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| Creamy Cauliflower Soup Recipe |
The Ultimate Creamy Cauliflower Soup Recipe
Indulge in a bowl of velvety Creamy Cauliflower Soup that’s as nourishing as it is satisfying. This recipe combines perfectly roasted cauliflower with aromatic onions and garlic, all blended into a luxuriously smooth soup—no heavy cream required. Ready in just over an hour, it’s the ideal comfort food for chilly evenings or a simple meal prep option.
Why You’ll Love This Creamy Cauliflower Soup
- Rich, Dairy-Light Texture: Butter adds the perfect amount of creaminess without weighing it down.
- Deep Roasted Flavor: Caramelized cauliflower florets bring a nutty, savory depth.
- Simple, Pantry-Friendly Ingredients: Easily customizable with ingredients you already have on hand.
- Diet-Friendly: Naturally gluten-free, with a vegan/dairy-free option using cashews.
Ingredients (Serves 4)
- 1 large head cauliflower (about 2 lb/900 g), cut into bite-size florets
- 3 Tbsp extra-virgin olive oil, divided
- Fine sea salt, to taste
- 1 medium yellow or white onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 L) low-sodium vegetable broth (or chicken broth)
- 2 Tbsp unsalted butter (or ¼ cup raw cashews, soaked, for dairy-free)
- 1 Tbsp fresh lemon juice, plus more if desired
- A pinch (⅛ tsp) ground nutmeg
- Freshly ground black pepper, to taste
- Garnish (optional): chopped parsley, chives, or green onions
How to Make Creamy Cauliflower Soup
1.Roast the Cauliflower
- Preheat your oven to 425 °F (220 °C).
- Toss cauliflower florets with 2 Tbsp olive oil and a pinch of salt on a rimmed baking sheet.
- Roast 25–35 minutes, stirring once, until edges are golden and florets are tender.
2.Build the Flavor Base
- Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium heat.
- Add onion and a pinch of salt; cook 5–7 minutes until translucent.
- Stir in garlic and sauté 30 seconds until fragrant.
3.Simmer
- Pour in broth, then add roasted cauliflower (reserve a few florets for garnish if desired).
- Bring to a gentle simmer, cover, and cook 15–20 minutes to meld flavors.
4. Blend to Perfection
- Transfer the soup in batches to a blender (or use an immersion blender) until silky smooth.
- Return the soup to the pot and stir in butter (or drained cashews), lemon juice, and nutmeg.
- Season with salt and pepper, adjusting lemon juice for brightness.
5.Garnish & Serve
- Ladle soup into bowls, top with reserved florets and fresh herbs, and enjoy immediately.
Variations & Storage
- Vegan/Dairy-Free: Replace butter with ¼ cup soaked cashews and blend until creamy.
- Add Protein: Stir in shredded cooked chicken, crispy bacon, or white beans before serving.
- Make-Ahead: Refrigerate in an airtight container for up to 4 days or freeze (without garnish) for 2–3 months. Reheat gently, stirring occasionally.
Frequently Asked Questions
What gives this soup its creamy texture without heavy cream?
A small amount of butter (or soaked cashews for a vegan version) adds richness, while thorough blending creates a silky, cream-like consistency.
Can I make this soup gluten-free?
Yes. This recipe is naturally gluten-free. Be sure any added toppings (croutons, seasoning blends) are also certified gluten-free.
How can I boost the flavor?
A pinch of nutmeg and a squeeze of fresh lemon juice elevate the taste subtly. You can also stir in grated Parmesan or a drizzle of truffle oil.
Will the color change when I use a red onion?
Red onion can impart a slightly grayish hue. For a bright ivory color, use yellow or white onion instead.
Can I prepare the roasted cauliflower ahead of time?
Absolutely—roast the cauliflower up to a day in advance, refrigerate, and then proceed with the recipe when you’re ready.
Enjoy this Creamy Cauliflower Soup as a wholesome starter or a comforting main—either way, it’s bound to become a new favorite!
