Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.
I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.
My friend Tessa introduced me to cauliflower soup a few years ago. I loved it so much that I developed my own recipe for my cookbook, Love Real Food.
As the temps and leaves have dropped this fall, I’ve had a hankering for warm, creamy soups. So, I thought I’d share a slightly simplified version of my cauliflower soup for everyone to enjoy. Let’s make some!
Why You’ll Love This Cauliflower Soup
This soup calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll need.
This cauliflower soup is the perfect accompaniment to salads and sandwiches. This traditional cauliflower soup will go with just about any other fall or winter flavors, including butternut squash, Brussels sprouts, and greens like arugula and kale. It’ll warm you up without weighing you down!
This soup freezes well for later. This recipe doesn’t yield a ton (about 4 medium bowls), but if you have extra, just freeze it!
This creamy soup is special diet-friendly. It’s gluten free as written. Check my recipe notes to learn how to make this soup vegan/dairy free by using cashews instead of butter.
How to Make the Best Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll find loads of irresistible roasted cauliflower flavor. Roasted cauliflower is key here—cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.
2) Build Flavor
Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to meld the flavors.
3) Add Butter for Creaminess
You’ll transfer the contents of the pot to a blender and add butter. Butter is an easy way to add mega creamy, luxurious flavor and texture without any cream (I borrowed this technique from my butternut squash soup). If you’re like me, you always have butter in the fridge, but rarely heavy cream!
4) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results. Fortunately, the ingredients used here are fairly soft, so even an inexpensive stand blender should work well (I used my fancy Vitamix, affiliate link). The final texture, in my opinion, is absolutely worth dirtying the blender bowl for.
5) Season with Nutmeg and Lemon Juice
We’re using small, subtle amounts of nutmeg and lemon juice here. You probably won’t be able to pinpoint them while you’re sipping your soup, but they offer a certain je ne sais quoi factor. They take this soup from great to fantastic!
6) Sprinkle Something Fresh on Top
I tried garnishing my soup with fresh parsley, green onion and chives. I loved them all and couldn’t pick a favorite, so use whichever you have on hand!
Watch How to Make Cauliflower Soup
Please let me know how this recipe turns out for you in the comments! I really love hearing from you.
Having a moment with cauliflower? Here are some more of my favorite cauliflower recipes on Cookie and Kate:
- Roasted Cauliflower (Four Ways!)
- Mediterranean Cauliflower Rice
- Lemony Roasted Cauliflower Risotto
- Parmesan-Crusted Cauliflower Steaks with Marinara
- Roasted Cauliflower and Farro Salad with Feta and Avocado
Craving more soups? Don’t miss the other eight soup recipes in Love Real Food! You’ll also find quite a few more soups here on the blog.
PrintCreamy Roasted Cauliflower Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: Vegetarian
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. 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, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- 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!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
Recipe adapted from my cookbook, Love Real Food.
Make it dairy free/vegan: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Hayley
I made this recipe first when I got your cookbook this summer. I. Love. It. It’s my absolute favourite soup and I keep it vegan using vegan becel. Anyone reading the reviews for this recipe – make this soup. You will NOT regret it.
Lindsay
What is “vegan becel”? To make it vegan, I plan on just using my Earth Balance “butter”.
Or could I sub some coconut milk for the butter?
Hayley
Vegan becel is just vegan margarine so badically butter!
Kate
I’m so happy to hear that! Thanks for buying the cookbook, too. :)
Rose
Hi Kate, this sounds caula-mazing and I fully intend to give it a try! Just a couple of things: if you’re putting hot soup into a blender and you have the type of blender with a removable “button” on the lid, you should remove that button, but hold a cloth or towel over the opening. If you’ve filled your blender to the max level, the hot soup will expand and it could end up being a messy situation, not to mention potentially burning yourself.
