Roasted cauliflower and shallots take this creamy Cauliflower Parmesan Soup to the next level! Simmered with chicken broth, heavy cream, and Parmesan, then partially pureed for the perfect texture, this roasted cauliflower soup recipe is topped with a drizzle of high-quality olive oil for the finishing touch.
This Cauliflower Parmesan Soup is one of my all-time favorites!
Adapted from the St. Croix Food & Wine Experience cookbook, it’s creamy, full of flavor, and perfect for chilly days when you need something warm and comforting. It’s right up there with my Maryland cream of crab soup and butternut squash and carrot soup!
Made with cauliflower florets, shallots, chicken broth, heavy cream, and Parmesan cheese, it’s also keto-friendly. We amp up the flavor by roasting the cauliflower and shallots first, which gives the soup a rich, savory taste. The texture is spot-on, with a creamy base and some chunks for extra bite. Topping it with roasted shallots adds an extra burst of flavor.
It’s an easy, flavorful dish that’s perfect for any cold-weather meal!
What you’ll love about this recipe
- Rich and creamy: This soup has the perfect mix of smooth, velvety texture with a hearty, filling bite.
- Keto-friendly: It’s low in carbs, making this soup a great choice if you’re following a keto or low-carb diet.
- Easy to make: With simple ingredients and easy steps, this recipe is perfect for beginners in the kitchen!
Ingredients
- Cauliflower florets: Pre-cut florets save time, but you can also chop a whole head of cauliflower into evenly sized pieces to ensure even roasting.
- Shallots: We really like the mild, slightly sweet onion flavor that it adds to the soup. If you can’t find shallots, use a small yellow onion instead.
- Extra-virgin olive oil: Toss your cauliflower and shallots in EVOO before roasting. You can also drizzle a bit over the soup at the end for extra depth. Any good-quality olive oil will do, but extra-virgin is best for flavor.
- Kosher salt: Diamond Crystal is our go to. If you’re using any other type of salt, like, regular table salt, reduce the amount.
- Heavy whipping cream: This adds creaminess and texture to the soup. If you prefer a lighter option, you can use half-and-half, but the soup won’t be as rich.
- Chicken stock: Adds savory flavor. Use homemade or store-bought stock with low sodium so you can control the saltiness. Vegetable stock works as a substitute if you want to make this soup vegetarian.
- Grated Parmesan cheese: A must have for that savory, cheesy flavor. Freshly grated Parmesan will melt better and has more flavor than pre-grated cheese.
- Ground black pepper: Adds a subtle kick to the soup.
The Best Cauliflower Soup Recipe Ever
- Preheat oven to 425°F.
- Prepare the veggies: Put the cauliflower and shallots on a roasting pan. Drizzle them with olive oil, then toss them to coat. Sprinkle with kosher salt.
- Roast: Put the pan in the oven and roast for 25 minutes, or until the shallots are lightly golden brown and the cauliflower is soft. Carefully take the pan out of the oven. Set 1 roasted shallot aside.
- Make the soup base: In a large pot, add the 3 roasted shallots (from the pan) and the roasted cauliflower. Pour in the heavy cream and chicken stock. Stir everything together.
- Bring to a boil: Turn the heat to medium-high and bring the mixture to a boil. Once it’s boiling, stir in the Parmesan cheese and mix it well.
- Simmer: Reduce the heat to low and let the soup simmer until the cauliflower is tender.
- Blend: Turn off the heat. Use an immersion blender to blend part of the soup, leaving some chunks of cauliflower and shallot for texture. Add salt and pepper to taste.
- Chop the last shallot: Take the last roasted shallot (the one you set aside) and chop it up.
- Serve: Top your soup with the chopped shallot and drizzle with a little more olive oil before serving.
Recipe Tips & Tricks
- Leave some chunks of cauliflower and shallot in the soup. This gives it more texture and make it feel heartier. If you like your soup super smooth, you can blend it all the way, but the chunks give it a cozy, homemade vibe that a lot of people love.
