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.
Maclean Nash
This soup is wonderful!
I definitely agree with everyone else who has said “make double!”
Kate
I love it! Thank you for your comment, Maclean.
Phil
Made the cauliflower soup, added carrots and some celery, afraid to add the lemon juice! Will try it in a small bowl first.
Kate
How did you like it, Phil?
Phil
I also chopped up 3 pieces of bacon into it. I liked it a lot! The butter and cauliflower go well together. Sorry to say my wife was not a fan, she only likes clear broth soups. It’s in my repertoire now,thanks.
Ekaterina
Thanks for a great tip, Phil. Added bacon into my soup today with a bit of chilli flakes and paprika – absolutely delicious
Ashley Barnes
This soup is amazing! I added a bay leaf while it was simmering and some black pepper for serving. I didn’t add lemon juice as I didn’t have any and it turned out great.
Terri
Added a touch of curry, as well. You’re becoming one of my go-to recipe sources, Kate!
janet
This was amazing! Truly an incredible flavour, the hit of lemon was perfection!
CathyinToledo
WOW! This was fabulous! I just shared it with my daughter. My only recommendation is to double or even triple it!!!
Kate
Thank you for your review, Cathyin! I’m happy you loved it.
Naazma
Dear Kate, u juist made the soup. I’m not a fan of cauliflower but this soup is so amazing! I made it dairy and nut free. I garmished my bowl soup with bean sprouts.
Kate
I’m happy you tried it even though you don’t love cauliflower, Naazama. I appreciate you taking the time to review!
KIT Hiatt
So surprisingly delicious. I’ve shared this recipe with everyone!
C lester
Hello all, tried for first time, added 1 Portugese hot pepper and sprinkles fried lentles on top with the nutmeg. Also used orange zest sparingly.
Janet
This soup is outstanding!! .The lemon and nut meg just make this amazing!! I kicked it up with a dash of curry powder. Highly recommend!!
Kate
Thank you for reporting back, Janet!
Jane R
Scrumptious! This is going on my winter meal rotation
Marianne Baird
This is a keeper. So delicious and comforting. I used chicken broth because that’s what I had on hand. All other ingredients were as written. Instead of blending I used an immersion blender so mine is more rustic in texture
Shelby
Wow! You’d think there was cream in this. I absolutely love the lemon! I did not have nutmeg so I omitted it and it turned out absolutely fabulous. Will be adding to my repertoire.
Kate
Wonderful to hear, Shelby!
Janelle
I love this recipe and have made it a few times. This time, I added a sprig of fresh rosemary and a bay leaf while it was simmering and I think it was a great addition. Sometimes it comes out a little more watery, so I suggest simmering in about 3.5 cups liquid and add more if needed while blending
Cory
I have a few litres of chicken broth I want to use up. Can I sub or too salty? 50/50?
Kate
Hi Cory, I’m not sure about chicken broth as I’m a vegetarian. But, you can adjust the salt at the end by omitting some during the process if you are worried about the broth being too salty.
Lisette
So good! So so yum! Followed the recipe to a “T” and it turned out wonderful! I used an immersion hand blender and it worked well!
Kate
Hooray! I’m happy to hear that.
Eva
Wonderfully delicious soup. And I don’t even like cauliflowers that much :-). Will definitely make again. Thank you for the recipe.
claire kirby
Amazing soup! First time making cauliflower soup and this was delicious, really creamy. Only changes I made was to add an extra clove of garlic (personal taste)
Kate
Thank you for sharing, Claire!
David
WOW ! I think I struckgold here; nightshade free, daiy free, a vegetarian’s dream. Returning to plant based diet after straying for about 20 years. My main, ” sins,” were nightshades and chicken; no effort prep. Paavo Aerola wrote, ” Choose to take care of your health or it eventually force you to.”
Andrea
I have this simmering in the crock pot right now, I used chicken base as I dont have vegetable..I just realized, this recipe calls for a blender, which I dont have! :(
Kate
Hi Andrea! I hope you can still enjoy it. You may be able to try and immersion blender.
Bec
This was the best cauliflower soup I’ve made! So garlicky, creamy and comforting.
Kate
I’m glad you loved it, Bec! Thank you for your review.
