This Creamy Roasted Cauliflower Soup is a perfect example of how simple ingredients can create an elegant, deeply flavorful, and incredibly comforting meal. This recipe features a whole head of cauliflower and garlic, roasted until tender and caramelized, which unlocks a sweet, nutty flavor you can’t achieve by simply boiling. The roasted vegetables are then blended into a velvety, smooth soup that’s both healthy and luxuriously creamy, with very little actual cream needed.
This is the perfect soup for a cozy weeknight dinner, a light lunch, or an elegant starter for a dinner party. It’s a low-carb, keto-friendly, and gluten-free recipe that delivers a soul-warming, satisfying meal that tastes truly indulgent.
Why You’ll Love This Recipe
- Incredibly Flavorful: Roasting the cauliflower and garlic creates a deep, nutty, and sweet flavor profile.
- Rich & Creamy Texture: Blending the roasted vegetables results in a naturally velvety soup.
- Healthy & Low-Carb: A delicious way to enjoy a nutritious vegetable, perfect for keto and low-carb diets.
- Easy & Elegant: Simple enough for a weeknight but impressive enough for guests.
Ingredients
- 1 large head Cauliflower, cut into florets
- 1 Yellow Onion, quartered
- 6 cloves Garlic, peeled
- 3 tablespoons Olive Oil
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Heavy Cream (or full-fat coconut milk for vegan)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Nutmeg
- Salt and Black Pepper, to taste
- For Garnish: Fresh chives, crispy bacon, croutons, or a drizzle of olive oil
Step-by-Step Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets, onion quarters, and whole garlic cloves with the olive oil, thyme, salt, and pepper.
- Bake: Arrange the vegetables in a single layer and roast for 25-30 minutes, or until the cauliflower is tender and has golden-brown, caramelized edges.
- Simmer the Soup: Transfer the roasted vegetables to a large Dutch oven or pot. Pour in the vegetable broth and bring to a simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standing blender and blend until creamy.
- Make it Creamy: Return the soup to the pot if needed. Reduce the heat to low and stir in the heavy cream and nutmeg. Let the soup warm through gently, but do not let it boil.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh chives, crispy bacon, or your favorite toppings.
Tips & Variations
- Pro Tip: For the best flavor, don’t overcrowd the vegetables on the baking sheet. Give them plenty of space to roast and caramelize rather than steam. Use two baking sheets if necessary.
- Make it Vegan: Use a good quality vegetable broth and substitute the heavy cream with full-fat canned coconut milk for a delicious dairy-free version.
- Cheesy Cauliflower Soup: After stirring in the cream, remove the soup from the heat and stir in 1 cup of shredded sharp cheddar or Gruyère cheese until melted and smooth.
- Add Potatoes: For an even thicker soup, you can add one peeled and cubed Russet potato to the baking sheet to roast along with the cauliflower.
Frequently Asked Questions (FAQ)
- Do I have to roast the cauliflower?
- While you can simply simmer the raw cauliflower in the broth until tender, roasting is highly recommended. It’s the key step that adds a deep, nutty, and sweet flavor that makes this soup truly special.
- How do I store and reheat leftovers?
- Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, stirring occasionally.
- Can I freeze this soup?
- Yes, this soup freezes wonderfully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
- This creamy soup is a perfect canvas for toppings. Serve it hot with a sprinkle of fresh chives, crispy crumbled bacon, crunchy croutons, or a drizzle of high-quality extra virgin olive oil. A side of warm, crusty bread is a must for dipping.
Creamy Roasted Cauliflower Soup
This creamy roasted cauliflower soup is rich, silky, and full of flavor. Roasting the cauliflower first brings out a deep caramelized taste, while butter and lemon juice add a luxurious finish — all without heavy cream.
Equipment
- Baking sheet
- Dutch oven or soup pot
- Blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tbsp extra-virgin olive oil, divided
- fine sea salt, to taste
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups vegetable broth (32 ounces)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice, or more to taste
- 0.25 tsp ground nutmeg (scant)
- 2 tbsp chopped fresh parsley, chives, and/or green onions (for garnish)
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper if desired for easy cleanup.
- Toss cauliflower florets with 2 tablespoons olive oil and a pinch of salt on the baking sheet. Arrange in a single layer and roast 25–35 minutes, tossing halfway, until tender and caramelized on edges.
- In a Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and ¼ teaspoon salt. Cook 5–7 minutes until softened and translucent.
- Add garlic and cook, stirring constantly, for 30 seconds until fragrant. Add vegetable broth.
- Reserve 4 roasted cauliflower florets for garnish. Add remaining cauliflower to the pot. Bring to a gentle simmer and cook 20 minutes, stirring occasionally, to let flavors meld.
- Remove from heat and let cool slightly. Carefully transfer soup to a blender, working in batches if needed. Add butter and blend until smooth.
- Add lemon juice and nutmeg, then blend again. Season with additional salt and lemon juice to taste.
- Serve hot, garnished with a roasted cauliflower floret and sprinkle of parsley, chives, or green onions.
Notes
To make it dairy-free or vegan, substitute ¼ cup soaked cashews for the butter. Use a high-powered blender for the smoothest texture. The soup keeps well refrigerated for up to 4 days or frozen for several months. Adapted from Love Real Food.
