Wholesome Roasted Cauliflower Soup

This comforting soup is packed with rich, roasted flavors and creamy texture that’s perfect for any season. It’s easy to make and sure to warm you up with every delicious spoonful.

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TIME40 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

1 large head cauliflower, broken into florets 2 medium white onions, cut in half lengthwise and thinly sliced 3 tablespoons olive oil 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons salted butter 4 cloves garlic, crushed 1 large potato, with skin, cut into 1-inch pieces 1 teaspoon ground turmeric 1 quart vegetable stock 2 tablespoons sliced almonds

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 400°F (200°C). Spread the cauliflower and onion out on a baking sheet, drizzle with olive oil, and sprinkle with cumin, coriander, salt, and pepper. Give everything a good toss so the veggies are nicely coated. Roast them in the oven for about 25 minutes, until the cauliflower is golden and cooked through but still has a bit of bite.

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Step 2

While the veggies are roasting, melt the butter in a large pot over low heat. Add the garlic and cook gently until it smells amazing, about 3 minutes. Stir in the potato and turmeric, then pour in the stock. Turn the heat up to medium and bring it to a simmer. Cover and let it cook until the potato is tender, around 10 minutes.

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Step 3

Take out about a cup of the roasted cauliflower and set it aside for topping later. Add the rest of the roasted cauliflower and onion into the pot, bring everything back to a gentle simmer, and let it cook for another 5 minutes so the flavors have a chance to come together.

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Step 4

Once everything is cozy and cooked, blend the soup until smooth using an immersion blender or a food processor. Taste and adjust the seasoning if needed.

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Step 5

Finally, toast the almonds in a dry skillet over low heat, stirring now and then, until they’re golden and fragrant. Serve the soup warm, topped with the reserved roasted cauliflower and those crunchy toasted almonds for a little extra texture and flavor.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Roast the cauliflower until it is golden brown for the best flavor.
- Use vegetable broth for a lighter taste or chicken broth for a richer soup.
- Blend the soup until smooth for a creamy texture, or leave it a bit chunky if you prefer more bite.

Why you’ll love it

This soup is creamy and comforting without any cream. Roasting the cauliflower brings out a deep, nutty flavor that makes every spoonful satisfying. It’s also packed with vitamins and fiber, making it a healthy choice for any meal.

Serving ideas

Serve this soup warm with a drizzle of olive oil or a sprinkle of fresh herbs like parsley or thyme. It pairs well with crusty bread or a simple green salad to make a complete meal.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months—just thaw and reheat gently on the stove.