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.
Creamy Roasted Cauliflower Soup
- Author:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Tianna Rossi
This recipe was amazing! I wasn’t sure if it would be flavourful enough but I was definitely wrong. It was delicious and so creamy! Cookie and Kate recipes never disappoint.
★★★★★
Karen
The only reason I didn’t rate higher is because I made a mistake. I never had cauliflower soup before but I love cauliflower. This sounded so interesting I just had to try. I normally follow directions to a new recipe to the letter but somehow I added 2 tablespoons of lemon juice instead of the 1 recommended. Won’t do that again…too tangy for me.
It has a different flavor than what I was expecting, which isn’t a bad thing. It was more savory than I expected when I added the nutmeg. I think I’d prefer some sweetness to it next time but that would make it a different soup wouldn’t it.
I will definitely try again and make sure I use only 1 tablespoon of lemon juice.
★★★
Kate
I’m sorry you didn’t love it, Karen. I hope you do try it again!
Karen
Yeah, I will definitely try again. It was my own mistake why I wasn’t crazy about it. My husband liked it though. Next time, correct amount of lemon LOL
Angela
So you left a bad rating because you made a mistake? And it’s cauliflower it is t supposed to be sweet. Good grief.
Kathleen Lightman
Absolutely outstanding. The best cauliflower soup I’ve ever had. Dairy and gluten free and nightshade free, too! Difficult to find delicious recipes on such a restricted diet. .
★★★★★
Carlee
Delicious. I Used knorr harissa blend spice sprinkled over top of the cauliflour, omitted the butter and lemon juice and Nutmeg. Added a couple handfuls of cashews for extra creamy and a bit more protein. Would definitely make it again.
★★★★★
Tina Pack
Oh my I wish had cashews. That would make it even more luxurious.
★★★★★
Camillia
Hello!
Made your soup tonight as a what do I do with what’s left in my fridge meal… It was so successful we will be adding it to our regular meal rotation! I used chicken stock because that’s what I had, and aiming for dairy and nightshade free and not having any cashews I added a white sweet potato in the simmering phase for “creamy” starchiness. It was good by itself and stupendous topped with chopped fresh parsley and green onion. 10/10 will make again.
★★★★★
Kathy D
Please explain more. My Christmas dinner family has both vegans and 2 individuals with severe nut and peanut allergies. Often very difficult to find recipes that can accommodate all. How much did you use? When added etc. would love the specifics since I have never used this kind of substitute. Thanks
Camillia
I added one peeled and chopped white sweet potato in step 5 and simmered it along with the rest of the soup until soft and blendable. That’s all, nothing complicated!
Kathryn Dunmire
Thank you for the info. Great idea for my vegan/nut free household!
Jacob Frohnapple
This soup is awesome. My wife and I found this recipe a couple of years ago and it’s been a staple in our kitchen since then.
★★★★★
Karen
I love, love this recipe! It’s very warm and comforting. It’s especially helpful that you gave whole food, plant-based options. Thank you!! I was wondering what you would suggest to serve with this soup to round it out as a meal? Any thoughts?
★★★★★
Kate
Hi Karen! My Favorite Green Salad with Apples, Cranberries and Pepitas and Favorite Grilled Cheese Sandwich would be delicious!
Alice
Wow! This soup is so good. I can’t wait to make it again and again through fall and winter.
Definitely use real butter for this if you’re not vegan. I didn’t realize my roommate used all of ours and had to use margarin. It was still excellent, but I think it would have been even better with the real stuff.
I also used mushroom broth and a squeezed in a whole lemon, but those’ll be sustains.
★★★★★
Brad
Best cauliflower soup i’ve ever made! Just finished it and it’s amazing… can’t wait to taste it tomorrow when its even better. Running this as my soup special at my restaurant tomorrow.
★★★★★
Lucy
My partner and I lovvved this soup! We didnt have any nutmeg so we used allspice instead. Used 1/2 chicken broth & 1/2 vegetable stock as that’s all we had on hand. We also added a bay leaf to the 20 min simmer. It turned out absolutely delish. Will definitely double the recipe next time so we have leftovers to freeze.
