Sometimes you just need something warm and creamy. This creamy cauliflower soup is the ultimate comfort food. It feels like a hug in a bowl. You only need a few pantry staples to start.
Roasting the vegetables brings out a natural sweetness. This recipe is perfect for chilly winter evenings. It is simple enough for any weeknight. Your whole family will love this velvety texture.
Why This Creamy Cauliflower Soup Is a Winner
This soup is incredibly satisfying. Roasting the cauliflower adds a deep nutty flavor. It is much better than boiled soup. This version feels fancy but stays very budget-friendly.
It is a great way to eat more vegetables. You can have it ready in under an hour. It is the perfect meal for a cozy night in.
Easy Cooking Steps
Roasting is the secret step here. You just toss florets on a tray and bake. While they get golden, you sauté your aromatics. An immersion blender makes it perfectly smooth. Even if you are new to cooking, this creamy cauliflower soup is easy.
Simple Ingredients
Most of these items are already in your kitchen. Fresh cauliflower and basic spices make a huge impact.
- 1 large head of cauliflower (approx. 2 lbs), cut into small florets
- 3 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped for garnish
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper directly on the baking sheet until evenly coated.
- Spread the florets in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the edges are golden brown and caramelised.
- Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- Add the diced onion and sauté for 5 to 7 minutes until translucent and soft.
- Add the minced garlic and cook for 1 minute until fragrant.
- Reserve 1/2 cup of the prettiest roasted cauliflower florets for garnish; add the remaining cauliflower, vegetable broth, and dried thyme to the pot.
- Bring the liquid to a boil, then reduce heat to low and simmer, partially covered, for 15 minutes to integrate flavors.
- Remove the pot from heat and use an immersion blender to process the soup until completely smooth and velvety.
- Stir in the heavy cream and ground nutmeg, then return to low heat for 2 minutes to warm through.
- Adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and garnish with the reserved roasted florets and chopped chives.
Best Ways to Enjoy It
Serve this soup with warm, crusty bread. A simple green salad balances the richness. It is a wonderful weeknight dinner for busy parents. Top it with extra black pepper for a little kick. Set the table and enjoy a quiet moment.
Keep It Fresh
Store your leftovers in an airtight container. They stay fresh in the fridge for four days. Reheat gently on the stove over low heat. Do not let it boil vigorously after adding cream. This helps keep the texture smooth and velvety. You can also freeze it without the cream.
Recipe Tips
- Don’t skip the roasting step for the best flavor.
- Cut florets into similar sizes so they cook evenly.
- Use a heavy-bottomed pot to prevent scorching.
- Save the smallest, prettiest florets for a beautiful garnish.
- Swap heavy cream for coconut milk for a dairy-free option.
- Make a double batch to freeze for easy lunches.
- For a winter treat, serve in warmed bowls.
- Drizzle with truffle oil to make it feel extra special.
Easy Flavor Ideas
- Add a teaspoon of curry powder for a warm spice.
- Use vegetable broth to keep this recipe vegetarian.
- Stir in some sharp cheddar for a cheesy twist.
- Add roasted garlic instead of fresh for a milder taste.
Common Questions
Can I make it ahead?
Yes, this soup tastes even better the next day. The flavors have more time to meld together. Just reheat it slowly on the stove.
Can I use frozen cauliflower?
You can use frozen cauliflower for this recipe. Roast it straight from the freezer for an extra ten minutes. It will still be delicious and creamy.
Is it kid-friendly?
Yes, kids usually love the mild flavor and smooth texture. You can even call it white broccoli soup to make it fun. It is a great way to serve veggies.
I hope this cozy soup brings warmth to your table. It is the perfect meal for a snowy afternoon. Happy cooking!
— Alex
Ingredients
- 1 large head of cauliflower (approx. 2 lbs), cut into small florets
- 3 tablespoons extra -virgin olive oil, divided
- 1 large yellow onion, finely diced
- 3 cloves garlic , minced
- 4 cups low -sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper directly on the baking sheet until evenly coated.
- Spread the florets in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the edges are golden brown and caramelised.
- Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- Add the diced onion and sauté for 5 to 7 minutes until translucent and soft.
- Add the minced garlic and cook for 1 minute until fragrant.
- Reserve 1/2 cup of the prettiest roasted cauliflower florets for garnish; add the remaining cauliflower, vegetable broth, and dried thyme to the pot.
- Bring the liquid to a boil, then reduce heat to low and simmer, partially covered, for 15 minutes to integrate flavors.
- Remove the pot from heat and use an immersion blender to process the soup until completely smooth and velvety.
- Stir in the heavy cream and ground nutmeg, then return to low heat for 2 minutes to warm through.
- Adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and garnish with the reserved roasted florets and chopped chives.
