Roasted Cauliflower Soup with Thyme
A deeply flavored soup made by roasting cauliflower until caramelized, then blending with thyme and vegetable broth for a comforting, aromatic bowl. This soups ready in about 55 minutes pairs head cauliflower, medium 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
Instructions
- 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.
- Step 2: Roast for 25 minutes until cauliflower edges are golden and vegetables are tender, stirring halfway through.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Cauliflower Soup with Thyme take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Cauliflower Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep head cauliflower from drying out.
Can I substitute ingredients in Roasted Cauliflower Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Cauliflower Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Roasted Cauliflower Soup with Thyme?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