Also, don’t throw out those cauliflower leaves. I clean them, chop them up and add them to soups, stews, stir frys or just sautéed them with garlic. So delicious that I actually seek out cauliflower heads with lots of leaves still on them.
Kate
Thanks for sharing, Rose!
Cheryl Chandler
This was delicious, with such a rich taste! My husband loved it, too! I will definitely add this to my favorite soup list.
Kate
Love this made your favorites list, Cheryl! I appreciate the review.
ReaderRita
OMG, this sounds SO good. Perfect for a rainy, gray day like today.
It even sounds like it would be worth braving all of the above to go to the store for the ingredients! I think I now have dinner sussed…..
Thank you!
Kate
You’re welcome!
Bobguy
This recipe is definitely going into my “Soup Library”. Love the cauliflower garnish idea. I think I will try some cherry tomatoes as garnish too.
Kate
Let me know what you think! Cherry tomatoes sounds nice!
Little Plastic Footprint
Roasted cauliflower is one of my all time favourite things! I’ve never really eaten cauliflower soup before but will give this a try as it looks delicious! Thanks for the share!
Kate
Roasted cauliflower is so good! Let me know what you think!
Jenn
Oh my gosh, yum!!!!! And so easy.
Amund
I actually did try this yesterday. If you have some garlic bread on the side, it is more than enough for a dinner meal.
Myself and my roommate both liked the simplicity of the recipe – and that it tasted fabolous! :)
After all: it is also environmentally friendly as it doesnt contain any meat products.
Kate
Thanks, Jenn!
Carrol Lindsay
after the election tomorrow i do plan to make the cauliflower soup. I have purple cauliflower can’t wait to make it. I even have my bread bowls.
Kate
What did you think of the soup, Carrol?
Charlotte
This came out great! Added a little cayenne pepper and that was perfect.
Kate
Wonderful, Charlotte!
Emily
Oh yummy! This looks so good! Saving this recipe for when I finally get a blender this spring! Are there any options for making this if you don’t have a blender…. probably not. I can’t wait to try this!!!
Kate
Great to hear, Emily!
Jill Dabbs
Do you have an immersion blender, or a magic bullet or nurtribullet? I used those items while getting started. If you use these, let the soup cool to room temperature. You can warm it up up after blended. It’s so good, I highly recommend! You can use either bullets for the cashews as well. Good luck!
Bruna
Absolutely love it! So much flavour and still extremely healthy! Will definitely make it again and again!
Kate
Hooray! I’m so glad you love this soup as much as I do. I appreciate the review, Bruna.
Leslie Valardo
Who knew cauliflower could be this yummy! Thank you!
Kate
I know, right?! Thanks, Leslie for trying this soup.
Jennifer Flegel
This was perfect! I used homemade stock and this hit the spot since I am battling a cold. Creamy, not too rich and great flavor. I am not a vegetarian yet cook many of your recipes. Thank you!
Kate
The perfect medicine when you aren’t feeling yourself! Thank you for trying this recipe, Jennifer. I appreciate your review!
Kelly
This looks tasty! I have a bag of Trader Joe’s frozen grilled cauliflower – would I still need to roast it, or could I use it after thawing?
Kate
Hmmm… I haven’t tried it! I would think a nice rewarm in the oven would be nice, but since it is already cooked, you may not need to. Love Trader Joe’s!
Arianna
I received cauliflower almost every week in my CSA box last fall and winter, and I was so glad I had your cookbook for inspiration! I made this soup on rotation and it never disappointed. I especially love it with fresh garlicky croutons sprinkled on top and a side salad. Thanks so much, Kate!
Kate
Hooray! Oh, garlicky croutons sound delicious!
Aileen Cassells
Delicious soup! Nice, thick and creamy. Definitely one to repeat!
Kate
Thank you, Aileen!
Gaby Dalkin
This soup is just further proof that cauliflower is the cooking MVP!
Kate
Agree, Gaby!
