Roasted Cauliflower Soup with Gruyere Croutons

I’m easing into Fall, can you tell?

The secret to this soup is simple: roasting the cauliflower before adding it to the other ingredients in the soup adds oodles of flavour and an almost nutty taste to the cauliflower. If you want to make this on a weeknight and don’t have much time, you can roast the cauliflower a day ahead of time, and keep it in the fridge until you’re ready to use it. Take it from me, it’s really worth the extra step!


I love these kinds of back-to-basics dinners composed of hearty vegetables and simple ingredients. I always feel wholesome and pleasantly full afterwards. My household tends to have a bit of a skewed soup to topping ratio though (read a generous amount of crusty bread is always involved!). If you have some extra time, add roasted garlic to the soup, it really brings it over the top. If not, it’s still equally satisfying without it.

Roasted Cauliflower Soup with Gruyere Croutons
Serve 4

4 cup cauliflower florets
1/4 tsp ground cimin
1/4 tsp ground coriander
Salt and freshly ground pepper
Olive oil
4 shallots, chopped
3 garlic cloves, minced
2 tsp chopped fresh thyme
3 cups chicken or vegetable stock
1/3 cup creme fraiche, sour cream or Greek yogurt
2 tbsp chopped chives
8 slices baguette
1/3 cup grated Gruyere

Toss cauliflower with cumin, coriander, a good drizzle of olive oil and pinch of salt and pepper. Arrange in single layer on lightly greased baking sheet. Bake in 425°F oven until cauliflower is light golden, turning once, for about 20 minutes. Set aside.

In stockpot over medium heat, add a good drizzle of olive oil. Cook shallots and garlic until shallots are light golden, about 5 minutes. Stir in thyme and cauliflower; cook until thyme is fragrant, about 1 minute. Add stock and bring to a boil. Reduce heat to a simmer, cook for 10 minutes. Using an immersion blender, blend soup until smooth, adding a little boiling water if soup is too thick.

Meanwhile, arrange bread on baking sheet. Sprinkle with Gruyere. Bake in 450°F oven until cheese is melted and light golden. Ladle soup into bowls, top with dollop of creme fraiche, chives and a little more ground pepper. Serve with baguette slices.



9 Comments on Roasted Cauliflower Soup with Gruyere Croutons

  1. Asiya @ Chocolate and Chillies
    September 22, 2013 at 9:57 pm (5 years ago)

    I made cauliflower soup last winter and we all loved it. Roasting the cauliflower is a great idea! Will have to give it a try soon!

  2. Amy (Savory Moments)
    September 24, 2013 at 6:58 am (4 years ago)

    This soup looks so comforting and really perfect for a cold fall or winter evening. I love roasting the cauliflower first, too. Yum!

  3. deana@lostpastremembered
    September 27, 2013 at 7:30 am (4 years ago)

    Those look so good. I am mad for cauliflower and wish I had it more often. I haven’t made soup with it in ages. I can’t wait to try your recipe. Such a lovely photo.

    • jennifer
      September 28, 2013 at 9:52 am (4 years ago)

      Thank you! I’ve been on a little bit of a cauliflower quick lately — it really makes for a comforting and filling dinner in soup form!

  4. Pamela @ Brooklyn Farm Girl
    September 28, 2013 at 9:36 pm (4 years ago)

    This soup looks great and perfect for our Cauliflower harvest later this year – thanks for sharing!

  5. Kelly
    September 29, 2013 at 7:11 am (4 years ago)

    I adore roasted cauliflower and this soup looks wonderful and sounds so comforting. I love all herbs and spices. Thanks so much for sharing 🙂

  6. Linda
    October 3, 2013 at 8:30 am (4 years ago)

    Wonderful tip to roast the cauliflower! I love that it looks a bit chunky and the dollop of crème fraiche gives it a great presentation. Looks like this will be my next soup to make!!

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    October 8, 2013 at 10:28 am (4 years ago)

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