If you’re looking for a soup that feels like a warm hug in a bowl, I absolutely love sharing this Creamy Roasted Cauliflower Soup Recipe with friends. It’s velvety, packed with flavor from roasted veggies, and surprisingly simple to make. When I first tried roasting the cauliflower before blending, it totally transformed the flavor—giving the soup this lovely caramelized depth you won’t get with plain boiling. Stick around, and I’ll walk you through everything you need to know to make this fan-freaking-tastic soup a new favorite in your kitchen.

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Why You’ll Love This Recipe

  • Deep Roasted Flavor: Roasting the cauliflower caramelizes it beautifully, bringing a rich, nutty depth.
  • Luxuriously Creamy without Cream: A touch of butter creates creamy texture without heavy cream, making it feel indulgent but lighter.
  • Simple Ingredients, Big Impact: With just a handful of pantry staples, you get a gourmet-tasting soup easily at home.
  • Perfect for Any Season: Cozy for chilly days, yet fresh enough for spring dinners.
A light beige, creamy cauliflower soup fills a white ceramic bowl that sits on a wooden tray over a white marbled surface. The smooth soup has a slightly thick texture with two small, golden-browned roasted cauliflower florets floating near the center. Small green herb pieces and thin green onion slices are scattered gently over the top, with a light dusting of black pepper adding subtle specks. A silver spoon rests inside the bowl, its handle extending outward toward the top of the image, and a soft blue-gray napkin peeks out from under the bowl. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

I love how the ingredients here are straightforward but come together to create something that feels special. The roasting of cauliflower highlights natural sweetness, while the nutmeg and lemon juice brighten things up just right. When shopping, look for a firm cauliflower head with tight florets and a good-quality vegetable broth for the best flavor.

  • Cauliflower: The star of the show—roasting brings out its nutty, caramelized flavor.
  • Extra-Virgin Olive Oil: Used for roasting and sautéing; it adds depth without overpowering.
  • Fine Sea Salt: Essential to season the cauliflower and balance flavors.
  • Red Onion: Adds a subtle sweetness when softened.
  • Garlic: Just a couple cloves for aromatic warmth.
  • Vegetable Broth: The soup’s base; homemade or store-bought both work well.
  • Unsalted Butter: Provides that creamy finish without using cream.
  • Fresh Lemon Juice: Lifts the soup with a fresh zing—don’t skip it!
  • Ground Nutmeg: A tiny hint enhances the soup’s warmth and complexity.
  • Fresh Herbs for Garnish: I usually use parsley, chives, or green onions for a fresh pop on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of this Creamy Roasted Cauliflower Soup Recipe is how easy it is to tweak. I encourage you to try making it your own by adding different elements or adjusting the richness. Everyone’s taste buds are unique, and this soup feels like a perfect canvas.

  • Make it Vegan: I’ve swapped the butter for olive oil or a vegan butter substitute without losing that creamy factor.
  • Spicy Kick: Sometimes I add a pinch of red pepper flakes when sautéing the onion to warm things up.
  • Herb Variations: Fresh thyme or rosemary stirred in just before blending adds an earthy twist I adore.
  • Extra Creamy: For a decadent treat, a splash of coconut milk stirred in at the end is incredible.

How to Make Creamy Roasted Cauliflower Soup Recipe

Step 1: Roast the Cauliflower to Perfection

Start by preheating your oven to 425°F (220°C). Toss those cauliflower florets with 2 tablespoons of extra-virgin olive oil and a light sprinkle of sea salt on a rimmed baking sheet. Spread them out in a single layer — this is key to getting those beautifully caramelized edges. Roast for 25 to 35 minutes, tossing once halfway through. You’ll know it’s ready when the cauliflower is tender and the edges have those golden-brown, slightly crispy spots that add amazing flavor.

Step 2: Sauté the Onion and Garlic

While your cauliflower is roasting, warm up the remaining tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add chopped red onion with a pinch of salt to help it soften evenly and cook for 5 to 7 minutes until translucent and sweet-smelling. Next, toss in the garlic and stir constantly for about 30 seconds—just until fragrant—because burnt garlic can turn bitter, and you definitely don’t want that.

Step 3: Simmer and Blend for Creamy Goodness

Pour in your vegetable broth, then add the roasted cauliflower—saving a few of the prettiest florets aside for garnish (presentation matters!). Bring everything to a gentle simmer and let it cook, stirring occasionally, for about 20 minutes so the flavors marry beautifully. From here, let the soup cool just enough before carefully transferring it in batches to your blender. Don’t overfill your blender to avoid soup overflowing—this trick saved me a couple of times! Add the butter, lemon juice, and nutmeg. Blend until luxuriously smooth, then taste and adjust the seasoning with extra salt or a squeeze more lemon juice if it feels like it needs a little brightening.

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Pro Tips for Making Creamy Roasted Cauliflower Soup Recipe

  • Roast in a Single Layer: For evenly caramelized cauliflower, avoid crowding the pan—otherwise, it will steam instead of roast.
  • Reserve a Few Cauliflower Florets: Using roasted florets as garnish adds texture and makes your presentation pop.
  • Adjust Seasonings Last: Broth saltiness can vary, so always taste and season after blending to get it just right.
  • Blend Carefully: Blend in small batches and don’t overfill your blender to avoid hot soup spillovers.

How to Serve Creamy Roasted Cauliflower Soup Recipe

A smooth, creamy light beige soup fills a white bowl, topped with a single golden-brown roasted cauliflower slice in the center. Small bits of green herbs and thin slices of green onion are scattered over the surface, along with a light sprinkle of black pepper. A vintage silver spoon stands inside the bowl and a folded light gray cloth rests underneath it on a warm wooden tray, all set against a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like keeping garnishes simple to let the soup shine. Fresh chopped parsley adds a lovely herbaceous note and a splash of color. Chopped chives or green onions bring a mild onion bite that complements the creamy soup beautifully. And of course, topping each bowl with one of those reserved roasted cauliflower florets gives it that little extra wow factor.