★★★★★
Ann
This worked out really well and was delicious, will make it again for
sure! Love that it has no carbs in it and the roasted cauliflower and onion and garlic made it so tasty. I used a combination of avocado oil and olive oil to drizzle over the veg.
Next time I will use 2 cauliflowers so I have enough to freeze or keep.
There is only one small portion left after sharing with a friend.
Also made it the night before so little pieces of cauli for garnish should have been heated up again. Sure to give this 5 stars once I’ve made it a second time.Thanks for sharing!
★★★★
Kate
You’re welcome, Ann! I appreciate your review.
Aliya Cheskis-Cotel
I posted a time-bound question yesterday about if I can save the soup in my frig from today until Friday or if I need to freeze it. I have not heard from you. Please email me at sc523@aol.com – thank you so much! Aliya, a great fan!
★★★★★
Kate
Hi Aliya, I apologize for my delay. I believe I answered you. Yes, this can be frozen. It may not make a week in the refrigerator. I try to respond to comments in 3-4 business days. I do my best to provide a prompt response. Thank you!
Joe Gradkowski
I am currently having my kitchen refurbished so everything is packed away and I’m managing to cook with a multicooker, air fryer and microwave. I used this recipe as inspiration for today’s lunch but I had to improvise. I roasted the cauliflower in my air fryer, sauteed an onion, added a chopped potato, two carrots and the roasted cauliflower, added water and a chopped bunch of coriander. I pureed it after half an hour’s simmer and it was absolutely delicious. It was the roast cauliflower that did it and the lack of any spices or stock cubes made the natural flavours really stand out. Thank you.
★★★★★
Kate
I’m glad it turned out! Thank you for sharing, Joe.
Sarah
LOVE this soup.
No one can believe that it has no cream and how few ingredients it has. I prefer pieces of cauliflower throughout, so I only puree about half the cauliflower and mix in the remaining so that there are lots and lots of pieces in the soup.
★★★★★
Esther
Best soup I have ever made!! What a recipe thank you.
★★★★★
Terri
I’ve tried a few different roasted cauliflower recipes and this one is pretty good! the lemon juice and nutmeg are a must! will be making again:)
★★★★
Kate
I’m glad you liked it, Terri! Thank you for sharing.
Liana Bajer
I made this recipe this morning. However, I added 2 leeks and 1 brocoli head to the roast, and I used beef broth instead of vegetable broth. DECLICIOUS ! I am SO looking forward to making it again. Thank you for the great recipe!
★★★★★
Kate
You’re welcome, Liana. I appreciate your review!
Aliya Cheskis-Cotel
I love the Roasted Cauliflower Soup so much, I made a nice big quantity but we didn’t finish it and wish to have the rest of it next weekend. May I keep it in the frig? Or should I freeze it?
Thanks for all your great recipes,
Aliya Cheskis-Cotel
★★★★★
Kate
Hi Aliya, it does good with both. But, it will last longer in the freezer. One week may be pushing it in the refrigerator. As always, use your best judgement.
Aliya Cheskis-Cotel
Kate, sorry but I don’t understand what “it does good with both” means. I asked you if I should take it from freezer back to frig on Thursday evening or on Friday morning (we want to eat it Friday night) or if I should take it straight to the kitchen counter on Friday morning and skip the refrigerator step. Which one, please? How does it defrost the best? Thanks, and stay safe, Aliya
★★★★★
Kate
Hi, Aliya, I don’t have specific directions for you. It will freeze well and it makes good leftovers.
Cyndy
I just made your cauliflower soup recipe and it is delicious!! Thank you!
★★★★★
Kate
You’re welcome, Cyndy!
Jennifer Anderson
I made this recipe as outlined and while I thought it tasted great I’m not crazy about the texture of this soup. It’s more like a purée. Very light and fluffy, similar to whipped potatoes. I can envision it in a fancy restaurant under some braised short ribs. I think I should have just immersion blended it verses using my vitamix as I like my soup to have some texture. Will be freezing the rest of it and saving for my vegetarian daughter when she comes into town.
★★★
Kate
I’m sorry you didn’t love it. I appreciate your feedback, Jennifer.
