Creamy Roasted Cauliflower Soup Recipe Bowl
There’s something truly special about a bowl of soup that manages to be both elegant and deeply comforting. This Creamy Roasted Cauliflower Soup Recipe is exactly that. It transforms the humble cauliflower from a simple vegetable into a velvety, nutty, and sophisticated dish that feels like a warm hug. The secret isn’t in a long list of complicated ingredients; it’s all in one simple technique: roasting. By taking the time to roast the cauliflower until it’s beautifully caramelised, we unlock a depth of flavour that you simply can’t achieve by just boiling it. Friends always ask me for this recipe after trying it at dinner parties, and they’re always surprised at how straightforward it is to make.
What I adore about this soup is its rich, luxurious texture without feeling overly heavy. We achieve that gorgeous creaminess with a little help from a potato and a splash of double cream, which melds perfectly with the nutty notes of the roasted garlic and cauliflower. It’s a soup that works beautifully for a light lunch with some crusty bread, but it’s also refined enough to serve as a starter for a special dinner. It’s one of those recipes that proves simple, quality ingredients, when treated with a little care, can create something truly memorable.
This soup recipe is a testament to the magic of roasting vegetables, a technique that concentrates their natural sugars and creates what’s known as the Maillard reaction, giving them an incredible savoury character. Whether you’re a seasoned cook or just starting your culinary journey, you’ll find this recipe rewarding. It’s a wonderful way to celebrate a fantastic British vegetable and create a meal that will have everyone reaching for a second bowl.
Recipe Overview
This Creamy Roasted Cauliflower Soup recipe focuses on developing deep, nutty flavours by first roasting the cauliflower, onion, and garlic. The vegetables are then simmered with a creamy potato and vegetable stock before being blitzed into a velvety-smooth soup. I’ve found that a tiny pinch of nutmeg at the end is the key to elevating the flavour and adding a gentle, warming spice that complements the cauliflower perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 people
- Difficulty: Easy
Why You’ll Love This Creamy Roasted Cauliflower Soup Recipe
- Genuine Flavour: Roasting the cauliflower creates a wonderfully nutty and slightly sweet taste that is far more complex than boiled cauliflower. It’s savoury, earthy, and utterly delicious.
- Comes Together in an Hour: With most of the time being hands-off while the vegetables roast, this soup recipe is fantastic for a weeknight dinner or a relaxed weekend lunch.
- Flexible Recipe: You can easily adapt this to your taste. Add a pinch of chilli flakes for warmth, swirl in some pesto for a herby kick, or make it vegan with a few simple swaps.
- Ideal for Meal Prep: This soup is brilliant for making ahead. The flavour actually deepens overnight, making it a great option for workday lunches throughout the week.
- Family Tested: My whole family enjoys this one, even my partner who used to claim he didn’t like cauliflower! The creamy texture and rich flavour won him over completely.
Ingredients You’ll Need
We’re using simple, accessible ingredients for this soup. The quality of your vegetable stock will make a big difference, so I recommend using a good one. I often use Marigold Swiss Vegetable Bouillon Powder as it has a rich, well-rounded flavour that doesn’t overpower the roasted vegetables.
- 1 large head of cauliflower (approx. 1 kg), cut into florets
- 1 large onion, roughly chopped
- 4 cloves of garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
- 1 medium Maris Piper potato (approx. 200g), peeled and diced
- 1.2 litres vegetable stock, hot
- 100 ml double cream (or full-fat coconut milk for a vegan option)
- ¼ tsp grated nutmeg
- For Garnish (Optional):
- Reserved roasted cauliflower florets
- Fresh chives, finely chopped
- A drizzle of extra virgin olive oil
Sara’s Tip: Don’t be tempted to peel the garlic before roasting. Roasting it in its skin steams the clove inside, making it incredibly sweet, soft, and easy to squeeze out. It completely avoids the risk of it burning and turning bitter.
How to Make This Creamy Roasted Cauliflower Soup
The process for this soup recipe is wonderfully straightforward. The oven does most of the heavy lifting, building up all that fantastic flavour before we bring it all together on the hob.
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cauliflower florets and chopped onion with 2 tablespoons of the olive oil, the salt, and the pepper. Make sure everything is well-coated. Add the unpeeled garlic cloves to the tray.
- Roast the Vegetables: Spread the vegetables in a single layer to ensure they roast rather than steam. Roast for 30-35 minutes, turning halfway through, until the cauliflower is tender and has lovely caramelised, golden-brown edges.
- Sauté and Simmer: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over a medium heat. Add the diced potato and cook for 2-3 minutes, stirring occasionally.
- Combine Ingredients: Once the vegetables are roasted, remove the tray from the oven. Squeeze the soft, roasted garlic from their skins directly into the pot with the potatoes. Add the roasted cauliflower and onion to the pot as well. Pour in the hot vegetable stock.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the potato is completely soft. What works best for me is to test a piece of potato with a fork; it should fall apart easily.
- Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it’s completely smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be sure to let it cool slightly first and don’t overfill it).
- Finishing Touches: Stir in the double cream and the freshly grated nutmeg. Place the pot back on a low heat and gently warm through for a minute or two, but do not let it boil. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls. Garnish with a few reserved crispy cauliflower bits, a sprinkle of fresh chives, and a final drizzle of good-quality olive oil.
Tips From My Kitchen
- Don’t Crowd the Pan: For the best caramelisation, give the cauliflower florets plenty of space on the baking tray. Use two trays if you need to. If they’re too close together, they will steam instead of roast, and you’ll miss out on that essential nutty flavour.
- The Secret to Velvety Smoothness: For an ultra-smooth, restaurant-quality texture, I learned that passing the blended soup through a fine-mesh sieve before adding the cream makes a world of difference. It removes any remaining fibrous bits and ensures a truly luxurious finish.
- Make-Ahead Magic: You can roast the vegetables a day in advance and store them in an airtight container in the fridge. This makes the final assembly of the soup come together in under 20 minutes.
- Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the hob over a gentle heat. You can also freeze it (before adding the cream) for up to 3 months.
Equipment You’ll Need
- Large baking tray
- Large stockpot or Dutch oven
- Immersion blender (or a standard blender)
- Ladle
- Sharp knife and cutting board
Common Mistakes to Avoid
- Not Roasting for Long Enough: The golden-brown, caramelised bits on the cauliflower are where all the flavour is. Don’t pull them out of the oven when they’re just tender; wait for those deep golden edges to appear.
- Boiling After Adding Cream: Once you’ve stirred in the double cream, only heat the soup gently. Boiling it at this stage can cause the cream to split, which will ruin the texture of your finished soup.
- Under-seasoning: Vegetables, especially in soup form, need a good amount of seasoning to bring their flavours to life. Be sure to salt the vegetables before roasting and taste the final soup, adding more salt and pepper until the flavours really sing.
Delicious Variations to Try
This creamy soup recipe is a wonderful canvas for other flavours. Here are a few variations we enjoy at home:
- Cheesy Cauliflower Soup: Stir in 100g of grated mature cheddar or Gruyère cheese at the very end, just after the cream. Let it melt through for a gloriously rich and cheesy version.
- Vegan Creamy Cauliflower Soup: To make this soup plant-based, simply swap the double cream for the same amount of full-fat tinned coconut milk or a plant-based single cream alternative. The coconut milk adds a lovely subtle sweetness.
- Add Some Protein: For a more substantial meal, top the soup with crispy fried pancetta or chorizo. For another delicious option, serve it alongside my Juicy Chicken Recipe, shredding the tender chicken over the top.
What to Serve With This Creamy Roasted Cauliflower Soup
This soup is hearty enough on its own, but a few accompaniments can turn it into a fantastic meal.
- Crusty Bread: A thick slice of warm, crusty sourdough or a cheese scone is essential for dipping and soaking up every last drop.
- A Fresh Green Salad: A simple salad with a sharp, lemony vinaigrette provides a lovely, fresh contrast to the rich, creamy soup.
- Wine Pairing: A lightly oaked Chardonnay works wonderfully here. Its creamy notes complement the soup’s texture, while its acidity cuts through the richness.
Frequently Asked Questions
Creamy Roasted Cauliflower Soup
Ingredients
Method
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cauliflower florets and chopped onion with 2 tablespoons of the olive oil, the salt, and the pepper. Make sure everything is well-coated. Add the unpeeled garlic cloves to the tray.
- Roast the Vegetables: Spread the vegetables in a single layer to ensure they roast rather than steam. Roast for 30-35 minutes, turning halfway through, until the cauliflower is tender and has lovely caramelised, golden-brown edges.
- Sauté and Simmer: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over a medium heat. Add the diced potato and cook for 2-3 minutes, stirring occasionally.
- Combine Ingredients: Once the vegetables are roasted, remove the tray from the oven. Squeeze the soft, roasted garlic from their skins directly into the pot with the potatoes. Add the roasted cauliflower and onion to the pot as well. Pour in the hot vegetable stock.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the potato is completely soft. What works best for me is to test a piece of potato with a fork; it should fall apart easily.
- Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it's completely smooth and velvety. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender (be sure to let it cool slightly first and don't overfill it).
- Finishing Touches: Stir in the double cream and the freshly grated nutmeg. Place the pot back on a low heat and gently warm through for a minute or two, but do not let it boil. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls. Garnish with a few reserved crispy cauliflower bits, a sprinkle of fresh chives, and a final drizzle of good-quality olive oil.
Notes
I really hope you enjoy making this Creamy Roasted Cauliflower Soup. It’s one of those recipes that brings a little bit of luxury to everyday cooking, and it’s become a firm favourite in my kitchen. If you love this, you might also want to try my Low Carb Chicken Casserole for another comforting meal. Let me know how you get on in the comments below – I’d love to hear from you! Happy cooking!
– Sara
