Creamy Oven-Roasted Cauliflower Soup Recipe
This creamy and naturally dairy-free Cauliflower Soup combines roasted cauliflower with garlic, onions, and vegetable broth for a cozy, flavorful dish. Perfect as a side or main, it’s enhanced with fresh lemon juice and garnished with parsley and lemon zest. Roasting the cauliflower brings out a rich, nutty flavor, while blending creates a smooth texture. Optional additions like cream or cheese can make it extra indulgent.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup
- 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 and roast cauliflower: Preheat your oven to 425°F. Place the cauliflower florets on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Spread them out in a single layer and bake for about 35 minutes, turning halfway through, until they are tender and browned on the edges. Reserve 6 attractive florets for garnish.
- Sauté onion and garlic: While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add broth and cauliflower: Pour in the vegetable broth, then add the roasted cauliflower (except reserved florets), salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Blend the soup: Allow the soup to cool slightly for about 5 minutes. Carefully transfer the soup in batches to a blender, removing the center piece of the lid to let steam escape. Blend until completely smooth.
- Finish and serve: Return the blended soup to the pot and stir in fresh lemon juice. Keep warm or serve immediately with reserved roasted florets, chopped parsley, lemon zest, and a sprinkle of black pepper. For an extra creamy texture, optionally stir in ½ cup of heavy cream, whole milk, or coconut milk before serving.
Notes
- Cut cauliflower into evenly sized florets to ensure even roasting and tender results.
- Reserve some roasted cauliflower florets to garnish the soup for visual appeal and added texture.
- Add extra vegetables like broccoli, carrots, celery, or red peppers alongside cauliflower when roasting for added flavor and color.
- Take care when blending hot soup by removing the center piece of the blender lid to allow steam to escape; blend in batches and cover with a towel to prevent splatters.
- Stir in ½ cup cream, milk, or coconut milk before serving to create a richer, creamier soup.
- For cheesy variation, add ¾ cup grated parmesan or sharp cheddar to the soup just before serving and garnish with additional cheese.
- Experiment with garnishes like fresh parsley, olive oil drizzle, lemon zest, green onions, red pepper flakes, or fresh herbs like thyme, basil, or tarragon.
