Creamy Roasted Cauliflower Soup Recipe

bowl of roasted cauliflower soup with two spoons.

5 from 4 votes

Creamy Roasted Cauliflower Soup Recipe

Creamy roasted cauliflower soup requires just a few simple ingredients and a few easy steps. The result is a thick and creamy soup with deep flavor from roasted cauliflower, shallots, and garlic. Lemon juice adds brightness and rosemary adds wonderful aromatics. It's the perfect winter meal and/or a beautiful addition to your holiday table.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 206kcal

Author: MaryAnne

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.

Notes

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.
For a chunkier texture, only blend half of the cauliflower mixture. Similarly, you could just blend for 15-20 seconds for a thicker consistency.
Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
How to reheat: Place on stovetop over medium low heat for 10-15 minutes, until heated through.
How to freeze: After completely cooled, transfer to a freezer-safe container and store for up to 3 months. To thaw, place in refrigerator overnight and follow reheating instructions.
Serve soup with vegetarian no boil lasagna, garlic grilled cheese, or fluffy sourdough cornbread.

Nutrition