This delicious roasted cauliflower soup is a must-try when all you have are a few simple ingredients and under an hour of time. This blended soup is full of flavor, yet only needs cauliflower [of course!], extra virgin olive oil, salt and pepper, onions, vegetable broth, lemon juice, and nutmeg. That's it! How you serve it then, is up to you, but I recommend thinly sliced green onions or indulgent crispy chickpeas. It also stores and freezes well!
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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
- Preheat the oven to 375 degrees Fahrenheit or 180 degrees Celsius [FAN oven].
- 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.
- Once ready, set aside.
Prepare the soup
- In a large pan, sweat the thinly sliced onion in the olive oil for about 3 minutes, then add the vegetable broth.
- Bring the broth to a light simmer and add the roasted cauliflower florets to it, and allow to simmer for 15 minutes.
- 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.
- Before blending add the lemon juice and nutmeg to the soup, check for salt, and blend until smooth.
- Add the soup back to the saucepan and bring it back to a boil before serving.
- Serve with sprinkled chopped spring onion and roasted cauliflower on top.
People Also Ask [FAQs]
To ensure the cauliflower roasts well, allow it to dry after washing its florets; you can either pat dry it or allow it to dry overnight.
Once dry, toss in oil and seasoning and roast for 30 minutes at 375 F or 180 C in the FAN oven, turning halfway if necessary.
Roasted cauliflower soup may be bland if it hasn't been seasoned sufficiently, or if too much liquid has been added in proportion to the cauliflower. Depending on the reason, you can either add seasoning or continue simmering until you reach the right consistency.
Should you want to thicken your soup, you can add a little cornstarch slurry; this is prepared by adding two parts of water to one part of cornstarch in a bowl and mixing it thoroughly before adding the mixture to the soup.
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, comforting, healthy 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.
🥗 For more Mediterranean Recipes, check these out:
Recipe
The Perfect Roasted Cauliflower Soup Without Cream
Ingredients
For roasting the cauliflower
- 550 g Fresh Cauliflower Florets chopped into bite-size chunks
- 2 tablespoon Olive Oil
- Salt and Cracked Black Pepper to Taste
To prepare the soup
- 1 Tbps Olive Oil
- 1 Sliced Onion any color
- 1500 ml Vegetable Broth
- 1-2 Tbps Lemon Juice To taste
- ¼ teaspoon Powdered Nutmeg
- 4 Spring Onions To serve
Instructions
Roast the cauliflower
- Preheat the oven to 375 degrees Fahrenheit or 180 degrees Celsius [FAN oven].
- Wash and chop the cauliflower florets to bite-size chunks and pat dry with a clean tea towel; this will allow the florets to roast rather than steam in the oven.
- Once the pieces are sufficiently dry, put them in a bowl and mix them with the olive oil, salt and cracked black pepper to taste, lay them on a baking tray, and cook for 30-35 minutes, or until golden brown outside and tender inside.
- Once ready, remove from the oven and set aside to rest.
Prepare the soup
- In a large pan, add the extra virgin olive oil and, once warm, add the onion.
- On a low flame allow the onion to sweat, without browning, for about 3 minutes, then add the vegetable broth.
- Bring the broth to a light simmer and add the roasted cauliflower florets to it, keeping a few on the side for decoration and texture.
- Allow the cauliflower soup to simmer for 15 minutes.
- Switch off the gas and let the chunky soup cool down until it is safe to blend with either an immersion blender or a standing one.
- Before blending add the lemon juice and nutmeg to the soup, check for salt, and blend until smooth.
- Add the soup back to the saucepan and bring back to a boil before serving.
- Serve with sprinkled chopped spring onion and roasted cauliflower on top.
Notes
- Lemon: Adds tanginess and reduces the smell of the cauliflower, adjust to taste.
- Nutmeg: Adjust the amount depending on the strength and taste; freshly grated nutmeg is more aromatic than store-bought powdered nutmeg.
- Spring Onions: These are optional and the soup can be served without. Red pepper flakes, toasted chickpeas, diced bacon, or croutons can be added as an alternative.
- Blender: A self-standing blender is the best choice to blend this cauliflower soup till smooth. The bottom blades ensure the soup becomes airy and fluffy, and the top lid allows it to blend safely, as there is the option to allow steam to escape.
- Storage: The soup can be stored in the fridge in an airtight container for 3-4 days, or frozen for up to three months. Thoroughly reheat before serving.
- Creaminess and Consistency: For a thicker soup, you can either allow it to simmer for longer, allowing for more water to evaporate, or you can add a thickening ingredient, such as cooking cream, or by adding some white cannellini beans when simmering and blending.
- Butter: If not following a vegan diet, you can add a teaspoon of lightly salted butter or 2 tablespoons of heavy cream when blending.
Crystal Synder
This is delicious…and I don’t even like cauliflower!!! Thank you for your tasty and healthy recipes, equal parts important over here in our house!
Elle
Thank you, Crystal!! ?
Diane
Everyone (4 adults)in the family loved this soup – husband said it was the best soup he’d ever had!!
Elle
Thank you very much, Diane! ??
Patty
I made this and the roasted cauliflower really makes it!!! Did not use blender, used old fashion beater, kept it a little chunky. Delicious!
Elle
That sounds delicious! ?? Thank you, Patty!
Tracy
Absolutely love this recipe. Extremely filling.
Elle
Thank you, Tracy! ?????