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.
Paula
I just made this recipe and it was delicious! Very comforting and tasty.
Instead of red onion, I added some leek and topped it with paprika butter breadcrumbs and spring onions. Least to say my guests were impressed (which was not their first impression when they heard there was soup for dinner haha).
Thanks a lot!!
Kate
Thank you for sharing your variation, Paula! I love the creativity.
Kristin
This turned out so well!! I was surprised at how much sodium it contained even after using a low sodium vegetable broth but it does taste excellent :)
Kate
I’m glad you loved it, Kristin! Thank you for you’re review.
Angie
Have made it 3 times, including in the summer. Only way I roast my cauli now too. Excellent!
Bree
Lovely and filling. I blended half of the soup then stirred it back in for a more ‘rustic’ version.
This also makes a great base for a healthy tomato soup. Stir in a tin of tomatos and plenty of fresh herbs through the leftovers, serve with Parmesan shavings and a drizzle of olive oil. Yum!
Kate
Thanks for sharing, Bree!
Emily Satel
Soooo delicious! Perfect meal post jaw surgery! Will definitely become a regular dish in my house. Thanks <3
Kate
I’m happy to hear that, Emily!
Adam
Today I tried this recipe, yet I am not a great cook, it came out very well. The cream is delicious and the instructions are written well.
Thank You for awesome dish.
Melanie
Making this for the second time. Delicious recipe. I add a little bit of potato to thicken it up. This time I roasted the onions with the cauli (cut into quarters).
Kate
Thank you for sharing, Melanie!
Sophie Waller
Really good! I love soups, and this recipe is definitely a keeper, I’ve already made it 3 times in a few weeks!
Kate
That’s great! Thank you for sharing, Sophie.
JohnInFla
Loved it!! I did have to make one improvisation though. I thought I had vegetable or chicken stock, all I had on hand was beef and mushroom stocks. So I used mushroom and hoped for the best. I must say I think the mushroom added an earthiness to the taste that was quite rich. It also darkened it a bit making it a beige color instead of the off white the original version has. It is a great tasting and easy soup! I’ll definitely be making it again for guests!
Kate
Thank you for sharing, John!
Brenda
This soup is beyond scrumptious & I gobbled it all up in two sittings. Thank you so much for this recipe, it will be made often!
Kate
You’re welcome, Brenda!
Lilyann Savage
This is the absolute first time I have ever felt compelled to rate and leave a comment on a recipe. I am utterly blown away by how creamy and delicious this cauliflower soup is, without the need for milk or cream! And I even forgot to add butter, oops. I will definitely be making a double batch next time. Thank you for the recipe!
Kate
Wonderful, Lilyann! Thanks for your review.
J
Fabulous! I was worried it wouldn’t be creamy enough without cream…however it was perfect!
Kate
Great to hear you loved it, J!
Wendy
I’m a bit lazy so roasted the onion and garlic with the cauliflower. Turned out amazing!
Kate
I’m glad you loved it!
Stacey
I really really really wanted to love this. I have a recipe for cauliflower bisque that I love and thought roasting could only make it better. I don’t know if I blended too long but it was sooo thick. Had to add 3 cups of broth more. Even before that I just didn’t like the taste. Maybe I browned the cauliflower too long, or it was my broth, or the lemon which my bf said made it taste tinny. I wish I loved it as much a others do, but it was too much work for me for something that I just didn’t care for :(
Kate
Hi Stacey, I’m sorry you didn’t love this one! What kind of broth did you use? They can be tricky sometimes! Also, did you by chance use more than the recommended amount of cauliflower?
Susan
Same with the garlic, though I also added a bit more (ok, 2 cloves)minced to the blender
Lauren
SO delicious! I had to ‘clean out’ the vege drawer and had THREE cauli’s – what to do?!
I made a double batch, cooking one in a metal pot, and one in an enamel cast iron pot, and the cast iron soup had much richer flavours, so for those of you out there with cast iron cookware, definitely use it for an even richer flavoured soup!
Thanks for the amazing recipe!
Kate
I love it! Thank you for sharing, Lauren.
Kim
Wonderful taste and flavor, but too salty. Next time I won’t salt the cauliflower or the sautéed onions. I ended up adding 2-3 additional cups of water to mellow it out. Would make again
Kate
Thank you for sharing, Kim!
