This roasted cauliflower soup recipe is rich and creamy…but it doesn’t call for any cream. Instead, the blended cauliflower creates its luscious texture—no dairy required! I’ve had this cauliflower soup recipe in my cold weather rotation for years now. Even though all the ingredients are plant-based, it’s just as comforting as any soup made with heavy cream, milk, or cheese. On a chilly winter night, it absolutely hits the spot! It’s also super simple to make, so there’s lots to love here.
Cauliflower Soup Ingredients
You only need 10 basic ingredients to make this creamy cauliflower soup:
A head of cauliflower, of course! It gives the soup a silky texture without any nuts or dairy. Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup. Fresh thyme – For fresh, earthy flavor. White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic. Dijon mustard – For tang. Extra-virgin olive oil – For richness. Vegetable broth – Make homemade vegetable broth, or use store-bought. Fresh lemon juice – It makes the soup nice and bright. And sea salt and fresh black pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cauliflower Soup
I like to think of this cauliflower soup recipe in three easy steps: roast, simmer, and blend. First, roast the veggies. Break the cauliflower into florets and chop up the cores. Peel and quarter the shallots. Wrap them in a piece of foil with the unpeeled garlic cloves, a drizzle of olive oil, and salt and pepper. Spread the chopped cauliflower florets and core in an even layer on a parchment-lined baking sheet, and toss them with oil, salt, and pepper. Add the foil packet to the sheet, and roast until all the vegetables are tender and the cauliflower is browned.
Next, simmer. Bring the vegetable broth to a simmer in a large pot over medium heat. Peel the garlic cloves, and stir them into the pot along with the cauliflower, shallots, and thyme. Reduce the heat to low and simmer for 15 minutes.
Finally, blend the soup. Allow it to cool slightly. Then, transfer it from the soup pot to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Feel free to use an immersion blender for this step if you prefer!
Blend until smooth. Before you eat, season to taste with more salt, pepper, and lemon juice, as desired.
What to Serve with Cauliflower Soup
When you’re ready to eat, garnish your bowl with micro greens, fresh parsley, and/or freshly cracked black pepper. This cauliflower soup would also be fantastic with homemade croutons on top for crunch! Enjoy the creamy soup with focaccia, crusty bread, or a grilled cheese sandwich on the side for dipping. It also pairs nicely with a side salad. Make a simple green salad by tossing mixed greens with Italian dressing, honey mustard dressing, or lemon vinaigrette, or try one of these 25 Winter Salad Recipes! Enjoy!
This cauliflower soup freezes well too. Allow it to cool to room temperature. Then, transfer it to airtight jars or containers, leaving an inch for the soup to expand at the top. Freeze for up to 3 months! Allow frozen soup to thaw overnight in the fridge before reheating.
More Favorite Soup Recipes
If you love this delicious soup, try one of these recipes next:
Butternut Squash Soup Black Bean Soup Carrot Ginger Soup Tortellini Soup Best Lentil Soup Vegetable Soup Tomato Basil Soup Or any of these 35 Best Soup Recipes!
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