Name: Creamy Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 head cauliflower, cut into florets; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; to taste salt and pepper; 1/4 teaspoon nutmeg

Creamy Roasted Cauliflower Soup Recipe has a way of turning even the pickiest eaters into cauliflower fans. If you think cauliflower soup is just another bland bowl of mush, wait until you try this one. The roasting brings out a nutty, caramelized flavor that makes the soup anything but boring. Plus, it’s so creamy and comforting, you might find yourself making it every week.

Easy Creamy Roasted Cauliflower Soup Recipe

Ever had soup that feels like a warm hug? This one does exactly that. Roasting the cauliflower first adds depth and a slightly sweet, toasty flavor that regular boiled cauliflower just can’t match. The creaminess comes from blending it with a bit of broth and a splash of cream or milk, which makes it smooth without being heavy. It’s perfect for chilly evenings or when you want something light but satisfying.

Expert Tips

Don’t rush the roasting step it’s where the magic happens.
If you want extra richness, add a small knob of butter when blending.
For thinner soup, add more broth until you reach your preferred consistency.
Blend carefully hot soup can splatter, so cover your blender with a kitchen towel.
Fresh herbs like thyme or parsley on top add a nice pop of color and flavor.

Adaly Kandice

Creamy Roasted Cauliflower Soup

A warm and comforting creamy roasted cauliflower soup that's perfect as a starter or light meal.

Pin This Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Soup

Cuisine: American

Calories: 180

Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
to taste salt and pepper
1/4 teaspoon nutmeg

Instructions

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper.
Roast the cauliflower on a baking sheet for 25-30 minutes until tender and golden.
In a large pot, sauté onions and garlic in olive oil until translucent.
Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in heavy cream, and season with additional salt, pepper, and nutmeg if using.
Heat through gently, then serve warm.

Notes

For extra flavor, garnish with fresh herbs or a drizzle of truffle oil. Adjust thickness by adding more broth or cream as desired.

Variations I’ve Tried

I like to switch things up depending on my mood or what’s in the fridge. Sometimes I toss in a pinch of curry powder or smoked paprika for a bit of a kick. Adding roasted garlic amps up the flavor, making it richer and more aromatic. If I want it vegan, I swap the cream for coconut milk trust me, it’s just as luscious. And for a bit of crunch, toasted pumpkin seeds on top do wonders.

Mistakes to Avoid

Skipping roasting the cauliflower boiled cauliflower won’t give you the same flavor depth.
Adding cream too early heat can cause it to curdle, so add it at the end.
Over-blending blend until smooth but don’t go overboard or the soup might turn gluey.
Under-seasoning taste as you go! A pinch of salt can make all the difference.

Leftovers

This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. It also freezes beautifully, so make a big batch and save some for a quick meal later. Just thaw in the fridge overnight and warm it up slowly.

This soup is a great way to sneak in veggies without feeling like you’re eating health food. Plus, it’s filling and packed with fiber and vitamins.