This cauliflower soup is pure cozy magic — simple ingredients, huge flavor payoff. Roasting the cauliflower first brings out all its natural sweetness and nuttiness, giving the soup a deep, almost gourmet vibe without any complicated steps. It’s the kind of bowl that warms you up before you even take the first spoonful.
And here’s the twist: you don’t need cream to make it luxurious. Just a touch of butter blends in and turns everything silky smooth, rich, and comforting. It’s easy enough for a weeknight, elegant enough for guests, and honestly… once you taste it, you’ll understand why it’s the BEST.
Creamy Roasted Cauliflower Soup
This is the best creamy roasted cauliflower soup recipe. The grilled cauliflower makes it amazing, and a bit of butter (not cream) makes it Creamy luxury. This cauliflower soup recipe will greatly satisfy your craving for a warm, creamy soup – no cheese is required.
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
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Notes
- MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
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