Lynne
OMG. I just made this soup and it is to die for! I would double the recipe because it’s a bit of work for just 4-5 cups of soup. I would also use a tinch less lemon juice. I added another garlic glove.
Kate
I’m really glad you’ve tried it already and that you love it, Lynne! I appreciate the review.
Lynne C Leonard
Thank you, Kate for your great recipes. I posted this one (your link) on my Facebook. :-)
Tom N
Hello Kate,
Your roasted cauliflower soup is wonderful. Thanks for your efforts to create and share such a gem.
I carefully followed you recipe, but kicked it up a notch with 1/8 teaspoon of ras el hanout.
Exotic mind bending.
Kate
Thank you for sharing, Tom!
Marilyn Albright
I have to tell you this…I have your cookbook and last summer I decided to try this recipe. We roasted the cauliflower and it was SO tasty we never made the soup! Since then we have just made roasted cauliflower several times and our visiting vegetable hating son in law even liked it! So thanks for the recipe, it has served us well. Maybe sometime I will make the soup!
Kate
You’re welcome, Marilyn! Thank you so much for your support with the blog and cookbook.
Kate Brandeis
Yummy, easy, and tastes like you spent more time than you did! Full disclosure: I took the easier route and used my immersion blender and it was still creamy. I added a bay leaf and some Suya seasoning and a few shakes of red pepper flakes. I am headed out for more cauliflower to make a batch for the freezer. Thanks!
Kate
You do you, Kate! I’m glad the immersion blender worked well. Thanks so much for your review!
Anne
This is so delicious, it’s hard to believe it’s so simple. I made the vegan version with cashews (I keep some soaked ones in the freezer) and they worked beautifully. I appreciate your options for dairy-free! Your cookbook is wonderful; I never hesitate to try something new because I know it will be good!
Kate
I like your mentality, Anne! Thanks so much for your review.
Tracy
I just made this and it was delicious! Thank you! I garnished the soup with pomegranate arils which was pretty.
Kate
That does sound lovely, Tracy! Thank you for taking the time to comment and review.
Robin D
Loved this soup!!! So easy and so tasty!! Creamy, delicious, and packed with flavor.I’m deifnitely going to add this to my soup rotations.
Kate
Great to hear, Robin!
Mary Jennifer Pruim
I saw this post yesterday and had to make it today. Followed your recipe to the pinpoint and it was fabulous. Served with fresh slightly baked focaccia with a smear if evoo and sprinkle of parm-reg. A perfect fall supper. Thank you.
Kate
I’m so glad you made it right away! Thanks for sharing, Mary!
Madeleine Coste
I made this soup last night, it was delicious ! I bought nutmeg especially for the recipe and forgot to add it in :-( Still delicious though.
As I’m French, I made toasted some baguette with butter in the oven and made croutons to add to the soup, 10/10 would recommend ;-)
Kate
That sounds perfect, Madeleine! Thanks for sharing and giving your thoughts.
Becky
Made this soup to serve to friends from Italy and it was a hit! Sprinkled chopped bacon on top, parsley and drizzle of olive oil. Very pretty and delicious!
Kate
I’m happy to hear that, Becky! Thanks for sharing.
Cynthia
This is good but the flavor is not for me. I think every cream soup benefits from a garnish of dulse flakes for added color and a mild salty flavor.
Kate
I’m sorry you didn’t love this one, Cynthia! Thanks so much for trying it.
Betty Soares
I only have chicken broth right now. Would that work?
Sharon
Made this just now using chicken broth & it’s amazing! I roasted all the vegetables together, only used 1/2 the butter and added a few red pepper flakes.
Kate
Sure! It will impact the flavor, but chicken broth should work.
Mike Williamson
Couldn’t wait to try this out, as it sounded so good. On a whim, I also added 3 good sized carrots, roasted along with the cauliflower. The result was fabulous! Will definitely be making this one again.
Kate
Thanks, Mike!