Bessie
I loved this soup, it is delicious easy to make and as a bonus really good for us. Many Thanks – Bessie
Amy
do you have to use red onion ? I don’t want to go out for the 3rd time today
Kate
Hi Amy, you can substitute if you need to. I hope you love it!
Rosa
I was looking for a recipe different than the others I found ont he Web.
This one was WOW! it is really good. Nice flavor, the touch of roasting the cauliflower makes it delicious. I made it vegan recipe, I added the vegan margarine instead. Thank you for sharing!
Kate
I’m excited you loved it, Rosa! Thank you for your review.
Jo
Best tasting soup I’ve ever made. Yummo!
Robin
We’ve been trying to find a good cauliflower soup recipe for a few years and none has been more than mediocre until we made this earlier this week. So very good and easy, a keeper. We garnished with microgreens we had on hand. Will be adding this to our repertoire.
Veggielyn
Great recipe, loved this hearty soup. As I tend to do, I added a few things, roasted carrot for some color and roasted garlic because I have to have garlic in everything! Roasting it doesn’t overwhelm the soup but adds a very nice flavor. Thank you.
Ashley
This was so good and pretty easy. Will 100 percent make again
Kate
That’s wonderful, Ashley! Thank you for your review.
Lacey
I’ve made another recipe for this soup before, but it had cream so I wanted to try a different one. This was simple and delicious!
Kate
Thank you for your review, Lacey!
Cathy Thornton
This was really amazing! So glad I tried it! I had fresh lemons from my local produce co-op, and lots of cauliflower I needed to use – perfect combo on a chilly fall day!
Kim
This soup is so good!
Patricia R.
This soup was very easy to make and delicious, just what I needed! Thank you!
Kate
You’re welcome! Thank you for leaving a review.
Heather
This was tagged by a friend, so we made it for her. Everyone in the family loved it! Definitely a keeper.
Janice
Any chance that I can reduce the sodium in this recipe by using low sodium vegetable broth and substituting no-salt seasoning? Kidney diets include cauliflower but NOT salt. I may try it anyway and will let you know how it turns out.
Kate
Hi! Yes, that would be a great way to reduce it.
Jean Smith
This was such a good soup. And easy! I made it exactly as the recipe is written except for the garlic. I really can’t do garlic. We garnished with a bit of shredded cheese and a bit of chopped bacon. Next time I may add some cream cheese during the blending phase just to see what that might add to it. Thanks!
Kate
You’re welcome! Thank you for sharing, Jean.
Amy
This soup is such a hit, and one of my go-to comfort foods! I’ve made it several times, and each time my family just loves it. Defrosted some from the freezer last night and created a spiderweb pattern atop with some thinned out sour cream for a delish Halloween dinner starter. Thank you for this recipe, Kate!
Patricia L
I made this using thawed frozen cauliflower, broiled on a salt block (omitting salt due to this). I made the broth using “better than bouillon”, a product line I highly recommend. Did not pre cook the onion, as I was cooking and blending in my Instant Ace cooking blender and didn’t want to dirty another pot or add another step. It turned out great. I will be adding this my regular rotation. For reference, I don’t like cauliflower normally, but I love this soup.
Kate
I’m glad you loved this one, Patricia! I appreciate your review.
Joey
Lovely recipe tried it last night. I’m always heavy handed with the garlic, but on the next try I can see possibly adding a parsnip or some parsley root. Over all great texture, nice flavour and a satisfying soup for the cooler months. Appreciate the vegan suggestion as well!
Kate
I’m sorry you didn’t love all the garlic, but appreciate your feedback! Thank you for your review, Joey.
Erika
Kate. Girl. My kids liked this better than cream of broccoli soup, which is a big deal.
Delicious; could probably serve as a leftover over pasta like an alfredo sauce.
I’d also double the recipe.
Carolyn
This soup is stunningly good! I’m so grateful for the recipe because it’s easy but has an instant “wow factor” for everyone who tries it. I made it with beautiful (and more nutritious) purple cauliflower and added a couple of small purple potatoes to get a velvety texture. — and I wouldn’t even think of using butter after tasting how rich and creamy it was with cashews.
Lisa
Absolutely loved this soup. It was so flavorful. I would have added a picture to the Pinterest post but I ate it too fast. I will definitely make this again. Loved the lemon.
