Creamy Roasted Cauliflower Soup Recipe

Creamy Roasted Cauliflower Soup Recipe

How To Make Creamy Roasted Cauliflower Soup

Serve a creamy cauliflower soup for today’s lunch with this easy recipe! Taste smoky roasted cauliflower and thick, flavorful soup with lemon and nutmeg.

Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes



  • 1large head cauliflower,about 2 lbs, cut into bite-sized florets
  • 3tbspextra-virgin olive oil,divided
  • sea salt,fine
  • 1medium red onion,chopped
  • 2clovesgarlic,pressed or minced
  • 4cupsvegetable broth,or 32 oz
  • 2tbspunsalted butter
  • 1tbspfresh lemon juice,or more if needed
  • ¼tspground nutmeg
  • 2tbspflat-leaf parsley,finely chopped fresh, and chives and/or green onions, for garnish


  1. Preheat the oven to 425 degrees F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil.

  3. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake for 25 to 35 minutes, until the cauliflower is tender and caramelized on the edges, tossing halfway.

  4. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering.

  5. Add the onion and ¼ teaspoon of salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and turning translucent.

  6. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add the broth.

  7. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot.

  8. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally to give the flavors time to meld.

  9. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Do not fill past the maximum fill line or the soup could overflow.

  10. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.

  11. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and/or chives. Serve and enjoy!

Recipe Notes

  • After adding salt to taste, you can also a little more lemon juice if it needs more zing. Just blend again afterward.
  • This soup keeps well in the refrigerator, covered, for about 4 days, or for several months in the freezer.


  • Calories: 210.58kcal
  • Fat: 16.67g
  • Saturated Fat: 5.38g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 9.02g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 14.30g
  • Fiber: 4.90g
  • Sugar: 5.43g
  • Protein: 4.64g
  • Cholesterol: 15.26mg
  • Sodium: 1137.33mg
  • Calcium: 69.63mg
  • Potassium: 702.16mg
  • Iron: 1.21mg
  • Vitamin A: 64.45µg
  • Vitamin C: 108.36mg
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