creamy cauliflower soup

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Creamy Roasted Cauliflower Soup

cauliflower (about 2 pounds), cut into bite-size florets

extra-virgin olive oil, divided

salt

red onion, chopped

garlic, pressed

vegetable broth

unsalted butter

lemon juice,

nutmeg

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

This soup is wonderful! 
I definitely agree with everyone else who has said "make double!"

Made the cauliflower soup, added carrots and some celery, afraid to add the lemon juice! Will try it in a small bowl first.

I also chopped up 3 pieces of bacon into it. I liked it a lot! The butter and cauliflower go well together. Sorry to say my wife was not a fan, she only likes clear broth soups. It's in my repertoire now,thanks.

Added a touch of curry, as well. You're becoming one of my go-to recipe sources, Kate!

This was amazing! Truly an incredible flavour, the hit of lemon was perfection!

WOW!  This was fabulous!  I just shared it with my daughter.  My only recommendation is to double or even triple it!!!

Dear Kate, u juist made the soup. I'm not a fan of cauliflower but this soup is so amazing! I made it dairy and nut free. I garmished my bowl soup with bean sprouts.

So surprisingly delicious.  I've shared this recipe with everyone!

Hello all, tried for first time, added 1 Portugese hot pepper and sprinkles fried lentles on top with the nutmeg. Also used orange zest sparingly.

This soup is outstanding!!  .The lemon and nut meg just make this amazing!!  I kicked it up with a dash of curry powder.  Highly recommend!!

Scrumptious! This is going on my winter meal rotation

This is a keeper.  So delicious and comforting.  I used chicken broth because that’s what I had on hand.  All other ingredients were as written. Instead of blending I used an immersion blender so mine is more rustic in texture

Wow! You’d think there was cream in this. I absolutely love the lemon! I did not have nutmeg so I omitted it and it turned out absolutely fabulous. Will be adding to my repertoire.

I love this recipe and have made it a few times. This time, I added a sprig of fresh rosemary and a bay leaf while it was simmering and I think it was a great addition.  Sometimes it comes out a little more watery, so I suggest simmering in about 3.5 cups liquid and add more if needed while blending

I have a few litres of chicken broth I want to use up. Can I sub or too salty? 50/50?

So good! So so yum! Followed the recipe to a “T” and it turned out wonderful! I used an immersion hand blender and it worked well!

Wonderfully delicious soup. And I don’t even like cauliflowers that much :-). Will definitely make again. Thank you for the recipe.

Amazing soup! First time making cauliflower soup and this was delicious, really creamy. Only changes I made was to add an extra clove of garlic (personal taste)

WOW ! I think I struckgold here; nightshade free, daiy free, a vegetarian's dream. Returning to plant based diet after straying for about 20 years. My main, " sins," were nightshades and chicken; no effort prep. Paavo Aerola wrote, " Choose to take care of your health or it eventually force you to."

I have this simmering in the crock pot right now, I used chicken base as I dont have vegetable..I just realized, this recipe calls for a blender, which I dont have! :(

https://content.jwplatform.com/videos/sRSqCsTm.mp4

Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it’s so easy to do!

Roasted Cauliflower Soup

This creamy roasted cauliflower soup is packed full of flavor and is so easy to make! Made with bacon and stilton, this hearty low carb soup recipe is also easy to make vegetarian.

Creamy Roasted Cauliflower Soup with Blue Cheese

cauliflower

salt and pepper

salted butter

bacon

onion

garlic

black pepper

35% heavy whipping cream

chicken stock

stilton (include the rind) (grated)

Pre heat the oven to 425ºF / 220ºc.

Break the cauliflower into florets and place on a foil lined baking sheet. Add 2 tablespoons of oil and a couple of generous pinches of salt and pepper and mix with your hands so the cauliflower is evenly coated.

Roast the cauliflower in the oven for about 35 to 40 minutes until it is soft and browned.

While the cauliflower is roasting, you can get on with the rest of the recipe.

In a heavy bottomed pan, melt the butter over a high heat and fry the bacon until it is crispy. Remove the bacon, leaving the fat in the pan, and set to one side. Leave the pot on the heat and turn down to a medium heat.