Kate
Love that, Lisa! Thank you for sharing.
julie
Made this soup for my daughter who has recently become vegetarian.
I’m constantly looking for new meal/lunch ideas to do for her, and this one is definitely a keeper.
I did add a little more garlic (by mistake) but it still it tasted lovely, the lemon is a must!
Kate
I’m happy you still loved it, Julie! Thank you for taking the time to review.
Linda P
Delicious soup, enhanced flavor with one bay leaf and 1/2 tsp thyme while simmering
Mike
Thank you for this recipe, I made it and I love it !!
Helis
It turned out the best cauliflower soup I have eaten! Thank you! Although I have no oven at the moment, I used nonstick pan and roasted the cauliflower and onions with some butter in it… and added little bit grounded black pepper as well. And the characteristic taste of nutmeg was just perfect in this combination. Thank you for sharing!
SANDRA A LEWELLIN
This recipe looks amazing!Courious if i can make this with frozen cauliflower. Thanks for your help.
Kate
Hi! It should work find once it is thawed and roasted.
Cindy
what is the measured amount of soup in “one bowl” for calorie counters?
Kate
Hi! One serving is roughly 1.5-2 cups (US standard measuring cups). I hope that helps!
Babbsy
Thanks for a great recipe! We love it! I have made it with vegetable broth and low sodium chicken broth and both were delicious. I have to double the recipe for 4 adults.
Alyssa
I have been wanting to try this recipe out for over a year and am so glad I finally did! Apparently my nutmeg expired in 2014 (aah!) so I swapped it out for curry powder, as suggested in some of the reviews. The result was a delicious, creamy, cauliflower-y flavor. My husband was bummed that we didn’t have any leftover. I will definitely make this again, but may try leaving 1/3 or so of the cauliflower pieces whole and not blended in — if it’s worth reporting back, I’ll do so. :) Thanks so much for a super easy and really tasty soup!!
Kate
I’m glad you finally did too! Thank you for sharing how you got creative, Alyssa.
margaret braun
Just made this soup,really really yumbo, going to try the roasted Butternut recipe now.I roasted the cauli and butternut together, so im sure it will be just as yumbo,i agree, where would we be without good ole fashion butter.I prefer that to creams in my soups.thanks again for recipe.
Bill
WOW! If I had a restaurant, this would be on the menu. I loved the roasted flavor, and the lemon added a nice finish. I did make two small changes. Rather than saute the onion and garlic, I roasted them with the cauliflower, adding the onion halfway through, cut into thirds, and roasting the garlic whole for the final 10 minutes. I also added a small carrot, no more than a half cup, chopped, and if I had some celery, I would have put that in too. Surely these would have had no perceptible change in the outcome–it’s just the way I like to do things. This recipe is definitely a keeper!
Kate
Thank you for sharing, Bill! I appreciate the review. I’m happy it was such a hit.
Isabel
Hi Kate! Made this soup last night – it came out a lot thicker than I expected? Almost more like a puree. I used a food processor to blend it so maybe that’s why and my cauliflower head was pretty big! So lots of cauliflower in there! Was still tasty but trying to think of ways to thin it out for tonight since I have so much left! (and still want it to taste good). I was thinking of maybe adding some oatmik to thin it out (I am vegan) or maybe more lemon juice? I also used earth balance instead of butter but don’t think that would effect the texture too much.
Let me know your thoughts! I am a big lover of all your recipes :)
Kate
Hi Isabel, I’m sorry this one didn’t seem to do it for you. I wonder if you had a larger cauliflower. I don’t think you will get the same impact with oat milk. Maybe try a little more vegetable broth, but you may need to adjust the seasonings.
elna
Absolutely devine. I sprinkled sweet paprika on the cauliflower pieces before I roasted it and everyone loved it.
David
I made this soup tonight and it was excellent. I made it according to the recipe with the minor change of adding more garlic (because I’m a garlic fiend). I have a feeling I will be making this regularly this winter.
Halya Rudiak
Hi Kathryn, I just made this soup and it didn’t turn out that great for me. I found that it lacked flavour. So I proceeded to add a pureed mix of celery, carrots, yellow peppers and a couple of potatoes. I know that isn’t true to your recipe but for me it added flavour. I did like that you roast your cauliflower!
