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:
- 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.
Elise
Absolutely delish! I added 2 sticks of chopped celery and as I didn’t have red onion used a white onion. Decorated with chopped green onion. As I enjoy spicy – added a few drops of hot sauce to my bowl. My husband thoroughly enjoyed too,.
Laurie
Simple and delicious recipe! It’s now a favorite of mine!
Thank you!
Islandlove
Was delicious! The only change I would make is double it…my family was licking the bowl! Thank you!
Louise
Pretty good, but regretted putting in lemon juice at all let alone 1tbsp. Added lots of cheese and saved it. Would make again but without lemon juice
Denise
I followed exactly as directed. I think I am a good cook but for some reason I had to add cheese and hot sauce to give it something. It is a bland recipe. Sorry, it is difficult to find a good cauliflower recipe. I give you an A for trying and appreciate the recipe. My husband said it needs something.
Carolyn Danczak
Mmmmmm. Awesome roasted flavor. And I added a bit of home made bacon bits with hotels pork jowl. Omg so good ty
Kate
I’m happy you loved it, Carolyn! Thank you for your review.
Viktoria
This was SO GOOD! I used to say that I don’t particularly like cauliflower, but this soup changed my mind! My blender couldn’t make it completely smooth so it had a few tiny cauliflower chunks, but it hardly mattered because the rest of it was just so creamy and delicious! I used cashews soaked in water for about 6 hours in place of butter.
Asa
Vitamix blender has issues with teflon ending up in your food. Google it.
Joanne Hooff
This soup is amazing! Yummy! I didn’t have vegetable broth and used Better than Bouillon roasted chicken base! Other than that I followed the recipe exactly. I will be making this again. Can’t wait to serve it to friends!
Beth C.
I originally bought a head of cauliflower to cut into pieces for snacking. Then I popped a crown over the weekend and chewing became problematic! I found your recipe and made it this morning so I could make good use of the cauliflower AND have something easy to eat until I can see the dentist for repairs. It smelled WONDERFUL while it was simmering. I just blended it…it’s AMAZING! And that’s after I realized that I forgot the butter…DOH! Even without the butter, it’s so rich and creamy…allowing the cauliflower and onions to caramelize makes a HUGE difference. It give it an earthy, deep flavor that simply simmering the cauliflower until it was soft wouldn’t do.
Kate
Oh no! I’m so sorry to hear that, but I’m happy you were able to find this soup to enjoy. I hope everything works out!
Amber
Thank you so much for sharing this recipe.. it is truly delicious. I through in some cashews when blending.. so so creamy!
Nancy
I made this for a family of six. One of the kids will not touch vegetables. Everyone wanted seconds. Yummmm!
Laura
Wonderful depth of flavor and very easy to make. I used an immersion blender – just takes a little longer. Delicious with a slice of toasted sourdough bread. I will add this to my favorite soups list.
Kate
Thank you for sharing, Laura!
Larry
Y’know, I don’t belong to any cooking site, I just Google for the recipes of the things in which I am interested. Curiously, so often it is YOUR recipes that catch my eye, and I have yet to be disappointed. Very good work.
Alex
I LOVE LOVE LOVE this soup. So full of flavour and so creamy. I have been pulling recipes from this site for many years, and every single one has been delicious and on point!! Thank you :) :)
AAnnie
LOVE THIS!!
I just finished it and am having a bowl. It is soo soo good. I did put double the garlic in but everything else stayed the same! I also wanna say everything in this coated me about 10$ so great for budget friendly. The taste is so good. I really am looking forward to making it again!
Kate
I love it! Thank you for sharing, Annie.
Las
Sodium content is so high! Any suggestions to greatly reduce it. I’ll omit the salt and use unsalted veggie Broth
Em
I just can say” heaven in the mouth” Thank you for this delicious amazing soup.
Leah K Shull
This recipe is phenomenal!! An instant favorite that we’ll be making over and over again!
Kate Nicolson
:)
Natasha
Thank you for this simple and delicious recipe . I make it all of the time . Some times I roast carrots with the cauliflower and add it to the soup .
Katy
I made this soup and it was fantastic! I topped it off with some small pieces of bacon and chives and wow!
