Roasted cauliflower soup with sage is a super creamy vegetable soup, bursting with earthy flavors and refreshing notes. Naturally gluten-free, you’ll love it garnished with charred cauliflower florets and some toasted pine nuts.
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Let me tell it to you right away: I can’t get enough of this roasted cauliflower soup! For this recipe, I found inspiration in a cauliflower soup I tried a couple of weeks ago at Whole Foods Market lunch bar. I was immediately inspired by the addition of sage and the soup did not disappoint me.
But that was before I tried to recreate my very own version of the soup that turned out a 100% more delicious than the original one. I’m not kidding! I must have put so much energy in the recipe that I managed to recreate the best roasted cauliflower soup you could ever dream of. It’s prepared with lemon roasted cauliflower, fresh sage and features some amazing garlicky flavors. Garnish with extra charred cauliflower florets, toasted pine nuts and a drizzle of olive oil and you have it all. A definite must try!
Why you’ll love this roasted cauliflower soup:
- A simple vegetarian soup ✔
- Loaded with roasted veggies ✔
- Earthy and loaded with flavors ✔
- Super creamy and velvety ✔
What goes into cauliflower soup with sage?
- Cauliflower. Obviously! I used 2 medium heads of cauliflower, cut into florets. I usually discard the tougher stems to keep cauliflower tender when roasted.
- Potato. One medium potato will do. Potato adds some thickness to the soup and pairs very well with cauliflower.
- Lemon. I roast it too, together with cauliflower and potato, and then press the juice over the roasted veggies. It brings some subtle and very refreshing flavors. My favorite way to roast cauliflower actually!
- Onion + garlic. They will bring some personality to the soup with strong flavors.
- Sage. Use fresh leaves of sage, chop it and add it to the broth. Sage contrasts amazingly well with the cauliflower, bringing up some refreshing and earthy flavors at the same time.
- Vegetable stock. I recommend you start with 5 cups (1.2 L), and then adjust the quantity as needed to thinner the soup. Keep in mind that you’ll also add some cream!
- Heavy liquid cream. It makes the soup super creamy and velvety.
How to make roasted cauliflower soup?
- Start with roasting cauliflower, potatoes and lemon onto a baking sheet with olive oil, salt and pepper, until slightly charred. Press the lemon onto the roasted veggies and discard the lemon halves.
- Prepare the soup base. Saute the onions and garlic in some olive oil, add vegetable stock, sage leaves, and cook. Add ¾ of the lemon roasted cauliflower and the entire potato, and simmer for about 5 minutes.
- Blend the soup, using an immersion blender, until smooth.
- Stir in the cream, and reheat the soup until warmed through.
- Garnish the soup with the remaining roasted cauliflower florets and some toasted pine nuts.
How to store and reheat leftovers?
Roasted cauliflower soup leftovers can be stored in the refrigerator and reheated up to 5-7 days. Because the soup contains cream, it doesn’t freeze very well (dairy products tend to make the soup grainy when frozen and thawed). One option consists in freezing the soup before you add the cream, then add it when you reheat before serving.
Can I make it vegan?
For a vegan version of this roasted cauliflower soup, you can skip the heavy liquid cream entirely. The cauliflower itself brings a very creamy texture to the soup. You can also replace it with some vegetable milk (oat milk or almond milk would do well).
Other vegetable soups:
- Roasted Garlic Butternut Squash Soup
- Best Ever Ginger Lime Carrot Soup
- Thai Sweet Potato Soup
- Parsnip Apple Soup with Toasted Hazelnuts
With cauliflower, try also…
- Comforting Cauliflower Lentil Curry
- How To Make Cauliflower Rice
- To go further, check these 5 Fun & Healthy Ways to Cook with Cauliflower
Roasted Cauliflower Soup with Sage
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Diet: Vegetarian
Roasted cauliflower soup with sage is a super creamy vegetable soup, bursting with earthy flavors and refreshing notes. Naturally gluten-free, you’ll love it garnished with charred cauliflower florets and some toasted pine nuts.
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Ingredients
- 2 heads of cauliflowers, cut into florets*
- 1 medium potato (approx. 200g), cubed
- Extra virgin olive oil
- 1 large lemon, halved
- Salt and pepper
- 1 medium sweet onion, chopped
- 5 garlic cloves, minced
- 5 cups (1.2 L) vegetable stock
- 2 Tablespoons fresh sage leaves, chopped
- 1 cup (240 ml) heavy liquid cream
- 2 to 3 Tablespoons pine nuts, toasted (for serving)
Instructions
- Preheat oven to 425°F (220°C).
- Place cauliflower florets and potatoes in a large mixing bowl. Season with salt and pepper, and toss with about 3 to 4 Tablespoons of olive oil until coated. Transfer to a large baking sheet and add the 2 lemon halves. Roast in the oven for 45 minutes, or until cauliflower is tender and caramelized in some parts. Over midway through, press the lemon halves over the cauliflower (using paper towel to handle them without burning yourself), toss, and roast again. Remove from the oven and discard the lemon halves.
- Heat 2 Tablespoons olive oil in a large heavy pot placed over medium heat. Add the onions and sauté until translucent, about 5 minutes, stirring regularly. Add chopped garlic and saute for 3 more minutes, until fragrant.
- Now add to the pot the potatoes and ¾ the amount of roasted cauliflower (reserve the rest of the florets for later). Add chopped sage and cover with the vegetable stock. Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
- Remove from heat and blend the soup, using an immersion blender, until smooth and creamy.
- Return to a medium heat, stir in the heavy liquid cream, and heat briefly until the soup is warmed through. Test and adjust salt as needed.
- Serve the soup into bowls, and garnish with the remaining roasted cauliflower, toasted pine nuts over, and an additional drizzle of olive oil. Enjoy!
Notes
* Once cut into florets, you should get between 2.2 to 2.6 lb (1 to 1.2 kg) cauliflower.
Did you make this recipe?
Lastly, if you make this Roasted Cauliflower Soup with Sage, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
