If you’re craving something cozy, nourishing, and luxuriously smooth, this roasted cauliflower soup will win your heart from the first spoonful. It’s creamy without using heavy cream, flavorful without being rich, and made entirely with simple, wholesome ingredients.
Roasting the cauliflower before blending it is the secret that gives this soup its incredible depth of flavor. Once you try it, you’ll never go back to boiling your veggies again!
This comforting soup is perfect for chilly nights, elegant enough to serve at dinner parties, and easy enough for busy weeknights. Let’s dive in.
Why You’ll Love This Roasted Cauliflower Soup
This soup is proof that you don’t need fancy ingredients to make something spectacular.
Here’s why it’ll become one of your favorite go-to recipes:
- Deep roasted flavor: The caramelized cauliflower adds a nutty, slightly sweet taste that makes every bite irresistible.
- Light but satisfying: It’s creamy and smooth, yet won’t leave you feeling heavy.
- Simple ingredients: You probably already have everything you need—cauliflower, onion, garlic, broth, and butter.
- Naturally gluten-free and easy to make vegan: Swap the butter for cashews or olive oil for a dairy-free version.
- Freezer-friendly: It reheats beautifully, making it a great option for meal prep.
Serve it alongside crusty bread, a fresh salad, or even a grilled cheese sandwich for the ultimate cozy meal.
The Secret to the Best Cauliflower Soup
The key to making an unforgettable cauliflower soup lies in how you cook the cauliflower.
Instead of boiling it, you’ll roast it until golden brown and caramelized. This step enhances its natural sweetness and adds a subtle smoky flavor that transforms the entire dish.
Once roasted, you’ll combine it with sautéed onions, garlic, and vegetable broth, simmer it all together, then blend until silky smooth. A touch of butter and lemon juice gives it a restaurant-quality finish.
Step-by-Step: How to Make Roasted Cauliflower Soup
1. Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil and a pinch of salt, then spread them out evenly on a baking sheet. Roast for 25–35 minutes, flipping halfway through, until golden and tender.
This step unlocks the rich, roasted flavor that sets this soup apart.
2. Build the Flavor Base
In a large soup pot or Dutch oven, warm a bit of olive oil over medium heat. Add chopped red onion and a pinch of salt, cooking until the onion becomes soft and translucent. Add minced garlic and cook briefly—just until fragrant.
3. Simmer the Soup
Add the roasted cauliflower (save a few florets for garnish) and vegetable broth to the pot. Bring to a gentle simmer and let it cook for about 20 minutes so the flavors can meld together beautifully.
4. Blend Until Silky Smooth
Carefully transfer the soup to a blender, working in batches if needed. Add a small knob of butter and blend until completely smooth and creamy. (A stand blender will give you the smoothest results.)
If you’re making it vegan, substitute butter with soaked cashews or a drizzle of extra-virgin olive oil.
5. Finish with Lemon and Nutmeg
Add a splash of fresh lemon juice and a pinch of ground nutmeg. These subtle touches brighten the soup and balance the roasted flavor. Taste and adjust seasoning with salt and a bit more lemon, if desired.
6. Garnish and Serve
Serve your roasted cauliflower soup hot, topped with one or two of the reserved roasted florets and a sprinkle of fresh parsley, chives, or green onion.
Serving Suggestions
This soup pairs wonderfully with almost any fall or winter dish. Try it with:
- A hearty kale or arugula salad
- Buttery garlic bread or homemade croutons
- Roasted Brussels sprouts or sweet potatoes
- A slice of sourdough topped with avocado
It’s also a great starter for holiday dinners or a light lunch option on its own.
Tips for Success
- Don’t skip roasting: It’s what gives the soup its signature taste.
- Use a good-quality broth: It makes a huge difference in flavor.
- Blend thoroughly: A powerful blender helps achieve a perfectly smooth, velvety texture.
- Adjust seasoning at the end: Add salt and lemon juice to taste once the soup is blended.
Creamy Roasted Cauliflower Soup Recipe
- Total Time: 1 hour 10 minutes
Description
This creamy roasted cauliflower soup is pure comfort in a bowl — smooth, rich, and flavorful without using any heavy cream. Roasting the cauliflower brings out its natural sweetness and gives this soup a beautiful depth of flavor. Perfect for chilly days or cozy nights in!
Ingredients
1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt, to taste
1 medium red onion, chopped
2 cloves garlic, minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter (or sub ¼ cup soaked cashews for vegan version)
1 tablespoon fresh lemon juice, plus more to taste
Scant ¼ teaspoon ground nutmeg
For garnish (optional):
Chopped parsley, chives, or green onion
Reserved roasted cauliflower florets
Instructions
-
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
Toss the cauliflower florets with 2 tablespoons olive oil and a pinch of salt. Spread them evenly in a single layer and roast for 25–35 minutes, flipping halfway through, until tender and golden brown around the edges. -
Sauté the Aromatics
In a large pot or Dutch oven, warm the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until softened and translucent, about 5–7 minutes.
Add the garlic and cook for 30 seconds, stirring constantly to prevent burning. -
Simmer the Soup
Reserve a few roasted cauliflower florets for topping later. Add the remaining roasted cauliflower to the pot with the onion and garlic. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 20 minutes, allowing all the flavors to combine beautifully. -
Blend Until Creamy
Remove from heat and let the soup cool slightly. Carefully transfer to a blender (work in batches if necessary). Add the butter and blend until smooth and velvety.
(If using cashews instead of butter, add them at this step.) -
Finish with Lemon & Nutmeg
Add lemon juice and nutmeg, then blend again briefly. Taste and adjust with more salt, lemon, or a touch of extra butter if you’d like it richer. -
Serve & Garnish
Pour the soup into bowls and top each with a roasted cauliflower floret and a sprinkle of fresh herbs. Serve hot with crusty bread or a green salad.
Notes
- Vegan Option: Replace butter with soaked cashews or 2 tablespoons of olive oil.
- Extra Creaminess: Add a small boiled potato or ¼ cup of soaked cashews before blending.
- Flavor Boost: A pinch of smoked paprika or a drizzle of truffle oil adds a gourmet touch.
- Texture Tip: A high-speed blender (like a Vitamix) gives the smoothest, restaurant-quality finish.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: soup
