Insanely creamy and LOW on the calories, this roasted cream of cauliflower Parmesan soup packs a punch of cozy flavors and you’ll be wanting bowl after bowl!
I’ve got the #1 solution to making cauliflower not suck, guys. It does in fact, take cauliflower to a WHOOOOLE new level.
That level is a soup level. And its pretty much the cream of cauliflower Parmesan soup we’ve been dreaming of our entire lives.
It’s just so so freaking good. Creamyyyyyy x10000 and I’m all in for the creamy soups. I was eating this straight outta the soup pot with a spoon.
Cause what else is new in Sarah’s kitchen? Regular Wednesday at work.
Building the flavors of this cream of cauliflower Parmesan soup begins with roasting up ALL that cauli goodness. Its so worth the little bit of extra time.
Once the cauli is nice and tender, we’re gonna make a quick little roux with butter and flour then finish it off into our soup base with milk, a little cream, and chicken broth.
Pile ERRRTHING into the blender and a few quick blends later and you’ve got thick, creamy soup goodness you will be head over heels crazy for.
Throw some Parm in the party and watch that love grow even fonder. ??
Forgive me for the fact that you will be eating no other soup besides cream of cauliflower Parmesan soup for the rest of the winter.
Cauliflower for the freaking win, guys. ??
Roasted Cream of Cauliflower Parmesan Soup
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Ingredients
- 1 medium head cauliflower, cut into small florets (about 4 cups)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 1/4 cup white whole wheat flour
- 1 cup milk
- 1/3 cup heavy whipping cream
- 4 cups chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 3 tablespoons minced fresh parsley
Instructions
- Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400F 20-25 minutes or until very tender.
- In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden-brown. Gradually whisk milk, cream, and chicken broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened,
- Place roasted cauliflower mixture in a high-speed blender and top with milk mixture. Blend on high speed until completely creamy.
- Return soup to pot and bring to a low simmer over medium-high heat, then reduce heat and simmer at low 10 minutes. Remove soup from heat and whisk in Parmesan until melted, then stir in parsley and salt and pepper to taste. Serve soup hot and enjoy!
Nerida says
Thus soup is creamy and delicious. Very quick and easy to make. Will definitely make it more.
Claire Cartwright says
How well does this freeze?
Sarah says
This soup freezes well for 1-2 months! 🙂
Shanna says
Very good soup, love Cauliflower and Parmesan, and this recipe brings them together lovely.
Sarah says
It’s such a wonderful combo! Thank you. 🙂
Mom to 3 says
Roasted crea of cauliflower paresan soup…..an all around hit. So yummy on a rainy winter day.
Laur Ann says
Excellent. It was restaurant quality delicious. The house smelled great and I could have eaten the tray when it was done roasting!
Sarah says
I’m so glad to hear that, Laur Ann! Thanks so much for letting me know. 🙂
Lisa Donahue says
Love this recipe! I made it for some sick family members and it was a hit. Thank you!
Sarah says
So happy to hear that, Lisa! Thanks for reporting back to let me know. 🙂
Steve Southard says
OMG, this is a great recipe! I made some adjustments to suit my tastes. I suspected it was going to be thinner than I prefer so I did not add all of the base to the blended vegetables. I think I used about 3/4 of the base and thought the thickness was perfect for me. Then I decided I wanted to ad a protein because I was sure the wife was going to want to know where the meat was. LOL! I struggled to come up with a complimentary ingredient and then hit on chopped prawns. Perfect! I thawed a couple coups of Costco frozen jumbo prawns, chopped them coarsely and then fried them in 2 TBS bacon grease in a smoking hot pan and then tossed them in the juice of one lemon prior to adding to the soup. That took it over the top! Than=nknyou so much for the inspiration!
Sarah says
Thanks for sharing your modifications, Steve! I love the sound of using prawns for a meatier addition! 🙂
Helloney says
The search is OVER. This recipe is BOMB. Well done! Have you ever tried freezing portions? I’d love to do a double batch and freeze portions for quick lunches.
Sarah says
So happy to hear this soup is a win! It freezes wonderfully up to 2 months. 🙂
Joan says
This soup is delicious! Roasting the cauliflower, onion and garlic really adds to the flavor.
Sarah says
So happy to hear this soup is a hit, Joan! 🙂
Omesh says
Thank You
I have had this Soup multiple times as a full meal.
Even my Kids enjoyed the Cauliflower. The Best Way to finish Cauliflower lying in the fridge!
Gonna Try this recipe with Roasted Vegees as well.
Sarah says
I’m so happy to hear that, Omesh! Love that it’s a winner for the kids as well. 🙂