Recipe

Silky Roasted Cauliflower Soup

A savory vegetarian soup that turns humble cauliflower into a smooth, cozy bowl with roasted garlic, a whisper of lemon, and crisp-edged toppings.

By Matt Campbell

•

4.8

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This is my kind of vegetarian comfort food: a soup that tastes like it took all day, but really just asked you to roast some vegetables and let the blender do the emotional labor. Roasting cauliflower first is the whole move here. It brings out nutty, savory depth, and it keeps the soup from tasting like plain steamed veg in disguise.

We finish it with lemon for brightness, a little miso for that quiet “wait, what is that?” savoriness, and a drizzle of olive oil because we are not here to be shy. If you like silky, smooth soups with bold flavor and zero weird ingredients, welcome. Your spoon is about to get a workout.

Why It Works

Roasting builds flavor fast: caramelized edges create a deeper, savory base than simmering alone.
Silky texture without heavy cream: blending roasted cauliflower gives a naturally smooth, velvety body.
Miso plus lemon = balance: miso boosts umami while lemon keeps everything bright and not flat.
Flexible and pantry-friendly: swap broth, toppings, and spices based on what you already have.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The soup will thicken as it sits. That is normal and honestly kind of nice.

Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little headspace so it can expand. Thaw overnight in the fridge.

Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or water to loosen. If it ever looks like it “broke,” blend it for 10 seconds and it will come right back together.

Toppings tip: Store breadcrumbs, croutons, chickpeas, or seeds separately so they stay crisp.

Common Questions

Can I make this soup vegan?

Yes. Use vegetable broth, keep the olive oil drizzle, and skip any dairy toppings. The soup is naturally creamy without cream. Most miso is vegan, but some brands include fish-based ingredients, so check the label if you are strict about it.

What type of miso should I use?

White (shiro) miso is ideal here because it is mild and slightly sweet. If you only have yellow or red miso, start with half the amount, taste, then add more.

How do I get it extra smooth?

Blend longer than you think you need to. A high-speed blender gets it super silky. If you want restaurant-level smooth, pass it through a fine mesh strainer, but I usually do not bother.

My soup tastes a little flat. How do I fix it?

Add one or two of these, then taste again: a pinch more salt, a squeeze of lemon, an extra teaspoon of miso, or a drizzle of good olive oil. Flat soup is usually missing salt or acid.

Can I use frozen cauliflower?

You can, but roast it hot and spread it out so it can dry out and brown. Frozen cauliflower releases more water, so it may take longer to get those golden edges.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, but makes cleanup easy)
Large pot or Dutch oven
Blender (high-speed blender or immersion blender)
Chef’s knife and cutting board
Measuring spoons and cups

I started making roasted cauliflower soup during one of those weeks where the fridge is basically vegetables and good intentions. The first time, I blended it and thought, “No way this is going to feel satisfying.” Then I took a bite and immediately went back for salt, lemon, and a little something crunchy on top. That was the moment it clicked: silky soup needs contrast. Now I keep a jar of toasted breadcrumbs in the pantry like it is a personality trait, and this soup shows up anytime I want cozy without the nap that usually follows.

Silky Roasted Cauliflower Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 large head cauliflower (about 2 to 2 1/2 pounds), cut into florets
1 medium yellow onion, sliced
1 whole head garlic, top trimmed to expose cloves
3 tablespoons olive oil, plus more for serving
1 1/2 teaspoons kosher salt, plus more to taste (use less if using Morton)
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups vegetable broth (preferably low-sodium)
1 to 2 cups water, as needed for blending and texture
1 tablespoon white miso paste
2 teaspoons fresh lemon juice, plus more to taste (up to 1 tablespoon is great)
Pinch of smoked paprika or Aleppo pepper (optional)

Optional crunchy topping

2 tablespoons olive oil or butter
3/4 cup panko breadcrumbs
1/4 teaspoon kosher salt
1 small clove garlic, finely grated (optional)
2 tablespoons chopped parsley (optional)

Instructions

Roast the vegetables. Heat oven to 425°F. Spread cauliflower florets and onion on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Place the garlic head on the sheet, cut side up. Drizzle a little olive oil directly onto the exposed cloves. If you want guaranteed soft, sweet garlic, loosely wrap it in foil for the first 20 minutes (or tent with foil if it starts browning too fast). Roast for 25 to 30 minutes, flipping the cauliflower once, until the cauliflower has deep golden edges and the onion is browned in spots.
Make the crunchy topping (optional, but do it). While the vegetables roast, heat olive oil or butter in a skillet over medium heat. Add panko and salt. Toast, stirring often, until golden brown, about 3 to 5 minutes. Off heat, stir in grated garlic and parsley if using. Set aside.
Build the soup base. In a large pot, add roasted cauliflower and onion. Squeeze the roasted garlic cloves out of the head into the pot. Use all of it for full-on roasted garlic vibes, or hold back about 3 to 4 cloves if you are garlic-shy. Add broth and bring to a simmer for 5 minutes.
Blend until silky. Blend with an immersion blender right in the pot, or carefully transfer to a blender in batches. Add water as needed to reach your ideal texture. Blender safety: When blending hot soup, do not seal the lid tight. Remove the center cap, cover the opening with a folded kitchen towel, and start on low so steam can vent. Keep blending until it is smooth enough that it looks glossy.
Season like you mean it. Stir in miso (it dissolves best if you whisk it with a ladle of hot soup first), then add lemon juice. Taste and adjust with more salt, pepper, lemon, or a pinch of smoked paprika for warmth.
Serve. Ladle into bowls. Finish with a drizzle of olive oil, black pepper, and a generous sprinkle of toasted breadcrumbs. Pause mid-bite and appreciate your life choices.

Nutrition information is estimated.

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