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Creamy Roasted Cauliflower Soup

Creamy roasted cauliflower soup blends deeply roasted florets into a velvety, ivory-toned bowl. Roasting at 425°F caramelizes the edges, then blending with an immersion blender makes it completely smooth and naturally rich.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower florets
  • 1 1 large head cauliflower, cut into florets
Olive oil
  • 3 tbsp olive oil
Aromatics
  • 1 1 onion, diced
  • 3 3 cloves garlic, minced
Broth
  • 4 cup vegetable broth
Heavy cream
  • 0.5 cup heavy cream
Seasoning
  • 1 Salt and pepper, to taste
Garnish
  • 1 Chives, for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F. Spread a sheet pan so the florets can roast evenly.
  2. Toss the cauliflower florets with olive oil. Roast for 25 to 30 minutes until deeply golden, with browned edges visible.
Simmer the soup
  1. In a large pot or Dutch oven, sauté the onion and garlic until softened. Cook until the onion turns translucent and fragrant.
  2. Add the roasted cauliflower and vegetable broth, then bring to a simmer. Simmer for 15 minutes until the cauliflower is very tender.
Blend and finish
  1. Blend the soup until completely smooth using an immersion blender. Blend until no cauliflower bits remain and the texture looks silky.
  2. Stir in the heavy cream, season with salt and pepper, and heat gently. Garnish with chives before serving, and for texture reserve a few roasted florets to scatter on top.

Notes

For extra texture and visual contrast, reserve a handful of the most deeply golden florets and scatter them on top at serving. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently and add a splash of broth if it thickens. Freezing is not recommended because cream-based soups can separate after thawing. For a dairy-free swap, replace heavy cream with full-fat coconut milk and blend thoroughly for a similar silky finish.