Jane
I rarely comment on a recipe but this was just so delish that I had to say thank you! Nutmeg and lime did add nuance. I used homemade chicken stock (tip: roasting the bones makes exceptional flavour for stock) – so there was very little sodium in the soup and I didn’t need to add butter for richness. An incredibly delicious soup!
Kate
I’m glad you loved it! Thank you for your review, Jane.
Marylin
Loved this recipe! Thanks for sharing
Kate
You’re welcome, Marylin! thank you for your review.
jacqui
Absolutely delicious; its a winner and will definitely be making again, I also added 3 potatoes.
Kate
Thank you for sharing, Jacqui!
Dodie
I made this a while ago and am going to make it agin soon. I followed the recipe and served it to friends — it was delicious. One question — can it be frozen?? Please email me the answer as I have the cauliflower and will make it sooner rather than later if I can freeze it.
Kate
This one seems to freeze well, according to other readers!
Briell
Has anyone made this in a crock pot before?
Kate
I believe some have. I suggest searching the comments to see what others recommend.
Susan
I made it and is heavenly.
Kate
Good to hear, Susan!
Susan Ridenour
Could not have been better for a rainy Seattle day.
Doubling the batch next time, cuz finishing it in three bowls was like stopping halfway through really good sex.
E. Patterson
Doubled the lemon bc I love lemon, just a sprinkle of nutmeg. Used handheld immersion blender. Super yum!! Just what I needed after oral surgery but now I will make it in the winter as well. Thanks so much!
Kate
Thank you for sharing! I appreciate your review.
Leanne
I’ve just ordered ‘Love Real Food’ based on how fantastic this recipe was. The soup was so full flavoured and creamy, I’ll be making it again for sure. Thanks so much for sharing such a great recipe.
Kate
I hope you love the book!
Torrey
Kate, these recipes look so amazing. I cannot wait to try them. Thank you for making my day.
Kate
You’re welcome!
Leigh Trerice
This soup is so delicious! Anytime cauliflower is on sale I buy enough for a double batch. To avoid running the oven inside during the summer I just throw the sheet pan of cauliflower on the grill and shut the lid to roast. Even my picky husband and toddlers LOVE this creamy soup.
Kate
That’s a great idea! This freezes well too. Thanks for your review, Leigh!
Eva
Just made this 2 nights ago from the book. It was so amazing, I could have eaten it all myself. I loved the addition of croutons and even tossed them with a sprinkle of garlic powder for garlic croutons. My 4 year old told me I can make it for him again. Sharing it with family and totally making multiple times when the weather gets colder. Who knew so few ingredients could be so delicious.
Kate
It’s so good! Thank you for commenting, Eva.
Kelly
I didn’t have any nutmeg, but the soup still came out delicious! Best cauliflower soup recipe I’ve ever tried!
Kate
Hooray! Thank you for sharing, Kelly.
Lexie Smith
This is my favourite soup. Easy recipe and roasting the cauliflower really does add a depth of flavour that was previously missing in my old recipe.
Being super lazy I also roast the onion in the skin and the garlic too.
I like to add Parmesan cheese but only because I’m a cheese fiend and will use it any way I can. Thanks for this recipe. Yum!
Kate
I love to hear that, Lexi! Thanks for your review.
Wendy
Just made it for the second time and love it just as much. Its going to be the perfect lunch for a gorgeous fall day. Love your recipes!
Domo salsas
Muy buena esta receta gracias :D
gigivegi
I just made this soup and was surprised how great it was. I didn’t even bother to add the butter at the end, it was so good. I blended mine in a Nutrabullet and it was outstanding. I will make this again and again in the future, and will try it with broccoli too. My only suggestion would be to use a white onion rather than a red onion. The red onion gave the cauliflower soup an odd pale pink color.
Mila
I just cooked the soup .
It came out delicious!
I added finely chopped carrot and a small potato , also roasted one onion with cauliflower, and used Emiril’s organic chicken stock .
Otherwise, I follow same instructions and it’s easy and tasty.
