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.
Julia
This recipe is delicious! I used chicken stock as that was what I had, and I added some cashew milk instead of butter. It is so smooth and tastes amazing. Perfect for fall. Thank you!
Kate
You’re welcome, Julia! Thank you for your review.
ChrisInNY
Made this and it’s FANTASTIC. Nice flavor, texture and color. And it’s so easy to make. Used my own homemade chicken stock instead of the vegetable stock. Now eager to try other recipes here.
Deborah Brack
Well, I’m sorry to say is soup did not turn the way I expected. The roasted cauliflower gave the finished soup a light brown colour and I don’t think the red onion helped either. I did add cream and grated parmesan and ground pepper. I’m just not sure what it was but this isn’t the recipe for me.
I have used some of your other recipes with good results so not all is lost. I have made cauliflower soup many times so I will go back to my known creations
Sorry for the negative comment
Kate
I’m sorry to hear you didn’t love the results. Depending on how done your cauliflower looks can impact the results.
Don McFeggan
I imagine not roasting the cauliflower as long so it doesn’t get too brown as the braising of the cauliflower will ensure doneness (maybe leave four of the flowerets to roast a little longer for presentation) and could you use white onion instead to avoid the off color?
Barbara Kuhl
Excellent! Great for a non-dairy option! Very flavourful and satisfying.
Valli
I made this for the second time yesterday because I loved it the first time. I only had a lime rather than a lemon and it worked just fine. And I didn’t have unsalted butter so went easy on the salt in the rest and adjusted to taste. This recipe is so easy yet so good.
amber
Seriously the best soup I’ve ever made!! I only made half a batch but boy oh boy it was delicious
Jenna
So good and simple!
Kate
I’m glad you enjoyed it, Jenna!
Jennifer
This is my favourite soup recipe. I look forward to making it whenever I can find a nice head of cauliflower. It is so tasty. We changed up the recipe slightly by roasting the garlic with the cauliflower but I don’t think you could screw up this recipe. It is so, so yummy!!
Alison
This soup was fantastic! I forgot to add the butter and did not miss it. Thanks for the recipe.Roasting the cauliflower makes a huge difference. Now I’m going to try the carrot soup too!
Joan
Love this recipe, Kate. Thank you!
I saved a step (and added even more flavour) by roasting the onion slices and garlic cloves together with the cauliflower. Yum…..
Yvette Nevarez
This came out great!! I used beef broth instead of vegetable broth and yellow onion instead of red onion and added a zucchini – my husband loved it and it’s delicious!! Thank you!!
Cathy
Just made this. It is friggin’ amazing. Will make more to freeze for our RV trip South this winter. Thanks Kate!
Mary H.
Absolutely fabulous exactly as written! Thanks so much for this recipe. It will definitely be a regular menu item in our home ❤️
Kate
That’s great to hear, Mary!
c
My kids love this! When life gets busy, I prep ahead by roasting cauli earlier in the day (multitasking during work call) and then do the rest at 5pm at the end of the day. Love that this is vegan for mom and hearty enough for the kids. I toast some sourdough bread and make a spinach salad to round it out!
Kate
That’s great to hear, C!
Leslie Oglesby
Needed a new cauliflower soup recipe and I got exactly what I wanted! Followed it exactly; needs no changes. Adding it to my arsenal now, and can’t wait to share it with my family!
Elizabeth
We love this
I’ve made it 3 times already
The house smells fabulous.
Kate
Thank you for your review, Elizabeth!
Valerie
This was SOOO delicious!
Made it mostly as written (chicken stock bs veggie) and didn’t have nutmeg.
Sure to add it next time.
Thanks for a delicious addition to our hygge season pleasure.
Erin
I’ve made this soooo many times over the last year or so. I follow the recipe to the letter and it is perfect every time. Absolutely delicious and a firm favourite, thank you very much!
Mary Harney
What a great recipe! Absolutely loved it and have added it to my favorite recipe list. Thanks so much!
Kate
You’re welcome, Mary!
Kevin
I have not yet blended the soup and am eating away at it just like a kid in the cookie batter. This is awesome tasting soup!!!
Viamca
My new way to eat cauliflower, I’m in love! My husband thought it was potato soup but lighter. Win, win!! Different toppings every time and I can’t get enough of this delicious cream without dairy. Thank you so much! Keep doing a mess in the kitchen!!!
Randi Gold
I’m sorry but this soup has absolutely no
Flavour. I added more salt and more lemon juice but it has no flavour. No one likes it so I forced to throw it out. I love your recipes but this was not what I expected.
