Creamy Roasted Cauliflower Soup with Thyme


This healthy creamy roasted cauliflower soup with thyme has unbelievable flavor!  The perfect soup for a cold winter’s day.


Feee-riday!  Finally.  Longest week for me in a long time.

And my Americano friends, you are probably in a turkey coma right now.  Or maybe you’re out stampeding at some Black Friday sales.

But guess what?  Monday is December 1st.  Brace yourselves for the onslaught of Christmas recipes that will be flooding your pinterest feed.  It’s about to get all gingerbready and pepperminty up in that joint.

So stuck in between the pumpkin pie and stuffing recipes of Thanksgiving, and the sugary Christmas sweets, here is this soup.  Delicious, SO much flavor, and it just happens to be healthy!

Creamy Roasted Cauliflower Soup with Thyme

Creamy Roasted Cauliflower Soup with Thyme

You may have noticed I have a thing for pureed soups.  I dunno…there is something about a creamy, smooth soup that is just comforting to me.  And my favorite of all of the soups is a creamy cauliflower soup.  I posted a Cauliflower Saffron Soup waaaay back in the day {cringing at those photos}, and my go-to soup is often a cauliflower cheese soup.

And cauliflower is having a bit of a moment these days…there’s cauliflower tater tots, cauliflower pizza crust, whole roasted heads of cauliflower all popping up on my Pinterest feed.  I have been intrigued by roasted cauliflower…it would never have occurred to me to roast it, but roasting often enhances the flavors of vegetables.

I decided to make a roasted cauliflower soup, and if I’m going to roast some cauliflower, then I’m definitely going to roast some garlic.

And holy-sheboly.  What a difference roasting makes in terms of flavor.  Agh.

Creamy Roasted Cauliflower Soup with Thyme


Creamy Roasted Cauliflower Soup with Thyme

This.  Soup.  Has. Flavor.  Lotsandlotsandlots.

I roasted up a whole head of cauliflower and a whole head of garlic and threw them into some stock with onions, carrot, celery and thyme.  Cooked till soft, pureed and added some milk.

Now I know this next part is going to scare you because it has the word “anchovy” in it.  And you, like me, probably don’t like anchovies.  BUT WAIT!  Anchovy butter is a thing of beauty!  It is one part anchovy paste, five parts butter, so the anchovy flavor is toned down.  The butter is heavenly…salty, slightly pungent, and amazing.  Slathered on the toast, and dunked in this soup, it goes perfectly all together.

Leave the toast if you’re still not convinced.  The soup is great on its own.

OK?  So we can eat this soup and feel good about ourselves before we get seduced by the bazillion and one peppermint-chocolate-rum-butter-gingerbread-caramel-bourbon-toffee-desserts we’re about to see.

More creamy (but healthy) cold-weather soups for us:

5.0 from 4 reviews
Creamy Roasted Cauliflower Soup with Thyme
Prep time
Cook time
Total time
A healthy and delicious vegetarian soup that is packed with a ton of flavor and served with anchovy-buttered toast.
Recipe type: soup
Serves: 6
  • 1 medium head of cauliflower
  • 1 head of garlic
  • 3 tbsp olive oil, divided
  • 1 onion, chopped coarsely
  • 1 carrot, peeled and chopped coarsely
  • 1 rib of celery, chopped coarsely
  • 2 tsp thyme, fresh or dried OK
  • 3 cups stock {I used chicken, use vegetable for a vegetarian option}
  • ¼-1/2 tsp salt
  • 1 cup milk
  • fresh pepper
Anchovy Buttered Toast:
  • 1 Baguette or other bread
  • 1 tbsp anchovy paste
  • 5 tbsp butter, softened, unsalted preferred
Roasted garlic & cauliflower
  1. Pre-heat oven to 425°F.
  2. Cut cauliflower into 1-2 inch sized florets. Toss with olive oil to coat {1 or so tbsp}.
  3. Arrange cauliflower on a baking sheet and roast for 30 minutes, or until lightly golden on tops. Add to the prepared stock {instructions below}
  4. To roast garlic, cut the top ¼ inch off the head of garlic. Wrap in aluminum foil, drizzle tops with 1 or so tbsp olive oil, and seal the top. Place on the baking sheet with the cauliflower and roast together. The garlic will take around 45 minutes to roast, proceed with the rest of the soup and add the garlic as soon as it is ready {it is ready when it is soft and golden, as pictured above}.
  1. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onion and cook until translucent and soft.
  2. Add the carrot, celery, thyme and stock. Bring to a boil, reduce heat, and simmer. Add the cauliflower and simmer until soft, around 20 more minutes. Add the roasted garlic, after cooling slightly, by squeezing the head until the cloves pop out.
  3. Using an immersion blender, puree the soup for a minute until completely smooth.
  4. Add the milk, then salt and pepper {to taste}.
  5. Serve immediately.
Anchovy Buttered Toast:
  1. Mix together the anchovy paste and butter. Spread on toasted bread, to taste.

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