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This roasted cauliflower and Boursin soup is creamy, tasty and so simple to make.

Roasted Cauliflower And Boursin Soup


Cold weather doesn’t seem to end any time soon, so I had the perfect excuse to make this roasted cauliflower soup. It can be prepared in under 1 hour and tastes incredible.

I do believe it owes its lovely taste to the flavorful roasted cauliflower and a secret ingredient I added.

Well, not so secret any more – I added Boursin cheese with garlic flavor to it. It really enhances the flavor of the soup and the cauliflower taste isn’t as strong. It also thickens the soup and there is no need to add cream or milk to it.

Boursin is a trademarked brand of Gurney Cheese. It is creamy,soft and available in variety of flavors. tastes and has a texture similar to cream cheese. I like to use it for easy party appetizers, to spread it on toast or crackers. I’ve also used it in a pasta sauce and it tasted amazing!

I like to always have cauliflower in my fridge. I do prefer it over broccoli for come reason and it seems to last a lot longer in the vegetable drawer of my fridge that other veggies. Roasting it created a delicious nutty flavor and brings a silky texture to this flavorful soup.

As is mentioned – very easy!

You roast cauliflower at 400 F in the oven for 30 minutes until lightly browned and tender. Then simmer it with vegetable stock and some onion, garlic and spices like cumin, paprika, salt and pepper. Puree in a blender and stir in Boursin cheese to thicken.

Serve warm, as a side or main meal with some bread.

Roasted Cauliflower And Boursin Soup


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5 from 8 votes

Roasted Cauliflower And Boursin Soup

By Lyubomira from CookingLSL
Roasted Cauliflower And Boursin Soup/ Serves 4 people as a side and 2 people as a meal.
Prep: 10 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 4


  • 4-5 cups cauliflower florets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 Tbsp olive oil, , divided
  • 1/2 medium chopped onion
  • 3 garlic cloves, , minced
  • 4 cups vegetable stock
  • 1/2 tsp ground cumin, (or more to taste)
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • additional salt to taste
  • one 5.2 oz, (150 grams) pound of Boursin cheese, I used Garlic and Herbs
  • lemon juice to serve


  • Preheat oven to 400 F (205 C). Line a baking sheet with aluminum foil (optional). Arrange cauliflower on baking sheet, generously drizzle (spray ) with olive oil, season with salt and pepper. Roast for 30 minutes, until cooked and tender, turning half way through.
  • Meanwhile, heat 2 tbsp olive oil over medium heat in a deep pot and cook onion for 2 minutes, until translucent. Add garlic and cook for 1 more minute, stirring frequently.
  • Add vegetable stock, paprika, cumin, salt and pepper. Add cauliflower and simmer on medium for 10 minutes. Remove from heat and let it cool for 10 more minutes. At this point you can reserve some of the cauliflower florets for garnishing the soup later.
  • Transfer to a blender (or alternatively use an immersion blender) and blend until smooth. Transfer soup back to a pot and set heat on low. Add in Boursin cheese, whisk until melted. Remove from heat and serve. Add lemon juice (optional).


Calories: 319kcal, Carbohydrates: 11g, Protein: 4g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 36mg, Sodium: 1773mg, Potassium: 341mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1150IU, Vitamin C: 49.9mg, Calcium: 54mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. I LOVE cauliflower. I will eat it on/with anything and everything. This soup looks so delicious. I’m definitely pinning and making this recipe tomorrow!

  2. I love how creamy cauliflower can be, especially in soup form…but I love even more that you added boursin for extra decadence!

  3. Mira, this soup looks and sounds incredible! I love the addition of boursin – never would have thought to do that! Brilliant! I could certainly use a big bowl of this right now 🙂

  4. I love cauliflower, though I don’t believe I’ve had it in a soup just yet! Hmmmm, something new to try! Thanks for sharing! <3 –

        1. I have one coming next week, it is for quinoa with chickpeas, peppers and kale. But I haven’t posted a kale recipe yet… What a shame 🙂

  5. I don’t think I will ever stop craving soups and I love finding new spins on cauliflower soup! Love this one, Mira! Pinning!

  6. I’ve always loved Boursin and I think it would be fantastic paired with roasted cauliflower! I have GOT to try this recipe!

  7. It’s a great soup. I made it tonight and the only change was to add a small amount of cream (mostly to wash the blended cauliflower out of the blender), more garlic and some grated Asiago I needed to use up. I probably used less vegetable stock than you called for. Right, I also roasted the garlic along with the cauliflower. Delicious.

  8. I’ve made it twice in 2 weeks (once for a friend who loved it when I brought it for my lunch at a games activity). She can’t have added salt so I worried about the flavor but though it was different, it was very good! Nutty and sweet and yummy! Thanks for an easy and delicious recipe!