Velvety Roasted Cauliflower Soup (No Cream)
This 6-ingredient creamy cauliflower soup is ultra-smooth and packed with flavor thanks to one simple trick—roasting the cauliflower before blending!
Servings: 4 servings
Ingredients
Cauliflower Soup
- 1 large head cauliflower cut into florets
- 1 medium yellow onion chopped
- 4 cloves garlic leave the skin on
- ¼ cup olive oil 60 mL
- 3 to 4 cups warm vegetable broth 1 L
- ½ tsp salt
Crispy Chickpeas (Optional)
- 1 15-oz can chickpeas drained and patted dry, 425 g
- 1 Tbsp olive oil 15 mL
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
Instructions
- Roast: Preheat oven to 400°F (204°C). Cut 1 large head cauliflower into large florets and roughly chop 1 medium yellow onion into large pieces. Transfer cauliflower, onion, and 4 cloves garlic (skin still on) onto a baking sheet. Drizzle everything with ¼ cup olive oil and toss to coat.Roast for 25 to 30 minutes, or until cauliflower is charred and fork-tender.
- Chickpeas (Optional): If making the Crispy Chickpeas, toss 1 15-oz can chickpeas (drained and pat dry) with 1 Tbsp olive oil. Spread onto a separate baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with 1 tsp smoked paprika, ½ tsp cumin, and ¼ tsp salt.
- Blend: When cauliflower is tender, transfer cauliflower, onion, and garlic cloves (skin removed) to a blender. Add 3 to 4 cups warm vegetable broth (start with less and add more as needed) and ½ tsp salt.Blend with the lid ajar (never tightly seal hot liquids while blending) until smooth and creamy, about 1 to 2 minutes.
- Serve warm, topping each serving bowls with the crispy chickpeas or simply shredded cheddar cheese and ground black pepper (and some crusty bread!).
Video
Notes
Can I use frozen cauliflower? Yes! Frozen works in a pinch. No need to thaw—just roast it straight from frozen. The edges won’t caramelize quite as much, but the flavor is still delish.
Do I have to roast the cauliflower first? Yes, yes, a thousand times yes. Roasting brings out that sweet, nutty, caramelized flavor that makes this soup magic.
Is this soup meal-prep friendly? Yes! It lasts up to 4-5 days in the fridge and reheats beautifully. (Bonus: the flavors get even better the next day.)
Storage: Let it cool completely, then store it in an airtight container or freezer bag. Thaw overnight in the fridge, then reheat on the stove with a splash of extra broth if needed.
