Creamy Roasted Cauliflower Soup

Creamy Roasted 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 actual cream, but since then I’ve realized that blended cauliflower can become SO creamy and delicious all by itself. Sometimes less is more and I just love the pure simple flavor of this all-vegetable soup.

I start by roasting the whole cauliflower – florets, cores, greens and all. Waste not want not! I also roast shallots and garlic before blending it all with a bit of miso, dijon mustard, lemon juice, and thyme for flavor. As always, the soup tastes better the second day so it’s a perfect make-ahead meal. This one is sure to be on our rotation all winter long.

Happy souping!

Creamy Roasted Cauliflower Soup

5.0 from 5 reviews
Creamy Roasted Cauliflower Soup
 
Serves: serves 4
Ingredients
  • 1 medium head cauliflower (about 2 lbs.)
  • 2 shallots, peeled and sliced into quarters
  • 4 unpeeled garlic cloves
  • 4 cups (32 ounces) 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
Instructions
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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. (The garlic will roast this way making it soft and the flavor less strong).
  4. 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.
  5. In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth.
  6. Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more salt, pepper and lemon juice. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.
  7. Serve with a drizzle of olive oil and the reserved cauliflower florets.
  8. Note: the soup will thicken as it sits. If you’re reheating the soup, stir in a bit more water for a thinner consistency, if desired.

 


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20 comments

  1. Pingback: Creamy Roasted Cauliflower Soup | 8Buz Food

  2. Cauliflower is such an amazing vegetable… I love how it can be used in so many ways! 🙂 Cheers, Jeanine!

  3. annie from kitchenwindowclovers.com on said:

    This soup looks so simple and lovely. Just the thing to cut through the winter chill.

  4. suzi on said:

    wow. this is the most delicious cauliflower soup I have ever made/had!! so incredibly savory and so rich, yet nothing in it to make it “fattening” or over the top. The flavors are balanced perfectly. this one will be my “go to” from now on. YUM!! sprinkled of red pepper flakes on top of my bowl before I devoured it, moaning the whole time. so embarrassing, right?

    • Beth Ann Fischberg on said:

      suzi, nice idea about the pepper flakes.

  5. Beth Ann Fischberg on said:

    Fantastic for a chilly night! Store didn’t have thyme, didn’t miss it. I confess I did add a touch of cashew cream! So flavorful and super easy. Thank you, made my day! 😊 Sorry, for some reason computer would not let me leave 5 stars.

  6. Gabriella from bygabriella.co on said:

    This looks delicious! I’m stockpiling healthy soup recipes to keep us going through the coldest months here in Boston and I’m adding this one immediately. The last (and only) time I made a cauliflower soup, it somehow ended up being pretty…dare I say…chunky. I didn’t have the best blender, and I’ve got a better one now – so hopefully that doesn’t happen again!

  7. Mouthwatering soup! I just love the color 🙂

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  11. Avani on said:

    Such a great recipe and was such a hit for dinner last night with my husband. I added a little cayenne. We really enjoyed how it was a guilt-free creamy soup. A quick question – is the mustard flavor supposed to be pronounced? I feel like maybe I put too much in but I balanced it out by adjusting the other spices. Also, I felt like I didn’t have as much reserve cauliflower (1.5 cups) to set aside or it’d have been less for blending so I didn’t put too much to the side for garnish.

  12. Martha Kiley on said:

    Is the miso necessary? I can’t find it locally. Should I put in something else ?

    • You can skip it but miso is very salty so you might want to season more aggressively with salt and pepper. Coriander, cumin and/or smoked paprika all go well with cauliflower if you are looking to add more flavor after you taste it. Hope that helps!

  13. Pingback: Creamy Roasted Squash Soup - Hungry by Nature

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