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Creamy Cauliflower Soup
I just know that you are going to love this cauliflower soup recipe! I also know that cauliflower might not seem all that exciting at first, but when you roast it, it gets this great, nutty flavor because the edges get slightly caramelized. Add in some cumin, garlic, and onions with a splash of lemon and you’ve got a seriously good soup!
Whether you’re vegan, vegetarian, wanting to eat low carb, or just trying to find a way to use up that head of cauliflower in your fridge, this roasted cauliflower soup fits all of those needs.
Cauliflower Soup Ingredients
- Cauliflower: You’ll need a large head of cauliflower cut into bite-sized florets. You can also use frozen cauliflower but you’ll need to roast it an extra 10 minutes.
- Oil: Olive oil or avocado oil for roasting the cauliflower.
- Spices: A little salt and cumin, but you can also add any other seasoning like curry powder or paprika. I skip the black pepper since it tends to darken the color of the soup.
- Onion & Garlic: Chopped and minced. You can swap for green onions or shallots for a more mellow flavor.
- Vegetable Broth: This is going to be the base of your soup. Any vegetable broth will do, but feel free to experiment with different brands. You can also make a homemade veggie broth.
- Lemon Juice: A splash of lemon juice after it’s cooked.
Popular Additions
- Add other vegetables: Toss in some extra veggies for more flavor and nutrients. You can add 1 cup of root vegetables like carrots and celery to roast with the cauliflower or even turn it into a sweet potato cauliflower soup. You can also add spinach or kale after the soup is cooked.
- Try different toppings: A sprinkle of roasted pumpkin seeds, a drizzle of olive oil, a splash of coconut milk, or homemade croutons.
How to Make Cauliflower Soup
My Best Roasted Cauliflower Soup Tips
- Cut the cauliflower into evenly sized florets and roast them in a single layer. This helps to ensure that all the cauliflower cooks evenly, so some cauliflower does not burn while others still need roasting time. For help, check out my tutorial on how to cut cauliflower.
- Add more broth if you want a thinner consistency. This roasted cauliflower soup may be too thick for some, so if you want to thin it out, add an extra splash of vegetable broth to the recipe.
- Don’t over-brown the onions. Cook them until they are soft and translucent, but before they begin to caramelize. This will help keep the soup a light color. It will still taste delicious if they brown, though!
Serving Ideas
This soup is ideal as a starter with a side of bread like my Olive Oil Garlic Bread or a sandwich like my Roasted Vegetable Grilled Cheese Sandwich.
If you wanted to make it into a full meal, I would recommend adding some shredded chicken, white beans or cooked chickpeas.
More soup recipes:
- Sweet Potato Cauliflower Soup
- Potato Leak Soup
- Vegan Asparagus Soup
- Broccoli and Cheese Soup
- Roasted Butternut Squash Soup
- Red Curry Noodle Soup
- Creamy Vegetable Soup
If you try this Cauliflower Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cauliflower Soup Recipe
Video
Ingredients
- 1 large head cauliflower cut into bite-size florets
- 3 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh lemon juice or more if needed
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the cauliflower, 2 tablespoons olive oil, cumin and salt on the baking sheet and toss to combine. Roast in the preheated oven until the cauliflower is golden and fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the cauliflower is done roasting in the oven. Transfer the cauliflower to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender) to desired consistency.
- Stir in fresh lemon juices and serve with fresh parsley, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can I use frozen cauliflower? Bake at a lower temperatures until unfrozen and dried then turn up the heat to roast it?
I haven’t tried that yet, but it should work!
Loooooove this soup. It’s my new favorite!!!! So flavorful!!
Awesome…Thank you!!!
This is my all time favourite cauliflower soup! I’ve made it a few times now and the flavour is delicious every time.
I’ve also made it with adding baby spinach to the pot just before blending for some extra goodness too.
So glad you love it! And I like the idea of adding spinach to it too before blending!
I love all ur recipes.
They r yummy and so quick to prepare
Aww, thank you so much! I appreciate that!
Can I substitute Coconut milk with some other milk?
Absolutely or you can use cream 🙂
Rich and creamy. Full of fresh flavors and comforting. Made it yesterday and was devoured like ice cream. Thanks for all your healthy recipes.