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

Cook Mode Prevent your screen from going dark

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