Name: Cauliflower Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head cauliflower, chopped into florets (about 8 cups); 1 tablespoon olive oil, plus more for drizzling; 2 leeks, white and light green parts only, chopped and rinsed; 3 garlic cloves, chopped; 1 teaspoon Dijon mustard; 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1/2 to 1 cup water, as needed; Sea salt and freshly ground black pepper, to taste; Optional toppings: drizzle of olive oil, chopped parsley, crusty bread

Why You’ll Love Cauliflower Soup Recipe

This creamy, comforting soup is made entirely without cream — the blended cauliflower gives it a luscious texture all on its own. With rich flavor from roasted vegetables, fresh thyme, white miso, and lemon, it’s a vegan and warming meal perfect for chilly days. It’s elegant, easy, and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium head cauliflower (about 2 lb)
2 shallots, peeled and quartered
4 garlic cloves, unpeeled
fresh thyme leaves (from about 5 sprigs)
½ tablespoon white miso paste
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
4 cups vegetable broth
1 tablespoon fresh lemon juice (plus more to taste)
sea salt and freshly ground black pepper

Directions

Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
Chop the cauliflower into florets (include the core), then spread on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Wrap the shallots and garlic in foil with a drizzle of olive oil and a pinch of salt. Place the foil packet on the baking sheet with the cauliflower.
Roast for 30–35 minutes, or until the cauliflower is browned at the edges and tender.
Meanwhile, bring the vegetable broth to a simmer in a large pot. Add the roasted cauliflower, peeled garlic cloves, shallots, and fresh thyme. Cover and simmer for 15 minutes.
Let the mixture cool slightly. Then transfer to a blender (in batches if needed), and add the miso paste, Dijon mustard, remaining olive oil, and lemon juice. Blend until smooth.
Taste and adjust with salt, pepper, and more lemon juice if desired.
Serve hot, optionally garnished with microgreens or fresh herbs.

Servings and timing

Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour
Servings: 6

Variations

Add a pinch of smoked paprika or cayenne for subtle spice.
Swap thyme for rosemary, or add a bay leaf while simmering for a deeper aroma.
Stir in coconut milk or cashew cream after blending for a richer texture.
Top with roasted cauliflower florets or toasted pecans for crunch.
For a nut-free version, omit nuts and adjust with more broth for consistency.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If thickened, add a splash of broth or water to loosen.
To freeze: cool completely, transfer to freezer-safe containers (leave space at the top), and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

How do I pick the right cauliflower?

Choose a head that feels heavy for its size with firm, creamy-white florets and no soft spots or large blemishes.

Can I substitute a different vegetable for cauliflower?

You can try white squash or even broccoli, though the flavor and texture will change. Cauliflower’s neutral flavor and creamy consistency are ideal for this recipe.

Do I have to peel the garlic?

Only after roasting — the garlic slips easily from its skin once cooked.

Is this soup dairy-free and vegan?

Yes. It contains no cream or butter. Olive oil and blended vegetables create the rich, creamy texture.

Why is miso paste included?

Miso adds umami depth and a subtle savory flavor that enhances the overall taste without adding dairy.

My soup seems too thick — what can I do?

Add more broth or water a little at a time while blending or reheating until you reach your desired consistency.

Can I roast ahead of time?

Yes. Roast the vegetables, let them cool, and store them in the fridge. When ready, proceed with simmering and blending.

What garnishes or sides go well?

Try microgreens, fresh parsley, toasted pepitas, or a swirl of olive oil. Serve with crusty bread or grilled cheese on the side.

Can I freeze this soup?

Yes. Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently on the stove.

Conclusion

This cauliflower soup is an elegant, simple recipe that’s packed with comfort and flavor. With a creamy texture from roasted cauliflower and a savory boost from miso and mustard, it’s a cozy meal you’ll love making again and again. Ideal for lunch, dinner, or meal prep — make a big batch and enjoy all week.