Print

Velvety Roasted Cauliflower Soup

A close-up of a white bowl filled with creamy cauliflower soup, garnished with shredded cheddar cheese and fresh chopped chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich and comforting bowl of soup with this velvety roasted cauliflower soup recipe. Roasting the cauliflower builds deep flavor, resulting in a satisfying, smooth texture perfect for a cozy dinner or an elegant starter.

Ingredients

Scale
  • 2 large heads cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk (or heavy cream for richer flavor)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons fresh chives, chopped (for garnish)
  • 2 tablespoons sharp cheddar cheese, shredded (optional garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned. Roasting deepens the flavor, which is key for a great soup base.
  2. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted cauliflower, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the almond milk (or heavy cream). Heat the soup gently over low heat until warmed through. Do not boil after adding the milk or cream.
  7. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh chives and shredded cheddar cheese if you are using it.

Notes

  • For a low-carb option, skip the optional cheddar cheese garnish.
  • If you prefer a richer, more traditional flavor, substitute the almond milk with 1/2 cup of heavy cream or half-and-half.
  • To achieve a truly silky smooth texture, press the blended soup through a fine-mesh sieve before returning it to the pot.
  • This soup reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/cauliflower-soup-velvety-roasted-easy-dinner/