Description

Creamy Roasted Cauliflower Soup – Cozy in a Bowl

There’s nothing bland about this soup! By roasting cauliflower and garlic until golden and caramelized, you get a nutty, buttery base that blends into the silkiest, dreamiest soup. It’s comforting, nourishing, and feels restaurant-fancy—without the effort. Perfect for chilly evenings, a quick lunch, or when you want to impress with something simple but unforgettable.

Ingredients

Scale

1 large head cauliflower, cut into florets
1 tbsp olive oil
4 garlic cloves, peeled
1 small onion, chopped
3 cups vegetable or chicken broth
½ cup heavy cream or full-fat coconut milk (optional)
Juice of ½ lemon
Salt & pepper, to taste

Optional toppings: drizzle of olive oil, red pepper flakes, toasted almonds or pine nuts, fresh herbs

Instructions

Roast: Preheat oven to 425°F (220°C). Toss cauliflower & garlic with olive oil, salt, and pepper. Roast 25–30 min until golden and tender.
Sauté: In a pot, heat a little oil and sauté onion until soft and translucent (5–7 min).
Simmer: Add roasted cauliflower, garlic, and broth. Simmer 10 min to meld flavors.
Blend: Use an immersion or countertop blender to blend until smooth and velvety.
Finish: Stir in cream or coconut milk (if using) and lemon juice. Adjust seasoning.
Serve: Ladle into bowls, garnish with toppings, and enjoy with crusty bread.

Notes

Curried Twist: Toss cauliflower with curry powder before roasting.
Loaded Style: Stir in sharp cheddar & top with crispy bacon.
Vegan Creaminess: Roast a potato with the cauliflower for natural silkiness.
Bright & Fresh: Add roasted red peppers for color and smoky sweetness.

Nutrition

Calories: 180 cal Per Serving
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 18g