Creamy Roasted Cauliflower + Carrot Soup
This creamy cauliflower carrot soup is cozy, smoky, and loaded with roasted vegetables, sharp white cheddar, and topped with crispy bacon. It’s an easy, flavor-packed soup that feels restaurant-worthy but is simple enough for a weeknight.
Easy Creamy Cauliflower + Carrot Soup Recipe
- SUPER SIMPLE. Roast the veggies while the bacon and aromatics cook, blend, and finish with heavy cream and cheese.
- DEEPLY FLAVORFUL. Smoky bacon, roasted caramelized veggies, sharp cheddar, and a splash of acid make every bite rich and balanced.
Shopping List
PRODUCE
- cauliflower
- carrots
- yellow onion
- garlic
- chives
MEAT
- bacon
DRY GOODS
- olive oil
- rubbed sage
- Italian seasoning
- smoked paprika
- chicken stock
- Dijon mustard
- champagne vinegar
- pumpkin seeds
DAIRY
- heavy cream
- sharp white cheddar
EXTRA
- crispy breadcrumb topping
How to Make Creamy Cauliflower + Carrot Soup
HEAT IT UP. Preheat oven to 425 degrees.
PREP VEGGIES. Toss cauliflower and carrots with olive oil, sage, Italian seasoning, and a couple generous pinches of salt and pepper.
ROAST VEGGIES. Roast for 30–35 minutes until fork-tender with lightly charred edges.
COOK BACON. While vegetables roast, cook diced bacon in a large pot over medium-high heat until crisp. Transfer bacon to a plate with a slotted spoon, leaving a couple of tablespoons of bacon grease in the pot.
AROMATICS. Reduce heat to medium. Add onion with salt and pepper and cook until softened, about 6–8 minutes. Stir in garlic and smoked paprika and cook for another minute.
TRANSFER TO BLENDER. Transfer roasted vegetables and onion mixture to a blender with about 3 cups of chicken stock and generous pinches of salt and pepper.
BLEND BABY BLEND. Blend until smooth and creamy, then return to the pot.
MAKE IT CREAMY. Stir in Dijon mustard, heavy cream, and shredded cheddar over medium heat until melted and smooth.
A HIT OF ACID. Add a splash of champagne vinegar and adjust seasoning to taste.
GARNISH. Top with crispy bacon, extra cheddar, chives, a drizzle of cream, and crunchy toppings before serving.
Things to Know
- Don’t overcrowd the roasting pan. Spread veggies in an even layer so they caramelize instead of steaming.
- Blend in batches if needed, and don’t overfill your blender.
- Taste before serving. The final splash of acid makes a huge difference.
Prep Things Ahead
- Roast the vegetables and cook the bacon and aromatics up to 2 days in advance.
- Store separately in the fridge, then blend and finish the soup when ready to serve.
- You can also make the soup start to finish, and it will stay good in the freezer for days!
Storing Leftovers
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Keep garnishes separate and add just before serving.
Freezing Creamy Cauliflower + Carrot Soup
- Store in freezer-safe containers for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Creamy Cauliflower + Carrot Soup
- Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- Add a splash of broth or cream if the soup has thickened too much.
- Season to taste with salt and pepper before serving.
Serving Suggestions
- roasted beet + feta salad
- grilled halloumi salad
- crispy garlic bread
- simple house salad
- ham + cheese sliders
Try these easy soup recipes next!
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Creamy Cauliflower Soup Recipe
This creamy cauliflower carrot soup is cozy, smoky, and loaded with roasted vegetables, sharp white cheddar, and topped with crispy bacon. It’s an easy, flavor-packed soup that feels restaurant-worthy but is simple enough for a weeknight.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 large head cauliflower, cut into florets (about 1 pound or 6–8 cups of florets)
- 3 large carrots, chopped
- 3 tablespoons olive oil
- 1 teaspoon rubbed sage
- 1 teaspoon Italian seasoning
- 12 ounces thick-cut bacon, diced
- 1 large yellow onion, diced
- 6 cloves garlic, minced or grated
- dash of smoked paprika, optional
- 32 ounces chicken stock
- 1 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 4 ounces shredded sharp white cheddar cheese + more for garnish
- Kosher salt
- fresh cracked pepper
- sliced chives + crispy breadcrumb topping + pumpkin seeds for garnish
Instructions
- HEAT IT UP: Preheat oven to 425 degrees.
- PREP & ROAST VEGGIES: Add cauliflower and carrots to a large baking sheet. Drizzle with olive oil and sprinkle with rubbed sage, Italian seasoning, and a few large pinches of salt and pepper. Toss to coat evenly and roast for 30-35 minutes or until the broccoli and carrots are fork-tender and the edges of the veggies have a bit of char.
- COOK BACON: While the veg is roasting, heat a large pot over medium-high heat. Add bacon and cook, stirring occasionally, until crisp. Use a slotted spoon to transfer bacon to a plate, leaving the grease in the pan. Discard all but a couple tablespoons of bacon grease.
- AROMATICS: Add onion and a couple pinches of salt and pepper to the bacon grease and reduce heat to medium. Cook, stirring occasionally, for 6-8 minutes. Add garlic, a dash of smoked paprika, and a pinch of salt and pepper, and cook, stirring frequently, for another minute.
- BLEND BABY BLEND: Transfer cooked onion and garlic to a blender along with the roasted cauliflower, carrots, about 3 cups of chicken stock, and a couple very generous pinches of salt and pepper. Blend until smooth and creamy. Then transfer back to the large pot.
- MAKE IT CREAMY: Add Dijon mustard, heavy cream, and shredded cheese over medium heat. Stir occasionally until the cheese is melted.
- A HIT OF ACID: Stir in a splash of champagne vinegar. Then season to taste with salt and pepper.
- GARNISH: Top soup with a spoonful of cream, crispy bacon, shredded cheese, sliced chives, and crispy breadcrumb topping.
- THANK YOU: If you loved this recipe, let me know! Leave a comment and 5-star rating below!
Notes
- Don’t overcrowd the roasting pan. Spread veggies in an even layer so they caramelize instead of steaming.
- Blend in batches if needed, and don’t overfill your blender.
- Taste before serving. The final splash of acid makes a huge difference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish – Soup
- Method: Oven + Stovetop
- Cuisine: American
