get good color and makes the soup richer without added effort.

Play with the spices

I used smoked paprika for this recipe for Roasted Cauliflower Soup, and I like the way that the smokiness plays against the roasted cauliflower. However, you could certainly play with the spice mix. You could even omit spices for roasting and use ground white pepper like Dorie Greenspan uses in her soup.

Bullion is fine, but don’t skip the vinegar

I wouldn’t recommend skipping the vinegar, however. This soup needs a little acid, and the apple cider vinegar makes for a better bowl.

Bullion is fine here. I use Better than Bullion at about half-strength, as I find that things can get too salty otherwise. I’ve called for chicken stock, but vegetable stock would be lovely here, too.

Cook just a bit longer in the stock

Even with the longer roasting time in the oven, you’re unlikely to have vegetables ready to purée immediately from the oven. You’ll likely need to cook the soup on the stove for 10–20 minutes until you can mash the cauliflower with a fork. Adjust the seasoning as needed.

Roasted Cauliflower Soup, served in a white soup bowl on a deep brown wooden table. The soup is garnished with cream and roasted cauliflower pieces

Purée until smooth and drizzle with cream

To keep things simple, I use an immersion blender to purée the Roasted Cauliflower Soup, but you can use a food mill or a regular blender for a smoother soup if you wish (I like a little texture). To serve, ladle into a bowl and drizzle with a little cream, if desired, and a piece of reserved roasted cauliflower.

A small batch

I love soup, but I do not love eating it for an entire week or, worse, having to toss some. Apartment freezers are only so big, and there’s only so much soup to freeze. It’s not like the effort here is so great that you wouldn’t be up for making it again when the mood strikes. This recipe makes enough for about four soup-course servings, or a couple of really big comforting bowls of soup.

Need more? There’s a multiplier on the recipe card. Doubling the batch will get you a standard pot of soup.

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Roasted Cauliflower Soup, served in a white soup bowl on a deep brown wooden table. The soup is garnished with cream and roasted cauliflower pieces

Roasted Cauliflower Soup

Most of the work in building flavor for Roasted Cauliflower Soup takes place in the oven, making the soup itself incredibly easy.
Using half butter and half olive oil to roast the vegetables creates a wonderful flavor. Feel free to play with the spices to change things up. Bullion is fine for stock; I use Better than Bullion, usually at about half the recommended amount.
This makes enough for two big bowls of soup, or four as a soup course. If you need more, just use the multiplier to double or triple the recipe.
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 4 servings



For the Roasted Vegetables

  • 1 small head of cauliflower, core removed, and broken up into stems, reserving stray bits
  • 2 small celery ribs, cut into small chunks
  • 1 small onion, cut in half and sliced
  • 1 clove garlic, peeled to taste
  • tsp butter, melted
  • tsp olive oil
  • ¼ tsp smoked paprika to taste
  • kosher salt

For the Soup

  • 4 cups chicken stock, or enough to cover the vegetables bullion is fine. I use Better than Bullion, about half strength
  • ½ tsp apple cider vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste

To Serve

  • heavy cream to taste


To Roast the Vegetables

  • Preheat the oven to 450F/232C. Line a quarter-sheet pan with aluminum foil
  • In a bowl large enough to hold the ingredients, add the vegetables and garlic. Drizzle the butter over them and then the olive oil. Sprinkle the smoked paprika and the salt. Toss to coat evenly (smoked paprika can be a bit stubborn, so make sure that it's distributed)
  • Add the coated veggies and garlic to the sheet pan. Roast at 450 until there's a nice color on the vegetables, about 15-20 minutes, stirring and checking after 10 minutes.
    Reduce the heat to 425 and roast more until they are softened more for what you would do for roasted vegetables (this will reduce the cook time in the soup) for about 10 more minutes, checking to make sure that you don't burn them.
    Remove from the oven

For the Soup

  • Add the vegetables to a heavy-bottomed soup pot (I use Le Creuset Dutch ovens). Add enough chicken stock to cover and add the apple cider vinegar
    Roasted Cauliflower Soup ingredients and the soup pot
  • Bring to a boil and reduce to a simmer until the vegetables can be easily mashed with a fork, about 10–15 minutes
  • Puree using an immersion blender (a blender or food mill will work nicely here as well; the food mill will produce a smoother soup)

To Serve

  • To serve, drizzle with cream. Optional, but lovely
    Roasted Cauliflower Soup, served in a white soup bowl on a deep brown wooden table. The soup is garnished with cream and roasted cauliflower pieces


Keyword Roasted Cauliflower Soup
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