Creamy Roasted Cauliflower Soup

This cauliflower soup is luxuriously creamy & smooth, easy to make and ultra delicious!

It’s funny, cauliflower wouldn’t even be in my top 5 favourite veg, but this soup is just pure magic. It brings out the absolute best in cauliflower and completely transforms it. It’s a simple soup, but a soup to win over the most cauliflower skeptic people among us. Follow me…

Roasted Cauliflower

Cauliflower’s flavour is fairly subtle, so you don’t want it to get lost in the soup. It needs to be front and centre. One of the key steps to making this soup so delicious and ensuring you get the most out of the cauliflower is roasting it.

Why roast the cauliflower?

Although it’s an extra, it’s definitely worth it. By roasting the cauliflower you intensify the flavour and pick up a light bit of charring too, which in turn adds a subtle smoky flavour. Here I also roast the cauliflower with fresh thyme which adds even more flavour.

It doesn’t really take up too much time either, because whilst it’s roasting we can crack on with creating the base of the soup.

Process shots: combine cauliflower with thyme, olive oil, salt and pepper (photo 1), roast until lightly charred and fork tender (photo 2).

Roasted Cauliflower Soup

When it comes to the soup itself, you really don’t need many ingredients at all.

Cauliflower Soup Ingredients

• Roasted Cauliflower – As discussed above.
• Onion & Garlic – Creates a nice flavour base for the soup.
• Butter – Adds a richness to the soup and is perfect for sweating down the onion.
• Stock – Here I’ve used veggie stock, but chicken stock would also work too.
• Cream – Emphasizes the creaminess of the blended cauliflower.
• Nutmeg – Very subtle, but compliments the cauliflower perfectly.

Simmering the soup

Although you’ve already cooked the cauliflower, you still want to simmer before you blend it. You want to allow the cauliflower to exchange flavours with the stock and marry everything together. Just 20mins will do the trick!

Process shots: fry onion and garlic in butter (photo 1), add roasted cauliflower (photo 2), pour in stock and simmer (photo 3), blitz with hand blender until smooth (photo 4), stir in cream (photo 5), stir in seasoning (photo 6).

Cauliflower FAQ

How do you store cauliflower soup?

Allow to completely cool then tightly store in the fridge. Reheat over low heat on the stove or short blasts in the microwave.

Can you freeze cauliflower soup?

Yes, I just recommend leaving the cream out until serving. Just to avoid it splitting. Thaw in fridge then reheat as above.

How do you thicken cauliflower soup?

If you go a little over board with the stock, the easiest way to thicken the soup is to simply simmer and it’ll gradually re-thicken.

Serving Cauliflower Soup

I highly recommend serving up with:

• Cheddar cheese – A grating of cheddar compliments this soup incredibly well. Cauliflower cheese anyone?!
• Chives – Adds a pop of colour and adds a nice blast of flavour.
• Cream – An extra drizzle of cream always goes nicely to emphasise the creaminess of the soup.
• Cauliflower – I like to save a few pieces of cauliflower after roasting to serve up, just for garnish.

This soup is awesome as a starter, but just as great for Lunch or Dinner. A grilled cheese doesn’t go a miss either 😋

Alrighty, let’s tuck into the full recipe for this cauliflower soup shall we?!

How to make Cauliflower Soup (Full Recipe & Video)

5 from 4 votes

Creamy Roasted Cauliflower Soup

By: Chris Collins

This cauliflower soup is luxuriously creamy & smooth, easy to make and ultra delicious! This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 6

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Equipment

• Large Greaseproof Baking Tray
• Large Pot with Lid
• Hand Blender
• Jug (for cream/stock)
• Sharp Knife & Chopping Board
• Cheese Grater

Ingredients 

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Roasted Cauliflower

• ▢ 2lb / 1kg Cauliflower, diced into bite sized pieces (weight AFTER leaves/stalk removed - see notes)
• ▢ 2-3 tbsp Olive Oil
• ▢ 1 tbsp Fresh Thyme Leaves
• ▢ 1/2 tsp Salt
• ▢ 1/4 tsp Black Pepper

Soup

• ▢ 4 cups / 1 litre Vegetable Stock, or more as needed
• ▢ 1/2 cup / 120ml Double/Heavy Cream, at room temp
• ▢ 2 tbsp Butter
• ▢ 1 large Onion, finely diced
• ▢ 3 cloves of Garlic, finely diced
• ▢ 1/4 tsp Nutmeg
• ▢ Salt & Black Pepper, to taste

To Serve

• ▢ grated Cheddar Cheese
• ▢ finely diced Fresh Chives
• ▢ extra drizzle of Cream

Cook ModePrevent your screen from going dark

Instructions 

• Place cauliflower on a large baking tray and combine with olive oil, thyme, salt and black pepper. Roast in the oven at 200C/390F for 20-30mins, or until lightly charred and fork tender. Toss half way through. Save a few florets once roasted to serve (optional)
• Meanwhile, melt 2 tbsp butter into a large pot of medium heat. Add onion and fry until soft and just starting to brown, then add in garlic and fry for another minute or so.
• Add in cauliflower then pour in stock (just enough to cover the cauliflower at this point is fine). Pop the lid on and simmer for around 20mins to marry the flavours.
• Turn off heat and blitz until smooth with a hand blender, adding more stock to thin out to preferred texture. Stir in cream then add 1/4 tsp nutmeg. Season well with salt and pepper.
• Serve with an extra drizzle of cream, a sprinkling of cheddar and a pinch of chives. Enjoy!

Video

Notes

a) Cauliflower Weight - You need 1kg/2lb of cauliflower, NOT including the leaves and stalk. 1kg/2lb cauliflower florets is around 2 medium sized cauliflowers bought whole.

b) Serving - Highly recommend the cheddar and chives! This is a really simple soup and these compliment it really nicely. If you don't have chives you can just sprinkle over any leftover thyme leaves. This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.

c) Storage - Allow to cool and tightly cover in the fridge. I find this stays good for around 3-4days. Reheat over low heat on the stove or in short blasts in the microwave (stirring in between).

d) Freezing - I do sometimes freeze this soup, but tend to leave the cream out and mix through just before serving, just to avoid the risk of it splitting. Thaw in the fridge then reheat as instructed above.

e) Calories - based on using 2.5 tbsp olive oil, no toppings and shared between 4 people:

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Nutrition

Calories: 290kcal | Carbohydrates: 16.68g | Protein: 5.81g | Fat: 24.07g | Saturated Fat: 10.778g | Polyunsaturated Fat: 1.529g | Monounsaturated Fat: 10.548g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 404mg | Potassium: 776mg | Fiber: 5.4g | Sugar: 6.78g | Vitamin A: 587IU | Vitamin C: 113.9mg | Calcium: 89mg | Iron: 1.33mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For more cauliflower goodness check out my Parmesan Roasted Cauliflower!

For more similar recipes check out these beauties:

Vegetable Soup Recipes

• Roasted Tomato Soup
• Spring Onion Potato Soup
• Butternut Squash Soup
• Roasted Carrot Soup
• Mixed Vegetable Soup
• Broccoli Cheddar Soup

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