This creamy cauliflower soup recipe has 2 easy steps: roast and blend! But its simplicity doesn't mean it skimps on flavor - it's rich, nutty & delicious.
One of the first recipes I made for Love and Lemons inspired this Creamy Cauliflower Soup. Waaaay back at the beginning of this blog, I posted this Cauliflower & Leek Soup that is still one of our most popular recipes. I used cashews to make it creamy without heavy cream, but since then, I’ve realized that blended cauliflower can become creamy and delicious all by itself. Sometimes less is more, and I love the rich flavor of this all-vegetable roasted cauliflower soup recipe.
How to Make Cauliflower Soup
I start by roasting the cauliflower. You’ll use a whole head here – florets, cores, greens, and all. Waste not, want not! For extra flavor, I also roast shallots and garlic. When the vegetables are tender, I blend them with a bit of miso, Dijon mustard, lemon juice, and thyme to make this soup bright, tangy, and complex.
You won’t believe the wonderful creamy texture and robust flavor that come from such a simple recipe. A regular in our winter dinner rotation, it’s the perfect partner for a hearty salad, a sandwich, or crusty bread, but it’s also a satisfying meal on its own.
Happy Cauliflower Soup-ing!
Roasted Cauliflower Soup Recipe Tips
- Save a few florets for garnish. If you want to take this recipe over the top, save some small cauliflower florets for garnish. They add the perfect crunchy contrast to the smooth soup. For a fresh note, I also like to scatter a few thyme leaves on each bowl. Chopped parsley or toasted pine nuts would be excellent garnishes too.
- It gets thicker as it sits, so if you’re reheating leftovers, don’t hesitate to thin them to your desired consistency. Just add vegetable broth or water, a tablespoon at a time, until the soup has the consistency you want. And don’t worry – this soup tastes better on the second and third days, so adding a little water or stock won’t make it any less delicious.
- Freeze it! If have any leftovers, you can store them in the fridge for up to 3 days, but you can also freeze them for up to a few months. This soup reheats perfectly, so it’s a great recipe to keep in the freezer for busy nights. Find more freezer-friendly dinner ideas here!
More Favorite Soup Recipes
If you love this soup, try one of these favorite soup recipes next:
- Best Lentil Soup
- French Onion Soup
- Creamy Potato Soup
- Many-Veggie Vegetable Soup
- Butternut Squash Soup
- Carrot Ginger Soup
- Easy Vegetarian Chili
Find more ideas in this list of my 25 Best Soup Recipes!
- 1 medium head cauliflower, about 2 lbs.
- 2 shallots, peeled and sliced into quarters
- 4 unpeeled garlic cloves
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- ½ tablespoon white miso paste
- ½ tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables.
- Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
- In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth. Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more lemon juice, salt, and pepper to taste. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.
- Serve with a drizzle of olive oil and the reserved cauliflower florets.