Velvety Roasted Cauliflower Soup

Behold! Lusciously velvety, yet cream-less, cauliflower soup. This cauliflower soup dish will definitely please your yearning for warm, velvety soup no cheese needed.

I understand “cauliflower soup” may not sound very enticing if you have actually never ever had it previously. Believe me, it can be so tasty! Today, I’m sharing my preferred cauliflower soup dish, and I can’t await you to make it in the house.


My pal Tessa presented me to cauliflower soup a couple of years back. I liked it a lot that I established my own dish for my cookbook, Love Real Food.

As the temperatures and leaves have actually dropped this fall, I have actually had a hankering for warm, velvety soups. So, I believed I ‘d share a somewhat streamlined variation of my cauliflower soup for everybody to delight in. Let’s make some!

how to roast cauliflower

Why You’ll Love This Cauliflower Soup

This soup requires standard active ingredients however yields fantastic taste. If you have a head of cauliflower in the refrigerator, you most likely have whatever else you’ll require.

This cauliflower soup is the ideal accompaniment to salads and sandwiches. This standard cauliflower soup will opt for almost any other fall or winter season tastes, consisting of butternut squash, Brussels sprouts, and greens like arugula and kale. It’ll warm you up without weighing you down!

This soup freezes well for later on. This dish does not yield a load (about 4 medium bowls), however if you have additional, simply freeze it!

This velvety soup is unique diet-friendly. It’s gluten complimentary as composed. Examine my dish keeps in mind to find out how to make this soup vegan/dairy complimentary by utilizing cashews rather of butter.

how to make cauliflower soup

How to Make the very best Cauliflower Soup

1) Roast Your Cauliflower

Behind that velvety beige outside, you’ll discover loads of tempting roasted cauliflower taste. Roasted cauliflower is crucial here cauliflower establishes caramelized notes with a higher depth of taste as it roasts in the oven.

2) Construct Taste

As soon as your roasted cauliflower is nearly done, you’ll sauté onions in a soup pot till tender, then include garlic and veggie broth. Then, include your roasted cauliflower and simmer the mix on the range for about 20 minutes to combine the tastes.

3) Include Butter for Creaminess

You’ll move the contents of the pot to a mixer and include butter. Butter is a simple method to include mega velvety, glamorous taste and texture with no cream (I obtained this strategy from my butternut squash soup). If you resemble me, you constantly have butter in the refrigerator, however seldom whipping cream!

4) Mix Up Until Totally Smooth

I suggest mixing this soup in a stand mixer, instead of an immersion mixer, since stand mixers yield the creamiest outcomes. Luckily, the active ingredients utilized here are relatively soft, so even an economical stand mixer need to work well (I utilized my expensive Vitamix, affiliate link). The last texture, in my viewpoint, is definitely worth soiling the mixer bowl for.

5) Season with Nutmeg and Lemon Juice

We’re utilizing little, subtle quantities of nutmeg and lemon juice here. You most likely will not have the ability to determine them while you’re drinking your soup, however they use a particular je ne sais quoi aspect. They take this soup from fantastic to great!

6) Sprinkle Something Fresh on the top

I attempted garnishing my soup with fresh parsley, green onion and chives. I liked them all and could not select a preferred, so utilize whichever you have on hand!

creamy cauliflower soup with nutmeg and lemon juice

Watch How to Make Cauliflower Soup

creamy roasted cauliflower soup recipe

Please let me understand how this dish ends up for you in the remarks! I actually like hearing from you.

Having a minute with cauliflower? Here are some more of my preferred cauliflower dishes on Cookie and Kate:

  • Roasted Cauliflower (4 Ways!)
  • Mediterranean Cauliflower Rice
  • Lemony Roasted Cauliflower Risotto
  • Parmesan-Crusted Cauliflower Steaks with Marinara
  • Roasted Cauliflower and Farro Salad with Feta and Avocado

Longing for more soups? Do not miss out on the other 8 soup dishes in Love Real Food! You’ll likewise discover many more soups here on the blog site.

ultra creamy roasted cauliflower soup recipe

Creamy Roasted Cauliflower Soup

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 55 minutes
  • Overall Time: 1 hour 10 minutes
  • Yield: 4 bowls 1 x
  • Classification: Soup
  • Technique: Roasted and combined
  • Food: Vegetarian

4.9 from 936 evaluations

This cauliflower soup dish is the very best! Roasted cauliflower makes it taste fantastic, and a little butter (rather of cream) makes it luxuriously velvety. Dish yields 4 bowls of soup.

Active Ingredients

  • 1 big head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Great sea salt
  • 1 medium red onion, sliced
  • 2 cloves garlic, pushed or minced
  • 4 cups ( 32 ounces) veggie broth
  • 2 tablespoons saltless butter
  • 1 tablespoon fresh lemon juice, or more if required
  • Little 1/4 teaspoon ground nutmeg
  • For garnish: 2 tablespoons carefully sliced fresh flat-leaf parsley, chives and/or green onions


  1. Preheat the oven to 425 degrees Fahrenheit. If preferred, line a big, rimmed baking sheet with parchment paper for simple clean-up.
  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil till gently and uniformly covered in oil. Organize the cauliflower in a single layer and spray gently with salt. Bake till the cauliflower hurts and caramelized on the edges, 25 to 35 minutes, tossing midway.
  3. Once the cauliflower is nearly done, in a Dutch oven or soup pot, warm the staying 1 tablespoon olive oil over medium heat till glittering. Include the onion and 1/4 teaspoon salt. Cook, stirring sometimes, till the onion is softened and turning clear, 5 to 7 minutes.
  4. Include the garlic and cook, stirring continuously, till aromatic, about 30 seconds, then include the broth.
  5. Reserve 4 of the most beautiful roasted cauliflower florets for garnish. Then move the staying cauliflower to the pot. Increase the heat to medium-high and bring the mix to a simmer, then lower the heat as needed to preserve a mild simmer. Cook, stirring sometimes, for 20 minutes, to provide the tastes time to combine.
  6. Once the soup is done cooking, eliminate the pot from the heat and let it cool for a couple of minutes. Then, thoroughly move the hot soup to a mixer, operating in batches if needed. (Do not fill past the optimum fill line or the soup might overflow!)
  7. Include the butter and mix till smooth. Include the lemon juice and nutmeg and mix once again. Include extra salt, to taste (I generally include another 1/4 to 3/4 teaspoon, depending upon the broth). This soup tastes fantastic once it’s appropriately salted! You can likewise a bit more lemon juice, if it requires more zing. Mix once again.
  8. Leading private bowls of soup with 1 roasted cauliflower floret and a spray of sliced parsley, green onion and/or chives. This soup keeps well in the fridge, covered, for about 4 days, or for numerous months in the freezer.


Dish adjusted from my cookbook, Love Real Food.

Make it dairy free/vegan: Usage cashews rather of butter. Soak 1/4 cup cashews for 4 hours, then drain and wash them (if you have a high-powered mixer like a Vitamix or Blendtec, you can avoid this). Include the cashews when you would include the butter.

▸ Nutrition Info

The details revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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