Cauliflower Soup is a warming and flavorful, simple soup you can enjoy anytime using basic ingredients. Make it with farm-fresh cauliflower in the summer or fall months, or blend this soup up year-round with store-bought cauliflower florets. The flavor of the cauliflower is deepened and highlighted by oven-roasting it with olive oil. Once roasted, simply simmer the cauliflower with the other ingredients, blend, and enjoy!
This easy cauliflower soup recipe is a wonderful appetizer or side dish but is also filling enough to be the main course. Naturally dairy-free and vegetarian, the soup has a creamy and velvety texture that comes from pureeing it with a countertop or immersion blender. For more soup recipes, try my classic tomato soup, homemade corn chowder, or broccoli cheese soup recipe.
What You Need to Make This Recipe
Cauliflower – you’ll need roughly 2 pounds of fresh cauliflower, which is about one large head. Select a head of cauliflower that feels heavy and dense and does not have any discoloration. You can also use a bag of pre-cut florets if preferred.
Vegetable Broth – using vegetable broth keeps this recipe vegetarian, but you can substitute chicken broth or chicken bone broth if that’s what you have on hand. Select a low-sodium broth so that you can control the salt level. Stock can also be used, but it is darker in color and can make the soup brown (though it will still taste delicious!).
Onion and Garlic – onion and garlic cloves are flavor staples that season and help thicken the soup when it is blended. Chop the onion and mince the garlic before sauteing.
Lemon Juice – freshly squeezed lemon juice adds a pop of freshness to this soup.
Garnishes – garnishing this soup is completely optional, but if you like, you can use chopped fresh parsley, lemon zest, or black pepper to top off this soup.
How to Make Cauliflower Soup
1. Preheat the oven to 425°F. Place the cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Toss until cauliflower is evenly coated with oil and spread out in a single layer.
2. Bake until the cauliflower is tender and browned on the edges, about 35 minutes, tossing halfway through. Set aside a handful of pretty florets for serving.
3. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook until softened about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
4. Stir in the broth, roasted cauliflower, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Let cool slightly, about 5 minutes.
5. If using a regular blender, carefully transfer the cauliflower mixture to a blender container and cover, removing the centerpiece of the lid to let the hot steam escape. Blend until smooth. Or, use an immersion blender and blend it in the pot.
6. Return to the soup to the pot and stir in lemon juice. For an extra creamy soup, stir in ½ cup of heavy cream, whole milk, or coconut milk. Keep warm or serve immediately, garnishing with reserved florets, chopped parsley, lemon zest, and black pepper.
Pro Tips for Making This Recipe
- Cut the cauliflower into similarly sized florets. For even roasting, cut the cauliflower head into similarly sized pieces. This will allow the florets to roast and soften at the same rate. Be sure to roast the cauliflower until the larger-sized florets are tender and stir the vegetables halfway through the roasting time, or if they appear to be cooking unevenly or developing hot spots.
- Reserve a few roasted florets to garnish the soup. I like to garnish this soup with a few pieces of roasted cauliflower. Reserve 6-8 of the prettiest florets after roasting to garnish the soup just before serving.
- Add additional vegetables if desired. You can add a handful of broccoli, carrots, celery, or red peppers with the cauliflower to roast for additional vegetable flavor. This is a great way to use up a few vegetables you have on hand and can add a pretty color to the soup.
- Use caution when blending the soup. Be careful when transferring the hot soup to the countertop blender and blend the soup in batches as needed. Always remove the centerpiece from the blender to allow the steam to escape, or the lid of the blender may pop off and splash hot soup. If needed, use a dish towel to cover the top of the blender and to help protect your fingers.
- For an extra creamy cauliflower soup, stir in ½ cup of heavy cream, whole milk, or coconut milk before serving.
- For a cheesy cauliflower soup, stir in ¾ cup of freshly grated parmesan cheese or grated sharp cheddar cheese just before serving and top with additional shredded cheese.
- Optional garnish variations. Try this recipe with fresh parsley, a drizzle of high-quality olive oil, fresh lemon zest, sliced green onions, red pepper flakes, or various fresh herbs like thyme, basil, or tarragon.