Brenda
This tastes really great!I didn’t keep it vegetarian bc all I had was chicken stock. I also topped it with some cooked bacon. The saltiness of the bacon brought out more of the soups flavor. I’m glad I found a Cauliflower recipe that I will continue to use.
Caro
Yummy!! Tried this last night with cauliflower I had blanched & frozen from harvesting & instead of roasting fried in frying pan with a little butter to brown, 3mins each side This reduced time to 6 mins instead of 30mins roasting & worked really well. Most definitely doing this recipe again , thank you
Kate
You’re welcome, Caro! I’m glad you loved it.
Charlene
Hands down the best soup I’ve ever made. Delicious!
Francis
This soup is Absolutely amazing, delicious yet simple and the best part is you don’t have to fix with a Roux for thicker because the collie flower thickens it naturally. My family have made this multiple times and have made slight tweaks hear and there (I preferred making this with home made chicken stock because that makes everything better!) try this soup with sourdough grilled cheese!
Sue
I added a little bit of curry powder while sauteeing the onions and roasted the garlic with the cauliflower. Also added cashew nuts as suggested. This was the most delicious and unexpectedly creamy soup I’ve ever eaten! Thank you!
Kate
Thank you for sharing! Curry would take this up a level. I love it!
Al
Absolutely Beautiful. I didn’t add butter as the Cauliflower was rich enough. Thanks so much. Simple yet amazing
Christina
This is the best cauliflower soup I have ever made! It is simple and yet incredibly delicious:) I cannot thank you more for sharing this recipe!
Wendy
Just made this soup and it was fantastic. I just had my wisdom teeth out and I need soft/mushy/liquidy type foods. My problem? I am diabetic and connotes consume grains, potatoes, rice, legumes or dairy without my blood sugar skyrocketing. This recipe was perfect. It was rich and creamy without having to add anything that would give me a blood sugar spike. I used what I had everything in the pantry and fridge so chicken broth instead of vegetable broth. I also roasted a head of garlic and used that instead of sautéing it. Roasting the cauliflower was brilliant! Thanks for the recipe!
Elyse Burley
I’m not a cauliflower fan but this is actually yummy! Wouldn’t change a thing.
Barbara
Great recipe to use up a head of cauliflower that was lingering in the fridge. I roasted the onions and garlic along with the cauliflower which made this recipe even easier and tastier.
Donna
Your Roasted Cauliflower & Roasted Pumpkin soup recipes have changed my life! They were absolutely delicious and so easy to make!!I kept the skin on my pumpkin when I used my hand held blender to blitz (used a jap pumpkin from Australia)and worked fine. Excited to try more of your recipes xx
Alison Banowsky
HOLY WOW!!!!!!!! This recipe is SO GOOD. This has got me down and dreading cooking and this recipe really reignited that for me again! I had no nutmeg but used nutritional yeast and squeezed a full (small) lemon in. OH MY GOD. So zesty, savory, yum yum yum yum! Thank you!!!!
Bob
My kitchen’s a mess, my sink is full of dishes, and I’m well on my way to a food coma, but it was worth it. This is one of the best soups I’ve ever made.
Edith Schwirian
That sounds delicious. Can it be frozen for later?
Kate
Hi Edith! Yes, this one works well frozen.
Claire
SOOOOO GREAT!!! I’m doing a gut cleanse so just left out the butter/cashews (too lazy) and replaced the red onion with leek and it was still amazing! That lemon juice really did just kick it up that extra notch. Will definitely be making this one again.
Mel
Absolutely delicious. So good. Thank you for the receipe!
Annie
Loved this soup!! I have tried many cauliflower soups and this one is the best so far. I did not add the butter and yet it was perfectly smooth and creamy in a non-fancy blender. We thought that the garnish of parley and scallions completed the soup. What a delicious combination. We must eat a lot because this was only enough for 3 servings despite using a massive cauliflower head and serving bread. Thank you for another great recipe!
Deb Gittins
So tasty and creamy.
Winner winner
Kate
Wonderful, Deb! Thanks for letting me know you loved this one.
Jan Russell
I wanted to make the roasted cauliflower soup BUT as a 1st time try you have not indicted how much butterer is appropriate and how much vegetable stock to use. Also I see from you video that you used a red onion, I would have used white onion – I was frustrated as I did not think your written instructions very clear.