Granny P
Made this soup for the first time for some friends for lunch. It was absolutely delicious! I followed it to the letter except for the lemon juice as I didn’t have any. We ate it with warm crusty tiger bread with thick butter on it and everyone was saying what a filling lunch. I will definitely make it again. Thank you for the recipe.
★★★★★
Kate
You’re welcome, Granny!
Ozonia
Made it and enjoyed the Creamy Cauliflower Soup.
I used what I had on hands down made a vegetable broth from celery, roasted carrots and scallions. I garnished with a few drops of hot sauce and crushed tortilla chips. Very smooth and creamy as well as delicious.
★★★★★
Claudine M Holloway
Could this be made with combo of cauliflower & sweet potatoes? Instant pot too ?
Kate
Hi Claudine, that would be a different recipe so I don’t have guidance for you.
Robbie
Wow, this is so good! Really flavorful. Green onions on top finished it off nicely. Yum!
★★★★★
Kate
I’m glad you enjoyed it, Robbie! Thank you for your review.
Mary S
This is an one of my favorite soups. It’s got a perfect balance of flavors and it’s delicious every time! I use packaged vegetable broth to save time. But I’ll check if you have a recipe for homemade vegetable broth. :)
★★★★★
Ana GS
With colder days and constant need to have sth warm to eat, this soup has made a big comeback to our family menu. The whole family adores it, it is so delicious, almost incredible – given the fact it’s main ingredient is cauliflower! :) Thanks Kate!
★★★★★
Kate
You’re welcome, Ana! I love that it’s a family favorite.
Martha
I made this soup today and is delish. I did add about 1 cup of applesauce because my califlowner had a slight bitterness to it. Applesauce turned out to be a great addition to the soup. Martha
★★★★
Vickie
Delicious! I added way to much garlic, so mine is more like roasted cauliflower and garlic soup. but still delicious!
★★★★★
Kate
Thank you for your review, Vickie!
Kay R
Made this recipe today. It was very easy and super delicious
★★★★★
Kate
I’m glad you loved it, Kay!
Tina Pack
Hello Kate. My first time using one of your recipes. With fall, I am I. A soup mood everyday. Today I wasn’t feeling well but had a refrigerator stock with fresh veggies. I didn’t feel like making any soup but craved it. I decided to steam a head of cauliflower, drain, sauté with 4 large cloves of garlics in olive oil until browned. It is good. But decided while I wanted to see what a cauliflower soup would look like for the next day. Yours sounded so good and simple since I had already did most of the work, I went ahead and finished with a splash of almond milk. I love nutmeg, cloves and garam masala so I added them and the lemon juice. Ss delicious. I only used part of my sautéed cauliflower just in case I don’t like the soup. So soup is on again tomorrow. Thank you so much. I am about to peruse your other recipes.
★★★★★
Kate
Thank you for trying my cauliflower soup recipe, Tina! I’m glad you enjoyed it and are going to try others.
Sue Ann Dowling
I have made this many times … Always so happy with it! Sometimes I roast carrot or this time I roasted red pepper with the cauliflower! And always the onion ,,,, so delicious. Thank you
★★★★★
Karen Moorhead
I loved this recipe and had fennel so I added this to onions and it was a great addition. I loved this,
. Thanks Kate
Dennis
I will definitely be making this soup again. Thick and rich and delicious.
★★★★★
Kate
Thank you for sharing, Dennis!
Klare
Gorgeous recipe- works perfectly every time
★★★★★
Deb
This was delicious, I added roasted carrots and almost all of my lemon.
★★★★★
Carol
This soup is outstanding made exactly as written. Thanks so much for the recipe! I will be making again soon.
Kate
That’s great to hear! Thank you for sharing, Carol.
Christina
Needed to use up a cauliflower head and decided to make this soup. I swapped chick broth for the veg broth and I only blended half the soup and left the rest as veggie pieces. Wasn’t expecting much but this soup was amazing!!! My family loved it. Will definitely make again.
Addys Bode
Who knew cauliflower tasted this good?
★★★★★
Bob Ogorzaly
Loved it. Made it for the first time last week, and I’m already making it again since we’re having a guest over. Since we have it in the herb garden, I add fresh thyme to the onion stage of cooking and we garnish with the chives. For presentation points, I love the floating browned cauliflower!
