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My roasted cauliflower soup is so creamy and luscious, you won’t even realize it’s good for you! It’s easy to make and uses simple, everyday ingredients.
Love veggie-packed soups? Try my Tuscan white bean soup, cream of asparagus soup, high protein soup, and pumpkin curry soup next.
Friends, if you find a soup that the whole family enjoys, make it on repeat.
In my household, both adults and the little ones can’t get enough of my cauliflower soup recipe. I love how easy it is to make, and the littles love how creamy and comforting flavors. Best of all, they don’t even notice that they’re eating their vegetables!
Table of Contents
Why I love this recipe
- Ridiculously creamy. Even without heavy cream or milk, I promise you the soup will be extra creamy and velvety. The combination of potatoes and cauliflower does work magic.
- Quick and easy. Unlike other soups, you DON’T need to spend hours watching the soup simmer until it’s ready. My one cooks in just 40 minutes.
- Just plain easy. Roast the cauliflower, toss it in a pot with the rest of the ingredients, and puree. That’s it!
- Multiple cooking methods. While I prefer using the stovetop method, I tested this soup in the Instant Pot and the slow cooker for you.
Ingredients needed
- Cauliflower. The cauliflower is roasted in the oven to bring out its amazing hidden flavors. Save time by buying pre-chopped cauliflower florets.
- Oil. For roasting the cauliflower and sauteeing the aromatics.
- Onion and garlic cloves. Two must-have aromatics in any savory soup.
- Potatoes. They not only bulk up the soup but also make it super creamy. I like to use russet potatoes because they are naturally creamier, but any basic white potato works.
- Salt and pepper. For flavor.
- Smoked paprika. To season the potatoes and add a subtle smokiness which works so well for this soup.
- Vegetable broth. I like to use a broth with minimal additives in it. Of course, any broth will work fine.
- Butter. Just a touch for some added richness.
- Lemon juice. Just a splash will balance the rich flavors.
- Nutmeg. An unlikely ingredient, but so delicious! It adds a comforting warmth you’ll adore.
How to make roasted cauliflower soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Roast the cauliflower. Toss the cauliflower florets with olive oil, then lay them on a baking sheet. Roast in the oven until they’re golden brown.
Step 2- Saute the vegetables. Heat the oil in a large soup pot or Dutch oven. Once hot, add the onion and garlic and cook until soft. Next, add the potatoes, salt, pepper, and paprika.
Step 3- Simmer. Add the broth and roasted cauliflower to the pot. Bring the soup up to a boil, then reduce the heat to a simmer. Let the soup simmer until the potatoes are tender.
Step 4- puree. Use an immersion blender to puree the soup until it’s smooth. Stir the butter, lemon juice, and nutmeg into the soup.
Alternative cooking methods
As mentioned earlier, the stovetop is my go-to method, but I’ve tested this soup in the Instant Pot and slow cooker too. Here is how:
Instant Pot method: Saute the onion and garlic in olive oil using the “Saute” function. Next, add potatoes, salt, pepper, and smoked paprika; sauté briefly. Pour in vegetable broth and add cauliflower florets. Blend the soup until smooth using an immersion blender. Finally, stir in the butter, lemon juice, and nutmeg and “saute” for 2-3 minutes.
Slow cooker method: Sauté onions and garlic, and transfer both to the slow cooker along with the roasted cauliflower, potatoes, broth, spices, and roasted cauliflower; cook on low for 6-8 hours or high for 3-4 hours until tender. Blend the soup until smooth, stir in butter, lemon juice, nutmeg, adjust seasoning, and serve.
Arman’s recipe tips
- If you like a little texture in your soup, don’t blend it or only puree half of the batch.
- No immersion blender at home? No problem! You can puree the soup in batches in a regular blender instead.
- If you are short on time, you can steam or sautee the cauliflower instead of roasting it. You’ll need to add an extra 1/4 teaspoon of salt. I’ve also successfully made this using my air fryer cauliflower.
- Chop the potatoes into quarters, not chunks. This not only blends better but it will not make the soup grainy (this is important if you plan to freeze it).
Variations
- Easily make this soup vegan by cutting out the dairy (butter) and replacing it with vegan butter.
- Add protein, like shredded chicken breast, ground beef, chickpeas, or some finely chopped bacon.
- Amp up the vegetables by adding some carrots, beets, or other root vegetables.
Storage instructions
To store: Let the leftover soup cool before transferring it to an airtight container. Store the leftovers in the refrigerator for up to 5 days.
To freeze: You can also freeze the soup for up to 3 months. Let it thaw in the fridge overnight before reheating.
To reheat: Either reheat the soup in the microwave (stirring every 30 seconds) or in a pot on the stove. You can stir in a splash of cream or broth if the consistency has thickened.
Frequently asked questions
Any cozy, creamy soup needs fresh bread on the side, like focaccia, sourdough, or any crusty artisan loaf you can find. If you’re eating the soup as a meal, make sure you include a light salad or some veggies on the side as well.
You don’t have to, but I highly recommend it. The dry heat of the oven caramelizes the sugars in the cauliflower and brings out its hidden flavors, thus making your soup incredibly flavorful. Your soup just won’t be as good if you skip this step.
Yes! There are no ingredients that are derived from gluten so this soup is suitable for celiacs.
More delicious ways to use cauliflower
Roasted Cauliflower Soup
Video
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
For the soup
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic minced
- 2 large potatoes quartered
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 200C/400F. Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cauliflower florets with the olive oil until coated evenly.
- Spread the cauliflower florets on the baking sheet. Roast in the oven for 20 minutes or until tender and golden brown. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent. Add the chopped potatoes, salt, black pepper, and smoked paprika. Stir to combine and cook for another 5 minutes.
- Pour in the vegetable broth and add the roasted cauliflower florets. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Remove the pot from the heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Stir in the unsalted butter, fresh lemon juice, and ground nutmeg.
Notes
Nutrition
Originally published October 2023, updated and republished October 2024
Made this today minus the potato’s, as I’m low carb. It was delicious. Added a bit of sour cream to serve.
Made the roasted cauliflower soup today, delicious. Thank you for sharing.
Can I make this without the potatoes? Too many carbs for me .
You could try using turnip or rutabagas 🙂
This must be so creamy and healthy. I like creamy soups.
This has been a go to for my family since I first time I made it. The flavor is amazing!
Love that, Teal!
Fantastic soup and easy to make thanks to the well written directions.
This is now my family’s favourite soup.