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The secret to silky, smooth, luscious cauliflower soup is to roast the vegetable until tender and golden. You have to try my easy Roasted Cauliflower Soup recipe. Made in a blender, this quick and healthy recipe is packed with loads of nutrients and flavour. Perfect for dinner with this Pesto Foccacia!

Roasted Cauliflower Soup in a bowl with cauliflower floret garnish and toasted bread.
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🫕 Why make this Roasted Cauliflower Soup?

Easy to make! - Roast a whole head of cauliflower, cook some onion and garlic and blend it all for an easy nutritious meal.

Loads of flavour - This gorgeous soup is built on layers of flavour. Caramelized roasted cauliflower, golden fried onion and garlic and a sneaky secret ingredient - porcini mushroom powder! Together, these ingredients create a swanky restaurant-style creamy cauliflower soup that feels decadent, delicious and luscious.

Dairy-free and light! - This Roasted Cauliflower Soup is creamy, yet has no cream or cheese. Which makes it a lovely, light meal that won't make you feel bloated and full. The butter drizzle at the end is purely optional. The soup is delicious with or without it.

Make-ahead and Meal-Prep gold! - This creamy cauliflower soup is an excellent meal prep recipe. I like to roast the cauliflower and make the onion base. This keeps fresh in the fridge for up to 2 days. When I want to eat the soup, I warm it up with some stock, blend it and have a piping hot meal ready in mere minutes.

📝 Ingredients & Substitutions

My creamy Roasted Cauliflower Soup is made with simple, everyday ingredients. Chances are that you have most of them in your pantry and veggie box. Here is what you will need,

Roasted Cauliflower Soup Ingredients labeled on a white marble table.
  1. Cauliflower - Use fresh, firm cauliflower for this recipe. And make sure you roast it for the said amount of time for that beautiful, rich, caramelized cauliflower flavour. When cutting florets for roasting, I cut them into thick slabs (mini steaks). This creates more surface area for the cauliflower florets to lie flat on while roasting. This in turn creates more caramelized bits. These flatter roasted florets also make beautiful garnishes.
  2. Onion - Use yellow/brown onion if possible. This adds a lovely sweetness to the recipe. Red onion or leeks are good substitutes.
  3. Garlic - Use big cloves. Peel and smash them before adding to the pan. If you don't have fresh garlic, you can substitute it with garlic granules or garlic powder. You will roughly need 1 teaspoon. Add this at the end of the onion frying phase, just before you add cauliflower. This prevents the garlic granules or powder from burning and becoming bitter.
  4. Vegetable Stock - I use salt-reduced vegetable stock as there is already salt in the roasted cauliflower. This helps keep the sodium levels of the soup in check. If your stock is not salt-reduced, skip salting the cauliflower before roasting.
  5. Bay Leaf - This is key to that earthy, warm flavour of the soup. One dried or fresh bay leaf is sufficient. I don't discard it, instead I blend it with the soup.
  6. Porcini mushroom powder - This is available in all supermarket spice aisles and is a great way of boosting the umami flavour of this roasted cauliflower soup. It gives it a truffle-like rich and luxurious flavour. If you can't find it, leave it out or substitute with a tablespoon of dried porcini mushrooms.
  7. Olive oil - I use a medium-bodied, extra virgin olive oil that has a fruity taste. Use a lighter-tasting olive oil or a neutral oil like grapeseed oil.
  8. Chives - Chives, spring onion or parsley make good garnishes for this recipe.

🔥 How to make Roasted Cauliflower Soup

Place cauliflower florets on a large, rimmed baking tray. Drizzle with olive oil and sprinkle salt and pepper. Roast until golden and caramelized.
  1. Place cauliflower florets on a large, rimmed baking tray.
  2. Drizzle with olive oil and sprinkle salt and pepper. Roast until golden and caramelized.
Saute onion, garlic and bay leaf in oil in a pot. Add roasted cauliflower, stock and porcini mushroom powder and cook until soft.

3. Saute onion, garlic and bay leaf in oil in a pot.

4. Add roasted cauliflower, stock and porcini mushroom powder and cook until soft.

Add soup base to the jug of a blender. Blend until smooth and creamy.

5. Add soup base to the jug of a blender.

6. Blend until smooth and creamy.

Ladle soup in bowls. Garnish with roasted cauliflower. Pour melted butter and top with chives and extra black pepper.

Garnish Roasted Cauliflower Soup with roasted cauliflower floret, butter and chives.

🥄 Serving Suggestions

Serve this beautiful Roasted Cauliflower Soup along with these beautiful breads, pasta and salads.

Thick, creamy roasted cauliflower soup in a bowl with a spoon and toasted bread stick.