Thank you ,
Mila
Camillia
Made a double batch of this soup tonight. Loved the dairy free option so added the cashew cream (soaked the raw cashews in boiling water for the length of time it took to make the soup, and blended them with a bit of their soaking water). Sadly found the nutmeg and lemon overpowering, such that we couldn’t really taste the lovely roasted cauliflower flavor so the overall result was a bit bland. The texture was incredible! Honestly I feel like if I made this thicker I could use it as a dairy free “cheese” sauce. I think we were let down by the boxed chicken stock I used, and I think I will try other commenters suggestion of just roasting all the veg together – the roasty onion and garlic flavors will help I think. So… good, but needs some tweaking for our palettes. Thanks for giving me a base recipe to play with :)
Kate
I’m sorry you didn’t love this! Thanks for your feedback, Camilia.
yumzen
I had never heard anything like this. Sounds so different cauliflower soup. But looking wise it is so yummy. I will try it at my home and then will surely tell you how it was.
Kate
Let me know what you think!
Maggie MacDonald
My partner is not a fan of cauliflower and I am so needless to say I was happy to find a recipe that he loves. No need to change anything but I did by adding yogurt in place of lemon juice … added creaminess and a bit of zing.
Thank you for this recipe as I am not one to use other people’s recipes as I am older than dirt and have quite a few of my own .. but this one … yummm … it rocked my socks.
Kate
Thank you for sharing, Maggie!
Marc Ralsky
Made this soup and we have thoroughly enjoyed it! Simple recipe and easy to follow instructions. Thank you! Soups used to scare me!!!
PAMELA
Absolutely gorgeous! Used cauliflower rice as I happened to have in fridge. Adjusted oven time and temperature. And sprinkled rice on top for garnish and few small cut spring onion green leaves. Looked and tasted stunning. You are are a soup genius! Thank you. Pam
Kate
Thanks for sharing, Pamela!
Julia
Made this recipe for the family and a guest whom I wanted to please with a soup. Put a jar with Thai red curry paste on the table so that everyone could add according to their tolerance of the hot spices. Everyone liked the soup. The guest had three portions! Made this soup again in a week since the family kept asking, did not roast cauliflower and it turned equally well. Definitely a keeper.
Kate
I like that idea, Julia! Thanks for sharing.
Leslie Knudsen
Absolutely delish!!! Followed the recipe exactly. I love the butter addition instead of cream because you are right, who has cream in the fridge?
Kate
I’m glad you loved it!
Diane
Hi Kate,
Made this soup today & it is awesome! My daughters introduced me to your site & I am impressed. I have been cooking & baking for many years & am always on the lookout for new recipes.
Thank you! I will be making this cauliflower soup again & again through the fall & winter. Oh, the only ingredient I omitted was the lemon juice.
Regards,
Diane
Kate
Thank you for sharing, Diane!
Kathy
My whole family loved it! One of the best soups I have ever made. One child tasted it and said I should open a vegan restaurant (quite funny since this was my 4th vegan meal ever). I made it vegan by using 1 Tsbp of Myokos plant based butter and 2 Tbsp of cashew cream. Thanks Kate!
Patrycja
Hey Kathryne, I’m not sure what happened but the soup did not blend creamy at all for me. I followed the instructions, but perhaps the cauliflower was not baked through properly? It resembled cauliflower rice soup.
Kate
Oh no! You need to make sure the cauliflower is roasted enough and measured correctly- too much and it won’t be as creamy. What did you use to blend it?
Jilly Thomas
OMG. What a delicious soup. Made it tonight for lunch tomorrow and if I carry on taste-testing there won’t be any left! Thankyou ladies for another great recipe.
Kate
Thank you, Jilly!
Jenny
So good! I roasted the onion with the cauliflower, reduced the salt and just used 1/2 Tbsp of butter but other then that I followed the recipe. I loved the creaminess of this flavorful soup and it will go in my monthly recipe rotation.
Debbie
This soup is delicious and the recipe was simple and fast! I roasted the garlic along wi the cauliflower. And I added chicken stock instead of vegetable – my eyes read vegetable, but my hand picked up chicken and that was that!! Still turned out very good! The pot is empty! Next time, I’ll pay closer attention and use vegetable stock to see the difference.
