Let’s Talk Roasted Cauliflower Soup — My Go-To Soup Fix

Oh man, if you’ve ever come home on a blustery evening (proper dreich out, as my Scottish gran would say) and just wanted something comforting but not heavy, this roasted cauliflower soup is like a wool blanket in a bowl. I got hooked years back after making it by accident—long story involving a badly timed grocery delivery and a head of cauliflower that needed using up. Ever since, it’s the recipe I trot out when I’m not sure what I want but I know it’s gotta be warm, creamy, and ideally not a complete faff to make.

Also, my partner swears there’s something magical about how roasting the florets makes the whole house smell like, well, way fancier than it actually is. (Though, fair warning, if you have a window open — your neighbor’s probably popping round for a taste. This has happened, not joking!) Anyway, let’s get into it.

Why I Actually Love Making This Soup (and Maybe You Will Too)

I make this when I just can’t be bothered to come up with a proper dinner plan; seriously, you can practically make it with your eyes shut. My family goes crazy for this because it’s creamy but there’s no cream (unless you want some, which, hey — live your best life). Also, it’s one of those soups that tastes even better the next day. Actually, maybe even two days, if you forget it in the fridge like I once did. And, let’s be honest: who isn’t looking for a way to use up that sad, slightly past-its-prime cauliflower lurking in the veggie drawer? (No shame. We’ve all been there…right?)

What Goes In — Ingredients With Some Wiggle Room

1 big head of cauliflower (or two small ones — I sometimes grab frozen pre-cut cauliflower when I’m feeling lazy and can confirm it works fine)
2 tbsp olive oil (though my friend swears by using a bit of butter for roasting — up to you)
1 large onion, diced (in a real pinch, I’ve used 3-4 shallots or even half a leek — not exactly traditional, but…)
2-3 garlic cloves, smashed — or just one giant one if you’ve got those weird mutant cloves
4 cups (roughly 1 liter) vegetable stock — homemade or honestly, the store-bought cubes work (my grandmother always insisted on Knorr, but honestly any version works fine)
Salt and pepper, to taste (I go heavy on the pepper; you do you)
Optional: a pinch of curry powder, a handful of cheddar, or a splash of cream for swirling on top

(Oh, and sometimes if I’ve got it, I’ll throw in a potato, peeled and diced, for extra creaminess. But that’s definitely optional.)

How I Make It — Real Life Directions

Heat your oven. Crank it to 425 F (220 C-ish) — you want it good and hot. Line a baking tray. Or don’t; washing up is overrated, but foil is a life-saver here.
Prep that cauliflower. Chop (or rip, honestly) the cauliflower into florets. Toss them with olive oil, salt, and pepper. Spread them out so they roast, not steam. If your tray’s crowded, just use two. Or, don’t overcrowd — they end up soggier than I like.
Roast away. Chuck the tray in the oven for about 25-30 mins. Don’t feel like you have to babysit, but give them a shuffle halfway through. You want golden brown edges. (This is where you might sneak a little taste. I always do.)
Meanwhile… get your soup base going. In a big pot (I use my slightly battered Dutch oven; it’s survived more than a few soup disasters), chuck in a glug of olive oil, then onion and garlic. Fry gently till soft, about 5-7 mins. Don’t rush; burnt garlic ruins everything (trust me, I learned the hard way).
Add your roasted cauli. Once that tray comes out, admire those crispy bits, then tip the whole lot into your pot. Potato goes in now, if using.
Pour in the stock. Bring everything to a simmer. Cover and cook about 10-15 mins (or longer if you get distracted by, say, a cat standing in the sink).
Blitz! Use a stick blender until smooth. Or work in batches in a regular blender — just watch out for steam; I once decorated my ceiling with soup. Or, leave it a bit chunky. No judgement.
Season and finish. Taste, adjust salt and pepper, and swirl in a bit of cream or cheese now if you feel fancy. Serve hot, obviously! (Or lukewarm, which sometimes happens by the time everyone’s made it to the table.)

Cook’s (Slightly Haphazard) Notes

Soup too thick? Add a splash of water or extra stock. Too thin? Simmer with the lid off a bit.
Don’t have a blender? Mash with a potato masher, it’s chunkier but honestly just as lovely.
The roasted flavor really makes it, so don’t skip the oven — unless you absolutely have to. (But then, it’s a different soup!)
If you’re curious about soup blenders, I compared a few here: Serious Eats immersion blender guide

Random Variations I’ve Actually Tried

Curry—it’s unexpectedly brilliant with a teaspoon of curry powder added at the onion stage, plus a swirl of coconut milk on top. Maybe not totally traditional, but wow.
Broccoli instead of (or as well as) cauliflower. It was okay, but not my favorite — a bit too green tasting for me. Your mileage may vary!
Chucking in parsnips. Slightly sweet, added a wintery vibe, but kids were suspicious.
I sometimes add crispy bacon on top (or smoked paprika if keeping it veggie)
Tried using blue cheese once. For me… a rare misstep. The flavors just didn’t play nice, but if you love blue cheese have at it.

You Don’t Need Fancy Gear — Here’s What I Use

Large pot or Dutch oven. If all you’ve got is a deep frying pan, that’ll do in a pinch.
Baking tray—though I once used a pizza sheet in desperation, so again, flexibility.
Blender of some kind — immersion stick or jug style. Or the aforementioned potato masher. (For the record, the Epicurious soup blender reviews are worth a peek if you’re in the market.)

If By Some Miracle You Have Leftovers (Storage Info)

Let it cool, then chuck it in a container with a lid. Fridge for 3-4 days — though honestly, in my house it never lasts more than a day! Freezes well too, up to 2 months. Reheat gently, stir if it’s separated — and don’t be surprised if it thickens a bit overnight. Actually, I tend to think it tastes better the next day, but maybe that’s just me.

Serving Up — How I Like It Best

Confession: I almost always eat this with a wedge of crusty bread (the heal, preferably), dunked right in. Sometimes, if I’m feeling posh, I’ll drizzle a little truffle oil or scatter microgreens. My cousin likes croutons, but I usually can’t be bothered. And on chilly weekends, grilled cheese on the side is, well, just brilliant.

Stuff I Messed Up — Pro Tips From My Own Kitchen

I once tried rushing the roasting step and regretted it because the cauliflower was just pale and soggy. Lesson learned — give it time to brown.
Blending hot soup in a regular blender? Don’t overfill or you’ll end up wearing it. I have.
If you add cheese, use a flavorful one — mild cheddar disappears, but a sharp one is ace.

FAQ: (Real Questions I’ve Gotten Over Text and in Person)

Can I use frozen cauliflower? Yup! Roast it from frozen, just add a couple extra minutes in the oven. It’s honestly a lifesaver when you can’t be fussed.
Does it taste “cauliflower-y”? Hmm, not really. Roasting makes it nutty, almost sweet. My cauliflower-hating aunt even likes this one.
Can I make this vegan? Absolutely, just skip any cheese/cream — or use vegan versions if you want that creamy finish.
What’s good to serve with it? I vote for bread (obviously), or a leafy salad if you’re being good. My friend Jess loves it with roasted chickpeas on top — totally recommend trying that!
How do I make it thicker/thinner? More or less stock. And don’t stress if you mess up the ratio the first time; soup is forgiving.

And that’s it! Honestly, making roasted cauliflower soup is easier than finding a matching pair of socks in the morning. If you give it a go, let me know if you discover any clever twists — unless it’s blue cheese; I’ve learned my lesson there.

Roasted Cauliflower Soup