This post may contain affiliate links.
Roasted cauliflower soup is creamy and rich without any cream! Made with just a few ingredients, this cauliflower soup is vegetarian, dairy free and gluten free. Read on to learn how to make this easy soup at home with only a few ingredients in less than one hour.
We love creamy soups as part of our winter dinners, and being health-conscious we love them even more when they’re made without cream! From our popular Turkish red lentil soup and Ezogelin soup to roasted butternut squash soup, it’s the vegetables and the power of an immersion blender that gives each soup that silky and luscious creaminess. Today I’m going to show you how to make roasted cauliflower soup with a touch of saffron, and I bet everyone will ask for seconds!
Table of Contents
In my opinion, cauliflower is an underappreciated vegetable that needs more love in every kitchen. It’s filled with antioxidants and nutrients such as B-vitamins and fiber.
Cauliflower is also a very economical addition to your grocery list. You might be surprised by how versatile it is! You can turn it into fritters or add it to your vegetable tikka masala or roasted vegetables.
One of my favorite ways to eat vegetable is to make whole roasted cauliflower as a vegetarian main dish. Sometimes I turn it into fritters or this delicious roasted cauliflower salad that doubles as a filling dinner, and other times I make this creamy, luscious roasted cauliflower soup which is perfect for any time of the year!
Why this recipe works
- Flavors: Roasted cauliflower adds nuttiness which is balanced with the addition of saffron and other warm spices.
- Easy: As simple as roast, sear and blend, this is the perfect recipe for an easy weeknight dinner.
- Good for everyone: If you follow a gluten-free or dairy-free diet, this creamy cauliflower soup is for you.
Ingredients and substitutions
- Cauliflower: You need a whole head of cauliflower to make this soup. Make sure the cauliflower is very firm and pale, with no dark or brown spots.
- Olive oil: Use extra virgin olive oil to roast the cauliflower and sauté the onions.
- Onion and garlic: These would be the base of the soup. You can also use shallots if desired.
- Spices: I use Aleppo pepper, cumin and turmeric. You can also use spice mixes such as seven spice or ras el hanout.
- Saffron: The great flavor of this soup comes from saffron. We will bloom the saffron on ice. Check out my tutorial on how to bloom saffron.
How to roast cauliflower
- Preheat the oven to 425 degrees F. Cut the cauliflower into bite-size florets and toss it with the olive oil, salt and pepper.
- Roast in the oven for 25 minutes, flip halfway through so the cauliflower florets roast evenly on all sides.
- Make sure not to overbake the cauliflower. You’ll know it’s ready once it’s tender and you can slice it easily.
How to make roasted cauliflower soup
- Roast the cauliflower florets in the oven.
- While the cauliflower is roasting, sauté the onion in olive oil until translucent. Add the garlic and cook for a couple of minutes then add the roasted cauliflower florets.
- Season with the turmeric, paprika and cumin. Stir to combine then add the vegetable stock.
- Bring it to a simmer and cook for 15 minutes. Using an immersion blender, blend the soup until creamy.
- Stir in the bloomed saffron and serve warm.
Variations
Looking for ways to jazz up this cauliflower soup? Try the following:
- Add other vegetables such as potatoes, leek and carrots.
- Give it a nice garlicky flavor by adding a head of roasted garlic.
- Make it spicy by adding 1/2 teaspoon cayenne pepper.
- Use water or chicken broth instead of vegetable stock.
Serving suggestions
We love serving this roasted cauliflower soup with some fresh bread such as barbari or pide bread. A side salad such as tabouli, fattoush or Greek salad can turn this into a complete vegetarian dinner.
What to do with the leftovers
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat for about 10 minutes, stirring occasionally.
Can I freeze cauliflower soup? Yes, this soup freezes beautifully. Transfer the soup to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and then reheat in a saucepan.
Frequently asked questions
Yes, you can make roasted cauliflower soup up to 1 day in advance.
I don’t recommend using frozen cauliflower for this recipe since roasted frozen cauliflower won’t have the same flavor.
If the cauliflower is overcooked, it’ll taste better. The cauliflower is ready once you can prick it easily with a fork or knife.
Not enough seasoning! Cauliflower needs generous seasoning so don’t be shy. Taste the soup before serving and add more salt if needed.
More delicious soup recipes
Mediterranean recipes
Easy Mediterranean Green Lentil Soup
Persian Recipes
Ash Reshteh (Persian Noodle Soup)
Soups and Stews
Turmeric Ginger Red Lentil Soup Recipe
Fall Recipe
Turkish Red Lentil Soup (Mercimek Corbasi)
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Perfect Roasted Cauliflower Soup Recipe
Ingredients
- 1/4 tsp ground saffron
- 1 head cauliflower, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 large onion , chopped
- 3 cloves garlic , minced
- 1/2 tsp turmeric
- 1 tsp Aleppo pepper
- 1 tsp cumin
- 4 cups vegetable stock
Instructions
- Sprinkle the ground saffron over 2 cubes of ice and set it aside to melt. This will be your bloomed saffron.
- Preheat the oven to 425 F. Toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon kosher salt and pepper. Arrange the cauliflower florets on a baking sheet in one single layer and roast for 25 minutes, flipping them once to make sure they roast evenly. The cauliflower is ready once you can prick it easily with a knife or fork. Save a few florets for garnish.
- Heat the remaining olive oil in a pot or a Dutch oven over medium high heat. Saute the onion until translucent, about 5 minutes. Add the garlic, turn the heat to medium and cook for a couple of minutes.
- Add in the roasted cauliflower followed by the turmeric, paprika, cumin and the remaining 1/2 tsp kosher salt.
- Pour in the vegetable stock and bring it the soup to a simmer. Cover and cook for 15 minutes.
- Turn the heat off. Using an immersion blender, blend the soup until smooth and creamy. Turn the heat on to medium and add the bloomed saffron to the soup. Cook for 5 more minutes.
- Serve and garnish with roasted cauliflower florets.
Video
Notes
- You can use water or chicken stock instead of vegetable stock for this recipe.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat.
- To freeze this soup, let it cool completely then transfer it to a freezer-safe container and freezer for up to 3 months. To serve, thaw in the fridge overnight and reheat in a saucepan.
- I don’t recommend using frozen cauliflower to make this recipe.
- Make sure not to overcook the cauliflower since it’ll become bitter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is so good! My new favorite for the fall!
I love cauliflower soup and could eat it every day! This one has so much great flavor!