This creamy roasted cauliflower soup is packed with flavor from caramelized cauliflower, roasted garlic, and shallots. Finished with rosemary and lemon, it's ready in 45 minutes without any heavy cream.
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This creamy roasted cauliflower soup is rich, silky-smooth, and packed with flavor, without a drop of heavy cream! After years of making vegetable-forward soups, I've found that roasting the cauliflower, shallots, and garlic together is the secret to developing deep, savory flavor. A little butter creates richness, while rosemary and fresh lemon juice balance the natural sweetness of the roasted vegetables.
Ready in just 45 minutes, this easy vegetarian soup requires minimal hands-on preparation. Roasting is my forever move for deeper flavor, like in my roasted cauliflower salad and roasted squash salad.
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⭐️ Why You'll Love This Soup Recipe
- Deep roasted flavor: Roasting the cauliflower, garlic, and shallots brings out their natural sweetness and creates a deliciously savory soup.
- Creamy without heavy cream: Blended cauliflower and a little butter create a rich, velvety texture.
- Easy to prepare: Roast everything together, blend until smooth, and briefly heat before serving. It's ready in approximately 45 minutes!
🍋 Ingredients & Substitutions
- Cauliflower: Choose a large, firm head without brown spots. Cut it into evenly sized florets so everything roasts at the same rate. You can also use frozen cauliflower, but thaw completely and pat dry before roasting. It may require additional roasting time to develop golden-brown edges.
- Shallots & garlic: Roasting mellows their sharpness and adds natural sweetness. Substitute half a yellow onion for the shallots if necessary.
- Vegetable broth: I recommend using low-sodium broth so you can control the salt.
- Butter: Adds richness without heavy cream. Substitute vegan butter or additional olive oil for a dairy-free version.
- Rosemary & lemon: Earthy rosemary complements the roasted vegetables, while fresh lemon juice brightens the soup and balances its richness.
🔪 How to Make Roasted Cauliflower Soup
*See recipe card below for printable instructions.
Preheat oven to 425 degrees F.
In a large mixing bowl, toss cauliflower florets, shallots, and garlic with olive oil until evenly coated in oil.Transfer to a rimmed baking sheet and bake until the cauliflower is tender and lightly browned, around 30 minutes, tossing halfway.
Reserve ½ cup of the roasted cauliflower florets for garnish. Working in batches, combine the cauliflower/shallots/garlic mixture, warm broth, melted butter, dried rosemary, salt, and pepper in a blender or food processor.
Process until smooth, about 45 seconds. Transfer the mixture to a large saucepan. Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat and stir in lemon juice.
Divide among 4 bowls and garnish with the reserved cauliflower florets and fresh rosemary. Serve with my fluffy sourdough cornbread.
👩🏼🍳 Expert Tips for The Best Cauliflower Soup
- Don't overcrowd the baking sheet. Arrange the vegetables in a single layer so they develop golden-brown edges instead of steaming.
- Watch the garlic. If it starts browning too quickly, tuck it beneath the shallots or loosely cover it with foil to prevent burning.
- Adjust the consistency. For a thinner soup, blend in additional warm broth. If your soup is too thin, simmer it uncovered until it reaches your desired consistency.
- Blend carefully. Let the roasted vegetables cool slightly before blending. Work in batches and vent the blender lid to allow steam to escape.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened during storage.
🥣 More Vegetarian Soup Recipes
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Roasted Cauliflower Soup Recipe
Equipment
- 1 Food processor or blender
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 large shallots, halved lengthwise
- 2 garlic cloves, smashed
- 3 Tablespoons extra-virgin olive oil
- 4 cups low-sodium vegetable broth, warmed
- 2 Tablespoons unsalted butter, melted
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh lemon juice
- fresh rosemary, chopped (for garnish)
Instructions
- Preheat oven to 425 degrees F.
- In a large mixing bowl, toss cauliflower florets, shallots, and garlic with olive oil until evenly coated in oil.
- Transfer to a rimmed baking sheet and bake until the cauliflower is tender and lightly browned, around 30 minutes, tossing halfway.
- Reserve ½ cup of the roasted cauliflower florets for garnish. Working in batches, combine the cauliflower/shallots/garlic mixture, warm broth, melted butter, dried rosemary, salt, and pepper in a blender or food processor.
- Process until smooth, about 45 seconds. Transfer the mixture to a large saucepan. Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat and stir in lemon juice.
- Divide among 4 bowls and garnish with the reserved cauliflower florets and fresh rosemary.
Barbara Haner says
This soup will be on my menu next week! We are supposed to have a few chilly days next week, so this soup will be perfect. Also, the photos are so good!
Gastronotherapy says
Yay! It's a very simple and satisfying soup with lots of deep flavor from the caramelized cauliflower, shallots, and garlic. I hope you enjoy it as much as I do!
Stacey says
Excellent soup! So creamy despite not having any cream. It was even better the next day.
MaryAnne says
Thanks so much, Stacey! It's one of my favorite soups!
Georgia says
This is such a flavorful and comforting recipe!
MaryAnne says
Thanks, Georgia! I love this one as well!