Suzanne Page
Hi , this is the first time I have made this recipe .I love these ingredients .
It is very wholesome and easy to make.
I definitely will make it my no.1 cauliflower soup from now on. I didn’t alter the recipe.I make soups regularly , as I love vegetables. I was so pleased it had no cream, as I am lactose intolerant.
Thank you very much. Suzanne .
ps. I am going to like your instagram page & post the recipe on Facebook.
JILL MAYHEAD
Loved my cauliflower soup, topped with green onions ….lovely and creamy. Will definitely have this in my favourites!
Greg
Hey Kate
Thanks for the receipe, everyone here loved it. 3rd time around added leek into the mix, really good. Thanks for the inspiration first time really in the kitchen.
G
ASHLEIGH KIRKPATRICK
Delicious! Easy, satisfying and a real crowd pleaser. Have made it a few times and it’s definitely a keeper. Thank you!
Kathy
Delicious,added a little Parmesan for garnish,will make again
Joyce
My first time making this, used chicken stock as i didn’t have vege stock. Did the dairy free version by blending in well-soaked raw cashews. Hubs absolutely loved it!
Sally
I am not sure why all the great reviews. I made this recipe exactly as stated, but it didn’t have much flavor. I added cayenne pepper and white pepper along with some cheese. After eating 1/2 a bowl, the dog got the rest of it
Tori
I absolutely love this recipe! Favorite soup ever! I added a splash of Chardonnay to deglaze the onions and garlic, double the garlic and Parmesan rind to give it a richer flavor!
Kate
I love your creativity, Tori! Thanks for taking the time to review and share how you made this one fit your tastes.
Wendy
Fantastic soup didnt have veggie stock I used chicken the butter and lemon really finished it off
Heather
This recipe turned out great! I used chicken broth, doubled the garlic and it was heavenly. The cauliflower browned so nicely in the oven which gave the soup a beautiful roasted flavour! Definitely will make it again!
Michael Wilcox
I have a very strict no added salt diet, as do a lot of people. I’d love to make it and vary the flavour profile to mask the lack of salt. I find a little heat helps so the curry comment are good to see. Do you have any other suggestions? Make a batch, separate mine and add salt? Anything. Also I’d like to serve small amount cold or likewise as an amuse Boucher. Do you think this would work?
Kate
Hi Michael, sorry to not be of more help! You could add curry to help as noted. Or another spice of your liking.
Joanne
Thank you for sharing the recipe, it turned out beautiful.
Joanne
Gilly Jackson
Second time I’ve made this and it’s great! Thanks for sharing.
Emily Frankish
Tasted delicious. I roasted the onion and garlic with the cauliflower too. Chives from the garden for garnish – many thanks!
Sarah
I used an immersion blender and it ended up kind of grainy, no matter how much I blended I couldn’t get it to be “creamy”
Any tips? I don’t have a standing blender
Kate
Hi Sarah! I’m sorry to hear that. Unfortunately, it all can depend on your blender power. You could have tried to cook the cauliflower a little longer to see if you could get it softer. Or if you have a food processor instead?
Shveta
Not many ingredients, easy to make, yet turns out so delicious! Loved it. Its on weekly menu now!
PS i didnt add any butter. Still rich n Yum!
Micaela
Absolutely delicious, thank you!!
Missy M
So good! I had about 4 ounces of cream cheese just because I had it but do not think it is necessary at all to add anything. Perfect as it is.
Jen
I made this soup last night and it was amazing! One of the best soups I’ve made. It didn’t even taste healthy! I didn’t have any lemon so left that out. Also didn’t use any cauliflower for garnish on the top. Will definitely make this again!
Maurine Snider
August 26/20.
Hello Kate. I regret to tell you that this cauliflower soup was hugely disappointing. I followed instructions precisely but it was thick, not very edible and not great to look at. I have been a vegetarian for about 25 years (ovo-lacto) and really like soups. I have a couple of stand-bys ( a cold cucumber and Mary McCartney’s Leek, white bean and zucchini.) I also make vichysoisse but use vegetable broth instead of chicken. I rate this a one star. Having said all this I love reading your recipes and intend to keep trying them. All the best.
Maurine PS Love your dog!