Frequently Asked Questions
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Cool the soup to room temperature before storing. I recommend storing soup in individual containers for quick and easy lunches. Freeze leftovers for up to 3 months in a freezer-safe container. Defrost in the refrigerator overnight or reheat from frozen.
Reheat in a large soup pot over medium heat or microwave an individual portion of soup in a microwave-safe bowl, pausing the microwave to stir the soup every 30 seconds or until warmed through.
Roasted cauliflower soup’s wonderful texture makes it perfect for dipping bread, so I recommend serving it with artisan bread, breadsticks, or garlic bread. Or, top it with homemade croutons!
If you prefer a thicker soup, reduce the vegetable broth used by ½ – 1 cup. You can also thicken soup after it is blended by making a cornstarch slurry. Mix 1 tablespoon each of cornstarch and water in a small bowl to make a slurry, add it to the soup as it simmers, and stir until it thickens.
This soup has plenty of savory and caramelized flavor, thanks to the roasted cauliflower base. To add the most flavor to it, use a quality vegetable broth or stock and freshly squeezed lemon. Salt is an incredibly important ingredient in soups as it enhances the flavor of all of the ingredients, so add the recommended amount and add additional seasonings to taste if needed before serving. Finally, top the soup with fresh herbs such as dill, thyme, or chopped flat-leaf parsley for a delicious herbal finish.
If you love this recipe try these out!
If you’ve tried this cauliflower soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cauliflower Soup
Equipment
- Rimmed baking sheet
- Large Pot
- Blender
Ingredients
- 1 large head cauliflower cut into florets (about 2 pounds/900g)
- 3 tablespoons olive oil divided
- 1 onion chopped
- 4 garlic cloves minced
- 4 cups vegetable broth 960ml
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1½ tablespoons fresh lemon juice
Garnish:
- Chopped fresh parsley
- Lemon zest
- Black pepper
Instructions
- Preheat oven to 425°F.
- Place the cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Toss until cauliflower is evenly coated with oil and spread out in a single layer.
- Bake until the cauliflower is tender and browned on the edges, about 35 minutes, tossing halfway through. Set aside 6 pretty florets for serving.
- In a large pot, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, cauliflower, salt, and pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally. Let cool slightly, about 5 minutes.
- Working in batches if needed, carefully transfer the cauliflower mixture to a blender and cover, removing the centerpiece of the lid. Blend until smooth. Return to the pot and stir in lemon juice. (For an extra creamy soup, stir in ½ cup of heavy cream, whole milk, or coconut milk.)
- Keep warm or serve immediately, garnishing with reserved florets, chopped parsley, lemon zest, and black pepper.
Notes
- Cut the cauliflower into similarly sized florets. For even roasting, cut the cauliflower head into similarly sized pieces. This will allow the florets to roast and soften at the same rate. Be sure to roast the cauliflower until the larger-sized florets are tender and stir the vegetables halfway through the roasting time, or if they appear to be cooking unevenly or developing hot spots.
- Reserve a few roasted florets to garnish the soup. I like to garnish this soup with a few pieces of roasted cauliflower. Reserve 6-8 of the prettiest florets after roasting to garnish the soup just before serving.
- Add additional vegetables if desired. You can add a handful of broccoli, carrots, celery, or red peppers with the cauliflower to roast for additional vegetable flavor. This is a great way to use up a few vegetables you have on hand and can add a pretty color to the soup.
- Use caution when blending the soup. Be careful when transferring the hot soup to the countertop blender and blend the soup in batches as needed. Always remove the centerpiece from the blender to allow the steam to escape, or the lid of the blender may pop off and splash hot soup. If needed, use a dish towel to cover the top of the blender and to help protect your fingers.
- For an extra creamy cauliflower soup, stir in ½ cup of heavy cream, whole milk, or coconut milk before serving.
- For a cheesy cauliflower soup, stir in ¾ cup of freshly grated parmesan cheese or grated sharp cheddar cheese just before serving and top with additional shredded cheese.
- Optional garnish variations. Try this recipe with fresh parsley, a drizzle of high-quality olive oil, fresh lemon zest, sliced green onions, red pepper flakes, or various fresh herbs like thyme, basil, or tarragon.
