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Creamy Roasted Cauliflower Soup Recipe

Creamy Roasted Cauliflower Soup Recipe

When you think of soup, do you think of a cold day, comfort, or convenience? There is something comforting about a delicious bowl of soup when we feel under the weather or temperatures dip below freezing. The good news is that many soups contain immune-boosting ingredients, which are beneficial during the colder months.

Why should you try this creamy roasted cauliflower soup recipe? 
  • Calls for basic ingredients
  • Lower in calories
  • 2g of fiber per 1 cup of cauliflower
  • Compatible with vegan and vegetarian lifestyles
  • Freezes well
  • Trying new recipes can be fun!
Creamy Roasted Cauliflower Soup Recipe 

Prep Time: 15 minutes 

Cook Time: 55 minutes 

Total Time: 1 hour 10 minutes 

Yield: 4 bowls


  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets 

  • 3 tablespoons extra-virgin olive oil, divided 

  • 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 

  • ¼ teaspoon ground nutmeg 

  • Optional garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

  • Salt to taste


  1. Preheat the oven to 425 degrees F. 

  1. On the baking sheet, toss the cauliflower with 2 tablespoons of olive oil until lightly and evenly coated in oil. Bake around 25 to 35 minutes, or until the cauliflower is tender, tossing halfway through. 

  1. Place the remaining 1 tablespoon olive oil in a pot over medium heat. Add the onion. 

  1. Cook, stirring occasionally, until the onion is softened and turning translucent, ~roughly 5 to 7 minutes. 

  1. Add the garlic and cook, stirring constantly, then add the broth. 

  1. Transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce until simmer. Cook, stirring occasionally, for 20 minutes. 

  1. 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; the soup could overflow due to heat and pressure!

  1. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. 

  1. Add additional salt to taste. This soup tastes amazing once it’s properly salted! 

  1. Once blended, transfer the soup to bowls and enjoy! 

NOTE: You can add heavy cream, milk-based or plant-based dairy products to enhance the creaminess of the soup. 

Recipe Source: 

Taralee Loveridge 1

Taralee Loveridge, Clinical Dietitian at the Well-Being Center