Sarah
Thank you for the awesome recipe! I always go to your site when I get a meal idea because I know I can count on your recipes to be efficient, healthy and delicious. This soup is so simple and good. My 4 year old son who doesn’t like cauliflower ate an entire bowl without even asking me what was in it and my husband was convinced I put potatoes in it because of how hearty it is. I will be making this again soon!
Kate
You’re welcome, Sarah! I’m happy you love it.
Janet Kelsey
Oh my goodness!!! This soup is such a treat. A perfect and filling lunch with some lovely wholemeal bread. Such a brilliant recipe thank you.
Conner
In your cookbook it says to use 1 teaspoon of lemon juice, but here is says 1 tablespoon. Which is correct?
Kate
Hi Conner! You can go with your preference here. I found after my cookbook, when I made this again, I really liked the added lemon juice.
Weezee
very good soup! i added a large carrot, the garlic (used 3 bulbs) to the roasting cauliflower. when adding the lemon juice I added about 1/2 cup unsweetened cashew milk – mine was pretty thick! omitted the nutmeg – used thyme and pepper. deff a keeper :)
Kate
Thanks for sharing!
Trisha
Delicious! This soup is amazing!
Phil Hilton
Made this twice and it is supberb used2chicken stock cubes and 1 veg stock cube blended the finished soup then put in cauliflower florets i had saved to make it slightly rustic.mmmmmmm!!
Kate
I’m glad you loved it, Phil! Thanks for your review.
Jennifer Flather
I did some doctoring, adding a jalepeno, two sweet peppers, some chili powder and cayenne…and then hit it with some honey! Delic!
Kate
Sounds interesting! I’m glad you like it though!
Niamh
This is the 3rd recipe I’ve made and loved from your site in recent weeks so I had to comment to say thank you! This soup was really delicious and the texture just perfect. My kids loved it after school on a rainy autumn day!
Jasmine H
Made it last night, must have let it simmer too long IDK I ended up with something like a thick (Delicious) sauce. I thinned it with milk, then I read about the medical community petitioning the FDA to put warnings on dairy products to make people aware that dairy is linked to breast cancer and I thought there are so many milk substitutes, but are there any for butter?
Anyways I will make this again!!!
Great recipe! So fall!! The whole house smelled amazing!
Thanks!!!
Kate
Hi Jasmine, I’m not sure about that research. However, you can omit if you like.
Edith
We got 2 lovely cauliflowers in our CSA box–just the right amount to make this wonderful soup! I didn’t change anything in the recipe. My husband and I both loved this soup and are looking forward to having it again.
Edith
We got 2 lovely heads of cauliflower in our CSA box–just the right amount to make this soup. I didn’t change a thing in the recipe. My husband and I both loved it and are looking forward to having it again.
Stacey
I just made it! I weighed my cauliflower to be sure I had the 2 lbs. It made it according to the recipe but I felt it wasn’t very creamy. I added about 3/4 a cup of heavy cream to the final product. It is amazing.
Jennifer
Absolutely delicious! This was easy to make and I kept it vegan by adding vegan butter instead of regular (super creamy and so good). I will definitely be making this again soon. Thank you for sharing this yummy recipe!
Kate
You’re welcome, Jennifer!
Elizabeth
I usually LOVE your recipes, but the stock in this one overwhelmed the soup. If I made again I would probably use 2 cups stock and 2 cups water to achieve more cauliflower taste.
Elizabeth
I usually LOVE your recipes, but the stock in this one overwhelmed the soup. If I made again I would probably use 2 cups stock and 2-3 cups water to achieve more cauliflower taste and thinner soup.
Janet
Delicious, velvety smooth and no cream!
Kristen
The flavor on this was lacking for our family. Followed the recipe exactly. I made a lot so will try adding some tempeh bacon or vegan cheese to see if that helps.
Betty
This is delicious! Only changes I made was to eliminate the oil and butter. No oil substitue, just baked them dry. Didn’t have cashews prepared, so added a splash of plant based creamer. Excellent!
Kate
I’m happy you were able to make it work for you, Betty! Thanks for your review.
Sarah
yum! made a double batch, left out the nutmeg because not a fan. instead of butter used my new favorite thing found at Trader Joe’s (available elsewhere for more $), Miyokos cultured vegan butter made from plants (cashews & coconut). Super yum. Non vegan hubby couldn’t keep his hands off this soup. So rich & creamy.
