Creamy Roasted Cauliflower Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
392 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Roasted Cauliflower Soup Recipe
Description
This Creamy Roasted Cauliflower Soup starts by roasting seasoned cauliflower at 425°F until caramelized, concentrating its natural sugars and developing a nutty flavor. Meanwhile, butter is used to sauté minced garlic and diced onion until softened and translucent, forming an aromatic base.
After roasting, the cauliflower is added to broth along with seasoning and red pepper flakes, then simmered to blend flavors. The mixture is pureed with heavy cream until silky smooth. Fresh lemon juice adds brightness and balance against the creamy texture. The soup is served garnished with sharp cheddar cheese and optional fresh herbs like parsley or thyme to complement its richness.
This soup makes a satisfying, velvety starter or light meal, with a gentle heat from pepper flakes and a balance of savory, creamy, and bright flavors.
It yields about two large bowls or four small servings and can easily be doubled. Roasted florets reserved for garnish add visual appeal and textural contrast.
Ingredients
- 1 cauliflower chopped, large head
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- 2 tablespoons butter
- 1 tablespoon garlic minced
- ½ yellow onion diced
- 4 cups chicken broth or vegetable broth
- ¼ teaspoon red pepper flakes crushed
- ½ cup heavy cream or whole milk
- 1 tablespoon lemon fresh-squeezed juice
- cheddar cheese see note, sharp
Instructions
Prepare the cauliflower
- Preheat oven to 425 degrees. Toss cauliflower with olive oil and 1/4 teaspoon salt.
- Arrange cauliflower in a single layer on a baking sheet. Bake for 25 minutes til caramelized. Remove from oven and set aside.
Prepare the soup
- In a soup pot, melt butter over medium heat. Stir in garlic and onions for 2-3 minutes til onions are tender and translucent.
- Gradually add broth and bring to a boil. Stir in remaining 3/4 teaspoon salt, red pepper flakes, and cauliflower. Reduce heat to a high simmer and cook 15 minutes longer.
- Transfer mixture to a blender along with heavy cream. Pulse until very smooth.
- Return mixture to soup pot, stir in lemon juice. Taste, add salt and pepper if needed and garnish with cheese and fresh herbs (parsley, green onions, or thyme are my favorites here!) and serve.
Notes
- This recipe yields two large bowls or four small servings but can be doubled for more portions.
- For added richness, stir in 1/2 to 1 cup of sharp cheddar cheese just before serving until melted.
- Reserve some roasted cauliflower pieces to use as garnish for extra texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 83mg | 28% |
| Sodium | 3174mg | 132% |
| Potassium | 996mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1977IU | 40% |
| Vitamin C | 146mg | 162% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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