Kate
I’m sorry to hear that. I appreciate your feedback.
Karen
I burned the cauliflower but it still tastes good. Forgot to flip it.
Joellen
This recipe was spot on!!! Delicious and love there was no cream added! Thank you!
Kate
You’re welcome, Joellen!
Michelle Medson
Yummy, didn’t have any nutmeg so added some mixed spice and lots of pepper.
Gail Wells-Hess
I love this soup! I’ve made it many times with several variations to the broth used (chicken, veg and a vegan riff) and all worked well. I used cashews for the vegan version and loved that as well. My vegan friend liked it so much I sent her home with leftovers.
Kate
That’s great to hear, Gail! I appreciate your review.
Heather
Perfect seasonal soup, it’s October at the moment. You are perfectly correct adding additional salt, the soup went from a little flat to wow, and the lemon juice added freshness and a little sweetness.
Rachel
This is always one of the first soups I make when the weather starts getting cooler!! I make with chicken bone broth for extra protein, and do everything else exactly as written! SO yummy, cozy and healthy!!!
Samantha Calhoun
I made this recipe for the first time today. It is very good! I topped it with some toasted pine nuts, green onions, and shredded Parmesan. I did go a little wild with the lemon, so the soup is maybe a little too tart… which is totally my fault. I added some sour cream to try to chill it out. It’s still great though. Oh and I forgot to add the nutmeg. Ha… despite all the things I did accidentally, it’s still a delicious soup. =)
Kate
I am glad you enjoy it, Samantha!
BreSam
Absolutely delicious and easy to make. Very creamy flavor and texture without cream. Will definitely make again.
Kate
That’s great to hear, Bre!
Karen Foley
I bought an enormous head of cauliflower for 99 cents and immediately searched for a soup recipe and found this one. My husband and I are already huge fans of your cauliflower and lentil tacos, and when I saw this soup recipe was both dairy-free and gluten-free, I knew I had to try it. I substituted some clarified butter for the regular butter but otherwise made no modifications and it was delicious!! My husband had three servings! Who knew cauliflower could be so versatile–or delicious? Another favorite for our household!
Lisa
Bland even though I added more garlic, still bland. Won’t make again.
Mary P
Delicious and easy soup! I made according to directions bit used an immersion blender so I had some texture to the soup, and I added some parmesan cheese instead of butter. Very good with some homemade garlic parmesan croutons.
Kate
Great to hear, Mary!
Mere Rummer
Most magnificent soup ever! My daughter goes nuts when I make this so I made sure I doubled the recipe this time. Definitely my go to recipe for cauliflower soup!
Barb
I just made this soup for the first time, used my new air fryer to roast the cauliflower, and it is absolutely delicious! It will definitely be one of my go to recipes!
Kate
That’s great, Barb!
Janice
Second time making this – I had a huge head of cauliflower and no red onion- substituted sweet onion and made vegetable stock from Better than Bouillon… didn’t require as much salt as a result. Turned out wonderful!
Kate
Thank you for sharing, Janice!
Sue Semenec
Made this soup last night. We loved it! I didn’t have red onion so I used a sweet onion which was fine. I also used my immersion blender. It was still very creamy with small pieces of califlower. Will definately make again. A new favorite!
Kate
Great to hear, Sue! Thank you for your review.
Jennifer Graham
Super easy and delicious! Just wish I had doubled the recipe :). The fresh lemon juice is key to what sets this apart from others I’ve tried. A keeper for sure.
M
I was super excited about making this soup – but can’t even manage to read the recipe instructions due to the constant barrage of pop-up ads! Congrats on the support, but what a drag for the reader!
Winona
Excellent, even without the butter. Very creamy. I think using the entire onion really gave it extra flavor along with plenty of olive oil in the saute and roasting. Really ensuring all the soup is smooth and creamy with the emulsifier also made a difference.
Diane
Thank you for the delicious recipe
Turned out superb
Diane
Soups are my new thing..this as well as your roasted butternut squash..delicious! Thanks
Rachel Smith
Making it for about the 10th time – it’s my FAVORITE Fall soup!!! DELISH!!!
Kate
I love to hear that, Rachel! Thank you for your review.
MelanieT47
This soup is unbelievably good. I am making it for the 3rd time. The second time I made it for my friend who hates cauliflower..she too loves it! So, I used chicken broth, I used sweet onions, and I chopped celery too. Other than that I followed directions exactly. I topped with shredded cheddar, chopped green onions and a bit of cauliflower I held back as suggested. I am considering throwing shrimp on top on a future batch. Thank you soooo much for this recipe!
