This soup is pure comfort in a bowl.
It’s rich, velvety, and made with just a handful of simple ingredients.
Roasting the cauliflower brings out a deep, nutty flavor that makes this soup taste fancy even though it’s really easy to make.
I love making a batch for cozy lunches or light dinners—it’s one of those meals that feels like a warm hug.
Why I Love This Recipe
This recipe started as a way to use up a big head of cauliflower I had sitting in the fridge. I tossed it in the oven, blended it up, and couldn’t believe how creamy and flavorful it turned out—even without cream or cheese.
- Just 9 ingredients
- Naturally dairy-free and gluten-free
- Ultra creamy without needing cream
- Tastes even better the next day
- Easy enough for a weeknight, fancy enough for guests
Servings and Time
Servings: 4
Total Time: 45 minutes (10 min prep, 35 min cook)
Macros (Per Serving – Approximate)
- Calories: 220
- Protein: 6g
- Carbs: 22g
- Fat: 14g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Roasting the cauliflower caramelizes its natural sugars, giving the soup a deep, slightly nutty flavor. Blending it with sautéed aromatics and broth creates a super smooth texture. Coconut milk adds creaminess without dairy, and lemon juice balances the richness with a little acidity.
Common Mistakes
- Skipping the roast: Boiled cauliflower won’t give you the same depth of flavor. Roasting is key.
- Not blending enough: For silky smooth texture, blend thoroughly—use a high-speed blender if you can.
- Adding lemon too early: Always stir in the lemon juice at the end to keep the brightness.
What to Serve With
- Crusty sourdough or garlic bread
- A crisp green salad with lemon vinaigrette
- Roasted chickpeas for crunch
- Grilled veggie sandwich or avocado toast
FAQ
Can I use frozen cauliflower?
Yes, just thaw it first and pat it dry before roasting.
How long does it keep?
Up to 4 days in the fridge or 3 months in the freezer.
Can I make it without coconut milk?
You can sub with any unsweetened plant-based milk or use veggie broth for a lighter version.
Is it spicy?
Nope. But you can add red pepper flakes if you like a kick.
What You’ll Need
- 1 large head cauliflower (about 5–6 cups florets)
- 2 tablespoons olive oil (divided)
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon lemon juice
- Optional toppings: extra roasted cauliflower, coconut cream, black pepper, parsley
Ingredients
Pro Tips
- Cut cauliflower into similar-sized florets so they roast evenly
- Blend while soup is hot for the smoothest result
- For extra flavor, roast a few garlic cloves along with the cauliflower
- Don’t skip the lemon—it really brightens the flavor
- Double the batch and freeze half for a quick meal later
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large pot
- Blender (or immersion blender)
- Wooden spoon
- Knife and cutting board
Substitutions and Variations
- Cauliflower: Try half cauliflower, half roasted carrots for a twist
- Coconut milk: Sub with cashew cream or oat milk
- Add-ins: Stir in spinach or top with roasted chickpeas
- Spices: Add a pinch of nutmeg or curry powder for a flavor boost
Make Ahead Tips
Roast the cauliflower ahead and store it in the fridge for up to 3 days. You can also chop the onion and garlic in advance. The soup itself stores beautifully and can be frozen in portions.
Step 1: Roast the Cauliflower
Preheat the oven to 425°F (220°C). Spread 5–6 cups cauliflower florets on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat, then roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Sauté Onion and Garlic
In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 chopped yellow onion and cook for 4–5 minutes, until soft. Add 2 minced garlic cloves and cook 1 minute more.
Step 3: Add Roasted Cauliflower and Broth
Add the roasted cauliflower and 3 cups vegetable broth to the pot. Bring to a simmer and cook for 5 minutes to blend the flavors.
Step 4: Blend Until Smooth
Carefully transfer everything to a blender or use an immersion blender in the pot. Blend until the soup is completely smooth and creamy.
Step 5: Stir in Coconut Milk and Lemon
Pour the soup back into the pot if needed. Stir in 1/2 cup full-fat coconut milk and 1 tablespoon lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with any extra roasted cauliflower, a drizzle of coconut cream, cracked black pepper, and chopped parsley.
Leftovers and Storage
Let soup cool fully before storing. Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove while stirring—add a splash of broth or water if needed.
Conclusion
This creamy roasted cauliflower soup is one of those simple recipes you’ll keep coming back to. It’s cozy, nourishing, and full of flavor with very little effort. Try it out, then come back and leave a comment with how it turned out or what fun toppings you added!