Nothing beats a creamy, silky roasted cauliflower soup in the fall. If you've got a head of cauliflower staring at you from the fridge, this is your sign to make this luscious soup!
This naturally gluten free soup is also dairy free and vegetarian. This recipe begs for a side of crusty bread to mop it up with! It's super comforting and cozy; you're going to love it!
If you're hunting for soup inspiration, check out my Creamy Italian Sausage Kale Soup, this Easy Hamburger Soup or my Instant Pot Pumpkin Curried Soup.
Ingredients
Here are a couple of my notes on the ingredients I used in this roasted cauliflower soup:
This roasted cauliflower soup gets its rich, nutty depth from oven-roasted cauliflower and a drizzle of extra-virgin olive oil. I used onion, celery and garlic to create an aromatic base.
I recommend adding fresh thyme to infuse every spoonful with earthy deliciousness.
Adding a little, fresh lemon juice brightens the soup and some nutmeg ties it all together. I like to finish with a scattering of chopped herbs and a handful of toasted pumpkin seeds or hazelnuts.
See recipe card for quantities.
Instructions
These are my easy steps to making this fall-favorite:
- Step 1: Preheat the oven to 400°F and line a baking tray with parchment paper. Toss the cauliflower florets with olive oil, thyme, and salt, then roast for 25-35 minutes, tossing halfway, until tender and golden.
- Step 2: Meanwhile, heat the remaining olive oil in a Dutch oven over medium heat. Saute the onion and celery for 5 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
- Step 3: Set aside a few roasted cauliflower florets for garnish, then add the rest to the pot with the broth and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
- Step 4: Add the mixture to a blender jug with butter or olive oil.
- Step 5: Blend until smooth (in batches if necessary). Add the lemon juice and nutmeg, blend again and adjust seasoning to taste.
- Step 6: Serve topped with the reserved cauliflower, chopped herbs, toasted seeds, black pepper and a drizzle of olive oil.
Hint: Use a high speed blender to get super silky, velvety cauliflower soup. You can also use a hand held blender if you need to.
Substitutions
Swap out a couple of the ingredients if you need to use alternatives:
- Butter or ghee: Swap for olive oil or coconut oil to keep the soup vegan and dairy free.
- Vegetable broth: Use chicken broth for a richer flavor.
- Thyme: Replace with rosemary, sage or even some curry powder.
Variations
Play around with my base recipe and make your own version. Here are a few ideas on how to make other versions:
- Cheesy: Stir in a handful of shredded cheddar, parmesan or nutritional yeast before blending.
- Spiced: Add cumin, turmeric and a bit of smoked paprika to the vegetables.
- Cauliflower and potato: One diced potato with the cauliflower for extra creaminess and body; perfect for a more filling meal.
Equipment
For this recipe, I used a large baking tray lined with parchment paper, a knife and cutting board, measuring boards and a large Dutch oven. You can also use a soup pot instead. You'll also need a blender or immersion blender and a ladle.
Storage
Store leftover roasted cauliflower soup in an airtight container in the fridge for up to 2 days.
I freeze leftovers in portions for up to 2 months. I then thaw it out overnight in the fridge and reheat gently on the stove.
Top tip
For extra flavor, roast the cauliflower until deeply golden; those caramelized edges add incredible depth to the soup.
FAQ
Yes! This soup actually tastes even better the next day as the flavors deepen. Simply reheat gently on the stove and add a splash of broth or water if it thickens too much.
Related
Looking for other recipes like this? Try these:
Roasted Cauliflower Soup
Ingredients
- 1 large head cauliflower cut into small florets
- 3 tbsps extra-virgin olive oil divided
- 4 sprigs fresh thyme or ½ teaspoon dried
- ½ - 1 teaspoon flakey sea salt to taste
- 1 medium yellow onion diced (80g / 2.8oz)
- 2 ribs celery diced (80g / 2.8oz)
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon unsalted butter or ghee
- 1 - 2 teaspoon fresh lemon juice to taste
- Good pinch of ground nutmeg
GARNISH
- 1 tablespoon parsley or chives finely chopped
- 2 tablespoon toasted pumpkin seeds or chopped hazelnuts
Instructions
- Preheat oven to 400F and line a large baking tray with parchment.
- Add the cauliflower florets and toss with 2 tablespoon olive oil, thyme and salt. Cook for 25 - 35 mins until tender, tossing once during cooking.
- Heat the remaining 1 tablespoon of olive oil in a dutch oven. Add the onion and celery and cook for 5 minutes on a medium heat until soft. Add the garlic for another 30 seconds until fragrant.
- Set aside a few of the prettiest roasted cauliflower florets for garnish. Add the rest of the roasted cauliflower to the pot then add the broth and start with ½ teaspoon salt. Bring to the boil then reduce to a simmer and cook for 20 minutes.
- Transfer to a blender with the butter or more olive oil (work in batches If you need to so it doesn't overflow) and blitz until smooth.
- Add the lemon juice and nutmeg and blend again. Taste and adjust seasoning to taste.
- Pour into bowls and top with set aside cauliflower florets, chopped herbs, toasted pumpkin seeds, black pepper and a good drizzle of olive oil.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Tell Us What You Think