Kate
You’re welcome, Melanie!
Monica Emerich
Great recipe! My husband asked what spices were in it. When I told him, he was surprised there were not more because it was so flavorful! I used vegan butter vegan bouillion stock cubes and it was perfect. Definitely a keeper. Thank you.
Shelley DeAngelis
SO delicious! I used mire poix from Trader Joe’s instead of red onion; worked great! The creaminess is unbelievable!
Jean
This is a wonderful soup! I roasted the cauliflower on the grill in a grill basket. Roasting does bring out the flavor. I used a half head to 4 cups of stock and it was pretty thick. Used an immersion blender as they’re so easy and got a very creamy consistency. Thank you Kate and Cookie!!
Candi R
This came out soooo good and was incredibly easy. I did opt for the immersion blender to make my life even easier and it worked perfectly. Served these bowls with a spoonful of Trader Joe’s crunchy chili onion oil drizzled on top and it was amazing!
Amy
I made this with a few changes. I left out the lemon and nutmeg (people I was eating with weren’t keen on the idea, but I plan to make it again with those things to try out the whole deal), but after blending, I added some small diced potatoes and some real bacon and peas and it was great! Thanks for helping recipe!
Fran Wallace
Really easy!
Really tasty!
Tastes high in calories and it isn’t!!
Will make this again and again! Thank you for this recipe
Kate
Thank you for your review, Fran!
Wendy
Tasty but I had the same problem as another reviewer. The soup was an unsavory dark brown. If I make this again I’ll roast at a lower temperature so it gets just light golden
Mary Jackson Mosley
Amazing! I roasted the garlic and the thick purple onion slices on the sheet pan with the cauliflower. I used brown veggie broth so I was worried but my Vitamix turned it into a beautiful cashew color. I thought the lemon juice, nutmeg and butter was weird but this soup tastes wonderful.
I love C + K recipes!
Susan Savage
Easy to make and everyone who tries it loves it!
Donna Mae Cunningham
The flavour is delicious but I find the colour unappealing as it is quite browny beiges due to the roasting and the red onion. Your picture of the finished soup has a creamy white tone. Any suggestions
Joanna
This was actually really great soup! I didn’t miss the cream or cheese one bit. I used only 1/2 onion and 3 cups broth. SOOO good AND healthy!!
Stephen Hunt
Loved it. I did this exactly as you’ve written. Super healthy and very tasty. I loved that no cream or milk was used and it is what it is. Thanks for such a simple yet tasty meal. Oh. I just added a bit of white pepper, but that’s a personal thing.
Diana W
Crazy good!!
Paula B Dudley
I have never tried cauliflower soup before, but this was pretty delicious. I added a big carrot and a single chili pepper I had leftover in the fridge and I roasted them with the cauliflower, and it turned out incredible. Thanks for the great recipe!
Kate
You’re welcome, Paula! Thank you for your review.
Tracy
I made this tonight.
Simply delicious!
I will be taking this to work for lunch tomorrow. Thank you.
Amalia
I just made this and it’s soooo good! Thank you! For any haters that I’ve read on here… it’s just too bad you don’t know how to cook and follow easy instructions. This is beyond great! Will be a regular! Thank you!
Brigid
I love this – indeed it freezes so.well!
Kate
Thank you for your review, Brigid!
Stephanie R
This is simply the best homemade potage soup. Simple but so flavorful!!
Ann
Thank you Kate. This soup was outstanding!
Delicious and easy to put together.
This recipe is a keeper! It will be my go to this winter!
Dar Ledin
Really delicious! Fortunately, I’m the only one who likes veggies soups! Despite the lack of cream, the butter adds a nice velvety texture. Thank you for this recipe! Topped with green onions and shredded cheddar..
cindy
this was DELICIOUS! i only had chicken stock on hand so that is what i used, other than that i made the recipe as written and its sooooo good. the child loved it as well so this will def be going into the rotation. thank you for sharing :)
Ricky
This was pretty tasty! But I disagree with the reviews that say it’s super-easy to make – I thought it was kind of a hassle. Especially for a recipe that’s more of a side-dish and really didn’t yield a whole lot of soup. So for that reason, I probably won’t make it again.
cristina
This is the first recipe I have used off your site. I really love the flavor of this soup and it’s super easy to make. I wasn’t thrilled with the color of the finished product. The first batch was made with red onion and I made sure the onion was very translucent before adding the cauliflower. The soup still turned a purple/grey color after adding the lemon juice. Which is to be expected because of the acidity but the difference in color between your recipe pic and my actual soup was a lot. I made another batch with vidalia onions in leu of the red and the end result was much closer in color which is more appitizing than purple soup lol. Is your picture using the recipe or did you substitute just for the pic?
