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Roasted Cauliflower Soup

Healthy Parmesan Roasted Cauliflower Soup – creamy without any cream (secret ingredient)! You’ll cauliflower soup recipe.

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.

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 creamy, yet cream-less 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.


  • 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


  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.

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Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Friday 20th of January 2023

The ingredient list says the garlic cloves are unpeeled. Do the garlic cloves with the peel go into the Vitamix, or should they be peeled after roasting and before going into the Vitamix?

Heidi Deal

Monday 28th of August 2023

Go ahead and peel them before adding to the Vitamix


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!

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