Creamy Roasted Cauliflower Soup (Printable)

A velvety blend of roasted cauliflower and vegetables with creamy texture, perfect for warming meals.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Liquids

06 - 4 cups vegetable stock (gluten-free if needed)
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or coconut cream

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste

→ Garnish (optional)

13 - 2 tablespoons chopped fresh chives or parsley
14 - Drizzle of olive oil or extra cream

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and garlic cloves with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, turning once halfway, until golden and tender.
03 - While cauliflower roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 6–8 minutes until softened.
04 - Add roasted cauliflower and garlic to the pot. Stir in vegetable stock and ground nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Use an immersion blender or transfer in batches to a countertop blender to puree the soup until uniformly smooth.
06 - Stir in whole milk and heavy cream. Simmer an additional 2–3 minutes. Taste and adjust salt and pepper as necessary.
07 - Ladle soup into bowls. Garnish with chopped fresh herbs and a drizzle of olive oil or extra cream if desired.

# Expert Suggestions:

01 -
  • The roasting transforms cauliflower from ordinary to something almost buttery and caramelized, which is the secret to why this soup tastes so much better than the steamed versions
  • It comes together in under an hour but tastes like you spent all day coaxing flavors into a pot
  • Whether you're cooking for omnivores or plant-based friends, this recipe bends easily without losing its soul
02 -
  • Don't skip roasting the cauliflower. Steaming or boiling gives you a gray, dull soup. Roasting is what transforms this from ordinary to something you'll crave on cold days.
  • Nutmeg is essential but needs to be respectful. Add it to the broth, not straight into the blended soup where you might misjudge the amount. I learned this by making a pot that tasted like pumpkin pie spice once.
  • Blend longer than you think you need to. A few seconds of under-blending leaves grainy texture. Go for silky.
  • The soup thickens as it cools, so if you're serving it later, you may need to thin with a splash of stock or milk when reheating.
03 -
  • Don't blend with the hot soup lid on. I learned this the dramatic way—a small gap means your kitchen gets painted in cauliflower bisque. Vent the lid or wait until slightly cool.
  • The immersion blender is your friend here. It's faster, easier to clean, and gives you more control over texture than a countertop blender.
  • Save a bit of roasted cauliflower before blending. Float a few golden pieces on top of each bowl for visual beauty and a hint of texture.

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