Cauliflower Soup

This cauliflower soup recipe is rich and creamy...without any cream! Warm, comforting, and SO flavorful, it's the perfect meal for a cold day.

This roasted cauliflower soup recipe is rich and creamy…but it doesn’t call for any cream. Instead, the blended cauliflower creates its luscious texture—no dairy required!

I’ve had this cauliflower soup recipe in my cold weather rotation for years now. Even though all the ingredients are plant-based, it’s just as comforting as any soup made with heavy cream, milk, or cheese. On a chilly winter night, it absolutely hits the spot! It’s also super simple to make, so there’s lots to love here.

Cauliflower Soup Ingredients

You only need 10 basic ingredients to make this creamy cauliflower soup:

• A head of cauliflower, of course! It gives the soup a silky texture without any nuts or dairy.
• Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup.
• Fresh thyme – For fresh, earthy flavor.
• White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic.
• Dijon mustard – For tang.
• Extra-virgin olive oil – For richness.
• Vegetable broth – Make homemade vegetable broth, or use store-bought.
• Fresh lemon juice – It makes the soup nice and bright.
• And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Cauliflower Soup

I like to think of this cauliflower soup recipe in three easy steps: roast, simmer, and blend.

First, roast the veggies. Break the cauliflower into florets and chop up the cores. Peel and quarter the shallots. Wrap them in a piece of foil with the unpeeled garlic cloves, a drizzle of olive oil, and salt and pepper.

Spread the chopped cauliflower florets and core in an even layer on a parchment-lined baking sheet, and toss them with oil, salt, and pepper. Add the foil packet to the sheet, and roast until all the vegetables are tender and the cauliflower is browned.

Next, simmer. Bring the vegetable broth to a simmer in a large pot over medium heat. Peel the garlic cloves, and stir them into the pot along with the cauliflower, shallots, and thyme. Reduce the heat to low and simmer for 15 minutes.

Finally, blend the soup. Allow it to cool slightly. Then, transfer it from the soup pot to a blender. Add the miso paste, mustard, olive oil, and lemon juice.

Feel free to use an immersion blender for this step if you prefer!

Blend until smooth. Before you eat, season to taste with more salt, pepper, and lemon juice, as desired.

What to Serve with Cauliflower Soup

When you’re ready to eat, garnish your bowl with micro greens, fresh parsley, and/or freshly cracked black pepper. This cauliflower soup would also be fantastic with homemade croutons on top for crunch!

Enjoy the creamy soup with focaccia, crusty bread, or a grilled cheese sandwich on the side for dipping.

It also pairs nicely with a side salad. Make a simple green salad by tossing mixed greens with Italian dressing, honey mustard dressing, or lemon vinaigrette, or try one of these 25 Winter Salad Recipes!

Enjoy!

More Favorite Soup Recipes

If you love this delicious soup, try one of these recipes next:

• Butternut Squash Soup
• Black Bean Soup
• Carrot Ginger Soup
• Tortellini Soup
• Best Lentil Soup
• Vegetable Soup
• Tomato Basil Soup
• Or any of these 35 Best Soup Recipes!

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Cauliflower Soup

rate this recipe:

4.93 from 255 votes

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Serves 6

Save Recipe Print Recipe

This roasted cauliflower soup is velvety and rich, even though it's made without cream or cheese. The blended cauliflower creates the soup's amazing creamy texture - no dairy necessary!

Equipment

• Miso Paste
• Vitamix Blender
• Staub Dutch Oven

Ingredients

• 1 medium head cauliflower, about 2 lbs.
• 2 shallots, peeled and sliced into quarters
• 4 unpeeled garlic cloves
• 3 tablespoons extra-virgin olive oil, more for drizzling
• 4 cups vegetable broth
• Leaves from 5 fresh thyme sprigs
• ½ tablespoon white miso paste
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper
• Microgreens for garnish, optional

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Instructions

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and 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.
• In a large pot or Dutch oven, bring the vegetable broth to a simmer over medium heat. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, the 3 tablespoons olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.

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