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Creamy Cauliflower Soup Recipe
Easy and quick creamy cauliflower soup recipe serves a warm, cozy meal with a few healthy ingredients. It’s the best twist on a bland vegetable soup made with roasted cauliflower and fresh rosemary.
This creamy cauliflower soup is healthy and light, made without milk and heavy cream. Blend the soup with butter, making it even smoother and irresistible. Don’t forget to serve the soup with crunchy croutons on top. Trust me, the kids will beg you for more.
Why This Recipe Works
This creamy cauliflower soup is gluten-free and a diet-friendly recipe that is perfect for those who enjoy a healthy, low-calorie meal.
It’s a quick and easy vegetable soup recipe that calls for only a few everyday ingredients. And the final taste is absolutely amazing.
It’s also a freezer-friendly recipe that stores well in the refrigerator for 3 days. You may also make a big portion in advance and freeze it for up to 3 months.
Ingredients For Creamy Cauliflower Soup
Making this delicious creamy cauliflower soup only calls for a few simple ingredients.
- Cauliflower
- Olive oil
- Salt
- Ground black pepper
- Rosemary
- Yellow onion
- Garlic
- Vegetable broth
- Unsalted butter
- Lemon juice
- Parsley
For an earthy herb flavor, you may use either fresh herbs or 1/2 teaspoon of dried ones as a substitute.
How To Make Creamy Cauliflower Soup?
This easy, cozy homemade creamy cauliflower soup follows three simple steps.
First, toss cauliflower florets with olive oil, salt, ground black pepper and rosemary in a bowl and roast in preheated oven for 15 minutes until tender and lightly browned.
Next, heat a heavy-bottom pot with olive oil over medium heat. Add onion and garlic and sauté until aroma. Add roasted cauliflower florets and vegetable broth, stir well. Bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until cauliflower is almost melted in the pot.
Finally, blend the soup with either an immersion blender, or carefully transfer the soup into a traditional blender. Blend for 30 seconds, then add butter and blend for another 30 seconds or more until the soup becomes silky smooth and creamy.
Season the soup with salt, pepper and one tablespoon of lemon juice to enhance the flavor. Serve immediately.
Cook’s Tips
For the best result, please follow my tips below.
- Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
- You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs, since you won’t want any tough pieces left in the soup.
- Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.
Frequently Asked Questions
What to serve with creamy cauliflower soup?
This ultimate creamy cauliflower soup is served perfectly with easy skillet garlic bread, crunchy croutons, or healthy green salads for a delightful meal.
How to store creamy cauliflower soup?
Store the leftover in an airtight container and refrigerate for up to 3 days. You may also freeze the soup for up to 3 months.
To reheat, heat the soup over medium-low heat and stir occasionally.
How Many Calories Per Serving?
This recipe only has 238 calories per serving.
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Creamy Cauliflower Soup
Ingredients
- 1 head cauliflower (cut into bite-size florets)
- 3 tablespoons olive oil
- salt (to taste)
- ground black pepper (to taste)
- 2 sprigs rosemary (removed stems)
- 1 medium yellow onion (sliced)
- 2 cloves garlic (minced)
- 3 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- freshly chopped parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper and rosemary in a bowl. On a baking tray lined with parchment paper, arrange cauliflower florets in a single layer. Bake for 15 minutes, or until the florets are tender and nicely browned. Flip the side halfway through.
- Once the cauliflower florets are roasted, remove it from the oven and discard the rosemary.
- Heat a heavy-bottom pot with 1 tablespoon of olive oil over medium heat, add onion and garlic. Stir fry for 1 minute until aroma.
- Reserve a few nicely browned roasted cauliflower florets for garnish, and add the rest to the pot. Then, stir in vegetable broth.
- Bring to a boil, then reduce the heat to medium-low. Keep simmering for 15 to 20 minutes and occasionally stir to avoid sticking to the bottom.
- Once the soup is done, turn off the heat and let it cool down for 5 minutes to avoid massive splashes. Use either an immersion blender, or transfer the soup into a traditional blender. Blend the soup for 30 seconds, then add butter and blend again until creamy and smooth. (work in batches if necessary).
- Return the soup to the pot, add salt, ground black pepper to taste and 1 tablespoon of freshly squeezed lemon juice to enhance the flavor. Serve immediately with roasted cauliflower florets and chopped parsley on top.
Notes
- Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
- You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs since you don't want any tough pieces left in the soup.
- Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.