4.87 from 15 votes
Healthy Roasted Cauliflower Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Silky, smoky roasted cauliflower bisque thickened with white beans, flavored with Tex-Mex spices and garnished with bacon, pico de gallo, tortilla chips and plenty of cheese!

Course: entree, Soup
Cuisine: American, Tex-Mex
Keyword: bisque, cauliflower, Healthy, roasted, southwestern, white beans
Servings: 6
Calories: 115 kcal
  • 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
  1. Preheat oven to 425 degrees F. Line a large sheet pan with aluminum foil for easy clean up.
  2. 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.
  3. 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*.

  4. (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.

  5. 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.

  6. Ladle soup into bowls and garnish with reserved bacon and additional optional toppings. Enjoy!

Recipe Video

Recipe Notes
Nutrition Facts
Healthy Roasted Cauliflower Soup
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 513mg22%
Potassium 613mg18%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 370IU7%
Vitamin C 68.7mg83%
Calcium 61mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.