The Perfect Roasted Cauliflower Soup Without Cream

I like to think I am not alone when I say I love vegetables, and if you are reading this line of my blog, you quite possibly feel the same.

Cauliflower is a great one. Quite affordable, available in every grocery shop, can be cooked in several ways [boil, steam, sautee, roast, fry, etc] and, uncooked, can be stored in the fridge for quite a few days, ready to come out at the right, needed time.

This cauliflower soup uses roasted cauliflower, and enhances its caramelized edges and tender interior, with the use of lemon juice, aromatic nutmeg, and cracked black pepper.

It is a great vegetarian and vegan dish to serve as a starter, main course, or side dish to a sandwich, and as it also freezes well, it is great for meal prepping.

I hope you enjoy this cauliflower soup recipe as much as I do!

Roasted Cauliflower Soup Ingredients

• Cauliflower: You will need fresh cauliflower, no leaves. Choose cauliflower heads that are tightly closed, firm to the touch, and quite pale, avoiding ones that have 'bruises'.
• Oil: Try using extra virgin olive oil, if possible.
• Onion: Any color onions will work, as well as shallots.
• Vegetable Broth: Depending on the quality, it may be quite salty, so make sure to taste before you add any extra seasoning.
• Lemon Juice, and Nutmeg: These make the dish! Lemon juice adds a little acidity to the soup and reduces its smell, while nutmeg adds a nutty, woody note.
• Salt, and Black Pepper: To taste.
• Green Onions: Optional to garnish the top.

How To Make Roasted Cauliflower Soup?

Roast the cauliflower

1. Preheat the oven to 375 degrees Fahrenheit or 180 degrees Celsius [FAN oven].
2. Wash and chop the cauliflower florets to bite-size chunks and pat dry with a clean tea towel. Put them in a bowl and mix them with the olive oil, salt and cracked black pepper to taste, roast for 30-35 minutes, or until golden brown outside and tender inside.
3. Once ready, set aside.

Prepare the soup

1. In a large pan, sweat the thinly sliced onion in the olive oil for about 3 minutes, then add the vegetable broth.
2. Bring the broth to a light simmer and add the roasted cauliflower florets to it, and allow to simmer for 15 minutes.
3. Remove from the heat and let the soup cool down until it is safe to blend with either an immersion blender or a standing one.
4. Before blending add the lemon juice and nutmeg to the soup, check for salt, and blend until smooth.
5. Add the soup back to the saucepan and bring it back to a boil before serving.
6. Serve with sprinkled chopped spring onion and roasted cauliflower on top.

People Also Ask [FAQs]

How To Store Roasted Cauliflower Soup?

• In the fridge: This roasted cauliflower soup can be stored in the fridge in a tightly sealed container for 3-4 days.
• In the freezer: The cauliflower soup can be frozen, once allowed to completely cool down. Sore it in an airtight container or freezer bag for up to three months, and thoroughly reheat before serving.

Tips and Tricks for Roasted Cauliflower Soup

• Aluminum Foil: For extra flavor, roast cauliflower on a sheet of tin foil. As this heats up, it will brown the bottom of the florets as well. Spread the cauliflower florets in one layer on the baking sheet, so that they roast evenly.
• Fresh Cauliflower: It is important to use fresh cauliflower, as the frozen one won't roast the same. Choose firm, tight cauliflower florets, that are pale in color and have no bruises.
• Season the Cauliflower: It is important to season the cauliflower with salt and pepper before roasting. At this stage, for added flavor, you can add some garlic cloves, some herbs and spices like fresh thyme, or a little cumin powder for warmth too; remember to remove the thyme sprig and peel the garlic cloves before blending if going down this route.
• Cooking the Cauliflower: Ensure the cauliflower is thoroughly cooked before blending it, as this will ensure you obtain a smooth, silky blended soup, without raw bits.
• Olive Oil: If possible, choose extra virgin olive oil, as it works very well with this Mediterranean vegetable. Should you not have it, a vegetable oil, such as sunflower, will work well too, however, the word is out that avocado oil is a great option too - if you try the latter, let me know how it goes!
• Vegetable Broth: This can be substituted in different ways. If you are not following a vegetarian or vegan diet, then chicken broth is a great alternative. Vegetable stock, to create a broth, is a good choice for non-meat eaters.
• Onions: No need to be picky, choose the color of onion you have at home already. For a sweeter note, shallots work wonders.
• Lemon Juice: Add to taste, and do not substitute with lime juice - their flavor profile is different, and won't work for this recipe.
• Nutmeg: You will need to regulate the amount of this, based on its strength. Freshly grated nutmeg is more aromatic than store-bought powdered nutmeg, so start with a little bit and add more if needed.
• Topping: If you don't like green onions, there are plenty of alternatives. Try bits of bacon, grated cheese such as mature cheddar, crispy roasted chickpeas, mixed seeds, sliced almonds and hazelnuts, chives, or a little flavored oil, such as truffle oil, or some simple red pepper flakes.
• Dairy: For a touch of lush, should you wish, you can add a spoon of butter to the soup before blending, or a few tablespoons of heavy cream.
• Blending: If you have it, it is worth using a self-standing blender. This will make the soup airy and fluffy, while ensuring it is smooth.

This roasted cauliflower soup recipe is THE one to prepare, as it ticks so many boxes.

It requires few ingredients, is a great gluten-free and comforting meal that freezes well, and makes for a great dinner recipe.

If you try this roasted cauliflower soup recipe, then we would love to hear your thoughts - write to us in the comments below and rate the recipe on the recipe card.