This comforting Cauliflower Soup is one of my go-to winter warmers. It’s luxuriously creamy without using a drop of cream—just humble roasted cauliflower and a few pantry staples come together to make something truly special. Rich, earthy, and full of flavor, this soup is hearty enough to stand on its own, but also pairs beautifully with crusty bread or a crisp green salad.
Why You’ll Love This Soup
- It’s completely dairy-free, but still incredibly creamy and satisfying.
- The deep flavor comes from simple roasted veggies and a touch of miso and mustard—no fancy ingredients needed.
- It’s quick, cozy, and great for make-ahead meals or freezing.
Ingredients You’ll Need
Here’s what you’ll need to bring this silky soup to life:
- 1 head of cauliflower – florets and core included
- 3 shallots, peeled and quartered (or substitute ½ yellow onion)
- 4 unpeeled garlic cloves
- 1 tablespoon extra-virgin olive oil, plus more for roasting
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon white miso paste – brings a rich, umami backbone
- 1 teaspoon Dijon mustard – adds a hint of tang
- 4 cups vegetable broth
- 1 tablespoon fresh lemon juice (more to taste)
- Sea salt and black pepper, to taste
How to Make Cauliflower Soup
This soup comes together in three easy steps: roast, simmer, and blend.
Step 1: Roast the Vegetables
Preheat your oven to 425°F.
Break the cauliflower into florets and chop up the stem. Spread it on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Wrap the shallots and unpeeled garlic cloves in a piece of foil with a small drizzle of olive oil and a pinch of salt. Place the foil packet on the same baking sheet.
Roast everything for about 30 minutes, or until the cauliflower is tender and nicely browned. The garlic should be soft and caramelized.
Step 2: Simmer the Soup
In a large pot, bring the vegetable broth to a simmer.
Remove the roasted garlic from its skins and add it to the pot along with the roasted cauliflower, shallots, and thyme.
Simmer on low heat for about 15 minutes, letting the flavors meld.
Step 3: Blend Until Creamy
Turn off the heat and let the soup cool slightly before blending. Transfer everything to a blender (or use an immersion blender directly in the pot).
Add in the miso paste, Dijon mustard, olive oil, and lemon juice. Blend until smooth and velvety.
Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed.
Serving Suggestions
This soup is perfect served with a few garnishes:
- A handful of microgreens or chopped fresh parsley
- A swirl of olive oil or a crack of black pepper
- Homemade croutons or a toasted slice of bread on the side
It’s also delicious paired with:
- Grilled cheese or crusty sourdough
- A fresh green salad tossed in lemon vinaigrette
- Roasted veggies for extra texture
How to Store and Reheat Leftovers
In the fridge:
Store in an airtight container for up to 4 days. The soup may thicken, so add a splash of water or broth when reheating.
In the freezer:
Cool the soup completely, then freeze in airtight containers or jars (leave an inch at the top for expansion). Keeps well for up to 3 months.
To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the microwave.
Final Thoughts
This creamy cauliflower soup proves you don’t need cream or cheese to make something rich and satisfying. It’s simple, nourishing, and deeply flavorful—everything you want in a cozy winter bowl. Whether you’re cooking for a quiet night in or prepping meals for the week, this one’s always a winner.
Cauliflower Soup
This roasted cauliflower soup is surprisingly rich and velvety without using any cream or cheese.
Ingredients
- 1 medium head cauliflower (about 2 pounds)
- Sea salt and freshly ground black pepper
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 2 shallots, peeled and quartered
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, optional, for garnish
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Chop the entire cauliflower, including the core, and spread it on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the same sheet. Roast everything for 30 to 35 minutes, or until the cauliflower is golden brown on the edges.
- In a large Dutch oven or soup pot, bring the vegetable broth to a simmer over medium heat. Add the roasted cauliflower, peeled garlic, shallots, and fresh thyme. Cover and let it simmer gently for about 15 minutes.
- Allow the mixture to cool slightly, then transfer everything to a blender. Add olive oil, white miso paste, Dijon mustard, and lemon juice. Blend until perfectly smooth and creamy.
- Taste and adjust the seasoning with a bit more salt or lemon juice, as needed.
- Ladle into bowls, drizzle with a touch of olive oil, and top with microgreens if you like. Serve warm and enjoy every creamy spoonful.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 111Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 575mgCarbohydrates 9gFiber 3gSugar 4gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