Kate
That’s great to hear you enjoyed it! That is interesting. I used what is listed in the ingredients.
Charrington
Great soup . Thoought I would miss cream and/or cheese, but no. Easy too.
Jessica
This is so good! Not at all what I thought it would taste like. The lemon adds a brightness and there is no need for cheese or cream as it’s already creamy and savory. I used veggie broth with salt and it was perfectly salted.
Theresa
We received a beautiful large orange cauliflower in our CSA, so I looked up ways to use it and found this recipe. Made it with chicken stock (what I had on hand) but the rest as is. Super yummy and a beautiful color. Thank you!
Kate
You’re welcome, Theresa! Thank you for your review.
Karina
Had a cauliflower in the fridge and thought I’d try some soup. This was quick and easy to make with minimal ingredients. The result was a thick, creamy and delicious soup. Will definitely be making this many times in the future. Also good to offer the vegan option to family and friends.
olivia m demkowicz
My favorite soup ever. Period. How it all comes together to be so creamy and with the depth of flavor. Delicious!
Kate
Thank you for sharing, Olivia!
Boaz
This was an AMAZING recipe. I expected it to taste at least very flavorful, but the end result was just stunning! I added a little more lemon juice, sprinkled some chili powder and a tiny little bit cumin in it as well. My mother really liked it so much, she considers it one of the best soups she’s ever had, and I can agree on that. The final taste is so powerful, creamy, punchy, tangly and so sweet, and the texture is creamy deliciousness. Definitely will make it again.
Kate
Thank you for your review, Boaz!
Boaz
This was an STUNNING recipe. I expected it to taste at least very flavorful, but the end result was just stunning! I added a little more lemon juice, sprinkled some chili powder and a tiny little bit cumin in it as well. My mother really liked it so much, she considers it one of the best soups she’s ever had, and I can agree on that. The final taste is so powerful, creamy, punchy, tangly and so sweet, and the texture is creamy deliciousness. Definitely will make it again.
Neha
Made this last night on a rainy Sunday evening and I’m shocked by how simple this recipe is, but how delicious it tastes!! 5 stars in my book!!
Kate
Thank you, Neha!
Essie Eisenfeld Davis
This soup was ridiculously easy and delicious! My new go to to get more cruciferous vegetables in my diet! I loved it!
Kate
Great to hear, Essie! I appreciate your review.
Jane A Fabiny
I just made this. I wasn’t sure if I would like it but it’s delicious! I used chicken broth and just had to add fresh pepper. Thanks.
Lorraine
Really delicious recipe, thank you! I didn’t add the salt as I have to watch my intake right now and also skipped the butter (similar reason) and the recipe still was awesome. What a rich flavor. I used Better Than Bullion Vegetable Base, which added a lot of flavor (maybe too much – might have overpowered the cauliflower a tad bit, but, the overall flavor was still great). Thanks for the recipe!
Kate
Wonderful, Lorraine! I appreciate you sharing.
cathy flora
Best soup ever! I roasted everything on a cookie sheet and added a couple of carrots, as well. Everything else exactly as the recipe is written. As I ate, I forwarded the recipe to my kids, and my best friend. Oh my goodness! Heaven in a bowl!
LMR
Excellent recipe! Thank you! I skipped adding to a blender as I have a Cuisinart handheld that I use directly in the pot. I also added the lemon & nutmeg just before blending, and stirred in the butter.
Wendy
The soup was delicious and very easy to make! I added a little cream at the end instead of butter. Will definitely make it again
Kate
Wonderful to hear, Wendy!
JoEllen M Jordan
I made this soup today and it is delicious. The directions were perfect. I am not a big fan of nutmeg, but don’t omit the nutmeg. It gives a perfect hint of something special. Thank you for publishing. YUM!
Kate
You’re welcome, JoEllen!
Bruce Mulder
I made a triple batch to bring for an early Christmas dinner tomorrow. My wife and I had a bowl to taste it a head of time. Now I can’t stop eating it. lol I hope there is enough for tomorrow. Amazing. Thanks
Willie Foust
I made this the other night. I followed the recipe to a T. For some reason it turned out more a puree than a soup. It was good but not something I would make all the time. Maybe in moderation. Possibly even use it as a puree on another dish….
