I love soups. Soups are warm and comforting and they always make you feel better. There is nothing that makes you feel more at home during these cold winter nights than a hearty bowl of soup and wine, wine is good too 🙂

This cauliflower soup is perfect for fall and winter but I am sure you will enjoy it all year round.

I got inspired by my cheesy mashed cauliflower with brown butter and sage for this recipe. This soup is creamy, silky, and smooth. The combination of roasted cauliflower deglazed with a splash of white wine – I used Pino Grigio – is just fantastic.  You won’t be able to believe no cream is added to this recipe.

Why you will love this Cauliflower Soup

This is one of the easiest soup recipes, using simple ingredients available all year and probably already in your refrigerator and pantry.

Cauliflower once seasoned and roasted develops this delicious nutty flavor. I used white wine to deglaze the pan while sautéing the cauliflower and it added an amazing depth of flavor and tanginess to the soup, balancing all the flavor elements.

Since cauliflower is so versatile you can customize this soup however you please. Add cheese, different spices, or herbs.

We love to add manchego, asiago, or sharp white cheddar cheese. Sometimes I add a small parmesan rind but honestly, our favorite way to enjoy it is served with a drizzle of brown butter infused with sage and a crunchy topping. It is simply to live for!

What do you need to make cauliflower soup

• Cauliflower
• Sweet onion
• Garlic
• Chicken or Vegetable broth
• Extra virgin olive oil
• Butter
• White wine (optional)
• Thyme
• Manchego cheese – you could use Asiago, or Sharp White Cheddar cheese (optional)
• Sage(for the brown butter)

How to make roasted and creamy cauliflower soup

1. Season the cauliflower florets with salt and pepper and toss them with olive oil. Roast at 425° F for 30-35 minutes.
2. Heat butter and olive oil in a large pot or Dutch oven and sauté the onion and garlic until translucent and fragrant. Add the roasted cauliflower and stir.
   
3. Add white wine (if using) and deglaze the pan, add the broth. Simmer for 15-20 minutes.
4. Use an immersion or a regular blender to puree the soup until you obtain a smooth consistency. Taste and adjust salt and pepper if necessary. If you’re using cheese, add it shredded when blending or reheating the soup.

Reheat when ready to serve.

How to store cauliflower soup

Let it cool to room temperature before you place it in an airtight container and then in the refrigerator. The soup will last 4-5 days in the fridge.

You can also freeze the soup, it will last approximately 3 months. I recommend placing it in individual containers and marking the date it was stored. To unfreeze it is best to leave it in the refrigerator overnight and then reheat it on the stove or microwave. 

This cauliflower soup is delicious as is,  you will love it while you taste it as you are making it. However, adding manchego, asiago or sharp white cheddar adds a layer of sharp flavor to the soup and will also thicken its consistency.

We love to enjoy it with a drizzle of brown butter infused with sage, spicy kale microgreens, croutons, or roasted chickpeas. Sunflower seeds add a nutty crunch that pairs amazingly with the soup too! 

Here is the recipe. I hope you love this cauliflower soup as much as we do! Please tag me here, here, or leave a comment below to let me know how it turned out! xx

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Creamy Roasted Cauliflower Soup with brown butter sage

Yield: 4 servings, 6 cups

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

The easiest roasted cauliflower soup! Delicious with a delicate balance of flavors. Silky and smooth, made with minimal effort and ingredient

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Ingredients

creamy roasted cauliflower soup

• 1 medium to large cauliflower head (about 2 lbs / 1 kg)
• 1 medium sweet onion, diced (about 1 cup, 8 oz)
• 2 to 3 cloves of garlic, minced
• 1/4 cup of white wine
• 4 to 5 cups of vegetable or chicken broth
• 1 tsp of dried thyme or 1/2 tsp of fresh thyme, divided
• 4 tbs of extra virgin olive oil, divided
• 1 tsp of butter
• 1 tsp of butter
• 1/2 tsp of black or white pepper
• 1/2 cup of Manchego cheese

Brown butter with Sage

• 3 tsp butter
• 3 to 4 leaves of fresh sage

Instructions

1. Preheat the oven to 425° Fahrenheit.
   Cut the cauliflower into florets, see. notes. Place the florets on a baking sheet and season with 1/2 tsp dry thyme (1/4 tsp fresh), 3/4 tsp salt, and 1/4 pepper. Add 3 tbs of olive oil and toss to coat the cauliflower. Place the cauliflower in the oven and bake for 20-25 minutes or. until golden.
   
2. Heat 1 tsp of butter and 1 tsp of olive oil in a large Dutch oven (I used a 4 qt dutch oven) at medium heat. Add the onion, the remaining salt, pepper, and thyme, and lightly cook, stirring occasionally, until translucent. Add the minced garlic and stir until fragrant. Add the roasted cauliflower and stir to mix, sauté for 3-4 minutes to incorporate the flavors.
3. Add the wine to deglaze the pan. Add the broth and bring to a boil on high heat, lower the heat, and simmer for 15-20 minutes.
4. Use an immersion or regular blender (use caution blending hot liquids). Add the shredded cheese (if using) and puree until you obtain a smooth consistency. Taste and adjust seasoning if necessary.
   
   Reheat the soup when ready to serve.
   
   Serving suggestion: Serve it with a drizzle of brown butter infused with sage, spicy kale microgreens, croutons, or roasted chickpeas. Roasted sunflower seeds add a delicious nutty flavor and crunch.

Brown butter with sage

Place butter in a small saucepan (preferably with a light bottom) and melt the butter under low heat. Cook for about 3-5 minutes or until the butter turns lightly brown -  skim the foam from the top occasionally as you stir. Remove from heat and add the sage leaves. Return to the heat for about 10 seconds or until the sage starts to crisp on the borders.

Notes

To cut the cauliflower: first cut the cauliflower in half, then cut the half in half again and you will obtain 4 quarters. Then remove the core with a diagonal cut. Separate the florets either with your hands or a pairing knife.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 338Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 6mgSodium 344mgCarbohydrates 39gFiber 13gSugar 13gProtein 9g

This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.

Did you make this recipe?

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