Bob O
Austin, Texas
LisaMac2004
This soup is very tasty! I add worcestershire for added depth at the end. Definitely recommend.
★★★★★
Kay R
I have tried some of your recipes and loved them. Easy to follow and taste great!! Thank you
★★★★★
Kate
You’re welcome, Kay!
Jenn
Oh man, this was fantastic. Made it as written, but I ended up squeezing more lemon into the rest if the soup. I didn’t realize how good that pop of flavor would be!
I was contemplating throwing the onion and garlic in the pan with the cauliflower to roast at 350. Maybe I’ll try that next time because I’m definitely making this again!
★★★★★
Donna J
Oh my! It is delicious! I had to lick the blender! I made it just how you said, except because I am dairy-free I used Avocado butter and it work just fine. Thank you so much for sharing.
Cait Hunt
So easy and so delicious! I had a huge head of cauliflower. This was the perfect way to use it. My oven runs hit. The cauliflower roasted quickly. I will reduce the temp to 400 next time.
★★★★★
Rachel
This recipe was really yummy! I actually roasted the onion and garlic with the cauliflower. I also added bay leafs and thyme. I did use my immersion blender and loved the texture of the soup. Great recipe!
★★★★★
Kate
I’m glad you enjoyed it, Rachel. Thank you for your review.
Morgan
This soup is DELICIOUS! I had a head of cauliflower and was looking for a recipe in a pinch. Super easy and absolutely amazing. The texture is wonderful! Don’t hesitate to try this recipe!
I subbed Earth Balance Vegan Butter, and it turned out wonderfully.
★★★★★
Mark Follmer
Please format the recipes to print out on one sheet.
Kate
Hi Mark, are you using the print button? It should scale to one sheet or maybe two depending on the recipe. You can always adjust your printer settings to the pages you wish to print.
Judy
Make this now! I made I twice in the past month and absolutely adore this recipe. Relatively easy to prep (although cutting cauliflower is the worst part). Warm, comforting, zingy yet savory and creamy without cream. Plus this gets me to eat a lot of veggies easily and affordably. I once made it with rotisserie chicken bones for the heck of it while simmering for extra umami and it was great! Sure, the texture of blitzed cauliflower is a bit baby food-like, but I didn’t mind at all.
★★★★★
Laurie Im
I actually skipped the in between steps and roasted the cauliflower, onion, garlic and added 3 baby potatoes to the pan to roast. Let it cool and put in blender with some veg broth, then put it in a pot, added rest of the broth and ingredients. Was so delicious and simple and all the roasted veggies added great flavor!
Meri Long
Do you think this soup will be okay without lemon? Any suggestions for substitutions?
I am loving all your recipes! Thanks!
Kate
You could omit or try white wine vinegar or apple cider.
Meri Long
Thank you! I ended up omitting it and it was still incredible. :)
★★★★★
Kate
Good! Thank you for reporting back, Meri.
Kathy
This is so delicious. Only wished I would have doubled the recipe so we could have had more.
★★★★★
Jackie Chuckrowski
Amazing Recipe!!
I Roasted an extra 1lb of florets and tossed in after the blender!
Thank you!
★★★★★
Kate
You’re welcome, Jackie! Thank you for your review.
Kate
I made this tonight and it is so much better than anything called “cauliflower soup” has any business being! Even my non-cauliflower-loving husband ate a big bowl and loved it.
★★★★★
Kate
Hooray! That’s great, Kate.
rverma
Just what I was looking for – an easy recipe with easy ingredients. I had everything in my fridge/pantry which made my life easier! Like others, I was surprised at how creamy it turned out with no dairy used. Will definitely keep this in my rotation.
★★★★★
Lucille Lanza
Very easy and deliciously healthy soup Thank you so much
★★★★★
Kate
You’re welcome, Lucille! I’m glad you enjoyed it.
Erica
First time making cauliflower soup and it’s absolutely yummy! Thank you for sharing this recipe. It’s sooo good. My new favorite soup.
★★★★★
Kate
You’re welcome, Erica! I’m delighted you enjoyed it.
Erin
This is delicious! Can’t do cashews, so I made it dairy free by using some Earth Balance butter. I topped it with some roasted salted pepitas. So creamy, and tasty, I will definitely be making it again.
