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cauliflower soup served in small white bowl on marble background garnished with cheese and chives
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5 from 1 vote

Creamy Roasted Cauliflower Soup

This cauliflower soup is luxuriously creamy & smooth, easy to make and ultra delicious! This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Lunch, Main Course, Starter
Cuisine: Universal
Servings: 6
Calories: 290kcal
Cost: £1 / $1


  • Large Greaseproof Baking Tray
  • Large Pot with Lid
  • Hand Blender
  • Jug (for cream/stock)
  • Sharp Knife & Chopping Board
  • Cheese Grater


Roasted Cauliflower

  • 2lb / 1kg Cauliflower, diced into bite sized pieces (weight AFTER leaves/stalk removed - see notes)
  • 2-3 tbsp Olive Oil
  • 1 tbsp Fresh Thyme Leaves
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  • 4 cups / 1 litre Vegetable Stock, or more as needed
  • 1/2 cup / 120ml Double/Heavy Cream, at room temp
  • 2 tbsp Butter
  • 1 large Onion, finely diced
  • 3 cloves of Garlic, finely diced
  • 1/4 tsp Nutmeg
  • Salt & Black Pepper, to taste

To Serve

  • grated Cheddar Cheese
  • finely diced Fresh Chives
  • extra drizzle of Cream


  • Place cauliflower on a large baking tray and combine with olive oil, thyme, salt and black pepper. Roast in the oven at 200C/390F for 20-30mins, or until lightly charred and fork tender. Toss half way through. Save a few florets once roasted to serve (optional)
  • Meanwhile, melt 2 tbsp butter into a large pot of medium heat. Add onion and fry until soft and just starting to brown, then add in garlic and fry for another minute or so.
  • Add in cauliflower then pour in stock (just enough to cover the cauliflower at this point is fine). Pop the lid on and simmer for around 20mins to marry the flavours.
  • Turn off heat and blitz until smooth with a hand blender, adding more stock to thin out to preferred texture. Stir in cream then add 1/4 tsp nutmeg. Season well with salt and pepper.
  • Serve with an extra drizzle of cream, a sprinkling of cheddar and a pinch of chives. Enjoy!



a) Cauliflower Weight - You need 1kg/2lb of cauliflower, NOT including the leaves and stalk. 1kg/2lb cauliflower florets is around 2 medium sized cauliflowers bought whole.
b) Serving - Highly recommend the cheddar and chives! This is a really simple soup and these compliment it really nicely. If you don't have chives you can just sprinkle over any leftover thyme leaves. This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.
c) Storage - Allow to cool and tightly cover in the fridge. I find this stays good for around 3-4days. Reheat over low heat on the stove or in short blasts in the microwave (stirring in between).
d) Freezing - I do sometimes freeze this soup, but tend to leave the cream out and mix through just before serving, just to avoid the risk of it splitting. Thaw in the fridge then reheat as instructed above.
e) Calories - based on using 2.5 tbsp olive oil, no toppings and shared between 4 people:


Calories: 290kcal | Carbohydrates: 16.68g | Protein: 5.81g | Fat: 24.07g | Saturated Fat: 10.778g | Polyunsaturated Fat: 1.529g | Monounsaturated Fat: 10.548g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 404mg | Potassium: 776mg | Fiber: 5.4g | Sugar: 6.78g | Vitamin A: 587IU | Vitamin C: 113.9mg | Calcium: 89mg | Iron: 1.33mg