By roasting the cauliflower florets, this humble ingredient is transformed. The roasting process brings out the natural sugars and caramelizes them for a veggie that’s nutty, slightly sweet, and packed with flavor. When combined with onion and garlic and finished with zingy lemon juice, this simple cauliflower soup becomes worthy of any event or the holidays as a crowd-pleasing side! Best of all, this recipe requires very little prep – chop, roast, and then blend for creamy goodness.
Watch how to make it
How to make cauliflower soup
Prepare the vegetables: First, preheat the oven to 425ºF/220ºC. Then, peel and slice the onion and chop the cauliflower into small, even-sized florets. You can also peel the garlic cloves (or leave them unpeeled at this point). Spread the ingredients across a large parchment paper-lined baking sheet and drizzle/spray with olive oil and salt and pepper. Roast the vegetables: Then roast in the oven at 425ºF/220ºC for 30 minutes (or until the cauliflower is fork-tender and slightly caramelized), flipping the florets halfway. Alternatively, you can air fry the ingredients (in batches), shaking every few minutes for even cooking. Simmer and blend the soup: Once roasted, reserve some cauliflower florets for garnish, if desired. Then transfer the rest to a pot, add the vegetable stock and lemon juice, and bring to a simmer. Reduce heat and cook for up to 10 minutes to meld the flavors. Blend until velvety smooth using an immersion blender. Alternatively, you can also blend the soup in a food processor/blender. In that case, blend in batches if needed and secure the lid with a clean towel. If it has a chute, keep it open to let steam escape. Occasionally open the lid to release steam. Optional garnish: While simmering the soup, if you want to make the pine nut garnish, melt the butter in a skillet and toast the pine nuts until golden and fragrant. Serve and enjoy: Finally serve the soup, topping with roasted pine nuts, melted butter, roasted cauliflower, fresh herbs, lemon zest, or your preferred garnishes! If you try this roasted cauliflower soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Store: Allow the soup to cool. Then store it in an airtight container in the refrigerator for 3-4 days. Freeze: I recommend storing the leftover cooled soup in reusable silicone bags, with all the excess air squeezed out. Lay it flat until frozen, then keep it upright to save space. Freeze for up to 2 months. Allow it to thaw in the fridge overnight. Reheat: Use either the stovetop (for several minutes over medium-low heat) or microwave (2-3 minutes, stirring halfway) until warmed through.
