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Roasted Cauliflower Soup

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Healthy Parmesan Roasted Cauliflower Soup – creamy without any cream (secret ingredient)!

Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

Cauliflower is hot right now. I see recipes using it everywhere: cauliflower pizza crust, grilled cheese sandwiches, even cauliflower risotto. And while these are all on my list to try, I still love the old standbys. Like this Roasted Cauliflower Soup.

I started with my Parmesan Roasted Cauliflower recipe (amazing by itself; I’ll usually roast double so I can enjoy it roasted out of the oven then make a batch of this delicious soup, too). The only difference was that I added a couple of garlic cloves and an onion to be roasted alongside the cauliflower and used that to add even more flavor to this Roasted Cauliflower Soup!

You all know how much I love my heavy cream – my waistline proves it – but once I learned the trick of replacing it with tofu (sounds crazy, I know!) in my soups I knew I’d never go back to cream (I used House Foods tofu that I picked up at Safeway in this recipe). The tofu adds such a creamy texture yet keeps the soup thick, just the way I like it. You can use heavy cream if that’s what you have or if you prefer it.

Safeway has a wide range of delicious and high-quality plant-based products. I’ll admit that I’m neutral on tofu but it’s such a great substitute for calorie-laden cream – especially in blended soup – that I frequently hit up Safeway so I always have some on hand. It’s where I buy my almond milk, too, which also works well for soup.

Plant based products are delicious alternatives that are good for you and good for the environment. Safeway has hundreds of choices – I’ve even been eyeing the plant-based burger patties. I spotted some soy chorizo there the other day, too, which would be amazing cooked then used to top this Roasted Cauliflower Soup.

You’ll find the highest quality plant-based products available in the Northern Virginia area exclusively at Safeway stores. They also offer Grocery Delivery and DriveUp & Go™ for convenient ways to shop!

I’ve used tofu in place of cream in my Creamy Tomato Soup with Gorgonzola Croutons, my Creamy Summer Corn & Potato Chowder and even my Roasted Butternut Squash Soup – and not one person has ever guessed the “secret ingredient” to what makes those soups so creamy and luscious. This Roasted Cauliflower Soup is no exception!

Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

This delicious soup makes just enough for two good-sized bowls so feel free to double it. It always goes quick and the leftovers taste even better than the first round.

Roasted cauliflower soup in rustic black bowl, with crusty sourdough toast.

Roasted Cauliflower Soup

Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Smooth, flavorful roasted cauliflower soup with a splash of sherry? Yes, please.

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 2 garlic cloves, unpeeled
  • 1 small onion, peeled, ends cut off then halved
  • 2-3 tablespoons extra-virgin olive oil
  • 1/4 cup shredded parmesan, plus extra for serving
  • 4 ounces silken tofu (or 1/2 cup heavy cream)
  • 1-2 cups reduced-sodium chicken broth, I use about 3/4 of a 14.5 ounce can
  • splash of dry sherry, about a teaspoon
  • kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 425F.
  2. Place cauliflower, garlic cloves and onion halves on a baking sheet. Drizzle with olive oil to coat; toss well with your hands. Roast in oven for 25 minutes then toss. Roast another 15 minutes, sprinkle with 1/4 cup parmesan then roast another five minutes.
  3. Remove from oven and place in high-powered blender (such as a Vitamix), taking care to add all the crispy, browned bits on the pan, too. Add tofu and 1 cup of chicken broth (add more as you go if necessary). Blend on high speed until hot and smooth, about 3-4 minutes. Add sherry, blend to combine. Taste and season well with salt and pepper. Continue blending until you reach your desired serving temperature.
  4. Serve immediately with extra shredded parmesan.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 236mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix.

I shopped at Safeway in my local area, but you can also find high-quality plant-based products at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco,Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.

Kristy Bernardo
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Manju

Saturday 20th of February 2016

We just made it and absolutely loved it! So easy in the vitamix. Here are some variations we made - no tofu - a dash of balsamic vinegar instead of sherry - roasted for 20 and then broiled for about 7 Will def make again. Thank you!

Amy at Very Culinary

Wednesday 15th of April 2015

Be still my heart! I make asparagus soup, broccoli soup...why have I never thought to make cauliflower soup? I'm on it!

Michele at Flavor Mosaic

Wednesday 15th of April 2015

I love this Parmesan Roasted Cauliflower Soup! It looks amazing!

Michelle at A Dish of Daily Life

Wednesday 15th of April 2015

My husband and I were just talking the other day about how we should make extra roasted cauliflower next time and use it for soup. The problem is, every time we make it, it all gets eaten. I guess I just have to hide some! LOL Your soup looks amazing!

Dorothy at Shockingly Delicious

Tuesday 14th of April 2015

I have a head of cauliflower, just waiting to be made into this.

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