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Cozy Creamy Roasted Cauliflower Soup

A warm, smooth, and creamy soup made with roasted cauliflower, garlic, and broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large head large cauliflower head, chopped Choose fresh, firm head for the best flavor.
  • 1 tablespoon olive oil Can be substituted with avocado oil or melted ghee.
  • 1/4 teaspoon crushed red pepper flakes Leave out for a milder soup.
Soup Base
  • 1 teaspoon salt Divided into two parts.
  • 2 tablespoons butter Use unsalted butter for more control over saltiness.
  • 1 tablespoon minced garlic
  • 1/2 cup yellow onion, diced Can be substituted with white onion or shallots.
  • 4 cups chicken broth or vegetable broth Use vegetable broth for a meat-free option.
Creamy Finish
  • 1/2 cup heavy cream or whole milk Substitute with whole milk for a lighter option.
  • 1 tablespoon fresh lemon juice Add right before serving.
  • 1/2 to 1 cup sharp cheddar cheese, optional For the cheesy version.
  • fresh herbs such as parsley, green onions, or thyme, for serving Use any preferred fresh herb.

Method
 

Roast the Cauliflower
  1. Preheat the oven to 425°F. Toss the chopped cauliflower with olive oil and 1/4 teaspoon of the salt, then spread it in a single layer on a baking sheet. Roast for about 25 minutes until the edges are golden and caramelized. Set aside.
Build the Flavor Base
  1. Melt butter in a soup pot over medium heat. Add minced garlic and diced onion, cooking for 2 to 3 minutes until the onion turns soft and translucent.
Simmer the Soup
  1. Gradually add the broth and bring it to a boil. Stir in the remaining 3/4 teaspoon salt, the crushed red pepper flakes, and the roasted cauliflower. Reduce the heat to a high simmer and cook for 15 minutes.
Blend Until Smooth
  1. Transfer the soup to a blender with the cream or whole milk. Blend until very smooth and silky.
Finish and Serve
  1. Return the soup to the pot and stir in the fresh lemon juice. Taste and adjust salt and pepper if needed. Serve warm with fresh herbs on top, adding cheddar if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months before adding cheddar.