This creamy cauliflower soup is warmth and comfort in a bowl. Velvety and delicious, slurp up the creamy earth tones of cauliflower with this veggie-focused dish. Easy to make, easy to eat, here’s how.
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Ingredients for Cauliflower Soup
Here’s what you’ll need, and a few variations, before you get started:
- The veggies: Roughly chopped cauliflower and yellow onions. If you’re feeling creative, you can always mix in a few other roasted vegetables along with your roasted cauliflower and onions.
- The broth: Veggie broth provides the base for the soup while keeping things vegetarian. Along with butter, sauteed garlic, rosemary, and lemon juice. You can add more herbs, and use a different broth if you prefer.
Enhance your creamy cauliflower soup with various toppings, such as:
- Toasted nuts: Crushed toasted almonds or walnuts for texture.
- Fresh herbs: Sprinkle chopped parsley or chives for a burst of fresh.
- Drizzle of olive oil: A swirl of high-quality olive oil can elevate the soup’s richness.
- Fresh croutons: Add texture and a delicious way to soak up extra soup.
- Bacon crumbles: Because they would be absolutely perfect here.
How to Make the Best Cauliflower Soup
- Prepare Ingredients: Roast the onion and cauliflower until the onion is translucent.
- Cooking Process: Add butter and minced garlic to the pot. Pour in the vegetable broth, chopped rosemary, and roasted veggies and simmer.
- Blending: Add the lemon juice and use an immersion blender or transfer the mixture to a blender. Blend until smooth and creamy.
- Finishing Touch: Adjust seasoning if necessary before ladling into bowls and enjoy.
Enjoy your creamy cauliflower soup on its own (seriously, it’s that kind of good!) or alongside:
- Crusty Bread: Perfect for soaking it up.
- Salad: Pair the soup with a light salad such as this arugula salad or this fennel salad.
- Bulk it up: With a sandwich for a well-balanced meal.
How to Store and Reheat Leftover Soup
- Storage: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat in the microwave, just be sure to pause and stir frequently. Add a splash of broth or water if needed to adjust the consistency.
More Cauliflower Recipes
- Whole Roasted Cauliflower
- Mashed Cauliflower
- Cauliflower Hummus
- Roasted Cauliflower Steaks
- Cheesy Cauliflower Rice
Cauliflower SoupPrint Recipe Pin Recipe
- 24 ounces cauliflower florets and stems about 1 head of cauliflower with the leaves removed
- 1 medium yellow onion chopped
- 2 tablespoons olive oil
- 2 teaspoon Kosher salt divided
- 1 teaspoon Black pepper divided
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 teaspoons rosemary chopped
- 1 tablespoon fresh lemon juice or more if needed
- Preheat oven to 400 F. Option to line a rimmed baking sheet with parchment paper for easy clean up.
- Toss cauliflower and yellow onions in oil and spread in an even layer on the baking sheet. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and bake in preheated oven until the veggies are tender, 20-30 minutes (depending on how large your florets are).
- In a large pot over medium heat, add the butter. Once melted, add the garlic and saute until fragrant, 2 minutes. Quickly add the vegetable broth, rosemary, roasted cauliflower, and onions.
- Bring soup to a boil, then reduce to a simmer and place the lid on top. Simmer for 15 minutes
- Remove from heat and transfer soup to a blender, along with the lemon juice, additional salt, and pepper–I always add 1 teaspoon of salt and 1/2 teaspoon of pepper here. Blend until completely smooth.
- Ladle into bowls, top with additional minced rosemary or parsley, and enjoy!