Robert Swortfiguer
Great soup. However, being mostly vegan, we leave out the butter, even vegan butter. You don’t need it and it cuts down on the calories. Our recipe is very similar except that we steam the cauliflower, carrots and celery. All the other vegetables were great flavor enhancers. Although we usually use a standing blender for cream soups, we used an immersion blender for this. It was perfect. This is a great cold soup as well.
Lauren
Hello! Contemplating making this soup, but I’m dairy free and nut free. What would you recommend in place of butter/cashews?
Kate
Hi Lauren! I provide substitutions when I can, and I find cashews work the best here as the substitute for the dairy. You could perhaps try a vegan butter, although I don’t think you will get the same creaminess.
Randi
Made this soup for dinner tonight and it was a huge hit. It is easy to prepare and has an amazing depth of flavor. I wouldn’t change a thing. My non-vegan husband had two bowls and has already asked me to prepare it again. A definite winner in my book! Thanks for a fabulous recipe.
Kate
That’s great to hear, Randi! Thank you so much for sharing.
Julia Testa
I JUST FINISHED EATING IT!!! SO INCREDIBLE!! The nutmeg really makes it!!
AG
I loved this recipe. Such a depth of flavours.
I added my own twist with extra garlic, chopped ginger, paprika, a teeny bit of turmeric & 2 strands of saffron. It was therapeutic.
Very much appreciate learning new things from this website.
Aly
This was absolutely lovely. Thank you. I didn’t add butter nor cashews and it’s still incredibly creamy
Wendy
My kids, who don’t like Cauliflower soup, LOVED this recipe and the lemon kick. Thank you!
Seymone
Great tasting soup. My husband loved it. A for sure do again. Thanks
Leah
The kids ate it! That is testament enough in our home. It was super easy, the flavor is perfect. My only complaint is I won’t have lunch tomorrow, they ate it all.
Ingy
Delicious! Even my 11yo ate it happily
Kate
Love it! Thank you for your review, Ingy.
Rachel
This was terrific! My husband, the cheese freak, had seconds and literally licked the bowl! I paired it with oven baked naan, but I can see it with garlic bread this fall…. thanks for a great tasting – Healthy – creamy soup!
Nancy
This soup is so delicious – I’ve made it several times. The ONLY thing I do differently is leave some of the veg unblended. I like chunky soup!
Rick
This was outstanding, thanks! A charred-roasted mine a little bit past what you show in your picture, but this seemed to give it a really nutty flavour. Such an easy recipe too, that rewards much more than effort required!
Rebecca
I just made this soup for dinner tonight. After taking one bite my husband’s eyes lit up and he exclaimed: “It tastes like you took kettle cooked potato chips and made them into soup!” Roasting the cauliflower really does give it almost a potato-chippy flavor. This was such a simple recipe with no fuss. It will definitely be my go-to cauliflower soup recipe from now on!
linda
the nutmeg made it taste like soap
Andrew Goodwin
Would not call it a soup it was too thick …..had to add milk to water it down a little ……more like a purée ……taste nice
Ken
Wow the lemon is a game changer!! Never thought of adding this and worked so well.
Priscilla
I doubled the recipe as i had two heads of cauliflower, and then realized i didn’t have enough broth so i added coconut milk. The lemon and nutmeg takes this soup to another level. This soup is amazing!!
Rob Allen
fabulous. But I ate too much! Didn’t add any lemon. But wow!
Andy M
Top marks from Darwin, Australia! Roasting the cauliflower before putting them in the pot makes a huge difference to the flavour, as does adding butter rather than cream. I didn’t have nutmeg but used Allspice (which has nutmeg in it) and it worked beautifully, as did the dash of lemon. The best-looking floret floating on the top looked great. My wife says it’s the best soup I’ve ever made! Will try your honey roasted carrots next- thank you!
Steph
Another win! So delicious, and not difficult to make. So far I’ve had great success with all of your soup recipes. This one was perfect to make on the first day of fall.
Kate
Wonderful, Steph! Thank you for sharing.
Katya
What a great recipe with just a few ingredients! My diet is mostly plant-based, so I enjoy vegetables in all shapes and forms. However the flavors do tend to get repetitive. So this was a nice change for me. Another winning point for me was that my 4-year old put it in a “yummy” category and she is very picky when it comes to vegetables.