Kate
I’m sorry you didn’t love it. Thank you for sharing you feedback, Halya.
Iris MacLaren
Loved it! I even discovered that cauliflower florets out of the oven, done according to your recipe,could pass as an amazing veg on its on!
Thank you
Ciara
I LOVED the butternut squash soup so this was next on my to do. I added a carrot and I roasted the veg with harissa and also roasted the garlic. I only had chicken stock so used that and didn’t add any salt after, the lemon is such a lovely addition to this soup. Absolutely gorgeous and so creamy, can’t wait to have a bowl tomorrow (I always wait a day, tastes even better). Next stop, the tomato soup! Love these recipes xxx
Rena
Your recipe includes vegetable broth but nowhere in the instructions does it say where the broth gets added in!
Kristin D.
Love this soup! I have made it several times. I roasted a head of garlic while roasting the cauliflower and added a few of the roasted cloves instead of fresh & it was amazing!
Kate
Wonderful, Kristin! Thank you for your comment and review.
Leanne
I totally agree to double this! I made it for lunch thinking I’d have some for lunch tomorrow. Wrong! Everyone had seconds except my 16 year old son – he had 4bowls.
Kate
That’s great! Thank you for sharing, Leanne.
Karen Kerns
Just made this and was really surprised! Loved this. Will definitely make again!
julie
Thank you! This is such a deliciously amazing soup! [I was excited to find a recipe that did not require a trip to the shops for specialty ingredients.] I am not a fan of nutmeg, so skipped it. As I had them on hand, I added about 7 oz. of roasted chestnuts to the simmering stage. Bumped up an already fabulous recipe to a new level.
mary sawyer
I made this over the weekend and my husband and I loved it. Making a double batch this weekend so that I can freeze individual portions for lunches. I agree, it is worth the hassle of dragging out the blender in order to get that silky creamy consistency.
Amanda L. Carroll
This is such a great weeknight recipe! I love the nutmeg at the end, makes it so very fall tasting and the house smells awesome with the cauliflower roasting. Thank you!
Jane Shropshire
I did not like this recipe. It had the texture of wallpaper paste with little flavor.
Followed recipe but was very disappointed
Kate
Hi Jane, I’m sorry to hear that. It sounds like your cauliflower soup was on the thicker side and needed more liquid or you had too large of cauliflower. I appreciate your feedback.
P Smith
This soup is fantastic! I used a little Tony Chacherie’s creole seasoning at the end & then added 12 ozs of lump crabmeat because my husband requested it & gently stirred. Then finished as the recipe directs…using a floret & a few green onions. Can’t wait to make it again.
Martine
FANTASTIC STUFF!
Being vegan, I made ours with a dollop of pre-made cashew cream, a splash of unsweetened almond milk, homemade veggie broth (which has miso and mushrooms along with the usual vegetables) and a dash of turmeric for color. Holy smokes, so simple, creamy and satisfying!
My husband taste tested then literally used the LADLE for another try! Suffice to say, we’ll be making this one again!
Diane
I was just curious why red onion instead of white/yellow? Does it change the flavor? I usually use sweet onion when making soups.
Kate
Hi! I find they have slightly different flavors and that works best here. You could sub if you like, but flavor will vary slightly.
sb
Simple to make, delicious and what a great way to enjoy cauliflower (a nice change to potato-based creamy veg soups)! We added kale and it was delicious.
Sheena Sahni Vora
Absolutely delicious…
Tina
Can I double the broth?? But keep everything else the same? I only have 1 head of cauliflower, but want to double the recipe!? Will it change the flavour? Or just the consistency ? Thanks
Kate
Hi Tina, doubling the broth will change both the flavor and consistency because it will dilute the other ingredients. I’d suggest sticking to the recipe because I know it’ll turn out great as written!
Heather
Dear Kate,
Your recipes are AWESOME! Thank you for sharing them with us. You make our lives yummier!
Kate
Thank you so much, Heather! :)
Amy
Delicious! Perfect for Thanksgiving! Thank you.
Karen
OMG your Cauliflower Soup is fantastic.
The consistency is full & creamy.
The taste is nothing like cauliflower & its is just amazing.
Love it love it.
Anita
Made it today. Absolutely delicious! Thank you for the recipe. Made a big batch so that I could freeze in small batches.