★★★★★
Kate
Thank you for sharing, Erin!
Koren
I made this tonight, I did tweek it a bit but overall the recipe gave me a good idea of what and how to do things. It’s very tasty!!! Thanks!!!
★★★★★
Kate
That’s great, Koren!
Nikki
Delicious recipe! Very creamy. I had some leftover garlic infused butter that I used but I would be interested to try the cashew option next time.
★★★★★
Kate
Thank you for sharing, Nikki! I’m glad you enjoyed it.
Miros
This soup was absolutley delicious and simple to make, but would recommend doubling recipe. I added pepper flakes to enhance flavor, but overall very flavorful if you follow recipe.
★★★★★
Natalie
Outstanding! I made the vegan version with cashews, and omitted the oil with the exception of a very light spray of the pan to roast the cauliflower. Thank you Kate for another amazing meal!
★★★★★
Kate
You’re welcome, Natalie!
Rebecca
I’m making two batches of this for a Soup Swap this weekend. Can’t wait to try it. I’m just curious – why do you use red onion instead of white or yellow? I don’t think I’ve ever seen red onion in a soup recipe before. Thanks!
Kate
I like the flavor of it best here with the other ingredients. I hope you love it!
AMANDA LAUGHTON
Just made this. Really good!! Thanks.
★★★★★
Karen Outten
Roasting the cauliflower made all the difference. I also added some chunks of Parmesan cheese to the soup while it cooked
★★★★★
Kate
Thank you for sharing, Karen!
Charlie
Great soup recipe! I’m not a big fan of nutmeg, so I took the seasoning in a different direction and added cumin and coriander instead of nutmeg.
★★★★★
Cheryl
We loved this soup! We rarely cook with cauliflower. The roasted cauliflower tasted so good that I was tempted to eat it and not bother with making the soup. But, I was so glad I did because it turned out perfectly. I served it with a baguette and a kale salad. Delicious! Thank you!
★★★★★
Kate
You’re welcome, Cheryl!
Rachel Wright
Delicious! I don’t have a vitamin so mine wasn’t QUITE as creamy as the picture, or maybe I didn’t simmer the cauliflower long enough, either way it still turned out flavorful, delicious and quite filling!! And omg so easy.
★★★★★
Kate
I’m glad you loved it, Rachel!
Sarah
Delicious! Followed the recipe as written and it is the best cauliflower soup I’ve had. And no cream! That’s a huge bonus!
★★★★★
Kate
I’m glad you loved it, Sarah!
Isaac
Very very yummy thank u :)
★★★★★
Kate
You’re welcome, Isaac!
Salma
So so delicious and creamy!!! Will definitely be making this again.
★★★★★
Kate
That’s great to hear, Salma! I appreciate your review.
Sally Brokenshaw
Great recipe Kate. Absolutely gorgeous. So light and creamy without cream! Going to make another batch to freeze.
★★★★★
Kate
I’m glad you enjoyed it, Sally!
Rae
Really tasty! Thank you for this recipe! The only thing I did differently was to use 2 Tbsp butter at every step. 2 along with 2 Tbsp olive oil when sauteing the onions and garlic, 2 along with 2 tbsp of olive oil and seasonings to toss the cauliflower in, before roasting, and another generous 2 Tbsp of butter when blending.
I found bay leaves and 2 sprigs of thyme to be a delicious finale’ to garnish the finished soup!
Jenny Davidson
Oh my gosh this was sooo good. I didn’t even need to add the butter. Absolutely wonderful recipe! Thank you for sharing! It certainly was much darker than your picture….more like an onion soup colour. I used chicken drippings (fat removed) from when I baked chicken thighs and added chicken broth to make up the difference.
J wilson
I took a chance on this based on the reviews and my love of cauliflower. I just made it in hopes of having a vegetarian starter for Thanksgiving dinner. It’s going in the garbage. Maybe I have to be vegetarian to appreciate this recipe, but now I can’t even modify it because of the lemon. It’s like lemony cauliflower baby food with no texture and lacks any depth of flavor. I’m sorry for a negative review, but I thought it was only fair for readers to see both sides. Even the butter couldn’t help this soup. I’ll go back to a cheesy or creamy cauliflower soup- it’s just not flavorful enough without it.