Add the onion, garlic and salt and pepper to the pot and cook for 5 to 10 minutes until softened.

Add the cream, stock, blue cheese and roasted cauliflower and bring the pot to the boil. Stir occasionally until the cheese has all melted.

Use an immersion or stand blender to blend the soup until it is smooth and creamy.

Taste and season to taste if needed.

Serve with the crispy bacon pieces.

Even though there are minimal ingredients, this soup has TONS of flavor. In fact, it's delicious even without the cream. 

Best-Ever Cauliflower Soup

extra-virgin olive oil,

yellow onion, chopped

garlic,

cauliflower,

c. chicken or vegetable stock

thyme,

bay leaf

Kosher salt

heavy cream or whole milk

This recipe is a keeper. I added onion powder, garlic powder & one medium sized potato (in place of milk/cream). Very pleased with the result.

Really good soup - although as another reader stated, it is quite bland so I added more thyme, chicken bouillon, garlic powder, onion powder, and harissa paste to give it some spice. Really good with the additions!

Excellent soup.  I added a little basil, jalapeño pepper and carrot.  Then blended so smoother texture.  Awesome flavor.

I made this tonight in my instant pot. I reduced the broth to 4 cups because there is no evaporation. As another reviewer suggested, I first sautéed the onions and then added the garlic as directed. I dumped all the remaining ingredients except for the cream. I pressure cooked it for 6 minutes with a natural release for 20. I couldn’t resist adding a shake of siracha spice. This was very good. I will cook it again!

Very tasty! I did not have a bay leaf but this still turned out very good. I added a pinch of smoked paprika like one of the previous reviews- great suggestion. Will make this again 🙂👌

Really delicious and easy!  I love this Soup for an easy Sunday night.

Pretty bland! Had to add a lot to it, but it was a good base.

Enjoyed by all, very easy to make a keeper

https://streaming.hearstdigitalstudios.com/c38efe1f-2a56-4620-a6d1-c1aa14ef5eae/video_rover_16x9_1080p_hd_1538768189_25607.mp4

This Cauliflower Soup Is So Silky And Delicious

This creamy roasted garlic cauliflower soup is low in fat and carbs but packed with flavour and nutrition. Once the garlic is roasted, it can be ready in about 20 minutes. It's thick, creamy, rich in flavour and perfect for dunking crispy bread in.

Creamy Roasted Garlic Cauliflower Soup

carrots,

thyme

tsp rosemary

vegetable stock

salt and pepper,

Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.

Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.

Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.

Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.

Carefully pour into a blender an mix until smooth and creamy.

This is yummy and super easy. I roasted the cauliflower along with the garlic in deepen the flavor and it came out wonderfully. I used an immersion blender. I had to add more liquid than recommended and the texture was still kind of thicker than soup but that's the cauliflower, not the recipe. I made this for me (clean keto) and added some chicken breast and my daughter (vegan) ate it with some sourdough bread and had 2 servings. Will make again! Thank you!!

This soup is delicious! We’re not vegan or vegetarian so I used chicken stock. I also cooked a dinner ham alongside because teenagers. I will say the ham added in individual bowls was really good, but it’s wonderful as is too. I used my immersion blender for less cleanup. 

I’ve made this recipe twice this week! I am still figuring out the best ratio for the garlic as this is coming out pretty subtly (we love garlic-forward flavors in my house). We add a dash of hot sauce to our bowls. So yummy! 

This soup was delicious, though not as garlic as I was expecting (hoping for?). Next time I might look for some bigger garlic bulbs. My family—kids included—loved it, though! Thanks, Deryn for another good one!

if you add butter-fried sage at the end it really hits the spot

Oh my goodness, the flavors! Aaaaamaaaazing!

Just made this soup. Its very good! I added an extra head of roasted garlic and all of the garlic heads were on the large size. I also doubled the rosemary (I  used fresh) Delicious!! I will definitely be making this again.

this was great.  i added roasted garlic, also pureed.

This recipe was amazing! I wasn’t sure if it would be flavourful enough but I was definitely wrong. It was delicious and so creamy! Cookie and Kate recipes never disappoint.