Side Dishes

This soup pairs wonderfully with crunchy artisan bread or warm garlic toast for dipping. I’ve also served it alongside a fresh green salad or roasted veggies for a satisfying lunch or light dinner that feels balanced and comforting.

Creative Ways to Present

For special occasions, I like to drizzle a swirl of high-quality olive oil or a splash of chili oil over the top. Adding a few toasted nuts like hazelnuts or pine nuts gives a playful crunch. Serving the soup in rustic mugs makes it cozy for casual get-togethers too.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight containers in the fridge, where it keeps really well for about four days. Just give it a good stir before reheating.

Freezing

This Creamy Roasted Cauliflower Soup Recipe freezes beautifully. Just cool it completely, transfer into freezer-safe containers, and it will keep for several months. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to keep it smooth. If it thickens too much, just whisk in a splash of broth or water to loosen it up. Avoid microwaving without stirring to prevent hot spots or curdling.

FAQs

  1. Can I make this soup without a blender?

    While a blender is ideal for the smooth, creamy texture, you can use an immersion blender directly in the pot. Just work slowly and carefully to avoid splashing. If you don’t have either, mashing the cauliflower won’t give the same silky result, but it can still be tasty as a chunky soup.

  2. What’s the best way to roast cauliflower for soup?

    Roast cauliflower in a preheated oven at 425°F for 25 to 35 minutes, spread out evenly on a rimmed pan, turning once halfway. This high heat draws out sweetness and creates those delicious browned edges that make the soup extra flavorful.

  3. Can I add cream to make it richer?

    You absolutely can add cream if you want an even richer soup, but I love that this recipe uses butter instead—it’s simpler and lighter while still creamy. If you prefer, a splash of cream or coconut milk can be stirred in just before serving for an indulgent touch.

  4. How do I store leftover soup?

    Store leftovers in airtight containers in the fridge for up to four days or freeze them in freezer-safe containers for several months. Always cool completely before refrigerating or freezing to keep it fresh.

Final Thoughts

This Creamy Roasted Cauliflower Soup Recipe has become such a staple in my kitchen—whether I’m making a cozy dinner for the family or something comforting to share with friends. It’s one of those recipes that feels fancy but is totally fuss-free. I hope you love it just as much as I do and find yourself going back to it again and again, especially when you want something soothing and satisfying without all the hassle.

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Creamy Roasted Cauliflower Soup Recipe

4.6 from 188 reviews
  • Author: Julia
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hr 10 min
  • Yield: 4 bowls
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Creamy Roasted Cauliflower Soup is a deliciously smooth and comforting dish made with caramelized roasted cauliflower, sautéed onions, garlic, and vegetable broth. The addition of butter and a touch of lemon juice creates a luxuriously creamy texture without cream. Garnished with fresh herbs, this soup is perfect for a nourishing meal that’s both flavorful and wholesome.

Ingredients

Cauliflower

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt

Sauté & Broth

  • 1 medium red onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more if needed
  • Scant ¼ teaspoon ground nutmeg

For Garnish

  • 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instructions

  1. Preheat and prepare cauliflower: Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper if desired for easy cleanup. Toss the cauliflower florets with 2 tablespoons of olive oil and a light sprinkling of salt. Arrange in a single layer and roast for 25 to 35 minutes, tossing halfway through until tender and caramelized on edges.
  2. Sauté onion and garlic: While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the chopped onion with ¼ teaspoon salt and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Add garlic and cook, stirring constantly, for about 30 seconds until fragrant.
  3. Add broth and cauliflower: Pour in the vegetable broth. Reserve 4 nicely roasted cauliflower florets for garnish. Add the remaining roasted cauliflower to the pot and bring to a simmer over medium-high heat. Reduce heat as needed to maintain a gentle simmer and cook for 20 minutes, stirring occasionally to meld flavors.
  4. Blend the soup: Remove the pot from the heat and let it cool slightly. Carefully transfer the hot soup in batches to a blender, avoiding overfilling. Add the butter and blend until smooth.
  5. Season and finish: Add lemon juice and nutmeg to the blender and blend again. Taste and adjust seasoning with additional salt (about ¼ to ¾ teaspoon, depending on broth) and more lemon juice for brightness if needed. Blend again until creamy and well combined.
  6. Serve and garnish: Ladle soup into bowls and top each with a reserved roasted cauliflower floret and a sprinkle of chopped parsley, chives, and/or green onions. Serve warm.
  7. Storage: Store any leftover soup in a covered container in the refrigerator for up to 4 days or freeze for several months.

Notes

  • Roasting the cauliflower adds a wonderful depth of flavor and natural sweetness to the soup, making it far superior to boiling or steaming.
  • The butter adds creaminess without needing heavy cream, keeping the soup light yet indulgent.
  • This recipe yields 4 bowls of soup—perfect for a family meal or to enjoy leftovers the next day.
  • Be sure to season well with salt and lemon juice to balance and brighten the flavors.
  • Use a high-speed blender or an immersion blender for a smooth, velvety texture.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 227
  • Sugar: 7.7 g
  • Sodium: 1043.7 mg
  • Fat: 17 g
  • Saturated Fat: 5.4 g
  • Unsaturated Fat: 11.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.1 g
  • Fiber: 5.3 g
  • Protein: 5 g
  • Cholesterol: 15.3 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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