Angie Mochrie
Omg this is the best cauliflower soup recipe I have ever made and I have made a lot. This will definitely go into my soup rotation. Thank you Cookies and Kate for providing such great tasting recipes
Kate
I’m love that you think this is the best, Angie! I appreciate your review.
Susana
Do you or any of your readers have a suggestion for a brand of vegetable broth? I know some of them don’t taste very good. This is what holds me back. I want to try your soup, even in spite of our warm temperatures and fires here in California, but I need to find a good broth first. Thanks so much
Kate
Hi Susana, Great question! I don’t have a huge preference. I know several people have liked Pacific brand or Whole Food’s 365 brand.
Melanie
I love Knorr’s Vegetarian Vegetable bouillon cubes. Very convenient to keep on hand. I like salty soup, so I often use more cubes than the package recommends.
Kate
I’ve been on a bit of a soup tear lately and this is by far my favourite that I’ve made! It’s simple but so flavourful. I didn’t have any nutmeg on hand so I used cinnamon instead and I *imagine* it’s just as yummy. Will definitely make again!
Kate
Soup is in season! Thanks for sharing, Kate. :)
Pam
Delicious. Made as written but held out a cup or more of the veg before blending to have some chunky goodness in the soup. High on flavor, very satisfying. Will definitely make this again. Thank you.
Kate
You’re welcome, Pam! Thanks so much for your review.
Marisa
I made this cauliflower soup on the weekend and my family and guests all loved it! I made the vegan version with cashews since my daughter is vegan. It is creamy, rich tasting and delicious.
Thanks again Kate for another delicious healthy recipe!!!
Kate
You’re welcome, Marisa! I love that you made this one already!
Laura Corbett
This flavor-packed savory soup is also unbelievably creamy! It has earned a regular rotation among my winter meals.
Kate
I’m happy to hear that, Laura! Thanks so much for your review.
Rhonda
Somehow I missed this amazing and simple recipe in the book all this time! I made it tonight and both of my kids loved it too. I used Earth Balance to make it vegan since I already use a lot of cashews in other recipes. And since I’m lazy, I roasted the garlic and onion along with the cauliflower before letting it all simmer in the stock.
Kate
Thank you for sharing, Rhonda!
Russell Schahn
I want to thank you for this delicious soup. My girlfriend has food allergies and quite a few of your recipes can be tweaked to meet her needs. This is a great addition to our meal rotation now. We did add cooked broccoli cauliflower and carrots to the dish to make it more hearty. She added shrimp to hers and I added pork to mine to make it a stand alone meal.
Kate
Thanks for sharing! I love how you each customized this, Russell.
Darryn James
I made this on Sunday night after going to the gym. I bought all the ingredients at the store and was so excited! I made the soup exactly as described, and it came out perfect! I couldn’t find my blender attachment so had to do this in batches in a smoothie blender which worked great. This soup is so creamy and hearty and totally hit the spot, thanks Kate! My only regret is that I wish I had doubled it, but it made enough for my partner and I for one dinner.
Kate
Thank you for sharing, Darryn!
Cynthia
I made the cauliflower soup two nights ago for dinner…oh my!!! It was absolutely fantastic! I could have eaten all of it by myself…too bad I had to share it with another. Next time, I will add a bit more vegetable broth as it was very thick. Yummmmmmmy!
Kate
Thank you for taking the time to comment, Cynthia!
Kristine
I made this tonight and it is going to be a regular!! This is so good, warm and very creamer! My son didn’t want it but after trying it he had more! Thanks!
Kristine
Kate
Love that! Thank you, Kristine!
Da
Only was this easy to make, but it’s possibly the best soup I’ve had in a long while – and I’m an unrepentant soup junkie. My only sub was Earth Balance for the butter, and it was perfectly rich and incredibly satisfying. As for the boys? My husband attacked it while it was still boiling in the pot, and my 15 year-old son scraped the bowl left and right to get very last little bit out. Definitely one soup I’ll be doing again and again! Thank you!
