Cauliflower Soup Recipe

Learn how to make the best homemade cauliflower soup with this easy baking recipe. Roasting the cauliflower first intensifies its naturally sweet flavor, while the addition of aromatics creates exceptional depth. Perfect for cozy weeknight dinners or elegant starters, this foolproof recipe yields restaurant-quality results every time.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

40 mins

Serves:

6 bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 large cauliflower head (approximately 1 kg), cut into florets</li><li class="ingredients-single-item">3 tablespoons olive oil, divided</li><li class="ingredients-single-item">1 large onion, chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 leek, white and light green parts only, sliced</li><li class="ingredients-single-item">1 medium potato (200g), peeled and diced</li><li class="ingredients-single-item">1 liter vegetable stock</li><li class="ingredients-single-item">200ml full-fat milk (or plant-based alternative)</li><li class="ingredients-single-item">100ml double cream (or cashew cream)</li><li class="ingredients-single-item">1/4 teaspoon freshly grated nutmeg</li><li class="ingredients-single-item">1 teaspoon fresh thyme leaves</li><li class="ingredients-single-item">Salt and white pepper, to taste</li><li class="ingredients-single-item">2 tablespoons chopped chives for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 185 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 14 g

🍭 Sugar: 6 g

🍗 Protein: 6 g

🫀 Cholesterol: 15 mg

🧂 Sodium: 520 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Immersion blender or standard blender</li><li class="equipment-single-item">Dutch oven or large soup pot</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/400°F). Line a large baking tray with parchment paper for easy cleanup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, ensuring they're evenly coated. Season generously with salt and pepper. Spread the florets in a single layer on the prepared baking tray, making sure not to overcrowd them (overcrowding leads to steaming rather than roasting).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roast the cauliflower for 25-30 minutes, turning halfway through, until the edges are golden brown and caramelized. This roasting process develops deep, nutty flavors that transform the soup from ordinary to extraordinary.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, leek, and a pinch of salt, then cook gently for 5-7 minutes until softened but not browned. Add the garlic and cook for another 30 seconds until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the diced potato to the pot and stir to coat in the oil. Pour in the vegetable stock and bring to a gentle simmer. Cook for about 10 minutes, or until the potato pieces can be easily pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the cauliflower is roasted, add it to the simmering pot (reserve a few small florets for garnish if desired). Simmer everything together for another 5 minutes to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the pot from heat and let cool slightly for safer blending. Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a standard blender, work in batches, filling only halfway and being careful with the hot liquid (hot liquids expand during blending).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the puréed soup to medium-low heat and stir in the milk, cream, nutmeg, and thyme leaves. Warm through gently without boiling (boiling can cause the dairy to separate). Taste and adjust seasoning with salt and white pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the soup hot, garnished with chopped chives, a drizzle of olive oil, the reserved cauliflower florets if using, and freshly cracked black pepper. Pair with crusty bread for a complete meal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>The soup will keep in an airtight container in the refrigerator for up to 3 days, or can be frozen for up to 3 months. When reheating, do so gently to prevent the dairy from separating.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cauliflower Soup Recipe?

This creamy cauliflower soup requires cauliflower, olive oil, onion, garlic, leek, potato, vegetable stock, milk, cream, nutmeg, thyme, salt, white pepper, and chives for garnish. The roasting of the cauliflower creates a deep, nutty flavour profile.

How to cook Cauliflower Soup Recipe at home?

Learn how to cook Cauliflower Soup Recipe by first roasting cauliflower florets until golden brown, then sautéing aromatics like onion, leek and garlic. Add potato and vegetable stock, simmer until tender, then blend everything until silky smooth. Finish with milk, cream and nutmeg for richness, and serve garnished with fresh herbs.

Can I make this creamy soup dairy-free?

Absolutely! Simply substitute the milk with any plant-based alternative like oat or almond milk, and replace the double cream with cashew cream or coconut cream. These swaps maintain the soup's silky texture while making it completely dairy-free and vegan-friendly.

Why is roasting the cauliflower such an important step?

Roasting cauliflower develops deep caramelisation that transforms its flavour from bland to nutty and sweet. This crucial step adds complexity and richness to the soup that you simply can't achieve by boiling the cauliflower directly in the broth, elevating it from ordinary to extraordinary.

What's the best way to achieve a silky smooth texture?

For restaurant-quality smoothness, blend thoroughly in batches using a high-powered blender rather than rushing with an immersion blender. Strain through a fine-mesh sieve after blending to remove any remaining fibrous bits, and finish with cream which adds both flavour and velvety texture.

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