Do I need to defrost the soup before heating it up?
Kate
Hi Anita! I’m glad you loved it. Yes, I would defrost before heating.
Liza Kent
Hi Kathryne – I love cauliflower (raw, roasted) and tried the recipe tonight. The photo of your soup was the color of butternut squash – or a lighter yellow/orange. My soup did not look like that – my soup looked a little like oatmeal – it was light brown.
What gives it the color yellow/orange?
Thanks, Liza
Kate
Hi! I hope you still liked the flavor, Liza. Sometimes the color can vary with the type of vegetable broth you use.
Martha
I started making this soup about 6 months ago when New Zealand was going into winter and we had cauliflowers in our garden and when we finished them they were still plentiful in the markets. We had it at least once a fortnight sometimes once a week. I have made it for many guests and forwarded the link to the recipe to even more friends and rellies.
I noticed a special on cauliflower this week and we’ve had it tonight for the first time in about a month. We had been missing it!!The only thing I’ve done differently is from about the 4th time I made it, when the cauliflower I had was not a big one, I added a grated kumara (sweet potato)when I started cooking all the ingredients together. We decided we liked it even better!! that way so I have kept doing it.
I love soup anyway but this is one of my favourites of all time. We always have it as a main course with a big salad and some kind of good hot bread or toast. Thank you so much for this recipe!!!
Kate
I’m happy you have been making it for so long! I appreciate you taking your time to review, Martha.
LC
For me, this was an excellent base soup, and then i got creative trying to use up ingredients i had. This was truly delish! I read the comments and tried my best to follow the recipe with what i had. I doubled it as suggested – so two heads of cauliflower but for the onions i only had 1 red onion, a yellow, and a shallot, so i used each of those. I used the Trader joes frozen garlic cubes – but i did 8 (hehe) i added in 2 bay leaves, and some Santa Maria seasoning during the onion cooking part. When it was still brothy and cooking the cauliflower inside the soup, i added 4 Tbs butter – then right before i blended – i added in another 4 (1 whole stick! Ah! I know I’m bad) After using a hand emulsifier, For a topping i cooked some of the Trader Joe’s applewood smoked bacon, and toasted and chopped TJs rosemary Marcona almonds – oh! I also did 4 cups vegetable stock and 2 cups chicken stock when i doubled the recipe – the is SO GOOD!! Now having found it, thus recipe I’m super excited to try different variations! My fiancé couldn’t stop eating this, and neither could I! Thanks, Kate!! ❤️
Kate
I’m happy to hear you got creative and enjoyed the result, LC!
Katrina
Oh my goodness. This soup is divine! My daughter found the recipe and I was skeptical at first because of the lemon juice. Holy cow, the lemon juice makes it! We pretty much followed the recipe except used chicken broth instead of veggie, reduced the onion to just 1 pearl onion and the garlic to just 1 clove. We blended in 1/8 cup of heavy cream and did not add any additional salt due to the chicken broth. Finally, we garnished with the cauliflower and a sprinkle of shredded cheddar and served it for lunch with sautéed asparagus spears and crusty bread. Was marvelous. Will definitely make many times again. Thank you for sharing!
Kate
I’m excited you think so, Katrina!
Anna
This was so good! I was dubious about the nutmeg/lemon but all the rave reviews convinced me to try it. Served it at Thanksgiving with rosemary croutons and it was a big hit. I used an immersion blender since I made a giant batch and I only have a smoothie cup blender and it was plenty creamy. Definitely will make this again!
Lara
This was so delicious! My favorite soup recipe. I added in a little nutritional yeast to thicken it, and I added a dash of cayenne pepper and some montreal steak spice to make it more spicy. Delicious either way!
Cristiane buntin
Another great recipe! Just made for lunch and it is already gone! Thanks for sharing!
Kate
I’m happy you loved it! Thank you for your review, Cristiane.
TS
I make this regularly as it is such a great comfort soup without any guilt!
Michael
Just made this soup, and so happy with the results! I added carrots to my roasting pan, and rosemary and chili flakes during the simmering stage. My only comment is that my food processor (note, not the recommended blender) didn’t get it as smooth as I would have hoped.
Otherwise, delicious and a perfect yield for dinner and a couple lunches this week.