The only reason I didn’t rate higher is because I made a mistake. I never had cauliflower soup before but I love cauliflower. This sounded so interesting I just had to try. I normally follow directions to a new recipe to the letter but somehow I added 2  tablespoons of lemon juice instead of the 1 recommended. Won’t do that again…too tangy for me.  
It has a different flavor than what I was expecting, which isn’t a bad thing. It was more savory than I expected when I added the nutmeg. I think I’d prefer some sweetness to it next time but that would make it a different soup wouldn’t it. 
I will definitely try again and make sure I use only 1 tablespoon of lemon juice.

Absolutely outstanding.  The best cauliflower soup I've ever had.  Dairy and gluten free and nightshade free, too! Difficult to find delicious recipes on such a restricted diet. .

Delicious. I Used knorr harissa blend spice sprinkled over top of the cauliflour, omitted the butter and lemon juice and Nutmeg. Added a couple handfuls of cashews for extra creamy and a bit more protein. Would definitely make it again.

Oh my I wish had cashews. That would make it even more luxurious.

Hello!

Made your soup tonight as a what do I do with what's left in my fridge meal... It was so successful we will be adding it to our regular meal rotation! I used chicken stock because that's what I had, and aiming for dairy and nightshade free and not having any cashews I added a white sweet potato in the simmering phase for "creamy" starchiness. It was good by itself and stupendous topped with chopped fresh parsley and green onion. 10/10 will make again.

This soup is awesome. My wife and I found this recipe a couple of years ago  and it's been a staple in our kitchen since then.

I love, love this recipe! It’s very warm and comforting. It’s especially helpful that you gave whole food, plant-based options. Thank you!! I was wondering what you would suggest to serve with this soup to round it out as a meal? Any thoughts?

Wow! This soup is so good. I can’t wait to make it again and again through fall and winter. 

Definitely use real butter for this if you’re not vegan. I didn’t realize my roommate used all of ours and had to use margarin. It was still excellent, but I think it would have been even better with the real stuff. 

I also used mushroom broth and a squeezed in a whole lemon, but those’ll be sustains.

Best cauliflower soup i've ever made! Just finished it and it's amazing... can't wait to taste it tomorrow when its even better. Running this as my soup special at my restaurant tomorrow.

My partner and I lovvved this soup! We didnt have any nutmeg so we used allspice instead. Used 1/2 chicken broth &amp; 1/2 vegetable stock as that’s all we had on hand. We also added a bay leaf to the 20 min simmer. It turned out absolutely delish. Will definitely double the recipe next time so we have leftovers to freeze.

This worked out really well and was delicious, will make it again for
sure! Love that it has no carbs in it and the roasted cauliflower and onion and garlic made it so tasty.  I used a combination of avocado oil and olive oil to drizzle over the veg.
Next time I will use 2 cauliflowers so I have enough to freeze or keep.
There is only one small portion left after sharing with a friend.
Also made it the night before so little pieces of cauli for garnish should have been heated up again.  Sure to give this 5 stars once I've made it a second time.Thanks for sharing!

I posted a time-bound question yesterday about if I can save the soup in my frig from today until Friday or if I need to freeze it. I have not heard from you. Please email me at sc523@aol.com - thank you so much! Aliya, a great fan!

I am currently having my kitchen refurbished so everything is packed away and I'm managing to cook with a multicooker, air fryer and microwave. I used this recipe as inspiration for today's lunch but I had to improvise. I roasted the cauliflower in my air fryer, sauteed an onion, added a chopped potato, two carrots and the roasted cauliflower, added water and a chopped bunch of coriander. I pureed it after half an hour's simmer and it was absolutely delicious. It was the roast cauliflower that did it and the lack of any spices or stock cubes made the natural flavours really stand out. Thank you.

LOVE this soup. 
No one can believe that it has no cream and how few ingredients it has. I prefer pieces of cauliflower throughout, so I only puree about half the cauliflower and mix in the remaining so that there are lots and lots of pieces in the soup.

Best soup I have ever made!! What a recipe  thank you.

