Lunch · Vegetarian · Fall · Make ahead

Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 55 min
Total time: 75 min
Yield: 4 bowls
Ingredients: 900 g cauliflower, about 1 large head, cut into bite-size florets; 3 tbsp olive oil, divided; ½ tsp fine salt, divided, plus more to taste; 1 medium red onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 2 tbsp unsalted butter; 1 tbsp fresh lemon juice; ⅛ tsp ground nutmeg, plus another small pinch to taste; 2 tbsp finely chopped flat-leaf parsley

Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.

Recipe by Tasty Recipes

Published 2026-09-17

1 hr 15 minMakes 4 bowls

Timing breakdown · 6 timed stages

Allow 15 minutes preparation, about 55 minutes cooking with the onion cooked during roasting, and 5 minutes cooling before blending. Allow longer if your blender requires further cooling.

Preparation: 15 min
Cooking: 55 min

Roasting Step 1: 25 to 35 minutes
Roasting Step 2: 5 to 7 minutes
Preparation / waiting Step 2: 30 seconds
Cooking Step 3: 20 minutes
Resting / cooling Step 4: 5 minutes
Chilling Step 6: 2 hours

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Smooth beige cauliflower soup topped with a browned cauliflower floret and chopped parsley in a cream bowl

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How to make Roasted Cauliflower Soup

01
Heat the oven to 220°C (425°F). Toss cauliflower with 2 tablespoons oil and half the salt on the baking sheet. Spread out and roast for 25 to 35 minutes, turning halfway, until tender with browned edges.
02
During the last few minutes of roasting, soften the onion with the remaining oil and salt in the pot over medium heat for 5 to 7 minutes. Stir in garlic for 30 seconds.
03
Add broth and the roasted cauliflower, saving four florets. Bring to a simmer and cook gently for 20 minutes.
04
Take off the heat and cool for at least 5 minutes. Follow your blender’s hot-liquid instructions. Add butter and blend in the pot with the head submerged to limit splashes. Never use a sealed personal blender for hot soup. Blend in lemon and nutmeg, then taste for salt.
05
Divide among four bowls and finish each with a reserved floret and parsley.
06
Refrigerate leftovers promptly in shallow containers, within 2 hours. Use within 2 to 3 days or freeze. Thaw in the refrigerator; bring soup to a full rolling boil when reheating, stirring, and check it reaches 74°C (165°F). Discard uneaten reheated portions.

Recipe questions

Does this version contain dairy?

Yes. It contains butter and is not labelled vegan or dairy-free.

Can I blend it in a personal smoothie cup?

Do not blend hot soup in a sealed cup. Use equipment rated for hot liquids and follow its capacity, temperature and venting instructions.

How much soup does it make?

Four bowls. If serving with bread or a sandwich, those extras are separate from the ingredient quantities.

Which other lunches can I make?

Try potato leek soup for a potato-based bowl, or roasted beet and lentil salad for a different texture. Each has its own ingredients and timings.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Kathryne Taylor at Cookie and Kate. Uses an immersion blender, a measured starting salt quantity and conservative nutmeg seasoning, plus Health Canada leftover guidance.

Adapted from Kathryne Taylor at Cookie and Kate.

Additional guidance: Health Canada: food safety tips for leftovers