Creamy roasted cauliflower soup is the perfect comfort food on a chilly day. Topped with crispy prosciutto and sage, this keto soup recipe will make your tastebuds sing.
Velvety. That’s the perfect word to describe this roasted cauliflower soup recipe. Velvety smooth and rich, with the contrast of crispy prosciutto and sage on top.
And the flavor, or the flavor! Garlic, sage, and Parmesan combine to make this soup taste like autumn in a bowl.
I do love adding cauliflower to soups. Whether it’s for the fully loaded cauliflower soup or to help thicken keto white chicken chili, it’s a great way to add richness and nutrition.
It’s so wonderfully versatile, you can make it the star of the show, or hide it altogether. But it’s definitely the star in this recipe!
Remember back in the day when we were supposed to steam all our veggies to be low fat? Thank heavens that’s over.
Roasting vegetables like broccoli, cauliflower, and Brussels sprouts changed the game for me. They are so much more flavorful, and only take a small amount of oil as it is. Roasted delicata squash is one of my favorite keto side dishes.
There’s just something about those crispy brown edges that is unparalleled. And if you roast your veggies before adding them to soup, you get all that extra flavor for minimal effort.
I like to roast my cauliflower florets on an unlined metal baking pan, to increase the browning. I love those crispy little bits!
Why you’ll love this roasted cauliflower soup
- It’s easy! Don’t be intimidated by the extra step of roasting the cauliflower first. It’s very little effort for exceptional flavor.
- Elegant presentation. This is a soup worthy of your guests and holiday dinners. The crispy prosciutto and sage garnish makes it as beautiful as it is tasty.
- It’s keto friendly. Cauliflower is a keto nutritional powerhouse, and this soup comes in at less than 4g net carbs per serving.
- Freezer friendly too! Roasted cauliflower soup is a great make-ahead recipe, since it relies on the vegetables for a creamy consistency. Just make the added garnish when you’re ready to serve.
Tips for super creamy cauliflower soup
1. Roast the cauliflower
I highly recommend roasting the cauliflower directly on a metal baking sheet, with no parchment or foil underneath. It gets more crispy this way. Also, you can toss the cauliflower with the oil and spices directly on the pan, and not dirty another bowl.
2. Sauté the garlic and sage
Heat the oil in a nice large stockpot or Dutch oven, and sauté the garlic with the chopped sage until it’s fragrant. This only takes a minute or two. Then add the cauliflower and broth.
3. Add Parmesan rind
This is optional but it’s a classic way to add more flavor. If you purchase blocks of Parmesan for grating, save the tough rind to add to any soup. Sometimes it melts and dissolves completely, and other times you need to fish out the remnants.
4. Cook until tender, then blend
Simmer the soup until the cauliflower is tender and you can easily pierce it with a fork. Then blend until smooth. I prefer to transfer mine to a blender, as I think it makes it more smooth and creamy. But you can use an immersion blender too.
5. Make the garnish
The soup by itself is very good but the crispy garnish takes it to another level! This only takes a few short minutes to make and it’s absolutely worth it. Both sage and prosciutto crisp up very quickly in a hot pan with a little oil.
Dairy Free Option
Besides the Parmesan, everything in this recipe is already dairy-free. You can either skip the Parm altogether or you can use some nutritional yeast to get a bit of that cheesy flavor.
More fabulous cauliflower recipes
- The Creamiest Mashed Cauliflower
- Mushroom Risotto with Cauliflower Rice
- Cauliflower Mac and Cheese with Bacon
- Cheesy Cauliflower Shepherd’s Pie
- Easy Mexican Cauliflower Rice
- My favorite healthy chicken broth? Kettle & Fire, of course!
- They’re offering all my readers 20% off with code FOODDREAMER.
Roasted Cauliflower Soup Recipe
Roasted Cauliflower Soup
- 2 tablespoon avocado oil divided
- 4 slices prosciutto chopped
- 2 tablespoon chopped fresh sage
- 6 fresh sage leaves (optional)
- Preheat the oven to 400F and place the cauliflower florets on a large rimmed baking sheet.
- Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Toss to combine well, then roast for 15 to 20 minutes, until nicely browned.
- In a large Dutch oven or stockpot, heat another tablespoon of the oil over medium heat. Add the garlic and 3 tablespoons of the chopped sage and sauté until fragrant, 1 to 2 minutes.
- Add the cauliflower and the broth. Bring to a boil. Add the Parmesan rind, if using and reduce the heat to a simmer. Cook 15 minutes, then fish out the Parmesan rind.
- Transfer to a blender (or use an immersion blender) and blend until smooth. Return the the pot and stir in the grated Parmesan until melted.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the prosciutto and cook until almost crisp, then add the chopped sage and cook another minute. Remove to a paper towel lined plate.
- Add the remaining oil to the pan. Once hot, add sage leaves to the oil and cook until crisp, about 10 seconds. Remove to the plate.
- Divide the soup among 6 soup bowls and sprinkle the tops with the garnish. Add 1 sage leaf.