I enjoyed garnishing the top with the parsley + plenty of cracked black pepper & minced celery greens too to give it a little edgy offset & freshen it up.
This is like warm hearty ice cream. Earth candy!
would certainly serve to guests.
Jennifer
So good! Made a couple of subs based on what I had on hand:chicken broth and rice vinegar. Nice and hearty!
Mary
My husband and I loved this. Great for the fall bounty of cauliflower and rainy days. I used shallots rather than red onion (didn’t have one of those).
Kate
Yes, I agree! Great soup for a dreary day. Thanks for your review, Mary!
Marissa
I made this!!! Perfect ratios of all ingredients, and delicious! My toddler loves it! Will make it again soon! Thank you!
Kate
You’re welcome, Marissa!
Grace
Made it yesterday and it was amazing! I just used an immersion blender because I was too lazy to pour it into a blender, but it still came out amazing! It helped to pour the soup from the pot into a narrower container and then blend it within.
Kate
Thank you for sharing, Grace!
Mae
The soup is very hearty and with a salad it’s a complete meal. The seasonings are just right! It is delicious and easy to prepare.
Ash
This is such a comforting recipe!
Very easy and straightforward.
I added some cinnamon and ground cloves.
Absolutely delicious!
Elaine Tippmann
Dear Cookie and Kate; Yesterday I went to get organic cauliflower and they were out. So, today, I roasted double the broccoli and steamed the stalks and leaves. I roasted carrots and onions. I sauted garlic. I microplaned nutmeg and ginger. After blending in my vitamix and adding extra nutmeg and ginger I could have eaten the whole pot. Oh, how I love this recipe! Thank you so much. PS. I loved seeing the picture of Cookie with her stalk of broccoli on the Better Broccoli Casserole Recipe page. I cook with Henry the cattle dog and he eats kale stalks, romaine lettuce, carrots, apples and ……….<3
Laurie
Just made this for lunch. I didn’t have a purple onion so I used white and it was excellent.
Alyssa
This soup was so flavorful and creamy. Used chicken broth and added a bit extra water to thin out the soup.
Debbie
This turned out great! Nice and creamy. Delicious! I did add some turmeric and cumin to the cauliflower before roasting. Thank you.
Kate
You’re welcome, Debbie! Thanks for your review.
SLB
Just made this soup this morning… was easy to make, smells amazing (I roasted the garlic a bit also), and tastes pretty darn good!
Marie
Just nade this soup! It ridiculously, lip snacking good!! My 12 year old lapped it up too. Thank you for sharing it.
Kate
Fantastic, Marie! Thanks for your review.
Hayley Hanna
A little too salty, perhaps lower salt broth would be better also I think one garlic clove would be better or perhaps 2 but roast them with the cauliflower first. That said, it still is delicious and I will make again but with the adjustments I’ve mentioned. Really creamy taste with no cream!
jane Lopoten
I’m going to make this soup but I would really like to know the calorie and carb content please.
Kate
Hi Jane! The nutritional information is below the notes section of the recipe. Click to expand and ensure you allow cookies in your browser.
Maria D.
This was my first attempt at this kind of soup. I just got an immersion blender and this was the perfect way to try it out! I added cooked chicken, and roasted leeks AND sauteed baby red potatoes. I added another 2 cups of broth and after pureeing, I put it all in the crock pot.
The texture was perfect and it was a nice creamy base for a hearty rustic version.
W Rogers
This turned out beautifully. I made the vegan version, using 1/4 cup of sunflower seeds instead of cashews. The soup is creamy and smooth— would be perfect at a dinner party.
Kate
Great to hear!
Greg
Instead of butter or nuts, I use split red lentils to thicken and add a velvety texture to soups such as roasted butternut soup. This helps reduce fat and adds a bit or protein.
Add at same as cauliflower and cook for 15 to 20 min until then lentils are soft and mushy.
Magnolia
Best cauliflower ever!No cheese or cream needed. Thanks!
SUSAN
LOVED this. I actually omitted butter and/or cashews (I’m vegan and also currently doing Weight Watchers) and it was still so creamy and delicious, plus so filling. I’m going to try the recipe today using broccoli; will omit the nutmeg. Another winner, thank you!
