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Creamy  Cauliflower Soup


4 people


55 minutes


Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth.


– Cauliflower – Olive oil – Salt – Ground black pepper – Rosemary – Yellow onion – Garlic – Vegetable broth – Unsalted butter – Lemon juice – Parsley

Step 1

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.

Step 2

Once the cauliflower florets are roasted, remove it from the oven and discard the rosemary.

Step 3

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.

Step 4

Reserve a few nicely browned roasted cauliflower florets for garnish, and add the rest to the pot. Then, stir in vegetable broth.

Step 5

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.

Step 6

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).

Step 7

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.

Thick Brush Stroke



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