This creamy Cauliflower Soup is a comforting bowl of velvety goodness, perfect for cozy evenings or light lunches. With just 15 minutes of prep and 45 minutes of cooking, it’s a fuss-free dish that delivers rich, savory flavors. The tender cauliflower blends into a silky smooth base, while hints of garlic and herbs add depth and warmth.
Each spoonful offers a luxurious texture that feels indulgent yet wholesome, making it a guilt-free treat. Whether you’re craving something hearty or need a quick, nourishing meal, this soup is a versatile delight. Its simplicity and elegance will have you savoring every bite, proving that comfort food can be both easy and extraordinary.
Ingredients for Creamy Cauliflower Soup
- 1 medium head cauliflower (about 2 pounds, including core pieces)
- Sea salt and freshly ground black pepper (to taste)
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth (low-sodium preferred)
- Leaves from 5 fresh thyme sprigs (or ½ teaspoon dried thyme)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste (optional, for umami flavor)
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower into florets, including the core pieces. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Wrap the shallots and garlic in a piece of aluminum foil with a drizzle of olive oil and a pinch of salt. Place the foil packet on the baking sheet with the cauliflower.
- Roast for 30 to 35 minutes, or until the cauliflower is tender and browned around the edges.
- Simmer the broth: In a large pot or Dutch oven, bring the vegetable broth to a simmer over medium heat.
- Add roasted vegetables: Once the cauliflower, shallots, and garlic are roasted, peel the garlic cloves and add them to the pot along with the cauliflower, shallots, and thyme. Simmer, covered, for 15 minutes.
- Blend the soup: Let the mixture cool slightly, then transfer to a blender. Add the olive oil, miso paste, mustard, and lemon juice. Blend until smooth.
- Season to taste: Add ¼ to ½ teaspoon more salt and adjust with more lemon juice if desired.
- Serve: Ladle into bowls, garnish with microgreens (if using), and drizzle with olive oil. Enjoy warm!
Perfect Pairings: Serving Suggestions
This creamy cauliflower soup pairs beautifully with a slice of crusty sourdough bread or a warm baguette for dipping. For a heartier meal, serve it alongside a crisp green salad dressed with a tangy vinaigrette. If you’re feeling fancy, top each bowl with a sprinkle of toasted nuts or seeds for added crunch.
Make It Your Own: Recipe Variations
Switch up the flavor profile by adding a pinch of smoked paprika or curry powder to the soup before blending. For a richer texture, stir in a splash of coconut milk or cream. If you’re not a fan of miso, try substituting it with a tablespoon of nutritional yeast for a cheesy twist.
Keep It Fresh: Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency.
Time-Saving Tips for Busy Cooks
Save time by prepping the cauliflower, shallots, and garlic the night before. Store them in an airtight container in the fridge until you’re ready to roast. If you’re short on time, skip the roasting step and simmer the raw vegetables directly in the broth—just blend until smooth for a quicker version.
Blend It Right: Equipment Guidance
For the smoothest soup, use a high-speed blender. If you don’t have one, an immersion blender works well too—just blend directly in the pot. Be cautious when blending hot liquids; let the soup cool slightly and blend in batches if needed to avoid spills.
Cauliflower Soup
Ingredients
- 1 medium head cauliflower, about 2 pounds
- Sea salt and freshly ground black pepper
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish, optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Chop the cauliflower including the core pieces. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet.
- Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the cauliflower.
- Roast for 30 to 35 minutes, or until the cauliflower is browned around the edges.
- In a large pot or Dutch oven, bring the vegetable broth to a simmer over medium heat.
- Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes.
- Let cool slightly and transfer to a blender.
- Add the olive oil, miso paste, mustard, and lemon juice. Blend until smooth.
- Season to taste with ¼ to ½ teaspoon more salt and more lemon juice.
- Garnish with microgreens, if desired, and serve.