Kate
Thanks for sharing, Susan!
Scott
Made this just now, and after I asked her to taste test it for me, my wife headed right to the cupboard for a bowl. Simple and comforting, especially this time of year—and as a bonus, the house smells wonderful. Thanks for the recipe!
Kate
You’re welcome, Scott! Happy you loved it.
Shaz
Hi Kate,
Is there a substitute for the onions?? Onion sensitivity is the issue.
Thanks for any suggestions.
Shaz
Kira
First time to make this soup and it was delicious. Made as written. Disappointed I didn’t make a double batch.
Margaret
Question — can you please quantify about how many cups of cauliflower you should wind up with before you roast it? I wasn’t able to weigh the cauliflower before cutting it up. Thank you!
Kate
Hi Margaret, I’m not sure as I went with complete weight. You should have enough cauliflower to cover your baking sheet, like the process picture.
Carol
Fantastic soup! I actually added about 3 Tbsp of finely shredded carrots in with the red onion (just to bump up the veggie content a bit) and added 1/2 tsp of curry powder with the nutmeg. I love a hot creamy soup in chilly weather and this fit the bill perfectly!
Kate
Thank you for sharing, your variation, Carol!
Lorraine
I have made this 3 times now, its lush!! don’t overdo the lemon
Danielle Greve
Even my four boys loved this! It will definitely be made again!
Kate
Hooray! It’s a keeper. Thanks for sharing, Danielle.
Diana
I found this recipe when my mom was recovering from an oral surgery. Wanted somthing smoothe and delicious. It was enjoyed by everyone.Simple ingrediants that are delicious and wholesome. Anyone searching for great creamy recipes on this blog should check out the hummus and the ethiopian tahini advice. YUM
Kate
I’m glad you found something that would work for her! Good luck in a speedy recovery!
Lori Benett
For vegans ~ can you substitute plant butter for dairy butter in this recipe ~ This cauliflower recipe looks awesome
Thank you.
Maria D.
This is the second time I’ve made this soup in a month. It is so so good. Today I added cooked bacon. I havent used any lemon in it yet. I think it still tastes really good and it has become a staple for Saturday football.
Carrie
Just made this recipe with “cauliflowerettes” I had in my freezer, so I roasted them 5 minutes longer to get the roasted look of browned bits. I did not have vegetable stock but I had chicken consommé. Added 3 1/2 cups in case it was going to blend too thinly. Came out perfect except my blender top flew off mid blending! Curtains, counter, paper towels, you name it, covered in cauliflower!! Lol Added a bit less lemon than 1 T and that seemed enough. The nutmeg and lemon were yummy additions, the roasting was a great idea. I will make this again, I’m sure! Delicious. Thank you.
Kate
Thank you for letting me know! I appreciate your review, Carrie.
Renee
Delicious! I made the vegan version with the cashews, I am on whole food plant-based diet and this worked perfectly. Renee
Beth
Absolutely excellent.
Lori Jordan
This soup recipe was delicious! I have never liked other cauliflower soup recipes, but this one is soooooo creamy, I will definitely make it again. Perfect for a cold Canadian winter day. Thank you.
Elena
Delicious soup! Portions are very generous, so it make a nice low calorie midday meal!
Kate
I’m happy you enjoyed the soup, Elena! I appreciate your comment and review.
Anca
Hi Kate!
Thank you for your wonderful recipes, I like the way you cook.
I featured and translated the cauliflower soup on my blog (with link back to you) and I wanted to let you know you can check it out here: https://www.retetele-mele.ro/blog/supe-si-ciorbe/supa-crema-de-conopida-coapta/
Kate
Hi Anca! Thanks for sharing you love my soup. Unfortunately, I ask you not repost or recreate my recipe on your site as my content is copyrighted. More on my sharing policy here: https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/. I appreciate your understanding!
Bella Gavin
What can i substitute the butter for to make it vegan?
Kate
Hi Bella! You could omit if you like.
Kelly
My husband and I both loved this soup! Creamy and delicious comfort food for a cold Winter night in Montana. Thank you!
Masa Kitani
I was hesitant on the lemon and nutmeg once I tried the soup without it. But omg this is great lemon nutmeg and all!
Kate
Hooray! I’m glad you tried it all, Masa.