This 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.
What CAN’T you make with cauliflower? This extremely versatile veggie can easily be transformed into a pizza crust, fried rice, and so much more. But you don’t always have to dress up cauliflower for you and your family to enjoy it.
In my household, both adults and the little ones can’t get enough of this roasted 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 you’ll love this recipe
- A roasted cauliflower dream. Roasting the cauliflower florets takes this soup from good to great. The florets are tender and caramelized, which makes all the difference.
- Ridiculously creamy. Even without heavy cream or milk, it’s almost unbelievable how creamy this cauliflower potato soup is. Pureed cauliflower and potatoes become magically rich and luscious all on their own and taste incredible.
- Quick and easy. Unlike other soups, you DON’T need to spend hours watching the soup simmer until it’s ready. This 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!
This is the kind of soup that sticks to your ribs and keeps you satisfied, you won’t even miss the meat!
Cauliflower, potatoes, and some seasonings come together to create this creamy soup. Here is everything this recipe calls for:
- 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. A soup staple, of course! If you don’t need the recipe to be vegetarian, use chicken broth instead.
- Butter. This adds a luxuriously smooth mouthfeel to every slurp.
- 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’d say the hardest part of this recipe is waiting for the cauliflower to roast but you can always speed it up by air frying the cauliflower instead. The rest is foolproof! Here’s how it’s done:
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 the soup. 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.
Step 5- season, then serve. Stir the butter, lemon juice, and nutmeg into the soup. Spoon into bowls and enjoy!
Can I use an instant pot?
Yes! Easily make an instant pot cauliflower soup with just a few simple tweaks. You don’t even need to pre-cook the cauliflower.
Start by sauteing 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. Now, blend the soup until smooth using an immersion blender. Finally, stir in the butter, lemon juice, and nutmeg and “saute” for 2-3 minutes.
Tips to make the best recipe
- 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.
- 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).
- Easily make this soup vegan by cutting out the dairy (butter) and replacing it with vegan butter.
- Since this soup is pretty light on its own, you can serve it as the appetizer to a more substantial meal. We like to pair it with eggplant lasagna and zucchini casserole for meatless meals or with stuffed chicken breasts and stuffed peppers during regular weeknight dinners.
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.
More mouthwatering soups to try
- Cream of Asparagus Soup
- Turkey noodle soup
- Pumpkin Curry Soup
- Broccoli Cheese Soup
- Tuscan White Bean Soup
- Cheeseburger soup
Frequently asked questions
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.
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.
Yes! There are no ingredients that are derived from gluten so this soup is suitable for celiacs.
Roasted Cauliflower Soup
- 1 head cauliflower
- 2 tablespoons olive oil
- 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.
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