I am a fan of uncomplicated soups. For me, soup is the ultimate comfort food that should have minimal ingredients and come together quickly. Soup is what I make when I have some odds and ends left floating around the refrigerator. This cauliflower soup, in particular, is perfect for slightly older cauliflower that is needing to be used. I recommend cooking up a large batch of roasted cauliflower to make this soup and this cauliflower salad.
Cauliflower Soup: the base
The best soups, in my opinion, are not fussy. Soups shouldn’t have a long list of ingredients because I feel the flavor is rooted in the vegetables, alliums, and broth. Add-ins are great and as you’ll see in this recipe, I’ve added a pinch of dried thyme. The herbs can be switched, however. Use rosemary or tarragon in place of the thyme.
In terms of the alliums, try using shallots or spring onions instead of the traditional onions. I recommend using what you might have on hand or whatever happens to be in season! Also, if I’m really trying to make this soup without too much fuss, I’ll often roast the alliums with the cauliflower. Either way is delicious.
One of the things I love most about this soup is the ability to take it vegan, fairly easily. You’ll see in the recipe the main non-vegan item is the cream. Swap the cream for a vegan friendly alternative like a vegan creamer, cashew/sunflower cream, or something like this millet cream.
Cheese it up
This soup makes the perfect base for a cheese soup. The creaminess already feels a bit like it should have cheese in it so I don’t necessarily feel like you need to add it. However, the option is there. If you have plans to add the cheese, reduce the thyme to just a pinch. After the soup has heated with the cream, add about an ounce or two of shredded cheese. My preferred options include sharp cheddar cheese, veg-friendly parmesan, or a nice melty cheese like gruyere.
I never leave the toppings the same in this roasted cauliflower soup. The ones written in the recipe are pretty minimal but feel free to go wild. Try finishing with an herb sauce or herb oil. A nice swirl of romesco or harissa would also be lovely. Try toasted nuts or something like this sesame crunch would be great too. The toppings are really where you can shine with this recipe.
Leftover Cauliflower: no problem!
Roasting cauliflower is by far my favorite way to prepare this vegetable (and if it’s a fresh head, you can cook the greens). I like to roast a big batch of cauliflower to use in this soup and another meal or two the next day.
Add it to a salad with a handful of white beans, goat cheese, and a balsamic dressing. Add it to pizza with a bit of spice. Toss it with chili paste and add to a bowl of ramen. If you’re in need of more cauliflower inspiration, I have you covered.
An easy roasted cauliflower soup that comes together quick and can easily be vegan by leaving out the heavy cream.
- 4 cups cauliflower florets
- 2 tablespoons olive oil, divided
- 1/4 teaspoon sea salt, plus more to taste if desired
- 1/2 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cup low-sodium vegetable broth
- 1 to 2 cups water (see note)
- 1/2 cup heavy cream, optional
- Toasted breadcrumbs, for topping
- Hot sauce, for topping
- Preheat oven to 425˚ F. Toss cauliflower florets with 1 tablespoon olive oil and salt. Place on a baking tray in a single layer. Roast, stirring once halfway through, until cauliflower is caramelized, 25 to 30 minutes.
- While cauliflower is roasting, heat a medium stock pot over medium-low heat. Add olive oil followed by the minced onion. Cook until onion is fragrant and translucent, 5 to 6 minutes. Add in the garlic and thyme, cooking for one minute more.
- Add in the vegetable broth and water, bring to a boil, reduce to a simmer, and let simmer until the cauliflower has finished roasting. Set aside a few small pieces of cauliflower for topping. Place the broth mixture and cauliflower in a blender and puree until smooth. If a perfectly smooth consistency is desired, pour the soup mixture through a sieve while transferring back to the pot.
- Once the soup is back in the pot, measure in the heavy cream and heat over low until ready to serve. Divide the soup into two bowls and top with breadcrumbs, leftover cauliflower, and hot sauce (if desired).
Tips & Tricks: I find using only vegetable broth overpowers the flavors soup, so part broth and part water. Of course, you can replace all the water with vegetable broth if desired.
The soup is creamy without the heavy cream if you would like to leave it vegan. However, the heavy cream adds a nice layer of richness that I wouldn’t miss. Use cashew cream, sunflower cream, or a non-dairy creamer.
- Calories: 294 kcal
Keywords: cauliflower soup, roasted cauliflower soup