Experience the comforting warmth of cauliflower soup—creamy, wholesome, and wonderfully light. This classic dish blends tender cauliflower with aromatic spices and a silky broth, creating a velvety texture that delights the senses. Perfect for any season, it’s a nourishing bowl of goodness that’s simple, satisfying, and endlessly customizable.
Cauliflower soup is a classic comfort dish with a rich history rooted in European cuisine, particularly in French and British kitchens where cauliflower has long been prized for its delicate flavor and versatility. Its popularity grew during the 18th and 19th centuries as cooks discovered the vegetable’s ability to create creamy, satisfying soups without heavy ingredients.
To prepare cauliflower soup, fresh cauliflower florets are gently simmered with onions, garlic, and aromatic spices in a savory broth until tender, then blended to achieve a smooth, velvety consistency. A swirl of cream or a drizzle of olive oil is often added for extra richness.
What makes cauliflower soup especially interesting is its adaptability—it easily welcomes additions like herbs, roasted garlic, or even a sprinkle of cheese, allowing each cook to personalize the dish. Its mild flavor and luxurious texture make it a favorite for both everyday meals and special occasions.
This cauliflower soup recipe from Love and Lemons is quite easy, following a simple three-step process of roasting, simmering, and blending, with roasting being the only step requiring a long wait time. The flavors are surprisingly rich and complex for a dairy-free soup, built upon the nutty sweetness of roasted cauliflower, shallots, and garlic. The addition of umami-rich white miso paste, tangy Dijon mustard, and bright lemon juice elevates the simple vegetable base into a deeply savory, satisfying, and comforting meal.
Cauliflower Soup
Ingredients
- 1 medium head cauliflower (about 2 pounds), chopped, including the core pieces
- Sea salt and freshly ground black pepper
- 2 shallots, peeled and quartered
- 4 garlic cloves, unpeeled
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus more to taste
- Microgreens, for garnish (optional)
Directions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Transfer the chopped cauliflower (florets and core) to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Wrap the shallots and unpeeled garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil to form a packet. Place this packet on the baking sheet with the cauliflower.
- Roast for 30 to 35 minutes, or until the cauliflower is tender and browned around the edges.
- In a large pot or Dutch oven, bring the vegetable broth to a simmer over medium heat. Add the roasted cauliflower, roasted shallots, peeled garlic cloves (removed from the foil packet), and thyme leaves. Simmer, covered, for 15 minutes.
- Let the soup cool slightly, then transfer it to a blender (or use an immersion blender). Add the olive oil, miso paste, Dijon mustard, and lemon juice.
- Blend until perfectly smooth and velvety. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice as desired.
- Garnish with microgreens, if desired, and serve warm.
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