Kate
Love hearing that! Thanks so much for letting me know, Da.
Judi
Delicious! A few thoughts and suggestions; I had left over grilled chicken which I rough chopped and added after the soup was puréed. Just pour the purée back in to the pan, add the chicken and heat through. Was a great addition of protein to this yummy soup. When we reheated the leftover soup, I also added cooked green peas and a good seasoning of pepper. Made for a super meal. Thanks for the recipe.
Kate
Thanks for sharing! I appreciate the review, Judi.
Rebecca
If you’re considering making this recipe, DO IT. I doubled the recipe and I am so glad I did because I can’t stop eating it. Once I got the amount of salt correct (as mentioned above in the recipe) the soup was magic. Note: I used my immersion blender because I don’t have a regular blender and it worked perfectly! Thank you Kate for another amazing recipe.
Kate
Thanks for your encouragement to make this recipe, Rebecca! I love you like this so much. I appreciate your review!
Sam
This might be a silly question, but when I let the soup simmer for 20min, should I keep the pot covered or uncovered? Thanks!
Kate
Not silly at all as it always depends on the recipe! For this soup, simmer uncovered. :)
Liza Witt
Made this soup this evening, and it is BEYOND delicious!
Will be a regular one for us, and will be sharing your site with others, thank you!
Liza Witt
Kate
Thank you, Liza!
Ryan Hutchinson
Just finished making this soup and it smells amazing, I did the vegan/dairy free version. Excellent results.
Kate
I’m happy to hear that, Ryan! Thank so much.
Tina
I made this as written (not vegan) for dinner tonight. It was delicious and quite fast to make as long as you leave time for the roasting. I’m freezing the leftovers. Good recipe. I’m deleting my previous favorite smooth cauliflower soup recipe in favor of this one.
Kate
Hooray!! Glad this is now a new favorite for you, Tina. I appreciate your review!
Becky
I made this soup Vegan by substituting the butter with Earth Balance. A very delicious recipe. I will file this under ‘ favs’
Kate
Thanks for sharing, Becky! If you would like to leave a star review since this is a favorite, I would appreciate it!
Candice
This was delicious! Super easy to make and loved by both me and hubby. Will be adding this to the rotation for soup season!
Kate
Wonderful, Candice!
Charlotte Speybrouck
Delicious – Creamy and very tasteful
Kate
I’m glad you liked it, Charlotte!
Cailey Nagarajan
Delish!! Made exactly to the recipe and it was amazing. My husband asked me “How is it so good?!” Thanks for another fabulous recipe!
Kate
I love that! Thanks, Cailey! I appreciate your review.
Karen
I just made this soup today. I only have an immersion blender do the texture is probably not as smooth as it would be with standing blender. I found it a little blend so so added a little almond milk and 5 spice powder. Delicious.
Kate
Thanks for sharing!
Judy O
This was delicious and so easy to make. Only change I made was to use a sweet onion (what I had on hand) rather than the red onion. Blended beautifully creamy in my Blendtec blender. Will make and freeze this often.
Kate
Thanks for sharing, Judy!
Cristina
Loved this soup. I roasted the cauliflower with rosemary, which added a nice, subtle herbal flavor.
Kate
That’s great, Cristina! Rosemary, I like it!
Kate Daly
I didn’t think cauliflower soup would taste this good! Rich, creamy, and delicious. I added a little feta cheese to mine! I also use Cookie and Kate recipes almost exclusively so I need to get better at commenting. I love this blog!
Kate
I’m so glad you love the blog and this recipe!
Taylor
This soup is AMAZING! So creamy and flavorful. All of Kate’s soups I’ve tried (butternut squash soup and veggie tortilla soup) have been winners but this is on another level. Thank you so much!!! I will be cooking this all winter :)
Kate
Thank you! I agree, this one is so good! I appreciate the review, Taylor.
