Creamy Cauliflower Carrot Soup

This is one of my favorite soups. It’s easy to make, it has a bold, unique flavor with a velvety smooth texture, and my husband goes for seconds every time I make it. We don’t often repeat recipes around here (just because there are so many new things to try!) but this is one that bears repeating.

A couple of notes: be sure to thoroughly grind up your rosemary leaves. No one wants a hard twig to interrupt their creamy soup experience. Another thing is the steak seasoning. I almost always add a dash of it to roasted vegetables, but if you can’t get your head around that, pepper will work just fine. Also, I’ve used both walnuts and pecans before when making this and it has been great with both. Don’t omit the nuts! They enhance the thickness and give a wonderful subtle nutty flavor to the soup.

Creamy cauliflower Carrot Soup

Yield: 4 servings


  • 1 cauliflower head
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon steak seasoning
  • 6 cups water
  • 3 bullion cubes
  • 2/3 cup walnuts, chopped
  • 1 teaspoon rosemary leaves
  • Freshly ground pepper, to taste
  • Parsley, for garnish



Preheat oven to 400 °F. Line a baking sheet with foil or parchment paper and set aside.

Cut the cauliflower into florets and the carrots into 1″ pieces. Transfer both to a large mixing bowl and add olive oil, garlic, ½ teaspoon salt and ½ teaspoon steak seasoning mix. Toss to coat evenly.

Arrange the vegetables in a single layer on the baking sheet and roast in the oven for 30-35 minutes, until the vegetables are tender and the cauliflower is slightly golden. Flip the pieces once halfway through cooking.

Add the vegetables (minus 1 tablespoon of chopped carrots, for garnish), water, and bullion cubes to a large pot. Bring to a boil, then lower heat and simmer for 5 minutes, stirring until the bullion cubes are dissolved.

Add walnuts and rosemary. Then puree soup with a blender or food processor in batches until smooth.

Top with 1 tablespoon of the roasted carrots, a sprinkle of parsley, and enjoy.

Adapted from The Healthy Foodie.