SCD Recipe: Creamy Roasted Cauliflower Soup

I know it’s still summer, but that doesn’t mean you don’t want comfort food. I had never tried cauliflower soup before, but it sounded kind of good so I thought I would give it a try.

This recipe is easily converted to Paleo with just a couple of substitutions. I used frozen cauliflower and it worked just fine, but of course you can use fresh.

SCD Creamy Roasted Cauliflower Soup


2 15 oz bags frozen cauliflower (thaw before using)
1 – 2 tbsp olive oil
2 tbsp butter (use coconut oil for Paleo)
3/4 cup chopped onion
2 tsp minced garlic
1 tsp salt
1 tsp pepper
4 cups broth (I used chicken)
1/2 cup grated Parmesan cheese (leave out for Paleo)


  1. Heat oven to 375 degrees
  2. Line baking sheet with parchment paper
  3. Toss cauliflower with olive oil and salt & pepper
  4. Roast for 30 to 40 minutes – until the edges of the cauliflower just begin to brown
  5. Melt butter a large soup pot over medium heat
  6. Add onion and garlic
  7. Saute until the onions are soft and translucent
  8. Add the broth
  9. Reduce heat to medium-low and simmer for 10 – 15 minutes
  10. Place roasted cauliflower into the broth
  11. Use immersion blender to blend (or place soup in blender in batches until it is pureed) 
  12. Stir in Paremesan cheese 
  13. Simmer soup for 15 – 30 minutes

Sherry Lipp
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