Roasted Cauliflower Soup

Roasted Cauliflower Soup
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Roasted Cauliflower Soup

A super simple soup that's absolutely delicious.
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Course: Soups
Keyword: roasted cauliflower soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


  • 1 large cauliflower
  • 1 large onion
  • 3 cloves garlic
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 4-5* cups water
  • 3* Tablespoons Spice Club Soup-er Seasoning
  • 1 large lemon
  • red pepper flakes for garnish


  • Preheat oven to 425°F. 
  • Cut cauliflower into evenly sized florets. Smash the garlic and cloves and peel, leaving the cloves as whole as possible. Cut onion into chunks.
  • Place cut veggies in a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Dump onto a rimmed baking sheet.
  • Cook for 25-30 minutes, until cauliflower is browning at the edges.
  • When veggies are soft, add them all but 1 cup of roasted cauliflower to the soup pot, along with water and the Soup-er seasoning. Bring to a boil, cover, and simmer for 15 minutes.
  • Turn off the heat, and using an immersion blender, puree the soup in the pot. Add juice of the lemon, and taste for salt and pepper.
  • Serve the soup in bowls sprinkled with red pepper if desired, garnished with roasted cauliflower florets. 


*These amounts depend on how big the head of cauliflower is. Start with less and add more if necessary.
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