Michelle Weber
So, so good! A great way to warm up on a cold day. I enjoyed this soup with a grilled cheese! Perfection!
Kate
Sounds like a delicious combination, Michelle!
Bailey
I made this and subbed coconut cream for the butter and added a bunch of kale (feeling guilty about it cruciferous intake) at the end. I did my cooking in the instant pot and blended with an immersion blender. Thanks, it was very very good.
Kate
You’re welcome, Bailey! Thanks so much for your review.
Cassy
So delicious. This will be added in to my soup rotation. The butter makes all the difference. Thank you for sharing.
Kate
I agree! Thank you, Cassy for letting me know what you thought. :)
Laurie
This soup is a winner! I’ve made so many other cauliflower soups that use cream or cheese to get that same creamy, umami that this soup has. It came together so fast and even my picky toddlers loved it. I will be making this for an upcoming dinner party as well. It’s sure to please the whole crowd. Thank you, Kate!!
Kate
You’re welcome, Laurie!
Natalie T
Very delicious!! Mine came out a bit too thick, but that was quickly fixed with a little more veggie stock. Will definitely make again!
Kate
I’m glad you were able to make it work! Thanks, Natalie for sharing.
Patti Daigle
Do not taste the roasted cauliflower before making the soup! You may end up without any cauliflower left at all! (Don’t ask me how I know this.)
Kate
That’s too funny! Thanks, Patti.
Becca
Absolutely delicious!
Kate
Thank you, Becca!
Dawnn Leary
I have been a subscriber for a little while and made more than a few recipes from this site. First let me say as a person who has a Gluten intolerance and an autoimmune issue I am always appreciative of this site for having several recipes & alternate options for those of us who can’t eat everything. Now to the subject at hand…. this soup is AMAZING! I made it today for lunch. This soup is so good that I literally licked the bowl because I didn’t want to waste ONE drop! :-) I will definitely make it again.
Kate
I’m glad you loved it, Dawn! Thanks for your feedback. I’m really glad the blog is a great resource for you with your restrictions. That’s hard!
Laurel Merkel
Hello, Kate…
I stumbled across your recipes today….long story how I found you. But, I did make your Creamy Cauliflower soup tonight for dinner, and included some shredded carrot that I had on hand, and as an accompaniment. I paired it with some leftover cooked pork loin from Christmas dinner last night, to make a hoagie sandwich, piled high with cucumber and other veggies, and topped with a sweet onion chutney that I had. I must say, that the soup was really, really good, and the sandwich was delicious with it. I’m not a big fan of cauliflower, but my husband likes it a lot. We both loved how our kitchen smelled cooking all of this. The soup was easy to fix. I didn’t use the lemon juice or nutmeg because I forgot, but the soup was delicious all the same. So, now I’m a big fan of yours, and am looking forward to finding our next healthy meal to make. Yum!
Kate
I’m glad you came across the blog! Thanks for your comment. I’m glad you were able to both enjoy this soup!
Jacqueline Maurice
My daughter and I have made this soup many times now. It’s one of our favorites. We tend to keep it low fat and skip the oils and just massage some cashew cream into the cauliflower before roasting, and we don’t do a lot of processed foods so instead of butter we also use homemade cashew cream, but this is the best recipe the roasting of the cauliflower makes such a big difference in flavor.
Kate
Thanks for sharing, Jacqueline!
Kruthika
Loved this :) So creamy and filling. I followed the suggestions from one of the reviewers below and roasted a carrot along with the cauliflower, and an immersion blender worked well for me.
I also added garam masala, I wanted more flavour, my Indian palette demands it . I’m still looking for a way to amp up the depth of flavours with this one, something to match the minestrone soup on this site. Any suggestions?
Kate
Thanks for trying it, Kruthika! I appreciate the review.
Victoria
Can the soup be prepared a day before without putting it in a bender? And the day before serving reheat and put it in a blender?
