Creamy roasted cauliflower soup requires just a few simple ingredients and a few easy steps. The result is a thick and creamy vegetarian soup with deep flavor from roasted cauliflower, shallots, garlic, lemon, and aromatic rosemary.
In a large mixing bowl, toss cauliflower florets, shallots, and garlic with olive oil until evenly coated. 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.
Warm up your broth. The soup mixture blends much easier if you warm up your broth before adding it to your blender or food processor. Room temperature (unopened) broth is fine, but if your broth is cold it should be warmed up before adding it in.
Expert Tips
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!