Roasted Cauliflower Soup Recipe

There’s something quietly magical about transforming a simple head of cauliflower into a bowl of pure, velvety comfort.

This soup, it’s a game-changer for anyone who thinks they know this humble vegetable.

Why Roasting Makes All the Difference

Let’s talk about the star of the show first, shall we? Raw cauliflower is fine, a bit mild and crisp.

But when you roast it, something incredible happens. The edges caramelize, turning a deep, golden brown.

Those toasted bits pack a punch of nutty, almost sweet flavor that boiling could never achieve.

It’s this step that gives the soup its soul, a deep and satisfying foundation you’ll taste in every single spoonful.

Ingredients Needed for the Recipe

You likely have most of these already. That’s part of the beauty, really.

• 1 large head cauliflower (about 2 pounds): The main event. Cut into florets for even roasting.
• 3 tablespoons extra-virgin olive oil, divided: Most for roasting the cauliflower, a bit for sautéing.
• Fine sea salt: Essential for layering flavor at every stage.
• 1 medium red onion: Adds a subtle sweetness and body to the soup base.
• 2 cloves garlic: A fragrant backbone that melds beautifully with the roasted notes.
• 4 cups vegetable broth: The liquid foundation. A good-quality broth makes a noticeable difference.
• 2 tablespoons unsalted butter: The secret to incredible, cream-less creaminess.
• 1 tablespoon fresh lemon juice: A bright, finishing spark that lifts all the other flavors.
• Scant ¼ teaspoon ground nutmeg: A whisper of warmth, a classic pairing with cauliflower.
• Fresh parsley, chives, or green onions: For a pop of color and a fresh, herbal finish.

How to make Creamy Roasted Cauliflower Soup?

Step 1 – Roast the Cauliflower

Preheat your oven to 425°F. Toss the cauliflower florets with two tablespoons of olive oil on a large baking sheet.

Spread them out in a single layer, sprinkle with a pinch of salt, and let the oven work its magic for 25 to 35 minutes.

Step 2 – Sauté the Aromatics

When the cauliflower is nearly done, warm that last tablespoon of oil in a soup pot over medium heat.

Add the chopped onion with a quarter-teaspoon of salt, and cook until it’s soft and translucent.

Step 3 – Build the Soup Base

Stir in the garlic for just 30 seconds until it’s fragrant. Immediately pour in the vegetable broth.

This stops the garlic from burning and starts building your flavorful liquid.

Step 4 – Simmer and Meld

Now, add almost all of your beautiful roasted cauliflower to the pot, saving just a few florets for garnish.

Bring it to a gentle simmer and let it bubble away for a full 20 minutes. This is where the flavors get to know each other, deeply.

Step 5 – Blend to Silken Perfection

Let the soup cool slightly, then transfer it carefully to a blender. Add the butter.

Blend on high until it’s completely, utterly smooth. This is the moment it becomes luxuriously creamy.

Step 6 – The Final Seasoning

Add the lemon juice and that scant bit of nutmeg to the blender. Blend once more to combine.

Now, taste. It will almost certainly need more salt. Add it gradually until the flavors truly sing.

Tips

• Don’t rush the roasting. Those dark, caramelized edges are flavor gold.
• Use a stand blender if you can. It creates a smoother, more emulsified texture than an immersion blender.
• Season in stages. Salt the cauliflower before roasting, the onions while sautéing, and then again at the very end.
• Let the soup cool for a few minutes before blending, and never fill your blender past the max fill line.

Easy Swaps and Variations

Out of butter or cooking for vegan friends? It’s an easy fix.

Soak a quarter-cup of raw cashews in hot water for an hour, then blend them in with the soup instead of the butter.

You’ll get that same rich, creamy texture with a slightly different, but equally delightful, character.

For a more robust flavor, try swapping half the vegetable broth for a light mushroom broth.

Serving and Storage Notes

Ladle the hot soup into bowls and top with a reserved roasted floret and a sprinkle of fresh herbs.

It’s perfect with a crusty slice of bread, or alongside a simple salad for a complete, comforting meal.

This soup stores beautifully. It will keep in the fridge for about four days, and it freezes exceptionally well for months.

Just thaw and re-warm gently on the stove, giving it a good stir to bring back that silky consistency.

Print Recipe

Roasted Cauliflower Soup Recipe

Author: Kelsey Perez Cooking Method: Blending, Roasting Cuisine: American Courses: Soup

Difficulty: easy Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 12 Calories: 180

Best Season: Fall, Winter

Description

This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy—no cream required. It’s perfect with sandwiches, salads, and more. A cozy, comforting, vegetarian soup that’s naturally gluten free and easily made vegan!

ingredients

Servings

• 1 large head cauliflower (about 2 pounds, cut into bite-size florets)
• 3 tablespoons extra-virgin olive oil (divided)
• fine sea salt (to taste, about ½ tsp total)
• 1 medium red onion (chopped)
• 2 cloves garlic (pressed or minced)
• 4 cups vegetable broth (32 ounces, low sodium preferred)
• 2 tablespoons unsalted butter (or ¼ cup soaked cashews for vegan version)
• 1 tablespoon fresh lemon juice (or more to taste)
• 0.25 teaspoon ground nutmeg (scant)
• 2 tablespoons fresh flat-leaf parsley, chives, or green onions (for garnish)

Instructions

1. Roast the cauliflower

   Preheat the oven to 425°F (220°C). On a large rimmed baking sheet (lined with parchment if desired), toss cauliflower florets with 2 tablespoons olive oil and a light sprinkle of salt. Spread in a single layer and roast for 25–35 minutes, tossing halfway, until tender and caramelized at the edges.

2. Sauté aromatics

   While cauliflower roasts, warm the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat. Add chopped red onion and ¼ teaspoon salt. Cook until soft and translucent, 5–7 minutes.

3. Build the soup base

   Add garlic and cook for 30 seconds until fragrant. Pour in vegetable broth.

4. Simmer

   Reserve 4 roasted cauliflower florets for garnish. Add the rest to the pot. Bring to a gentle simmer over medium-high heat, then reduce to low and cook for 20 minutes, stirring occasionally.

5. Blend until creamy

   Let soup cool slightly. Carefully transfer to a high-speed blender in batches (do not overfill). Add butter (or soaked cashews), lemon juice, and nutmeg. Blend until perfectly smooth.

6. Season and serve

   Taste and adjust salt and lemon as needed. Ladle into bowls, top each with a roasted floret and fresh herbs.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 14 gg22%

Saturated Fat 3.5 gg18%

Trans Fat 0 gg

Cholesterol 10 mgmg4%

Sodium 420 mgmg18%

Potassium 680 mgmg20%

Total Carbohydrate 14 gg5%

Dietary Fiber 5 gg20%

Sugars 6 gg

Protein 5 gg10%

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Calcium 60 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it vegan/dairy-free: Replace butter with ¼ cup raw cashews (soaked 4 hours, then drained). Add with the broth before blending.
• Storage: Keeps refrigerated for up to 4 days or frozen for 3 months.
• Blender tip: A high-speed blender yields the silkiest texture, but any stand blender works. Avoid overfilling with hot liquid.
• Flavor boost: Don’t skip the nutmeg and lemon—they add depth and brightness without being detectable.

Keywords: cauliflower soup, creamy cauliflower soup, roasted cauliflower soup, vegetarian soup, healthy soup, gluten free soup, dairy free soup option, easy soup recipe