Print

Creamy Roasted Cauliflower Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Roasted Cauliflower Soup is a velvety, flavorful soup made by blending roasted cauliflower with onion, garlic, and a touch of lemon for brightness. Naturally creamy without heavy cream, it’s a comforting yet light dish perfect for cozy nights or elegant dinners.

Ingredients

1 large head of cauliflower (about 2 lbs), cut into bite-sized florets

2 tbsp (30 ml) extra-virgin olive oil

½ tsp salt

½ tbsp (7 g) unsalted butter

1 medium red onion, chopped

2 cloves garlic, minced

4 cups (1 L) vegetable broth (low-sodium preferred)

1 tbsp (15 ml) fresh lemon juice

¼ tsp grated nutmeg

Optional garnish:

Freshly ground black pepper

Fresh thyme leaves

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Spread cauliflower florets on the baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
  3. Roast for 25–30 minutes, turning halfway through, until golden brown and tender.
  4. In a large pot, melt butter over medium heat.
  5. Add chopped onion and sauté for about 5 minutes until soft and translucent.
  6. Stir in garlic and cook for another minute until fragrant.
  7. Add roasted cauliflower to the pot along with vegetable broth.
  8. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
  9. Remove from heat and puree the soup with an immersion blender until smooth and creamy (or transfer to a blender in batches).
  10. Stir in lemon juice and grated nutmeg, then taste and adjust seasoning if needed.
  11. Serve hot, garnished with black pepper and fresh thyme.

Notes

Roasting enhances the cauliflower’s natural sweetness and flavor depth.

To make it vegan, substitute olive oil for butter and skip dairy-based garnishes.

Add a small potato or cashews for a creamier consistency.

For a cheesy touch, stir in nutritional yeast or vegan parmesan.

Garnish with roasted chickpeas, croutons, or a drizzle of truffle oil for extra texture and flavor.

Freezes well for up to 2 months—reheat gently with a splash of broth if thickened.

Nutrition

Find it online: https://justsosavory.com/creamy-roasted-cauliflower-soup/