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    Home » Soups, Chilis & Stews » Roasted Cauliflower Soup

    Published: Nov 2, 2021 · Modified: Nov 1, 2021 by Carolyn

    Roasted Cauliflower Soup

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    733 shares
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    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.

    A bowl of roasted cauliflower soup with a crispy sage leaf and prosciutto on top.

    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!

    Pouring broth into a pot of roasted cauliflower for soup.

    Roasted Cauliflower

    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!

    A bowl of roasted cauliflower soup on a cutting board with a blue napkin and a soup spoon.

    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.
    Close up shot of roasted cauliflower soup with crispy prosciutto and sage on top.

    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.

    Crispy prosciutto and sage leaves draining on a white paper towel.

    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

    Carolyn Recommends

    Photo of Carolyn Ketchum drinking coffee and laughing.
    • My favorite healthy chicken broth? Kettle & Fire, of course!
    • They’re offering all my readers 20% off with code FOODDREAMER.
    Close up shot of roasted cauliflower soup with crispy prosciutto and sage on top.

    Roasted Cauliflower Soup Recipe

    Roasted cauliflower soup is the perfect comfort food on a chilly day. Topped with crispy prosciutto and sage, this keto soup recipewill make your tastebuds sing.
    5 from 4 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American, Mediterranean
    Keyword: roasted cauliflower soup
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 158kcal

    Ingredients

    Roasted Cauliflower Soup

    • 1 pound cauliflower florets about 1 medium head
    • 3 tablespoon avocado oil divided
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 3 cloves garlic minced
    • 3 tablespoon chopped fresh sage divided
    • 3 ½ cups chicken broth
    • Parmesan rind (optional)
    • 2 ounces freshly grated Parmesan

    Garnish

    • 2 tablespoon avocado oil divided
    • 4 slices prosciutto chopped
    • 2 tablespoon chopped fresh sage
    • 6 fresh sage leaves (optional)
    US Customary – Metric

    Instructions

    Soup

    • 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.

    Garnish

    • 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.

    To serve

    • Divide the soup among 6 soup bowls and sprinkle the tops with the garnish. Add 1 sage leaf.
    Nutrition Facts
    Roasted Cauliflower Soup Recipe
    Amount Per Serving (1 serving = about 1 cup)
    Calories 158 Calories from Fat 106
    % Daily Value*
    Fat 11.8g18%
    Carbohydrates 5.5g2%
    Fiber 1.7g7%
    Protein 8.2g16%
    * Percent Daily Values are based on a 2000 calorie diet.
    733 shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. wilhelmina says

      November 30, 2021 at 2:31 pm

      5 stars
      Velvety really is the best word to describe this soup, it’s just so smooth and creamy. We loved every bite and will be making it again often!

      Reply
    2. Andrea Thueson says

      November 30, 2021 at 1:59 pm

      5 stars
      This soup was excellent, and my whole family gobbled it up! Thank you for sharing your recipe.

      Reply
    3. lana says

      November 30, 2021 at 1:58 pm

      5 stars
      I never thought of a blended cauliflower soup – and this is the best soup ever!

      Reply
    4. Joyce says

      November 04, 2021 at 5:00 pm

      5 stars
      I love Cauliflower soup and the addition of sage and prosciutto made it extra yummy. Super easy and delicious. Great recipe!

      Reply

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