Paige
This was a hit at our house. The only change I made was using a sweet onion rather than red. Served with grilled cheese sandwiches on rosemary olive oil ciabatta. Yummy!!
Kate
Great to hear, Paige! Thank you for your review.
Ksmith
I have made this recipe several times and each time it is delicious. I have frozen and served same day…no issues. I have added roasted carrots and celery and blended it all up as well….color changes a bit…but still delicious! Thank you
Kate
You’re welcome, Ksmith!
Edith
This recipe is amazing! It so easy that my husband can make it. We often make this for guests and they always ask fir the recipe.
Kate
I love to hear that, Edith! I appreciate your review.
Fiona Saulite
That is the best cauliflower soup I’ve tasted – I’ve saved your recipe, thankyou!
Kate
You’re welcome, Fiona!
SW
Any chance you can add cream?
Kate
You can if you like. But, I love this as written. I hope you try it!
Sheryl
YUMMY… next time I’ll double the recipe. Deeeelicious! Thankyou
Kate
You’re welcome, Sheryl!
Becki
So yummy!! I have to watch my potassium and came across your recipe! This soup is amazing!!My husband loved it!! Thank you !!
Kate
You’re welcome, Becki!
Bernie
I just made this soup, and it is delicious! I used chicken stock and added extra garrlicccc . Thanks for the recipe!
Kate
You’re welcome, Bernie!
Door County Mom
Love this soup! I used my homemade chicken bone broth and also roasted a sweet potato along with the cauliflower. YUM! I used my Vitamix to blend, but my soups still have some texture to them. Perhaps I do not blend long enough?
Anyway, I blended the onions, butter, broth, sweet potato, and cauliflower. I returned the soup to the pot and added (timidly) heavy cream. I left out seasonings except for salt. Added a little bit of the sweet potato I had reserved (small chunks) to the soup and topped it off with a roasted cauliflower floret. YUM is all I can say. Biting into the sweet potato was a little surprise in the soup, and I loved it. I have recently been using sweet potatoes sparingly in some of my dishes and they add a tiny touch of sweetness, not overly so.
Thank you for this and all your recipes! Another winner!
Kate
Great to hear! It sounds like you could blend some more. Thank you for shairng how you have made this.
Fay
Hi Kate This is very good!!! I added about a tsp mustard, 1/2 tsp celery salt, SOSS spice to the cauliflower in the oven, used butter instead of olive oil
Also I used Vegetarian “Better than Bouillon” for the broth. White onion instead of red.
Wow, very nice thank you I will be making this again, that is for sure.
Happy New Year and thank you for the inspirational recipe!
Elizabeth
YUM. So simple and so good. I ended up adding half carrots since I didn’t have enough cauliflower and it was amazing :)
Karen l Smith
We were excited to make this with our fresh picked cauliflower.we were expecting so much more,with all of the work involved.the soup was a shade of brown,as the vegetable broth was a brown color.we roasted as the instructions said.all said and done,to try and save it for a meal I will add 1/2&1/2 to try to smooth out the finished product…
Kate
I’m sorry to hear you didn’t enjoy it. Sometimes the type of vegetable broth can impact the color, they do vary.
Emily
I can’t get enough of this soup. Thanks so much for providing this recipe.
Kate
You’re welcome, Emily!
Barbara
OMG. Incredibly delicious. Yummers. So creamy. I used juice of one Lemmon and a bit more garlic. I’ll be doing this again. Thank you.
Kate
You’re welcome, Barbara!
Pamela Parkinson
Thank you Kate for another amazing soup recipe. My family loved it, so healthy and simple to make! Big Big hit!
Kate
Great to hear, Pamela! I appreciate your review.
Teri
We made this soup tonight and it was so delicious!
We made stovetop stuffing and put it in the air fryer to make it really crispy. We topped our soup with some of the florets and crunchy stuffing.
When we make this next time (and we are definitely making this again) we are going to keep half of the cauliflower as pieces and just blend half as we really loved having pieces in the soup.
Great soup recipe!!
Kate
That’s great to hear, Teri! Thank you for your review.
D.S.
This is the best soup recipe! I make it frequently and included it in my Thanksgiving dinner. In addition to being tasty, the presentation looks upscale. Bonus: it is also keto friendly. I have passed this recipe to coworkers, friends, and family — everyone loves it!