Roasted Cauliflower Soup with Thyme

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply flavored soup made by roasting cauliflower until caramelized, then blending with thyme and vegetable broth for a comforting, aromatic bowl. This soup recipe, ready in about 55 minutes, pairs cauliflower, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head cauliflower
• 1 medium onion
• 2 carrot
• 3 cups vegetable broth
• 2 tsp fresh thyme
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 head cauliflower into florets. Peel and dice 1 medium onion and 2 carrots into 1-inch pieces. Toss with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until cauliflower edges are golden and vegetables are tender, stirring halfway through.
3. Step 3: Transfer roasted vegetables to a blender. Add 3 cups vegetable broth, 2 tsp fresh thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until completely smooth, adding 1/4 cup water if too thick.
4. Step 4: Return soup to a pot and simmer gently for 5 minutes on low heat. Taste and adjust seasoning. Serve hot with a thyme sprig.