Roasted Cauliflower Soup
A velvety and rich Creamy Cauliflower Soup, that transforms humble cauliflower into a bowl of pure comfort. This fan-favorite recipe elevates the earthy flavor of cauliflower to new heights, creating a silky and satisfying soup that warms both body and soul.
Not so long ago if you get my newsletter I was talking about how ‘over’ the comfort food I was and now here we are with a comfy bowl of cauliflower soup! Wait, it’s really been cold the last 2 or so days in Cape Town and when you are so cold that you feel your toes icing up and you have to wear socks! You know it’s time, it’s time for delicious creamy heart warming soulful soup.
Not sure about you but I already love plain cauliflower soup but today I decided I need a bit more vegetables and ofcourse the healing elements of turmeric! I’m all about my spices because for me there are 100 different ways to cook yes, but with spice, it’s the flavorful, healthy way to cook for your family. Having the time to roast the vegetables is always a bonus because of the flavor profile created but it’s not always convenient so you can also cook them directly in a pot.
When you have the oven on, you may as well roast the onion and garlic too!
Cauliflower soup is a versatile and beloved dish that transcends seasons. Whether served as a comforting winter warmer or a light summer delight, its adaptability makes it a cherished addition to any table. This recipe, inspired by a desire for wholesome and flavorful meals, brings a touch of elegance to the simplicity of cauliflower.
Cauliflower Recipe Ingredients
The chosen ingredients for this soup are carefully selected to harmonize and enhance the natural taste of cauliflower. Fresh cauliflower florets take center stage, while aromatic onions and garlic add depth.
Cauliflower – This is a key ingredient in this recipe of course, it also adds a creaminess to the soup without the need to add any cream. You’ll need a head of cauliflower a medium size are the ones most common here in SA.
Olive oil – Extra virgin olive oil and that’s for richness and for roasting the cauliflower. We need a little extra for frying the onions too.
Onion – Any color onions! Small onion cut into quarters and added to the cauliflower to roast.
Garlic – You’ll roast them with the cauliflower.
Vegetable Stock – A good product adds more delicious flavor.
Thyme – beautiful fresh flavor!
Coconut Cream – Completely optional. This cauliflower and turmeric soup is so delicious, tasty and creamy you really don’t need the cream. Some might say it’s better without the cream so taste as you go. You only add it at the end.
Fresh lemon juice – It brightens the soup up! I love the taste of fresh lemon in soups.
Salt and fresh black pepper – To bring all the flavors together.
How To Make Cauliflower Soup
Let’s simplify it into sections of roast, simmer and blend.
Roast: Break the cauliflower florets up and chop the cores. Add it all onto a baking tray lined with baking paper. Now roughly chop the onion into cubes and and wrap it in a piece of foil with the unpeeled garlic cloves. Place the foil wrapped veggies onto the tray with the cauliflower and roast until the cauliflower is brown on the edges.
Simmer: When the vegetables are tender and browned, bring the vegetable broth to a simmer in a large pot. Peel the garlic cloves, and add them to the pot with the cauliflower, shallots, and thyme. Simmer for 15 minutes. I use the whole garlic bulb because I will also eat it once it’s roasted I love roasted garlic 🙂 Once roasted the taste is not at all strong, it’s soft and caramelized and it’s good for you so I’d say add it the whole lot to the soup!
Blend – Before blending allow the soup to cool just so the hot steam has subsided a bit. Pour it into a blender (or use an immersion blender) but first add the cook’s tip ingredients, olive oil, salt and pepper to taste.
To Blend or Not To Blend
First let me say that I don’t always appreciate soup when it’s blended into a fine and smooth soup. Yes, it’s a wonderful serve but so is tasting and chewing the whole tenderly cooked vegetables. When I make soup I normally do a batch blended and a batch not blended. My husband prefer completely smooth sailing soup, in other words blended to perfection! I am more of the textured human so a little of both works.