Kate
I haven’t tried it. It’s great the second day so you could prepare it all as directed and then reheat on the stove.
Marcia
We made this soup and it was delicious. My husband and son added crab to theirs! Next time i make it, i will roast additional cauliflower (besides the garnish), so it has more texture. I think it would be a great base for any cream soup when dairy is not an option. Btw, it looked exactly like the photo when it was done!
Kate
Thanks for sharing, Marcia! I’m glad it was a hit with your family.
Victoria
Great recipe!
The grand kids were asking for some crumbled bacon to put on top…told them next time.
Victoria
Great Recipe!
Rachel
Has anyone ever tried this using coconut cream instead of the butter? Or just omitting the butter altogether? I need it to be dairy free and cannot have cashews – thanks!
Patty
I have two daughters who are vegetarians and it’s been hard for me to adapt my cooking for them…. Like really hard. I tried this receipt and it is so delicious im sure they will all for it all the time,. I used asparagus chopped on top, which was great. Thank you very much!
Nonna Shkundina
What about almond milk instead of butter or cashews? Would that work the same?
Kate
I haven’t tried it! Typically, almond milk isn’t as creamy for me as butter or cashews would be.
sara
Made this recipe but adjusted a few things! Added about 2/3 c white wine after cooking the onions and garlic and also did creme fraiche rather than the butter. It turned out to die for! We’ll keep this one in the mix for sure!
Kate
Thanks for sharing, Sara!
KIM RUMLEY-WELLS
Second one of your recipes we did today–excellent! Whole family loved it.
Kate
I love to hear that! Thanks, Kim.
Liz
Did the cashew version without butter and it was delicious! You don’t need to soak the cashews that long though—just use boiling water instead of cold and they soften in fifteen or twenty minutes.
Kate
Thanks for sharing!
Stacey L Lowes
So great! Followed recipe to the letter but added 1/3 cup whipping cream. Garnished with smoked cheddar and croutons.
Kate
Thanks for sharing, Stacey!
Mindie Cantrell
I made this last night. I over-roasted the cauliflower (black tips vs carmel colored) so the soup turned out a weird brown color, but still tasted delicious!
Kate
Oh no! I’m glad it still tasted good. Thanks for sharing, Mindie!
Emily
Finally tried this recipe and I love it! I topped it with your quick-pickled red onions which added the perfect crunch and spicy bite. This will definitely be a winter staple for me!
Kate
Oh, I like the sound of that! I will need to try that. Thanks for sharing, Emily!
K. Wallace
Love this soup. Next time I’d like to try adding a parmesan rind to the mixture in the simmering stage. Also maybe topped with a little shaved/grated parmesan with the topping of cauliflower and green onion/chives. Thank you for another great soup!
Kate
Let me know what you think when you try that, K! Thanks for you review.
Jennifer
Loved this soup! The lemon added the right flavor! Thank you!!!!
Kate
You’re welcome! Lemon really helps make the flavor sing. Thanks for your review!
jerry kocsis
Just made the roasted cauliflower soup. It is really tasty and simple to make. Added extra garlic and dill to the roasting of the cauliflower. Love the color with the burnt bits of the veg. Definitely a hit. Thanks for sharing.
Jerry
Kate
Thank you for sharing, Jerry!
Kate
I made this soup for dinner last night, loved it. I’m eating it again for lunch today, still loving it.
I’m not usually one to leave comments, but this might be my favorite C+K recipe that I’ve tried so far (which is saying a lot- they’re all good). So good I had to make myself stop eating when I was full. Would love to try making this with other roasted veggies & see what else works besides cauliflower- maybe carrots? YUM.
Kate
Love all of this! Thanks for sharing, Kate.:) I’m not sure about carrots! The cauliflower has a dreamt texture and flavor of it’s own. Have you tried my butternut squash soup?
