Roasted Cauliflower Soup

Ingredients

• 1 large head (about 907 g)cauliflower
• 1 mediumyellow onion, diced
• 3 clovesgarlic, unpeeled
• 1 mediumYukon Gold potato, peeled and diced
• 946 ml (4 cups)vegetable broth or chicken broth
• 45 ml (3 tablespoons), dividedolive oil
• to tastesalt
• to tastefreshly ground black pepper
• 118 ml (½ cup), optionalunsweetened almond milk or heavy cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the cauliflower

   On a large baking sheet, toss the cauliflower florets and whole, unpeeled garlic cloves with 30 ml (2 tablespoons) of olive oil, a generous pinch of salt and a few grinds of black pepper. Arrange everything in one even layer.

3. 3

   Roast until golden

   Roast for 20–25 minutes, turning the cauliflower halfway through, until deeply golden and tender when pierced with a fork.

4. 4

   Heat the oil

   While the cauliflower roasts, warm the remaining 15 ml (1 tablespoon) of olive oil in a large Dutch oven or heavy-based pot over medium heat.

5. 5

   Soften the onion

   Add the diced onion and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until soft and translucent; do not let it brown.

6. 6

   Peel the garlic

   Once the roasted garlic is cool enough to handle, remove the cloves from their skins and add them to the pot with the onion.

7. 7

   Add vegetables and broth

   Add the diced potato and roasted cauliflower to the pot, then pour in 946 ml (4 cups) of broth. The liquid should just cover the vegetables.

8. 8

   Simmer until tender

   Bring the soup to the boil, then lower the heat to a simmer. Cover and cook for 10–12 minutes, until the potato is tender when pierced with a fork.

9. 9

   Blend until smooth

   Carefully blend the hot soup in batches in a high-speed blender, filling it no more than halfway each time. Hold the lid down with a kitchen towel and blend until smooth and velvety. Alternatively, blend in the pot with an immersion blender for 2–3 minutes.

10. 10

    Stir in the richness

    Return the blended soup to the pot over low heat. Stir in the almond milk or cream, if using.

11. 11

    Season and serve

    Taste and add more salt and pepper as needed. Ladle into bowls and serve with your preferred toppings.

What is roasted cauliflower soup?

Cauliflower soup is a simple, familiar vegetable soup, and this American-style version builds its flavour by roasting the cauliflower before simmering it. Roasting gives the florets a golden surface and a sweeter, nuttier taste.

Potato thickens the soup as it cooks, so it can be blended into a creamy texture without needing cream. A splash of almond milk or cream is optional rather than essential.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The potato and cauliflower provide most of the carbohydrates, while olive oil is the main source of fat; almond milk or cream adds further fat depending on your choice. The broth and vegetables contribute some protein, though amounts vary with the ingredients used. Pair a bowl with a protein-rich side, such as beans or a suitable sandwich filling, to make the meal more substantial.

Why roast the cauliflower first?

Golden edges: spread the florets out in one layer so they roast rather than steam. Turning them halfway helps them colour more evenly.

Roasted garlic: keeping the cloves in their skins protects them in the oven and softens their flavour. Squeeze the cooked cloves out before adding them to the pot.

Building the soup's body

Yukon Gold potato: its starch helps give the blended soup a thick, cohesive texture. Cut the potato into similar-sized pieces so it cooks at an even rate.

Broth level: the liquid should just cover the vegetables before simmering. This keeps the soup from becoming too thin while leaving enough liquid to blend smoothly.

How to get a silky finish

Blender batches: hot liquid expands as it blends, so fill a countertop blender no more than halfway and secure the lid with a towel. Blend in batches for a smooth result.

Immersion blender: blend directly in the pot for 2–3 minutes, moving the blender around to reach the vegetables. Keep the blade submerged to reduce splashing.

Check the timing and texture

Roasting cue: the cauliflower should be deeply golden and easy to pierce after 20–25 minutes. If the florets are still firm, give them a little longer.

Simmering cue: the potato should be fork-tender after 10–12 minutes. A few extra minutes may be needed if the pieces are larger.

What to serve with it

For contrast, serve the soup with crusty bread or a toasted sandwich. A simple green salad also makes a fresh side.

Finish each bowl with a little black pepper, roasted cauliflower or a drizzle of olive oil. Add toppings just before serving to preserve their texture.

Recipe notes & tips

• Cut the cauliflower into florets of a similar size so they roast at the same pace.
• Leave space between the florets on the baking sheet to encourage browning.
• Keep the garlic cloves unpeeled while roasting, then remove the skins before adding them to the pot.
• Use a kitchen towel to hold down the blender lid when blending hot soup.
• Add the optional almond milk or cream after blending, then warm the soup gently over low heat.

Variations

• Use almond milk: stir it in for extra smoothness while keeping the soup dairy-free.
• Add cream: use heavy cream for a richer finish.
• Choose the broth: use vegetable broth for a meat-free version or chicken broth for a different savoury base.
• Add a topping: finish with roasted cauliflower florets for a little texture.
• Serve with herbs: scatter fresh herbs over each bowl just before serving.

Common mistakes to avoid

• Crowded baking sheet: the cauliflower can steam instead of browning, so spread it in one layer.
• Browned onion: it can change the soup's flavour; cook over medium heat and stir occasionally until translucent.
• Undercooked potato: it can leave the blended soup uneven; simmer until a fork passes through easily.
• Overfilled blender: hot soup can expand, so fill the jug no more than halfway and work in batches.
• Too much broth: the soup may turn thin; add only enough to just cover the vegetables.

How to store

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally; add a splash of broth or water if it has thickened.

Frequently asked questions