👩🏻‍🍳Recipe FAQs

Can you freeze Roasted Cauliflower Soup?

This soup can be frozen in a freezer-safe, air-tight container (after cooling completely). It keeps in the freezer for up to a month. To eat, thaw in the microwave and add an extra quarter cup of vegetable stock to loosen it.

Why is my Roasted Cauliflower Soup grainy?

Smooth vegetable soup often become grainy if they haven't been cooked and softened enough or if they haven't been blended properly. If you cauliflower soup is grainy, pop it back on heat and cook it covered for 10 minutes on low heat. Then blend it again until smooth.

💛 More Soup Recipes

Recipe

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Roasted Cauliflower Soup in a bowl with cauliflower floret garnish and toasted bread.

Roasted Cauliflower Soup

5 from 2 votes
Delicious, creamy, Roasted Cauliflower Soup packed with nutrients and an incredibly gorgeous, caramelized cauliflower flavour. Easy to make, blended to smooth perfection, dairy free and wholesome light meal perfect with crusty bread!
Print Recipe Rate / Comment
Author: Sneh
Course // Autumn, Lunch, Soup
Cuisine // Dairy Free, Gluten Free, Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 379kcal

Ingredients

For the Cauliflower

  • 800 g cauliflower florets, (1 medium head of cauliflower)
  • ½ teaspoon flaky salt
  • ¼ teaspoon crushed black pepper
  • 2 tablespoons olive oil

For the soup

  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 yellow onion, peeled and diced
  • 3 garlic cloves, peeled and smashed
  • 750 ml vegetable stock
  • ¼ teaspoon porcini mushroom powder
  • 1 tablespoon chopped chives, to serve
  • 1 tablespoon melted butter, to serve
  • Crushed black pepper, to serve

Instructions

  • Preheat oven to 220°C (200°C fan-forced) / 428°F (392°F fan-forced).
  • Spread cauliflower florets on a large, rimmed baking sheet. Sprinkle salt and pepper. Drizzle olive oil and mix and rub the florets to ensure they are coated with the oil.
  • Roast in preheated oven for 30 minutes. Remove and set aside.
  • Heat oil in a heavy bottomed pot on medium-low.
  • Add bay leaf, onion and garlic. Sauté for 8-10 minutes until onion are soft and starting to caramelize.
  • Reserve 2-4 roasted cauliflower florets for garnish and add the rest to the pot. Add vegetable stock and porcini mushroom powder and mix well. Cover and cook on medium-low heat for 10 minutes.
  • Remove from heat and carefully ladle into a heat-proof blender jug and blend until smooth.
  • Ladle in two soup bowls. Drizzle with melted butter. Add reserved roasted cauliflower florets as garnish. Sprinkle with chives, extra black pepper and serve hot with crusty bread.

Notes

  1. Cauliflower - Use fresh, firm cauliflower for this recipe. And make sure you roast it for the said amount of time for that beautiful, rich, caramelized cauliflower flavour. When cutting florets for roasting, I cut them into thick slabs (mini steaks). This creates more surface area for the cauliflower florets to lie flat on while roasting. This in turn creates more caramelized bits. These flatter roasted florets also make beautiful garnishes.
  2. Onion - Use yellow/brown onion if possible. This adds a lovely sweetness to the recipe. Red onion or leeks are good substitutes.
  3. Garlic - Use big cloves. Peel and smash them before adding to the pan. If you don't have fresh garlic, you can substitute it with garlic granules or garlic powder. You will roughly need 1 teaspoon. Add this at the end of the onion frying phase, just before you add cauliflower. This prevents the garlic granules or powder from burning and becoming bitter.
  4. Vegetable Stock - I use salt-reduced vegetable stock as there is already salt in the roasted cauliflower. This helps keep the sodium levels of the soup in check. If your stock is not salt-reduced, skip salting the cauliflower before roasting.
  5. Porcini mushroom powder - This is available in all supermarket spice aisles and is a great way of boosting the umami flavour of this roasted cauliflower soup. It gives it a truffle-like rich and luxurious flavour. If you can't find it, leave it out or substitute with a tablespoon of dried porcini mushrooms.
  6. Storage - Fully cooked soup stays fresh in the fridge for up to two days. 
  7. Freezing - Soup can be frozen in a freezer-safe, air-tight container (after cooling completely). It keeps in the freezer for up to a month. To eat, thaw in the microwave and add an extra quarter cup of vegetable stock to loosen it.

Nutrition

Calories: 379kcal | Carbohydrates: 36g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 2262mg | Potassium: 1309mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1043IU | Vitamin C: 199mg | Calcium: 114mg | Iron: 2mg
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