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Creamy Cauliflower Soup

Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.

Course Soup
Cuisine American
Keyword Creamy Cauliflower Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 238 kcal

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

  1. Preheat oven to 425°F (220°C).
  2. 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.

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

  4. 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.

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

  6. 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.

  7. 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).

  8. 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.

Recipe Notes

Recipe Adapted: cookieandkate

Tips:

  1. Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
  2. 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.
  3. Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.
Nutrition Facts
Creamy Cauliflower Soup
Amount Per Serving
Calories 238 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 5.5g34%
Cholesterol 15mg5%
Sodium 717mg31%
Carbohydrates 15.4g5%
Fiber 6.2g26%
Sugar 6.8g8%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.