This Whole30 Cauliflower Soup is DELICIOUS! It is packed with flavor and perfect to curl up with on a cold day or when you are feeling under the weather, with the bonus of being gluten free, dairy free, vegan, and low calorie and low carb. Serve this soup up in a big bowl topped with green onions and bacon or if you are not Whole30 add a spoon of sour cream for an indulgent treat! This makes the perfect lunch or dinner when you want something completely delicious, but a little bit lighter and healthier.
Whole30 Roasted Cauliflower Soup Recipe
I don’t really diet often. Generally more carbs and cheese is kinda my way . When I did the Whole30 awhile back I started learning how to use whole food and good ingredients to make really delicious food too. I still believe in my carbs and my cheese, but I found that some things can be just as good without any of it (which I prooooobably wouldn’t have thought before.) The great thing about cauliflower is that it can make things seem super creamy without any of the normal dairy adders. That is the secret to this Whole30 Roasted Cauliflower soup!
So long story short, this soup is really yummy and it is great for when you want something lighter, healthier but don’t want to sacrifice on taste. It is also great to serve for others because today there are so many special dietary restrictions and this soup checks the box for so many of them. Gluten free… check. Dairy free… check! Vegetarian… check (well, without the bacon topping obviously!) Vegan… check! Low carb… check!
How to serve Whole30 Roasted Cauliflower Soup
This soup is great when it stands alone, but I think it gets even better with a few toppings. Whether you are just cooking this for your family, or you are making it for a crowd, it makes a really fun meal to have the big pot of soup and then put out all sorts of toppings so that each person can customize their bowl. Here are some ideas of what you can top it with: (choose a couple of complimentary options)
Whole30 toppings:
- Green onions
- Bacon (confirm the brand you buy is compliant)
- Diced red pepper
- Diced apple
- Jalapeno
- Parsley
Non-Whole30 toppings:
- Sour cream
- Parmesan cheese
- Croutons
- Cheddar cheese
- Crumbled pita chips
- Pesto
You can put out a large spread or just a few complimentary items for your guests to choose from. If you are going Whole30, then you have plenty of options, and if not everyone is, you can give options so that everyone has something they love. When you make your bowl, choose 2-3 toppings that work well together flavor-wise and enjoy! If you have any other soup toppings you love that I missed, please let me know in the comments!
How to Make Whole30 Cauliflower Soup
I am going to walk through this recipe step by step here and share my preferences, tips and tricks for making this soup. If you want the quick version feel free to scroll to the bottom of the post for the full printable recipe.
Ingredients:
- 2 lbs cauliflower florets- This is about one large head of cauliflower or you can buy pre-chopped cauliflower at most grocery stores too. I often buy it in two pound bags at Costco.
- 2 cups chicken broth- You can use store bought or make your own chicken broth in the slow cooker, or if you are vegan substitute vegetable broth here.
- 1 large onion, diced- I use yellow onions, but white would work well too.
- 1 head of garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
- Dash of cayenne pepper (to taste)
Instructions
- Preheat the oven to 425˚F.
- Cut cauliflower florets into 1-2 inch, roughly even pieces. Grab a large bowl and toss the cauliflower with half of the olive oil, salt and pepper to coat. Cut the top off of the head of garlic then spread the cauliflower out on a large baking sheet and place the garlic in the middle. I like to line my baking sheet with aluminum foil so that it makes clean up super easy at the end.Cook on the middle rack of the oven for 35-40 minutes or until the cauliflower is tender and the garlic is roasted. You can test the tenderness with a fork.
- While the cauliflower is cooking sauté the onion in a large sauce pan with the remaining olive oil until they are clear. Once the cauliflower is done, add it to the sauce pan with the chicken broth. Then squeeze the roasted garlic from the pod into the soup. This should be pretty easy now that it is cooked. Bring the mixture to a boil then reduce the heat to low and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. I use a handheld blender similar to this one which I really love. It comes with a few attachments that I use regularly. I love how compact it is and how easily it blends things. If you don’t have an immersion blender you could pour the contents of the pot (super carefully, it’s hot!) into a blender or food processor and blend until smooth.
- Serve hot garnished with your choice of toppings from above. Enjoy!
I hope that this simple soup is enjoyed as much by your family as it is by ours. My kiddos especially love it when they get to pick from all of the toppings to make their own. If you do get a chance to make this, I would love to hear about it! Leave me a comment below, or if you share a pic on Instagram please tag me @easyfamilyrecipes! Nothing makes me happier than seeing others enjoy the recipes I share!
Hungry for more family-friendly recipes? Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Instagram.
Whole30 Cauliflower Soup
Ingredients
- 2 lbs cauliflower florets
- 2 cups chicken broth if vegan use vegetable broth
- 1 large onion diced
- 1 head of garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
- Dash of cayenne pepper to taste
Toppings:
- Bacon check each brand for Whole30 compliance
- Green onions chopped
- Parmesan if not on Whole30
Instructions
- Preheat the oven to 425˚F.
- Cut cauliflower florets into 1-2 inch pieces. Toss the cauliflower with half of the olive oil, salt and pepper to coat. Cut the top off of the head of garlic then spread the cauliflower out on a large baking sheet and place the garlic in the middle. Cook on the middle rack of the oven for 35-40 minutes or until the cauliflower is tender and the garlic is roasted.
- While the cauliflower is cooking sauté the onion in a large sauce pan with the remaining olive oil. Once the cauliflower is done, add it to the sauce pan with the chicken broth and cayenne pepper. Squeeze the roasted garlic from the pod into the soup and bring it to a boil, then reduce the heat to low and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth and creamy.
- Serve hot garnished with your choice of toppings. Enjoy!
Recipe Notes:
- Check the individual brands and ingredients you use for Whole30 compliance.
- Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation. ©2017 The Pinning Mama- Recipe found at: https://www.thepinningmama.com/whole30-roasted-cauliflower-soup/
Nutrition Information:
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Leave a Comment