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Roasted Cauliflower Soup

Roasted Cauliflower and Root Vegetable Soup

A unique way to find delicious uses for cauliflower, roots, and vegetables in one dish. This soup will have you going back for seconds!

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 4 servings
Calories 128 kcal
Author Mary Papoulias-Platis


  • 1 head cauliflower 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 1 onion cut in quarters
  • 1 parsnip chopped in 1-inch pieces
  • 1 turnip sliced in 1-inch pieces
  • salt and pepper
  • 4 cups vegetable broth
  • 1 cup water
  • pepper for garnish
  • olive oil for garnish


  1. Preheat oven to 400 degrees.
  2. Pull off the outer leaves of cauliflower and cut out core.
  3. Pull off florets and cut into 2-inches thick rounds.
  4. Cut remaining vegetables and place on a baking sheet.
  5. Sprinkle with olive oil, salt and pepper. Roast for 15-20 minutes.
  6. Test for fork tender. Remove and cool slightly. Reserve 1 floret per bowl for topping.
  7. In a large soup pot add the broth and water, bay leaf, and roasted vegetables, bring to a boil.
  8. Reduce and simmer for 15-20 minutes until flavors are blended. Strain broth into a bowl.
  9. To a blender add vegetables (about 2 cups) with 1 cup of broth and process until smooth.
  10. Repeat until all the vegetables have been blended. Reserve the extra broth.
  11. Rinse out pot and return pureed soup to pot and add enough broth to thin out soup.
  12. Return to a simmer. Taste for salt and pepper and add remaining water if needed.
  13. Serve in bowls with one or two reserved roasted florets for topping.
  14. Sprinkle with pepper. Drizzle with olive oil.