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15Dec, 21
Clean Food Love
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Roasted Cauliflower Cream Soup

Simple enough for a quick weeknight meal throughout the colder months -{although}- the flavor is SO creamy and rich that this cauliflower soup will also be a good addition to your holiday dinner table.

Roasting the cauliflower first really takes this soup to the next level, so don’t skip this step!

Next time I make this, I’m going to throw an entire head of fresh garlic on the sheet pan (wrapped in parchment) and let it roast along with the cauliflower before adding it to the soup! I didn’t think of that until after filming this video – but I know the final result would be phenomenal!

If you don’t have an immersion blender, you can carefully blend your soup in small batches, using a conventional blender.

🥛Use ANY milk of your choice. My personal favorite for this soup is unsweetened cashew milk or unsweetened coconut milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.

❓ What’s your favorite way to eat cauliflower – mashed like potato, transformed into pizza crust, perfectly roasted then creamed into soup, or as a creative side dish of some sort!? Let us know below in the comments!

💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.

💦 Not bad for a veggie that’s 92% water!

💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.

✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.

👩🏾‍🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, creamed for soup, or even shredded and used in bread and pizza crust!


4 servings


  • 1 large head of cauliflower (approx. 2-3 lbs), cut into florets
  • 2 Tbsps olive oil, or avocado oil
  • sea salt and freshly ground pepper, to taste
  • 1 leek, sliced
  • 2 cups vegetable or chicken bone broth
  • 2 cups unsweetened almond, cashew, or coconut milk
  • 4-5 cloves fresh garlic, minced
  • 4 oz freshly grated parmesan cheese
  • minced fresh parsley, to garnish
  • red pepper flakes, optional garnish


Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.

Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.

Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.

Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.

Garnish with fresh parsley and serve hot.



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