This silky Healthy Roasted Cauliflower Soup is thickened with white beans and packed with Tex-Mex spices! This skinny bisque packs flavor without all the heavy cream and it’s a total cinch to prepare!
This post was originally published in November 2015. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual story and written words below in this post remain the same.
Hi ya’ll! How was everyone’s Halloween? Attend any fun parties? Was your costume epic?
Do share, because I didn’t attend any parties and I didn’t have a costume, unless comfy pajamas count. 😉
I spent a small part of the weekend relaxing, but mostly I was working on Thanksgiving and Christmas recipes for you guys. Yay!
But before we get ahead of ourselves, let’s focus on the present! It’s soup season!!
Can you believe I haven’t posted one soup yet this year? Like, nada. Zip. Zilch. Zero.
Well, times they are a changin’. And, soup? It’s a getting’ posted, starting today.
Healthy Roasted Cauliflower Soup
This healthy soup is so scrumptious I feel as though you should forgive me for holding out on you guys.
Or, better yet, take a bite and I can guarantee you will forgive me.
This roasted cauliflower soup is like eating a silky, creamy cloud of pure comforting deliciousness.
We all know I am a huge fan of cauliflower.
However, The Mr.? Not so much. But, he actually loved and devoured this soup. I Swear! I would never tell you lies.
He ate this soup for lunch and dinner 3 days in a row. Like whoa!
Then, he went on to inform me he was going to the store to purchase more cauliflower and I needed to whip together another batch of bisque immediately. (<– I almost fell over in delight)
I don’t mind the demands of Boy when it’s for something this wholesome, healthy and delicious. Plus, this cauliflower bisque is seriously easy to whip together… of course I didn’t I let him in on that minor detail. 😉
What does roasted cauliflower soup taste like?
So what makes this roasted cauliflower soup too legit to quit?
First of all, the cauliflower is generously seasoned with tex-mex spices and roasted prior to being added, which gives the soup layer of smoky, caramelized cauliflower flavor.
Second, white beans are added to the mix.
Once everything is blended together, the beans create a rich, thick and luxurious mouthfeel. They make this soup taste identical to a bisque, minus the addition of heavy cream. #Winning
The healthy cauliflower soup on its own is simply marvelous, but the toppings take this soup over the top and make it magically delicious.
The southwestern garnishes add a touch of crispy, salty, cheesy, herby, slightly spicy nom-tastic-ness to the party.
While they are optional, they really should not be skipped!
Besides, I know your secretive-la-cucaracha-singin’
So do yourself a favor and load up on the toppings.
How to puree roasted cauliflower in soup?
There are two ways you can puree the cauliflower for soup.
The first is the quickest, easiest, and requires the least clean up – using an immersion blender.
If you own an immersion blender, you already know how handy this kitchen tool is! You can simply insert the immersion blender into the pot to puree the soup to your desired consistency. For a silky smooth, bisque texture, you will want to completely puree the the soup mixture.
If you do not own an immersion blender, don’t fret!
Simply transfer the soup (IN BATCHES!) to a stand blender, puree the soup, transfer the soup back to the pot, and proceed with the recipe as instructed.
You want to make sure you puree the soup in a stand blender in batches to avoid the hot soup from exploding out of the blender. Hot soup will steam and expand in the blender, which will push the top off of the blender (hence causing a soup explosion), so always make sure you puree in batches and avoid filling the blender all the way to the top!
This healthy cauliflower soup is basically like a warm hug from a loved one in a bowl. It will definitely make you feel all the warm and fuzzies. And, you will probably go to bed at night dreaming of this vegetarian soup. Shoot, you might even pull a “Boy” and demand your love one make you this bowl of creamy cauliflower daily.
So, get into the kitchen, make this soup, slurp it up and prepare for your world to be rocked.
Until next time, Cheers – to bodacious bisque in your belleh!
The best Healthy Roasted Cauliflower Soup Recipe and Step-by-Step Video👇
Healthy Roasted Cauliflower Soup
- 1 large Head Cauliflower – cut into florets (about 2 ½# Head)
- 1-2 TBS Extra Virgin Olive Oil *
- 1 ½ tsp Ground Cumin , divided
- 1 tsp Smoked Paprika , divided
- 1 tsp Chili Powder , divided
- 1 tsp Salt , divided plus more to taste
- 1/8 tsp Pepper , plus more to taste
- 6 Slices Center Cut Bacon – diced into ½’’ pieces, or more to taste (OPTIONAL)*
- 1 small Yellow Onion – roughly diced
- 1 large Jalapeno – stemmed, partially seeded* and diced
- 2 large cloves Garlic – finely diced
- 1 (15.5 oz.) Can Cannellini Beans – rinsed and drained
- 4 Cups reduced sodium Chicken or Vegetable Stock
- ½ Cup Half and Half , or more to taste (Can substitute heavy cream)*
- Optional Garnishes: Sour Cream, Tortilla Strips, Pico, Cilantro, Shredded Cheese, Lime Wedges
- Preheat oven to 425 degrees F. Line a large sheet pan with aluminum foil for easy clean up.
- Roast Cauliflower: In a small bowl, mix together 1 teaspoon cumin, ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon salt and 1/8 teaspoon pepper. Place cauliflower florets into a large bowl and drizzle with olive oil. Toss to coat. Pour the mixed spices on top of the cauliflower and toss to thoroughly coat. Transfer cauliflower to prepared sheet pan. Roast, turning once, until cauliflower is golden and cooked through, about 20-30 minutes. Remove from oven and set aside.
- For the Soup: If using bacon: Add bacon to a Dutch oven or stock pot and place over medium heat (start in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Use a slotted spoon to remove bacon and set aside. Pour off all, except about 1 ½ tablespoon of, drippings*.
- (if not using bacon, add a tablespoon of oil to the pot before proceeding) Add onion and jalapeno. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, ½ teaspoon salt and a pinch of pepper. Sauté until soft and onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the roasted cauliflower, cannellini beans and stock to the pot. Increase heat to high, bring mixture to a boil and immediately reduce heat to simmer. Simmer for 15-20 minutes.
- Use an immersion blender to puree soup to desired consistency (alternatively, transfer soup in batches to a stand blender, puree, and transfer back to pot*). Stir in half-and-half. Taste and adjust for seasoning.
- Ladle soup into bowls and garnish with reserved bacon and additional optional toppings. Enjoy!
- Yield: Roughly 6-7 Cups
- For the jalapeno- leave the seeds intact for a spicier soup, partially seed for a mild soup, and fully seed for a non-spicy soup.
- I used 6 slices of bacon, but feel free to use more!
- Pour excess drippings of bacon grease into a small container with a tight fitting lid and refrigerate for future use. Use in place of oil or butter for additional flavor in dishes.
- To make this vegetarian: Omit the bacon from ingredient list and skip step #3. Use 1 tablespoons extra-virgin olive oil to sauté onion and jalapeno in step 4.
- I used low fat half-and-half, but feel free to use what you prefer.
- If you are using a stand blender to puree the soup, make sure you puree the soup in batches to avoid the hot soup from exploding out of the blender. Hot soup will steam and expand in the blender, which will push the top off of the blender (hence causing a soup explosion), so always make sure you puree in batches and avoid filling the blender all the way to the top!
- Nutritional Information does not include garnishes.
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