Roasted Cauliflower Soup
This velvety Roasted Cauliflower Soup Recipe delivers deeply savory, nutty flavor from caramelized cauliflower and mellow roasted garlic. It's naturally creamy without heavy cream, comes together in about an hour, and is the perfect cozy bowl for a cold day.
Equipment
- Large rimmed baking sheet
- Parchment paper - optional, for easier cleanup
- Aluminum foil - for wrapping the garlic
- Large soup pot or Dutch oven
- Immersion blender OR regular countertop blender
- Chef's Knife and Cutting Board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle - for serving
Ingredients
- 1 head cauliflower - about 2 lbs or 900g, cut into florets
- 1 head garlic
- 3 tablespoons olive oil - divided
- 1 medium yellow onion - roughly chopped
- 2 stalks celery - roughly chopped
- 4 cups vegetable broth - 960ml, or chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves - or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper - plus more to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup Parmesan cheese - 25g, freshly grated, optional
- 1/4 cup sharp cheddar - 25g, freshly grated, optional
Optional Toppings
- reserved roasted cauliflower florets
- chopped fresh parsley
- chives
- green onions
- croutons
- olive oil - for drizzling
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Cut cauliflower into bite-sized florets.
- Toss cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 25-35 minutes, tossing once halfway, until tender and deeply golden.
- Slice 1/4 inch off the top of the garlic head, drizzle with 1 teaspoon oil, and wrap in foil. Roast alongside cauliflower for 25-35 minutes until soft. Squeeze out the roasted cloves.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion and celery for 6-8 minutes until softened. Add thyme and cook 30 seconds until fragrant.
- Add roasted cauliflower, roasted garlic, and broth to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes.
- Remove from heat and cool slightly. Blend with an immersion blender directly in the pot or in batches in a countertop blender until completely smooth.
- Return to low heat and stir in butter, lemon juice, and Parmesan or cheddar if using. Taste and adjust salt and pepper as needed. Thin with extra broth if desired.
- Ladle into bowls and top with reserved roasted florets, fresh herbs, croutons, or a drizzle of olive oil. Serve immediately with crusty bread.
Notes
- Don't crowd the baking sheet: Overcrowding causes steaming instead of roasting. Use two pans if necessary for proper caramelization.
- Wait for deep golden color: Let the cauliflower roast until the edges are deeply browned for maximum nutty flavor.
- Don't skip the lemon juice: A tablespoon of fresh lemon juice at the end brightens the whole soup and prevents it from tasting flat.
- Use low-sodium broth: Since this recipe has few ingredients, the broth quality matters. Low-sodium lets you control the final salt level.
- Blend safely: When using a countertop blender, never fill more than halfway with hot liquid and vent the lid slightly.
- Add cheese while hot: If using Parmesan or cheddar, stir it in right after blending while the soup is still steaming for smooth melting.
- Vegan option: Replace butter with plant-based butter or blend in 1/4 cup of soaked raw cashews for creaminess. Use vegetable broth.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently.
- Make it a meal: Serve with crusty bread, a green salad, or a grilled cheese sandwich for a more substantial dinner.
- Flavor variations: Add curry powder, smoked paprika, or red pepper flakes to customize the flavor profile.