Cozy Cauliflower Soup Recipe

The first chill of autumn always sends me straight to the kitchen to roast vegetables. I crave the nutty, caramelized depth that roasted florets bring to a simple Cauliflower Soup recipe.

You might expect a heavy cream base, but this version relies on pureed vegetables for its velvety texture. It feels rich and satisfying without weighing you down after a cozy dinner.

The Magic Behind This Cauliflower Soup

Roasting the vegetables before simmering unlocks a sweetness that boiling simply cannot match. This step transforms the humble Cauliflower Soup into something complex and memorable.

It requires minimal hands-on time since the oven does most of the heavy lifting for you. You can tackle other chores while the kitchen fills with the savory scent of roasting garlic.

This dish freezes beautifully, making it an excellent option for meal prepping ahead of busy weeks. I often double the batch so I have a quick lunch ready whenever hunger strikes.

If this dish hit the spot, you’ll want to try my Crockpot Lasagna Soup Recipe next, plus the Ultimate Italian Pasta Fagioli Soup delivers the same bold flavors. Both recipes share the same simple approach that makes weeknight cooking stress-free.

Everything You Need for Perfect Cauliflower Soup

Here’s what you’ll need to get started:

• Garlic Cloves: Fresh cloves roasted in their skins become sweet and spreadable, losing their raw bite.
• Vegetable Broth: A high-quality stock forms the liquid base and determines the overall seasoning level.
• Cauliflower: You need a large head cut into even florets to ensure they roast at the same rate.
• Yellow Onion: Sautéing chopped onion adds a savory foundation that supports the roasted vegetable flavors.
• Thyme: Fresh sprigs provide an earthy, herbal note that pairs perfectly with the creamy texture.
• Olive Oil: Used for roasting and sautéing to help the vegetables brown and develop flavor.
• Heavy Cream: A small splash at the end rounds out the soup, though you can use coconut milk for a dairy-free version.
• Lemon Juice: Freshly squeezed juice brightens the final dish and cuts through the richness.
• Salt and Pepper: Essential seasonings that bring out the natural taste of the roasted vegetables.
• Nutmeg: A tiny pinch adds warmth and subtle complexity without overpowering the main ingredients.

My Method for Perfect Cauliflower Soup

Let’s get cooking!

1. Preheat your oven to 400°F and arrange the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle everything generously with olive oil and season with salt and pepper, tossing with your hands to coat every crevice. Roast the vegetables for about 30 to 35 minutes until the cauliflower is tender and sports deep golden-brown edges.
2. While the vegetables are in the oven, heat a little olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook it for roughly 5 to 7 minutes until it becomes soft and translucent, but not browned. Squeeze the soft, roasted garlic out of its skins and into the pot along with the fresh thyme leaves, stirring constantly for one minute until fragrant.
3. Add the roasted cauliflower to the pot and pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to marry the flavors. This short simmer helps the roasted notes infuse into the broth before blending.
4. Carefully transfer the soup to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend on high speed until the mixture is completely smooth and velvety, with no chunks remaining. If the soup feels too thick for your liking, you can stir in a little extra broth or water to reach your desired consistency.
5. Return the blended soup to the pot over low heat if you used a countertop blender. Stir in the heavy cream, lemon juice, and a pinch of nutmeg, tasting as you go to adjust the salt and pepper. Serve hot with a final drizzle of olive oil or fresh thyme for a beautiful presentation.

My Best Tips for Perfect Cauliflower Soup

Do not rush the roasting process because those browned edges provide the essential flavor foundation. I let the florets get deeply golden to ensure the final Cauliflower Soup tastes robust rather than bland.

Use a high-powered blender rather than an immersion blender if you want the smoothest possible consistency. A standard blender aerates the mixture better, creating that light and airy texture we all love.

If the consistency feels too thick after blending, stir in extra broth a splash at a time. I adjust the liquid right at the end to get the exact spoon-coating thickness I prefer.

Best Ways to Enjoy Cauliflower Soup

Crusty bread is non-negotiable for dipping into this velvety bowl of goodness. I also like to top my Cauliflower Soup with crispy chickpeas or roasted seeds for a welcome crunch.

A swirl of olive oil or a dusting of fresh herbs adds a bright finish to the plate. These small garnishes elevate a simple weeknight meal into something that feels special and complete.

Find more cozy inspiration and follow me on Pinterest.

Roasted Cauliflower Soup

---

• Author: Amelia Bryan
• Total Time: 1 hr 5 min
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This creamy Roasted Cauliflower Soup uses caramelized vegetables and aromatic herbs for a deeply savory, velvety dinner that comes together easily.

---

Ingredients

• 4 cloves garlic, unpeeled
• 4 cups vegetable broth
• 1 large head cauliflower, cut into florets
• 1 medium yellow onion, chopped
• 1 teaspoon fresh thyme leaves
• 3 tablespoons olive oil
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

---

Instructions

1. Preheat your oven to 400°F and arrange the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle everything generously with olive oil and season with salt and pepper, tossing with your hands to coat every crevice. Roast the vegetables for about 30 to 35 minutes until the cauliflower is tender and sports deep golden-brown edges.
2. While the vegetables are in the oven, heat a little olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook it for roughly 5 to 7 minutes until it becomes soft and translucent, but not browned. Squeeze the soft, roasted garlic out of its skins and into the pot along with the fresh thyme leaves, stirring constantly for one minute until fragrant.
3. Add the roasted cauliflower to the pot and pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to marry the flavors. This short simmer helps the roasted notes infuse into the broth before blending.
4. Carefully transfer the soup to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend on high speed until the mixture is completely smooth and velvety, with no chunks remaining. If the soup feels too thick for your liking, you can stir in a little extra broth or water to reach your desired consistency.
5. Return the blended soup to the pot over low heat if you used a countertop blender. Stir in the heavy cream, lemon juice, and a pinch of nutmeg, tasting as you go to adjust the salt and pepper. Serve hot with a final drizzle of olive oil or fresh thyme for a beautiful presentation.

Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream.

• Prep Time: 20 min
• Cooling Time: 5 min
• Cook Time: 45 min
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 245
• Sugar: 6g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 35mg

Keywords: Cauliflower Soup, roasted vegetable soup, creamy soup recipe, easy dinner, vegetarian soup