Cauliflower Soup
This roasted cauliflower soup is an easy cold-weather recipe that requires no heavy cream to create a creamy velvety texture! Thanks to the addition of a potato combined with the caramelized roasted cauliflower and whole garlic cloves, this blends into a lucious, velvety, nutty soup that is vegan/veg friendly with no dairy needed! This soup is finished with crispy chickpeas but you can also add croutons of serve with a warm toasted bread. Follow my tips on an easy, less-mess way to cut up your cauliflower so you can have a delicious weeknight soup ready in no time!
I am obsessed with this creamy cauliflower soup and I know you will be to!
This soup is better than the others out there…
Cauliflower Soup Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is the purpose of potato in this soup?
Potato adds creaminess and body to the cauliflower soup by naturally thickening it without dairy. Its mild flavor complements the roasted cauliflower while the starch helps create a smooth, cohesive texture.
Can I use low sodium vegetable broth?
Yes, if you prefer to cut back on the sodium use low sodium veggie broth. You can always add salt to taste at the end, if needed.
▶︎Craving more soup? Try out this refreshing zucchini soup – perfect for springtime!
How to Cut a Cauliflower (Less Mess Method)
How to Make Cauliflower Soup
1. Spread cauliflower & garlic on baking sheet
Drizzle with olive oil and give a generous sprinkle of salt & pepper. Mix with your hands then make sure cauliflower is spread evenly.
2. Roast at 425 F (218 C) for 25-30 minutes
Cauliflower should be golden and tender.
3. While the cauliflower roasts, sauté onions & potatoes.
The potatoes don’t have to be tender yet – we just want the onion to be soft and potatoes to be get a little crisp on the outside.
4. Add veggie broth, bay leaf, & thyme- then simmer.
Just add the thyme leaves (not the whole stem). Simmer (covered) until the potatoes are fork tender.
5. Remove bay leaf & blend with cauliflower
Grab a high speed blender and add small batches of your veggie broth mix + cauliflower. Be careful – the soup is hot! Blend until it’s smooth and creamy. Continue to work in batches until you’ve blended all the soup.
6. Add lemon and enjoy!
Add your fresh lemon juice to the soup. Taste and add more salt and pepper to your liking. Serve soup hot with a topping of more fresh thyme leaves, freshly ground black pepper, olive oil, and/or crispy chickpeas with some warm toasty bread on the side!
Extra Tip!
If you prefer a chunkier soup, you can use an immersion blender instead – or simply don’t blend you soup for as long in the blender!
Storage tips for cauliflower soup
Transfer leftover soup to an airtight container and refrigerate for up to 4 days.
Freezer Storage: Store in freezer-safe containers for up to 2-3 months.
✔ No dairy? No problem! This soup freezes well since it’s naturally creamy without cream.
✔ For meal prep, freeze in muffin tins or ice cube trays for quick, single servings.
✔ Reheat gently to maintain texture—avoid boiling.
What to eat with cauliflower soup
Tips for 5-Star Cauliflower Soup
A sprig of thyme is a small stem of the thyme herb, typically about 2 to 4 inches long, with multiple tiny leaves attached. In this recipe, you will strip off the leaves for the soup (Pinch the stem with your other hand and run your fingers downward against the direction the leaves grow.) If substituting dried thyme, one sprig equals about ½ teaspoon of dried thyme.
Roasted chickpeas are cooked chickpeas that are baked or air-fried until crispy, creating a crunchy, flavorful snack or topping. You can make your own like this recipe or buy them from the store like these.
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Roasted Cauliflower Soup
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Ingredients
- 1 large head of cauliflower, chopped into med/large florets ~ 2 lbs
- 1 small yellow/gold potato chopped (no need to peel, just wash it before)
- 3 tbsp olive oil split
- 5-6 whole garlic cloves *Use 6 if you love garlic!
- 1 medium diced onion
- 4 cups vegetable broth
- 1 bay leaf
- 2 sprigs fresh thyme (just the leaves)
- 1/2 juice of fresh lemon
- salt and pepper to taste
Topping
- crispy chickpeas or croutons
- fresh thyme leaves
- sliced green onion
- drizzle of olive oil
Instructions
- Preheat oven to 425 F. Spread cauliflower florets, garlic cloves on a parchment lined baking sheet. Drizzle with 2 tbsp olive oil, salt, and pepper. Use your fingers to gently combine and spread the floretes in an even layer. Roast for 25-30 minutes, until golden and tender.
- While the cauliflower roasts, in a large pot, heat 1 tbsp olive oil over medium heat. Add onion and potato, cooking until softened, about 5-7 minutes.Pour in the vegetable broth, add the bay leaf and thyme leaves. Bring to a boil, then reduce to a simmer for 12-15 minutes (covered), until potatoes are fork-tender.
- Remove the bay leaf. Add roasted cauliflower to the pot. In a high speed blender, carefully add your soup in small batches and blend until smooth. Be cautious – the soup will be hot! *You can also use an immersion blender for a chunkier soup.*Stir in lemon juice. Taste and add more salt and pepper to your liking.
- Serve soup with roasted chickpeas, fresh thyme leaves, diced green onion, and/or a drizzle of olive oil for a pretty garnish. This soup tastes delicious with some toasted bread or a side salad. Enjoy!
