• Creamy and comforting without needing heavy cream. • Roasted cauliflower gives deep, caramelized flavor. • Easy to make with simple ingredients you probably already have. • Perfect for cozy dinners or as an elegant starter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cauliflower florets olive oil or butter onion, chopped garlic, minced vegetable broth or chicken broth salt and pepper optional herbs (such as thyme or rosemary) optional toppings: roasted cauliflower florets, croutons, a drizzle of olive oil
Directions
Preheat the oven and roast the cauliflower florets with a little olive oil until golden and tender.
In a large pot, sauté the chopped onion and minced garlic in olive oil or butter until soft and fragrant.
Add the roasted cauliflower to the pot along with broth, salt, pepper, and herbs.
Bring to a simmer and cook for about 10–15 minutes to let the flavors meld.
Use an immersion blender or regular blender to purée the soup until smooth and creamy.
Adjust seasoning to taste — add more salt, pepper, or herbs if needed.
Serve hot with your choice of toppings.
Servings and timing
Serves: about 4 Prep time: 10–15 minutes Cook time: 25–30 minutes Total time: around 40–45 minutes
Storage/Reheating
• Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. • Freezing: Freeze portions for up to 2 months — thaw before reheating. • Reheating: Warm on the stovetop over medium heat until heated through, stirring occasionally.
FAQs
Is this soup dairy‑free?
Yes — this cauliflower soup can easily be dairy‑free if you use oil instead of butter.
Can I make it vegan?
Absolutely — use vegetable broth and skip any dairy toppings.
How do I make the soup extra creamy?
Roast the cauliflower well and blend thoroughly for a smoother texture.
Can I add other vegetables?
Yes — potatoes, leeks, or carrots are great additions.
What toppings work well?
Try croutons, fresh herbs, roasted cauliflower pieces, or a drizzle of olive oil.
Is this soup healthy?
Yes — cauliflower is low in calories and high in vitamins, making this a nutritious choice.
Can I use frozen cauliflower?
Yes — frozen cauliflower works fine; roast or simmer before blending.
How long will leftovers last?
Store in the fridge for up to 3–4 days.
Can I make this in a blender?
Yes — blend in batches if needed, then return to the pot to warm.
What’s a good side with this soup?
Serve with crusty bread or a green salad for a complete meal.
Conclusion
This cauliflower soup is simple yet rich in flavor — a delicious way to enjoy a nourishing, homemade meal. Whether you’re looking for a cozy dinner or a starter for guests, it’s a versatile and satisfying choice that’s easy to customize to your taste.
This cauliflower soup is rich, creamy, and comforting — made with roasted cauliflower and simple ingredients for a velvety texture and deep, savory flavor.
Ingredients
1 large head cauliflower, cut into florets
2 tbsp olive oil or butter (plus more for roasting)
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender, stirring halfway through.
In a large pot, heat 2 tbsp olive oil or butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Add the roasted cauliflower to the pot along with broth, herbs (if using), salt, and pepper.
Bring to a simmer and cook for 10–15 minutes to let flavors blend.
Use an immersion blender or transfer soup in batches to a blender. Blend until smooth and creamy.
Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
Use olive oil for a dairy-free and vegan version.Roasting the cauliflower adds depth and caramelized flavor to the soup.Add potatoes or carrots for a heartier version.Soup can be frozen for up to 2 months — reheat gently on the stove.Top with croutons, roasted cauliflower, or a swirl of olive oil for added texture and flavor.
