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 13 reviews
Creamy Roasted Cauliflower Soup
Serves: serves 4
  • 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
  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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


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

  2. annie from on said:

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

  3. 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.

  4. 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.

  5. Gabriella from 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!

  6. Mouthwatering soup! I just love the color 🙂

  7. 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.

  8. 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!

  9. Peter on said:

    Taste wise, i’m in haven !

    Trying to replicate the creaminess, but falling short, even after minutes of blending i get mushy, fibrousy texture, not even close to creamy …
    Any ideas ?

    • Hi Peter, you can try adding a bit more broth (or water) if the consistency is too thick.

      • Oh, and a bit more olive oil to help it become less fibrous…

      • Peter Flachbart on said:

        Jeaninethanks for the suggestions
        forgot to mention that, the color wasn’t as dark as in pictures,

        so 2nd batch I tried to bake further, then I boiled in the broth ….
        And sure enough, what it all needed was more time cooking

        • I’m so glad to hear that it worked out for you!

  10. Anya from on said:

    I am looking forward to trying this one! Thanks for sharing x

  11. Kylie Patrick on said:

    Just made this soup. Delicious and so easy!

  12. Claire on said:

    Delicious! Added the suggested red pepper flakes and the four garlic cloves used were extra large. Great flavor and very creamy.

  13. Cressie on said:

    Any recipe for making the vegetable broth? I really struggle to buy that where I life so a basic recipe would be great!

    • Laura on said:

      Some people save vegfies scraps in a 1 gallon freezer zip bag- ends of celery onions mushroom stems carrot peels and when the bag is full, simmer in water with bay leaf and some herbs/garlic for an hour. Strain. Freeze again if not using it all up.

  14. Sabrina B. from on said:

    really have to commend you on the creativity here with cauliflower, really interesting balance of flavors too with miso paste, dijon, garlic, etc., thank you for this recipe!

  15. JCB from Wordpress on said:

    Can’t have oil. Has anyone made it without oil? Otherwise, sounds delicious.

  16. Melissa from on said:

    Wow, I just made this and it tastes perfectly like cauliflower, but also rich and creamy. Can’t wait to serve it for dinner!

    • I’m so glad to hear that!! I hope you enjoyed it for dinner 🙂

  17. Jan on said:

    Made this today, and it was delicious! The creamy taste, without cream, was a nice treat. Thanks for another tasty recipe.

  18. Andrea on said:

    I just made this and plan to serve it tonight for a friend’s birthday dinner. It’s delicious. Thank you for not using cream! I love the miso and mustard additions! Question: do you have a recommendation for a good commercial broth or do you just make your own? Today I used a mix of water, aquafaba, a tsp of Better Than Bouillon along with the miso and it turned out well.

    • Hi Andrea, I’m so glad you like the soup! I like Whole Foods’ 365 vegetable broth best – the regular kind, not low sodium.

      • Andrea on said:

        Oh great. Haven’t tried it but I will! Thanks again for the luscious recipe.

  19. Holly on said:

    Ok, my soup is fiberous too and more chunky then creamy. Your recipe called to roast the stem and leaves, I was supposed that to add to soup correct? Not sure where I went wrong, it’s for a dinner party tomorrow and getting worried I can’t serve it if I can’t fix it

    • Holly on said:

      Ok, I fixed it with time, and more blending with water and oil, as you suggested in another post. Added a swirl of truffle oil and pine nuts for garnish, and a dash of crushed red pepper on top which were nice compliments. Some suggested adding cayenne, I wouln’t, it takes away from the flavor of thyme.

      • Hi Holly, I’m so glad you were able to get it to work. Apologies for not seeing your previous comment earlier!

        • Megan on said:

          Did you blend the core with the florets? Thanks!

  20. Julie on said:

    Hi! I dont have shallots, could I substitute with onions?thank you!

  21. Geetha on said:

    Loved the unusual combination of flavours. Skipped the onions, added fresh rosemary which I added to the cauliflowers at the last 5 minutes of roasting. Instead of broth, I added almond milk. The whole pan was finished in no time.
    Definitely a keeper.

  22. Jennifer on said:

    Hi there, I’d love to make this soup but trying to plan/prep ahead for the week – do you think it would work if I pre roasted the cauliflower, then froze it or alternatively, made up the whole recipe and freeze the soup? I know adding cream or anything diary and freezing it would change the consistency on reheating.

    • Hi Jennifer – I’m pretty sure this will freeze well since there is no dairy (or dairy alternatives like cashews which also don’t freeze well). I’ve always had great success freezing all-vegetable soups.

      Alternatively, this will keep well in the fridge for up to about 4 days, so it’s a great thing to make in advance and eat all week.

      hope this helps!

  23. Luca Fritzsche on said:

    Jeanine, Thanks for the recipe, it’s delicious!

  24. Aimee on said:

    I’ve used this recipe at least a half a dozen times and it never fails to be a hit. I usually just add my roasted veggies straight to a soup pot and blend everything up with my immersion blender before I bring it to a simmer to warm it back up. It’s perfect for a weeknight dinner on a chilly day.

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