I've tried a few different roasted cauliflower recipes and this one is pretty good! the lemon juice and nutmeg are a must! will be making again:)

I made this recipe this morning. However, I added 2 leeks and 1 brocoli head to the roast, and I used beef broth instead of vegetable broth. DECLICIOUS ! I am SO looking forward to making it again. Thank you for the great recipe!

I love the Roasted Cauliflower Soup so much, I made a nice big quantity but we didn't finish it and wish to have the rest of it next weekend. May I keep it in the frig? Or should I freeze it? 

Thanks for all your great recipes, 
Aliya Cheskis-Cotel

Kate, sorry but I don't understand what "it does good with both" means. I asked you if I should take it from freezer back to frig on Thursday evening or on Friday morning (we want to eat it Friday night) or if I should take it straight to the kitchen counter on Friday morning and skip the refrigerator step. Which one, please? How does it defrost the best? Thanks, and stay safe, Aliya

This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

Cauliflower Leek Soup

tbsp all purpose flour (use ap gluten-free flour

chicken

leeks (about 3 or 4 dark green stems removed)

cauliflower (chopped (about 1 1/2 lbs florets))

kosher salt and fresh pepper

toppings: crumbled bacon, cheddar, scallions (extra)

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.

Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, stir and cook 1 to 2 minutes.

Add broth, leeks, and cauliflower and bring to a boil.

Cover and simmer on low for about 20 minutes, until cauliflower is soft.

Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.

Serve immediately.

I made this recipe first when I got your cookbook this summer. I. Love. It. It’s my absolute favourite soup and I keep it vegan using vegan becel. Anyone reading the reviews for this recipe - make this soup. You will NOT regret it.

This was delicious, with such a rich taste!  My husband loved it, too!  I will definitely add this to my favorite soup list.

This recipe is definitely going into my "Soup Library". Love the cauliflower garnish idea. I think I will try some cherry tomatoes as garnish too.

I actually did try this yesterday. If you have some garlic bread on the side, it is more than enough for a dinner meal.

Myself and my roommate both liked the simplicity of the recipe - and that it tasted fabolous! :)

After all: it is also environmentally friendly as it doesnt contain any meat products.

after the election tomorrow i do plan to make the cauliflower soup. I have purple cauliflower can’t wait to make it. I even have my bread bowls.

This  came  out  great!  Added a  little cayenne  pepper and that was perfect.

Do you have an immersion blender, or a magic bullet or nurtribullet? I used those items while getting started. If you use these, let the soup cool to room temperature. You can warm it up up after blended. It's so good, I highly recommend! You can use either bullets for the cashews as well. Good luck!

Absolutely love it! So much flavour and still extremely healthy! Will definitely make it again and again!

Who knew cauliflower could be this yummy! Thank you!

This was perfect! I used homemade stock and this hit the spot since I am battling a cold. Creamy, not too rich and great flavor. I am not a vegetarian yet cook many of your recipes. Thank you!

I received cauliflower almost every week in my CSA box last fall and winter, and I was so glad I had your cookbook for inspiration! I made this soup on rotation and it never disappointed. I especially love it with fresh garlicky croutons sprinkled on top and a side salad. Thanks so much, Kate!

Delicious soup! Nice, thick and creamy.  Definitely one to repeat!

OMG.  I just made this soup and it is to die for!  I would double the recipe because it's a bit of work for just 4-5 cups of soup.  I would also use a tinch less lemon juice.  I added another garlic glove.

Thank you, Kate for your great recipes.  I posted this one (your link) on my Facebook. :-)

Yummy, easy, and tastes like you spent more time than you did!  Full disclosure: I took the easier route and used my immersion blender and it was still creamy. I added a bay leaf and some Suya seasoning and a few shakes of red pepper flakes. I am headed out for more cauliflower to make a batch for the freezer. Thanks!

This is so delicious, it's hard to believe it's so simple. I made the vegan version with cashews (I keep some soaked ones in the freezer) and they worked beautifully.  I appreciate your options for dairy-free! Your cookbook is wonderful; I never hesitate to try something new because I know it will be good!

I just made this and it was delicious!  Thank you!  I garnished the soup with pomegranate arils which was pretty.