Cauliflower Soup Serving Suggestions
Once your soup is blended (or not) serve it with any crispy goodness that you like, try toasted pumpkin and sunflower seeds, roasted veggies like carrots especially if you’ve saved a few for garnish. Always taste for seasoning and add a small splash of fresh lemon.
This cauliflower soup can also be enjoyed with fresh bread or a nice salad on the side like this Greek Salad, Celery Salad or even this Grilled Chicken Salad w/Turmeric Dressing. Also lovely with a Chicken Sandwich Recipe on the side!
Recipe Notes
Now finally, here’s my secret to a great tasting soup! It’s my turmeric paste mixed with a little mustard…..hehehehe let’s talk about a grand tasting soup friends! It needs just a bit to make them ask: What exactly is inside the soup?
Substitutions
For those with dietary preferences or restrictions, easy substitutions are provided. Swap regular cream for a non-dairy alternative to create a vegan version without compromising on the soup’s creamy indulgence.
Variations
The recipe invites creativity with variations such as adding roasted garlic for a deeper flavor profile or incorporating crispy bacon bits for a delightful crunch.
Pairing
Creamy Cauliflower Soup pairs exquisitely with warm crusty bread or a simple green salad, creating a balanced and satisfying meal. The soup’s versatility also makes it an excellent starter for a multi-course dinner.
Storage
Leftovers of this soup can be stored in an airtight container in the refrigerator for up to three days. Gently reheat on the stovetop to maintain its luscious texture.
Top Tip
Achieving the perfect consistency is key. Adjust the amount of cream or broth as needed to suit your preference, ensuring a velvety finish. Overall however, the idea is to
Favorite Soup Recipes:
If you love my cauliflower soup please try one of my favorite soup bowls next:
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Cauliflower Soup
Ingredients
- 1 medium head cauliflower cut into florets (core chopped)
- 3–4 tbsp olive oil plus extra for drizzling
- 1 small onion roughly chopped
- 4 cloves garlic unpeeled
- 3–4 cups vegetable stock
- 1 tsp salt or to taste
- ½ black pepper
- 1 tsp vegetable seasoning optional
- 2–3 sprigs fresh thyme optional
- 1 tbsp fresh lemon juice
- 2–4 tbsp coconut cream optional
Optional Garnishes
- Fresh thyme
- Roasted cauliflower florets
- Drizzle of olive oil
- Freshly ground black pepper
Cook’s Tip (Optional)
- ½ tsp urmeric paste
- ¼ tsp Dijon mustard
Instructions
Roast the vegetables
- Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.
- Place the cauliflower florets and chopped core onto the tray. Drizzle with olive oil, season with salt, pepper, and vegetable seasoning (if using), and toss to coat.
- Wrap the garlic cloves in foil with a drizzle of olive oil. Do the same with the chopped onion. Place both foil parcels on the tray with the cauliflower.
- Roast for 25–30 minutes, or until the cauliflower is tender and golden on the edges.
Simmer
- Bring the vegetable stock to a gentle simmer in a large pot.
- Add the roasted cauliflower, onion, and peeled garlic cloves to the pot along with fresh thyme (if using). Simmer for 15–20 minutes to allow the flavors to develop.
Blend
- Remove from heat and allow to cool slightly.
- Blend the soup until smooth using an immersion blender or stand blender. Return to the pot if needed and keep on low heat.
Finish and serve
- Stir in the lemon juice, coconut cream (if using), and cook’s tip ingredients (turmeric paste and Dijon mustard, if using).
- Taste and adjust seasoning as needed. Serve warm with your choice of garnishes.
Notes
- Roasting the vegetables adds a deeper, richer flavor, but you can skip this step and cook everything in one pot if needed.
- Coconut cream is optional — the soup is naturally creamy without it.
- Adjust the consistency with extra stock if needed.
- This soup is great for meal prep and stores well.