Bri
I made this last week and it was a big hit with everyone! Roasting the cauliflower added great flavour. I plan to make it again this weekend ;-)
Lesa
I am not a huge cauliflower fan but I just made this soup. OMG. Totally decadent dish!
I blended with my Vitamix and it puréed to the most creamiest beautiful soup. I will definitely make this again. Low cal and perfect for not blowing your calories out of the water.
Make it. You won’t be disappointed.
Lisa
Delicious recipe!
Vivienne
Picked my own cauliflower out of my veggie garden this morning, , just made this soup for lunch. Beautiful, husband came back for a second bowl. Definitely a winner.
AKR
Absolutely love this soup! So creamy and full of flavor without a lot of added fats.
A
I tried to make this soup twice but I never managed. The first time my spouse and my 2yo son started to eat there cauliflower and we half of it before even starting the soup. The second time I couldn’t resist and decided it would make a great side dish (after eating some in secret).
Thanks for the great recipes, your website is definitely my go to when I want tasty and healthy food for my family.
Claudia Weis
Holy Schmoly! This was amazing. I used a white onion and coconut plus olive oil to roast. I also used unsalted chicken stock. This may be the most delicious soup I’ve had in years!
Ioanna Nika
Best soup ever, very tasty and nice texture!
Chankham
I have to say it’s my favorite so far
Sheila
Oh so yummy! I have made cauliflower soup a bunch of times but I have never tried roasting the cauliflower – that is such a game changer. Also adding garlic is delish.
I scooped it all up with a bit of parsley and parmesan crisps on top. I fried some chorizo all crispy for the man (he is warming up to veggie food but it is hard to go full veggie) – that worked really well too.
Shanaya
Hi Kate!
Thank you so much for this super delicious recipe! It was heavenly. Looking forward to more yummy soup recipes from you.
Lorrieann Younger
This recipe is so simple and extremely flavorful! We made this twice within a matter of days, once for my sister who came to town. All of Kates recipes are simple with wholesome ingredients and the best flavor profiles.
Liz
This soup was awesome. Thank you. Made it today. It’s perfect on this chilly rainy fay
Alice
Oh my gosh this is SO yummy!!! I’ve just made it. Earthy, hearty, creamy, moorish. I used vegan butter and it was perfect. I think I may have over salted it some, so Will use less next time I make it, and there will be a next time!
Demise patterson
Could this recipe be used with zucchini instead of cauliflower? (I made it with cauliflower and it was delicious). I think zucchini would have less flavor so are they other herbs or spices you would recommend when making it with zucchini?
Kate
Hi Demise, I’m not sure about zucchini here. It would be a different recipe. If you come up with a version, I would be interested to hear what you think!
June
This is hands down the BEST cauliflower soup I’ve ever had!! Thank you for this recipe!
June
This is hands down the BEST cauliflower soup I’ve ever had!! Thank you for this recipe!
PS. I used Ghee (dairy free) instead of butter.
Elizabeth Barnard
This soup was absolutely delicious! I added a little less lemon juice based off other reviews, and it was absolutely wonderful.
Kate
I’m glad you loved it, Elizabeth! Thank you for your review.
Clare
One of the best soups I’ve ever made! Delicious & simple! So creamy & silky but without cream or milk. Cannot recommend this highly enough
Lisa
Perfect tang from the lemon which compliments the roasted cauliflower. I’ve made this THREE times in 2 weeks. Delicious!
Lou
This was the saltiest soup I have ever made. My only deviation from the recipe was using butter that was not unsalted and using chicken stock instead of vegetable. Unfortunately, the end result was so salty it was totally inedible.
I would like to make this again and ignore all the steps where you add salt, only adding it at the end if necessary.
Miri
This soup has become one of my favourite’s. The seasonings salt, pepper and nutmeg at the end make all the difference to those who say it was bland atleast a 1/4 tsp of each! Although this was my first time trying it with lemon juice and I also quite liked it without the lemon juice so next time I will leave it out or reduce dramatically. I ended up adding a 1/4 cup of cheese sauce as I had 2 heads of cauliflower to use up and made cheesy cauliflower ahead of dinner. Thank you for a delicious recipe.