Kate
Hi J, I’m sorry you didn’t enjoy this recipe.
Julie Koehler
Hubby liked it more than I did. He said, “I could eat it again”, which is high praise from him. :) I would certainly try it again. I used chicken broth and added a few sweet peppers roasted. I used a Vidalia onion instead of red onion. I didn’t have pretty garnishes but we had buttered saltines with it. I would give it 3 stars with the chicken broth.
★★★
Kate
That’s great! Thank you for sharing, Julie
Margarita Courney
Hi Kate. Made this for Thanksgiving, and it was wonderful. We do not have an oven, so pan roasted the cauliflower, and don’t think it detracted from the wonderful taste, smooth and creamy, perfectly spiced. Thank you for providing tasty, healthy recipes!
★★★★★
Kate
You’re welcome, Margarita!
Naomi
This is probably the best recipe I’ve made so far from C&K. My family LOVES it. Creamy, the roasted flavors are so comforting and warming.
Kate
That’s great!
Katalin
Hello. I really enjoyed making this very tasty cauliflower soup. I wanted to add just a little bit of extra flavour so I added some roasted parsnips to the recepie :) I did serve it with some croutons and cheese on top. It was so delicious
★★★★★
Kate
Thank you for sharing how you made this, Katalin! I appreciate your review.
Seetha
The soup was a hit with my kids! Thank you!
★★★★★
Kate
You’re welcome, Seetha! I appreciate your review.
Sandra
Delicious! I did add a splash of cream for extra-extra creaminess. ;-) Next I’m thinking of roasting a bunch of different veggies together (cauliflower, broccoli, carrots, etc.) and making them into soup the same way.
★★★★★
Lulu
Love this recipe. ❤️ Have made twice now and second time topped with crispy stir fried cavolo Nero and a few chilli flakes in with the roasting cauliflower but didn’t want to mask its subtle tones. Yum. Thank you
Kate
That’s great, Lulu! Thank you for your comment.
Erica Wilks
Too much lemon. I added less than recommended in the recipe, but found it to be the dominant flavour (and I love lemon).
★★★
Kate
I appreciate your feedback, Erica. I’m sorry you didn’t love it as written. You can always adjust next time.
KC
Made this tonight and it is DELISH! Used home made turkey stock from our Thanksgiving turkey leftovers instead of veggie broth, and added 2 tbsp of tahini to add just a little extra something. Turned out so well! My husband doesn’t like cauliflower but he couldn’t get enough of this! Will definitely make again….I think it would go really well with some roasted portobello mushrooms. YUM.
★★★★★
Kate
Hooray! I love when that happens. Thank you for your review, KC.
T
This was yummy! I was looking for a cauliflower soup recipe that I tasted in an Italian restaurant in Ireland. I altered your recipe slightly…not because it wasn’t already good but because I was trying for the same taste I had remembered in Ireland. This did not disappoint! I just added some Italian herbs and 1/4c of fresh Parmesan when I put it in the blender. I was amazed!
★★★★★
Kate
That’s great to hear! Thank you for sharing, T.
John
What a great recipe. Easy and delicious.
I’ve made this twice. The first time with chicken stock ( I was out of vegetable stock) . Both times were very successful and satisfying. Thanks!
★★★★★
Kate
You’re welcome, John! I’m glad you loved it.
Linda
This was super delicious. I included 1 large eschallot while roasting the cauliflower & left out the nutmeg, otherwise followed the recipe as is. I over roasted the cauliflower but it gave it an even more caramelised flavour but obviously made it a darker colour. Whole family loved it! Thanks for the recipe
★★★★★
Barbara Schrager
I just made this soup and it is fantastic!
★★★★★
Kate
I’m happy to hear that, Barbara! Thank you for sharing.
Erica
This was delicious -! made as per the instructions except for using kosher Telma chicken flavoured stock cubes which don’t actually have any chicken in them are the best stock cubes for everything!
I’ve just made again but this time adding the raw cauiflour leaves in with the florets as hate to waste them.
I agree to be careful not to go heavy on the lemon juice.