Lucia
I make soups every single week and by far, this is my favorite soup recipe. I was surprised because I didn’t expect this soup to taste SO good with so little ingredients. Plus, I’m not the biggest cauliflower fan but I still wanted to give this a try. I used an immersion blender and zero butter and the texture was luxiously creamy, smooth and amazing.
This soup is Keto, gluten free, paleo and vegetarian friendly. Thank you for sharing this recipe!
Kate
I’m glad it was your favorite, Lucia! I like that you even tried it knowing cauliflower isn’t your favorite. Thanks for sharing and for your review.
Sharmini
This soup was unbelievably good! Thank you!!
Kate
You’re welcome! I’m glad you liked it.
Sarah
Simply a wonderful recipe that our entire family enjoyed!
Kate
Thanks you for sharing, Sarah!
Jane
I’m surprised at all the great reviews. I followed as written and found this soup very bland. At first taste I added cheddar cheese and hot sauce and it helped.
I don’t think I will make it again.
Kate
I’m sorry you didn’t love it! Thanks for sharing your feedback.
Ttrockwood
I love this soup!! I made it vegan using Earth Balance vegan butter. I wanted the soup to be more of a meal as is so the next time i also added in a can of drained white beans- which was perfect! It’s my favorite trick to make creamy soups made with dairy as vegan and add a bit of fiber and protein- I don’t always have cashews around but i always have some white beans in the cupboard
Made it a little thicker but added enough that a bowl was perfect for lunch. Loved it topped with fresh cilantro too
Kate
Thank you for sharing!
Sabine
I just made this soup last night, using cashews instead of butter and OMG, this is outrageously delicious!!! Thank you so much for the recipe :)
Kate
You’re welcome!
catrin
what a shame – mine tastes a bit sour?! too much lemon? i added the amount instructed to but tastes too sour…any way to undo this?
Kate
Oh no! That could be. You can always try to balance out with a little more salt.
Laura Furey
The creamy roasted cauliflower soup was fantastic! Restaurant quality. The name of this soup was on the menu in a very nice Italian Restaurant. Came home went on line and there you were. Many thanks. ***** five stars
Laura Furey
Kate
You’re welcome!
Rosemarie
Made this soup without lemon juice or nutmeg and it was delicious. I sprinkled black pepper and onion powder, in addition to the salt, on the cauliflower before roasting. As always, love your recipes, thank you.
Kate
Thanks for sharing, Rosemarie!
Ruth
I made this tonight -absolutely delicious, sent the leftovers home with my elderly father who raved about it. Oh well, guess I will make another batch!!
Kate
Darn, another delicious batch. I love it, Ruth!
Sarah Melville
I had been wanting to try a roasted cauliflower soup for a while and have recently been trying to follow a mainly vegan diet, so wanted a recipe without dairy. This totally hit the spot – absolutely fabulous! The whole family liked it – a lot. Easy to follow recipe with a great result – will definitely be making this one many more times.
Kate
Great to hear, Sarah!
Gracie Allen
I love your recipes so did not hesitate to make this soup. It has a nice cauliflower taste, but is relatively bland. I am wondering what I could add instead of salt to spice it up a bit. I used low sodium vegetable broth. Thanks.
Kate
I’m sorry to hear you didn’t love this one! You could increase the nutmeg and/or garlic to your tastes? I recommend adding the recommend garnishes on, too.
Jennifer Jones
This was delicious! Hit with my bf too! I used Miyokos vegan butter and it turned out just fine :)
Thank you for the recipe!
Kate
You’re welcome!
Laura
Very delicious! I did however roast the garlic with the cauliflower & more than the recipe calls for, we LOVE garlic! And I also added one jalapeno to the onion saute. Next time I will add more than one, we love spicy too!
Kate
I love garlic, too! Thank you for sharing, Laura!
Juanita Daly
Absolutely delicious! Even my kids liked it…
Kate
Great to hear, Juanita!