Kate
Thank you for your feedback! I’m happy you enjoyed it.
Dave
OH MY GOSH..! This soup is AWESOME! I was skeptical at first due to the lack of milk in the recipe. It turned out AMAZING. I added more garlic…just ’cause I always do.
Thanks again Kate! Another winner!
Susan Neul
Truly excellent. Much more flavorful than the cauliflower soup recipe I usually make.
Kate
Thank you for your review, Susan!
roberta
Hi Kate, I had a head of cauliflower lurking in my fridge veg compartment. Followed your recipe exactly & used ‘Better Than Bouillon” veg broth. Soup tastes divine. I bet it even improves overnight when the flavors really ‘get to know each other’ as my mom used to say. Thank you.
Carmen
Hello, Kate! Can the lemon be substituted with lime? Thank you!
Kate
Hi Carmen, the flavor will vary slightly but you could try it.
Barb s
I just made this recipe exactly as written. It is delicious!! I’m not a big fan of cauliflower so I’m surprised how much we like it. I was also afraid of the fresh lemon juice but it really works well!! I Will definitely make this again.
Kate
Wonderful! Thank you for sharing, Barb.
Pamela
Excellent! Only modification I made was to add nutmeg to onion sautéing and one bay leaf. But I forget to remove bay leaf!! Blended then added lemon and blended again. Beautiful and smooth!
Brie
This recipe is super delicious. It tastes more like a gravy so I made some low carb cheesy biscuits to go with. It was a hit, even my father-in-law came back for more and he’s impossible to cook for. Thank you! I’m bookmarking this one!
Catherine Cullen
Yay!! Thanks for this! Always happy to see a Cookie and Kate recipe come up for something I’m wanting to make. Looking forward to seeing how the soup turns out! Thanks for all your delicious recipes! I’m sure it’s so yummy
Victoria Haeri
Thank you so much for this recipe. There was a cauliflower looking at me accusingly from the veg basket and I kept avoiding it, but then came across your recipe and it turned out to be delicious. The only change I made was not to put florets on top when serving, so the soup received the ultimate accolade— my partner said it was delicious but could not guess the main ingredient!
Joanne Colantonio
Luv this easy to follow few ingredient recipe, shared with all my soup loving friends they luv it too sooo yummy.
Kate
I’m glad you love it, Joanne! I appreciate your review.
Lisa Weis
A very nice soup! Easy to make and packed with flavor. My quests loved it. I topped it with curried apples cubes and roasted cauliflower. Combine 1 tart sweet apple, peeled and finely diced with 1/4 teaspoon curry powder and let it rest in the refrigerator until topping the soup. X
Bryce Garner
Excellent recipe. I ate the whole pot. The lemon was key and I used turkey stock I had on hand. Used the immersion blender and was silky smooth without dirtying the big blender.
Claire
Great recipe! I wouldn’t have thought to add lemon juice, but it really did enhance the flavour. I added some grated parm at the end too, and it was so tasty.
Madison
Absolutely delicious and so easy! Made double for me and my non-vegetarian boyfriend, he was super impressed
Kate
That’s wonderful! Thank you for taking the time to review, Madison.
Kathleen Ralf
Tasty and comforting soup without all the cream and fat! Delicious! We roasted the cauliflower at 200 in the airfryer for 20 minutes, shaking the basket ever 7 minutes or so. Perfect!
Melissa
I made this soup a few months back and it’s wonderful. I crave it now and no longer look forward to summer, because it will be too hot for this soup. The only change I made is I double the cauliflower and add the extra at the end for a chunky soup :)
Kate, you are the best!!! I am very grateful for all your recipes.
Now to try Lucille’s Mashed Potatoes. :-P
Kate
Thank you for sharing, Melissa!
Forrest
I made this soup last
night. It’s delicious!
The lemon and nutmeg add subtle flavor that lingers. Texture, I will blend a little longer in hopes to make it a smoother texture. The cauliflower I used was frozen riced cauliflower this could be why the texture was not smooth. Next time I’ll use fresh
Gillian
This soup is unavailable! Don’t hesitate to make. I’m making a huge batch for Christmas so I have portions for Christmas Day and left overs. Thanks for sharing :)
Kate
You’re welcome! I’m glad you loved it, Gillian.