- Roast the shallots and cauliflower until they’re lightly golden brown with crispy edges. The cauliflower should be soft enough that you can poke it with a fork easily. The shallots should be soft and a little caramelized, which makes them taste sweeter.
- Don’t overcrowd the pan: Arrange the cauliflower and shallots in a single layer on the roasting pan. If they’re too crowded, they won’t roast properly.
- Taste and adjust seasoning: Before serving, taste the soup and adjust the salt and pepper. Because different chicken stocks and Parmesan cheeses vary in saltiness, it’s important to taste the soup at the end and add more seasoning if needed.
- Add a squeeze of lemon: For a little extra brightness, squeeze a bit of lemon juice into the soup right before serving. It adds a fresh, tangy contrast to the rich creaminess of the soup.
What to Serve with this Creamy Cauliflower Soup
This creamy xauliflower Parmesan soup pairs perfectly with a variety of side dishes. Here are a few ideas to round out the meal:
- Crusty bread: A slice of warm, toasted baguette or sourdough is perfect for dipping into the soup.
- Garlic bread: Adds a flavorful, crispy crunch to complement the creamy texture of the soup.
- Salad: A light green salad with a simple vinaigrette or Caesar salad balances the richness of the soup.
- Grilled cheese: For a cozy, comforting pairing, try a classic grilled cheese sandwich alongside your soup.
Commonly Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but there are a couple of things to know.
- Frozen cauliflower can let out more water when it cooks, so it might not get as golden and crispy as fresh cauliflower.
- To help, spread the frozen cauliflower in a single layer on the pan and use a paper towel to pat it dry before adding the olive oil.
- You might also need to roast it for a few extra minutes to get that nice golden color.
What can I use instead of heavy whipping cream?
You can use several alternatives if you want a lighter or dairy-free option:
- Plain Greek yogurt: Adds creaminess and a slight tang, but be sure to stir it in off the heat to prevent curdling.
- Half-and-half: For a lighter version, though it won’t be as rich.
- Milk: Whole milk works best, but it will make the soup thinner.
- Coconut cream: Great for a dairy-free option; it adds creaminess with a subtle coconut flavor.
Can I make this soup ahead of time?
Yes, you can freeze cauliflower soup, but don’t add the heavy cream or Parmesan cheese before freezing. Wait until the soup is thawed to add them! Freezing with the cream added can cause it to separate or become grainy.
- Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a little space at the top for expansion. You can freeze it for up to 3 months.
- When you’re ready to eat it, thaw it in the fridge overnight, then heat it slowly on the stove. Once it’s warmed up, stir in the heavy cream and Parmesan, and mix well.
Cauliflower Parmesan Soup Recipe
Roasted cauliflower and shallots take this creamy Cauliflower Parmesan Soup to the next level! Simmered with chicken broth, heavy cream, and Parmesan, then partially pureed for the perfect texture, this roasted cauliflower soup recipe is topped with a drizzle of high-quality olive oil for the finishing touch.
Ingredients
- 2 pounds pre-cut cauliflower florets
- 4 shallots peeled, trimmed, and sliced in half
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/8 teaspoon kosher salt plus more to taste
- 1 ½ cup heavy whipping cream
- 1 ½ cups chicken stock
- 1 cup grated Parmesan cheese
- Ground black pepper to taste
Instructions
- Preheat the oven to 425 F.
- Arrange cauliflower and shallots on a roasting pan and drizzle with olive oil. Toss to coat. Season with kosher salt.
- Roast shallots in a hot oven for 25 minutes, until lightly golden brown. Carefully remove from the oven and set 1 roasted shallot aside.
- Transfer the remaining 3 roasted shallots to a large pot and add cauliflower, heavy cream, and chicken stock. Bring to a boil over medium high heat and add Parmesan cheese; stir to combine.
- Reduce heat to a simmer and cook until cauliflower is tender.
- Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture; season with salt and pepper to taste.
- Take remaining shallot and chop. Top soup with roasted shallot and drizzle with extra virgin olive oil before serving.
Tried this recipe?Let us know how it was!