Creamy Cauliflower Soup
A creamy, flavorful cauliflower soup that’s vegan, gluten-free, and simple to make. Roasted cauliflower blended with aromatic spices and fresh lemon creates a light, satisfying, and nutritious soup perfect for lunch, dinner, or meal prep.
Equipment
- 1 large rimmed baking sheet
- 1-Large pot
- 1 immersion blender (or regular blender)
- Parchment paper (for lining the baking sheet)
Ingredients
- 1 large head cauliflower cut into bite-size florets
- 3 tablespoons olive oil divided
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh lemon juice or more to taste
- Chopped parsley for garnish
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. Using parchment ensures your cauliflower roasts evenly and achieves that perfect golden-brown texture without burning. Set the sheet aside while you prepare the vegetables.
- Season and Roast Cauliflower: Take the cauliflower florets and place them in a large mixing bowl. Drizzle 2 tablespoons of olive oil over the florets, then sprinkle in the ground cumin and salt. Toss everything together thoroughly so that each floret is evenly coated with oil and spices. Spread the cauliflower in a single layer on the prepared baking sheet, ensuring the pieces aren’t crowded. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until the cauliflower is tender and lightly golden on the edges. Reserve a few florets for garnishing the finished soup.
- Sauté Onions for Aroma: While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5–7 minutes, stirring occasionally, until they become soft, translucent, and fragrant. Properly cooked onions add a subtle sweetness and depth to the soup, enhancing its flavor without overpowering the cauliflower.
- Add Garlic for Flavor: Once the onions are tender, add the minced garlic to the pot. Sauté for about 30 seconds, just until the garlic releases its aroma. Be careful not to burn it, as burnt garlic can introduce a bitter taste. The garlic melds beautifully with the roasted cauliflower to create a rich, savory base.
- Combine Broth and Heat: Pour in 4 cups of low-sodium vegetable broth, stirring gently to mix with the onions and garlic. Lower the heat to a gentle simmer, keeping the broth warm while the cauliflower finishes roasting in the oven. This ensures that the flavors blend smoothly when the cauliflower is added.
- Blend Cauliflower Into Soup: Transfer the roasted cauliflower into the pot with the onion and garlic broth. Using an immersion blender, carefully puree the mixture until smooth and creamy. If you’re using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering. For a silkier texture, blend until completely smooth, adjusting consistency with extra broth if desired.
- Add Lemon for Brightness: Once blended, stir in 1 tablespoon of fresh lemon juice. Taste the soup and adjust seasoning if needed, adding more salt or lemon juice to brighten the flavors. Lemon enhances the roasted cauliflower’s natural sweetness and adds a refreshing, subtle tang to the creamy soup.
- Serve and Garnish: Ladle the soup into bowls, and top each serving with a few of the reserved roasted cauliflower florets. Garnish with freshly chopped parsley for a pop of color and added freshness. Serve immediately while warm for the best flavor and texture.
Notes
- Roast cauliflower in a single layer to ensure even browning and prevent steaming.
- Toss florets with olive oil and spices thoroughly for maximum flavor.
- Reserve a few roasted florets for garnish to add texture and visual appeal.
- Use an immersion blender for convenience, or a regular blender in batches for smooth consistency.
- Adjust soup thickness by adding more or less vegetable broth as desired.
- Add fresh lemon juice at the end to brighten flavors.
- Leftover roasted cauliflower can be used in salads, grain bowls, or future soups.
- Optional: stir in a splash of plant-based milk or coconut milk for extra creaminess.
- Season to taste before serving, as flavors may intensify after roasting.
- Serve warm for best taste and texture.