My first Cookie and Kate recipe and I will definitely try more
Thank you – sorry I don’t do Instagram
★★★★★
Candace Manero
Wonderful recipe! I have made this delicious soup a number of times, and everyone loves it!
★★★★★
Leah
SO good. I made this as a quick lunch one day and was very happy with how easy it was. Your note on the soup tasting amazing once its properly salted is spot on! I added 1 cup cashews in the simmering step just to make it a bit thicker. I think next time I want to try this with some sauteed mushrooms added!
Lorraine
I just made this soup. Absolutely delicious!
★★★★★
Kate
I’m glad you love it, Lorraine!
JL
Can I lave this soup on a hot late overnight like do my chicken soup?
Ruth Wellins
This recipe sounds great, would it work with frozen cauliflower?
Kate
Hi Ruth! I think others have tried it and didn’t mind the result.
Angie Pohlman
Very good! Creamy and savory and a little tangy.
We made it for lunch, and I originally thought we’d save half for another day, but OOPS! Ate it all.
:)
★★★★
Kate
I’m glad you loved it, Angie! Thank you for your review.
Dee
Fantastic soup! Easy to make and so delicious!! We loved it – especially our picky 10byear okd who had 3 helpings! Thank you for sharing this recipe.
★★★★★
Kate
You’re welcome, Dee! I’m glad you loved it.
Patty
The best cauliflower soup ever! I’ll never try another recipe for this soup! Thanks! Love your cookbook too.
★★★★★
Kate
I’m glad you loved it, Patty!
Sarah
Another really great soup recipe from Cookie and Kate! So delicious!
★★★★★
Kate
I’m glad you loved it, Sarah!
Amanda
I’m stuck home and needed an easy soup while groceries are being delivered. I made this twice in three days and it’s absolutely delicious. I’m shocked at the level of flavor in such a few ingredients. Mine definitely looks like dark pea soup lol but my vegetable broth is very dark. I’ll add pistachios next time!!
★★★★★
Kate
I’m so glad you made it, Amanda!
Kelly
I made this last night for dinner and the broth to cauliflower ratio made my soup very liquidy and not thick at all. I went back to the store and added another head of cauliflower and it was perfect. Err on the side of using two heads or reduce the broth being used for thicker soup. Good flavor.
★★★★
Sunshine
A really tasty soup. Just one tiny thing though – you may want to add “blend cashews” before adding to the pot, in the vegan notes – for novice cooks or those who have never used nuts in this way it might not be obvious.
★★★★★
Kate
I’m glad you enjoy this recipe, Sunshine!
Stephanie
Can I use lime juice instead? I have no lemons
Kate
It will be a slightly different flavor. Let me know what you think! Or you can just omit.
Daisy
Another fantastic recipe from Cookie and Kate! I added in a russet potato because I was short on cauliflower, plus an extra cup of broth. So good! Comforting but light. The lemon really adds brightness.
★★★★★
Shonna
This is shockingly good!!! I cannot believe how creamy and flavorful it is!!! It is so simple and has mostly pantry staples! So so delicious!!!
★★★★★
Karen
The flavour was good. I chose to purée half of the soup and leave the other half chunky because I don’t really like puréed soup. For that reason, I probably would not make this soup again just because of personal taste but if you like puréed soups, this is a tasty one. I also agree with the person who commented that before pureeing the soup, it should be fairly cool. Even if you only fill the blender to the fill line, if the liquid is hot, it will make a terrible mess everywhere!
Kate
I’m sorry you didn’t love this one, Karen. I appreciate your feedback.
Faith Santilla
This was perfect. I used smart balance “butter” to make it vegan instead of cashews like you suggested (i didnt have any) and it worked beautifully. Thank for giving me a perfect recipe with perfect measurements to add to my vegan recipe arsenal!
★★★★★
Kate
I’m happy you enjoyed it, Faith! I appreciate your review.
Suzanne
This recipe was wonderful.Roasting the cauliflower first definitely gave it flavour. The only thing I did differently was to dice a potato and sauteed it with the onions. I had to use my immersion blender because my stand up blender is in my son’s college dorm! It came out creamy and was very tastey. I’ve sent the link to 3 people already.
Thanks for a great recipe!
★★★★★
Kate
Thank you, Suzanne!