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.