Creamy Roasted Cauliflower Soup


This roasted cauliflower soup recipe is the perfect balance of texture and flavor. Lemon juice adds brightness while crushed red pepper adds a touch of heat. Toasted nuts bring a bit of crunch to this creamy soup.

Creamy Roasted Cauliflower Soup
Photo: Antonis Achilleos
Active Time:
15 mins
Total Time:
50 mins


  • 1 medium head cauliflower, cut into small florets

  • 2 large shallots, halved lengthwise

  • 6 cloves garlic, smashed

  • ½ teaspoon ground cumin

  • 3 tablespoons extra-virgin olive oil, divided

  • ½ teaspoon salt, divided

  • 4 cups low-sodium vegetable broth, warmed

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon lemon juice

  • 2 tablespoons pine nuts or sliced almonds, toasted

  • Crushed red pepper & chopped fresh oregano for garnish


  1. Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.

  2. Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.

  3. Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.

To make ahead

Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up 2 months. Reheat and add garnishes (Step 3) when ready to serve.

Nutrition Facts (per serving)

246 Calories
20g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 246
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 4g 8%
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 15mg 5%
Vitamin A 1431IU 29%
Sodium 472mg 21%
Potassium 571mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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