Vegetarian Creamy Soup
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Vegetarian Creamy Soup
This creamy roasted cauliflower soup is the ultimate vegetarian comfort food, showcasing the deep, nutty sweetness of oven-roasted cauliflower. It’s a simple, elegant homemade soup recipe that comes together in about an hour. Whether you need a light yet satisfying weeknight dinner or a starter for a special meal, this creamy vegetable soup delivers incredible flavor with minimal effort.
I first fell for this style of soup during a crisp autumn trip through the countryside, where humble ingredients were transformed into something truly luxurious. The ritual of roasting the cauliflower fills my kitchen with an aroma that promises comfort, making this one of my most requested recipes for chilly evenings. I love serving it as the star of a simple supper with a side of my cheesy garlic bliss bread for dipping, or as an elegant first course before a main like creamy garlic pasta. Regardless of the occasion, it’s a warm, satisfying bowl of pure comfort.
What Makes This Creamy Soup Special
- Deep, Caramelized Flavor: Roasting the cauliflower unlocks a wonderful nutty sweetness you just can’t get from boiling.
- Ultra-Smooth & Luxurious Texture: Blending creates an incredibly creamy vegetable soup without needing excessive amounts of cream.
- Surprisingly Simple to Make: This easy homemade soup recipe uses straightforward techniques for foolproof results.
- Perfect for Make-Ahead Meals: It tastes even better the next day, making it ideal for meal prep and busy weeks.
Your Shopping List for Perfect Creamy Cauliflower Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- 1 large head cauliflower (about 2 pounds): Look for a firm, creamy-white head with tightly packed florets for the best texture.
- 2 tablespoons olive oil: A good quality extra virgin olive oil adds a fruity note that complements the roasted flavor.
- Kosher salt and black pepper: I prefer kosher salt for its clean taste and ease of controlling seasoning.
- 2 tablespoons unsalted butter: Butter provides a rich base for sautéing the aromatics.
- 1 medium yellow onion: Yellow onions offer a nice balance of sweetness and sharpness when cooked.
- 3 cloves garlic: Fresh minced garlic adds a essential aromatic depth to the soup base.
- 4 cups vegetable broth: Use a good quality broth, as it forms the foundation of the soup’s flavor.
- 1/2 cup heavy cream: Adds the final touch of luxurious richness and creamy mouthfeel.
- Pinch of ground nutmeg (optional): A classic pairing with cauliflower that enhances its inherent warmth.
Creamy Roasted Cauliflower Soup
This creamy roasted cauliflower soup is an easy vegetarian comfort food. Made with roasted cauliflower, vegetable broth, and cream for a rich, satisfying meal.
Equipment
- oven
- baking sheet
- large pot
- immersion blender
- blender
- cutting board
- knife
- measuring spoons
- measuring cups
Ingredients
Roasted Cauliflower
- 1 large head cauliflower about 2 pounds, trimmed and cut into 1-inch florets
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Soup Base
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable broth 32 fluid ounces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Finishing
- 1/2 cup heavy cream 4 fluid ounces
- 1 pinch ground nutmeg optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the cauliflower in a single layer. Roast for 25 to 30 minutes, or until the cauliflower is very tender and lightly browned at the edges.
- While the cauliflower roasts, melt 2 tablespoons of unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, for 6 to 8 minutes, until the onion softens and becomes translucent.
- Stir in the 3 minced garlic cloves and cook for another 1 minute, until fragrant, being careful not to let the garlic brown.
- Add the roasted cauliflower to the pot along with the 4 cups of vegetable broth and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
- Remove the pot from the heat. Using an immersion blender, carefully purée the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, blending until smooth, and then return it to the pot.
- Stir in the 1/2 cup of heavy cream and the optional pinch of ground nutmeg. Return the pot to low heat and warm the soup gently for 2 to 3 minutes, stirring occasionally, until it is heated through. Be sure not to boil the soup once the cream has been added.
- Taste the soup and adjust the seasonings as needed, adding more kosher salt and freshly ground black pepper to achieve your desired flavor. Serve hot.
Delicious Ways to Customize Your Soup
- Add a Cheesy Twist: Stir in a half-cup of shredded sharp cheddar or Gruyère along with the cream for extra richness.
- Make it Vegan: Simply swap the butter for olive oil and use full-fat coconut milk instead of heavy cream.
- Add Protein: For a heartier meal, top with crispy chickpeas or serve alongside my ginger chicken soup for a soup-themed dinner.
My Pro Tips for Soup Perfection
- Roast Until Deeply Golden: Don’t rush the roasting step; those caramelized edges are essential for the soup’s complex flavor.
- Blend While Hot: For the smoothest texture, blend the soup while it’s still hot from the simmering pot.
- Season in Stages: Season the cauliflower before roasting and again at the end to build a well-rounded flavor profile.
- Avoid Boiling After Cream: Gently warm the soup after adding the cream to prevent it from curdling or breaking.
Keeping Your Soup Fresh and Flavorful
- Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: This soup freezes beautifully for up to 3 months. Freeze it in portion-sized containers for easy reheating, but omit the cream if planning to freeze and add it when reheating.
- Reheat: Gently warm the soup in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling to maintain the creamy texture.
- Make-Ahead Tip: You can roast the cauliflower and sauté the onions a day ahead. Store them separately in the fridge, then proceed with the recipe the next day to save time.
Frequently Asked Questions
Can I make creamy roasted cauliflower soup without cream?
Yes, you can easily make a dairy-free version. For a similar creamy texture, substitute the heavy cream with full-fat coconut milk or a cup of soaked and blended raw cashews. The roasted cauliflower itself creates a naturally creamy base when blended, so you may find you need less added fat than you think.
How do you thicken cauliflower soup?
The primary thickening agent in this recipe is the cauliflower itself. When puréed, it releases starches that create a naturally thick and creamy consistency. If your soup is thinner than you’d like after blending, simply simmer it uncovered for a few extra minutes to allow some liquid to evaporate and concentrate the flavors.
Why is my cauliflower soup gritty?
A gritty texture usually means the soup wasn’t blended long enough. Be patient and blend with an immersion blender for a solid 2-3 minutes, or use a high-speed countertop blender until completely smooth. Also, ensure the cauliflower is very tender after roasting, as undercooked florets won’t break down properly.
Can I use frozen cauliflower for soup?
You can use frozen cauliflower, but the results will differ. Frozen cauliflower has a higher water content, so it won’t caramelize as well when roasted, leading to a less deep flavor. If using frozen, thaw and pat the florets very dry before tossing with oil and roasting. The soup may also be slightly thinner.
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Why This Soup Belongs on Your Table
With its velvety texture and rich, comforting flavor, this creamy roasted cauliflower soup is a testament to how simple ingredients can create something extraordinary. It’s a wholesome, satisfying vegetarian soup recipe that feels both rustic and refined. I hope it becomes a cherished part of your comfort food repertoire, offering warmth and nourishment in every spoonful.
