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Velvety Creamy Roasted Cauliflower Soup

A close-up of creamy cauliflower soup in a white mug, topped generously with fresh chopped chives and pepper.
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This recipe creates a rich, velvety cauliflower soup with deep flavor from roasting, achieving creaminess without heavy cream. It is an easy, comforting dish perfect for weeknights or as an elegant starter.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup milk (dairy or unsweetened almond milk for low-carb option)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup grated Parmesan cheese (optional, for cheesy flavor)
  • Fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned. Roasting builds deep flavor.
  2. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted cauliflower florets and the vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow the flavors to meld.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the milk and the optional Parmesan cheese. Heat gently until warmed through; do not boil after adding milk. Taste and adjust salt and pepper as needed.
  7. Serve your creamy cauliflower soup hot, garnished with fresh chives for color and texture.

Notes

  • For a low-carb soup option, skip the Parmesan cheese and use unsweetened almond milk or heavy cream alternative.
  • To achieve the best velvety texture, blend the soup thoroughly until no lumps remain.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://alchemychef.com/cauliflower-soup-velvety-creamy-roasted/