Loved this soup!!! So easy and so tasty!! Creamy, delicious, and packed with flavor.I’m deifnitely going to add this to my soup rotations.

I saw this post yesterday and had to make it today. Followed your recipe to the pinpoint and it was fabulous. Served with fresh slightly baked focaccia with a smear if evoo and sprinkle of parm-reg. A perfect fall supper. Thank you.

I made this soup last night, it was delicious ! I bought nutmeg especially for the recipe and forgot to add it in :-( Still delicious though. 

As I'm French, I made toasted some baguette with butter in the oven and made croutons to add to the soup, 10/10 would recommend ;-)

This creamy cauliflower soup is loaded with sweet corn and crunchy bacon. Creamy cauliflower soup has rich gourmet flavor and it's good for you!

Creamy Cauliflower Soup with Bacon and Corn

potatoes

water

heavy cream

tsp black pepper

cayenne pepper (or to taste)

corn kernels

parsley

Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.

Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.

Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).

Meanwhile cook your corn. Drain and cover to keep warm.

Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another&nbsp;1/2 tsp cayenne). To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.

Make restaurant-quality, ultra creamy cauliflower soup thats secretly healthy too with this simple Roast Cauliflower Soup recipe. Featuring deeply flavorful roasted cauliflower florets, tender white beans, fresh veggies, and plenty of aromatic seasonings, you&#39;ll fall in love with this hearty, perfectly cozy, 8-ingredient healthy soup recipe!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Creamy Roasted Cauliflower Soup (healthy recipe!)

Head Cauliflower (–

TBS Olive Oil ((or Neutral Oil,

½ tsp Ground Cumin (- DIVIDED)

tsp Smoked Paprika (- DIVIDED)

tsp Chili Powder (- DIVIDED)

tsp Ground Black Pepper (- plus more to taste)

6-8 Slices Center-Cut Bacon (–

Yellow Onion (– small dice (about 1 1/2 cups))

Jalapeno (– stemmed, seeded and small dice (about 1/3 cup))

Garlic (– finely diced (about 1 TBS))

(15.5 oz.) Can Cannellini Beans (– rinsed & drained)

Cups Low-Sodium Chicken or Vegetable Stock

Optional Garnishes: Pico de Gallo

Preheat Oven

Preheat oven: Arrange oven rack to the center position and preheat the oven to 425-degrees Fahrenheit (or 400F convection). Next, line a large sheet pan with aluminum foil for easy clean up and set it aside.

Roast cauliflower

Season Cauliflower: Place the cauliflower florets into a large bowl and drizzle with the olive oil. Toss to coat the cauliflower in the oil. Next, sprinkle 1 teaspoon cumin, ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon salt, and 1/8 teaspoon pepper all over the cauliflower. Then toss well to thoroughly coat the cauliflower with the seasonings.Roast Cauliflower: Transfer the seasoned cauliflower florets to the prepared sheet pan. Place the pan in the oven and roast, turning the cauliflower over once during baking, for about 20-30 minutes or until the cauliflower is golden and caramelized. Remove from oven and set aside.

Meanwhile, Cook Bacon - Optional

Start the Soup - Using Bacon:  Add bacon to a Dutch oven or stock pot and place over medium heat on the stove top. (Tip: start the bacon in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Turn off the heat and use a slotted spoon to remove the bacon to a paper towel-lined plate. Set the bacon aside. Blot or pour off all, except about 1 ½ tablespoon of bacon fat. -OR-Start the Soup - NO Bacon: If you don&#39;t want to use bacon, heat 1 1/2 tablespoons of neutral oil in the pot over medium heat until shimmering. Once the oil shimmers, go to next step (adding veggies).

Add Vegetables And Seasonings

Add vegetables: Return the heat to medium and add the onions and jalapeños. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, 1 teaspoon salt and 1/8 teaspoon of pepper. Sauté, stirring frequently, until the onion is soft and translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Roasted Cauliflower

Add cauliflower, beans, and stock: To the pot, add the roasted cauliflower, cannellini beans and stock. Give everything a good stir and then increase the heat under the pot to high to bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer.Simmer Soup: Simmer the soup - UNCOVERED - for 10-12 minutes, or until the cauliflower is very tender.

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