Golden Cauliflower Soup – Do you ever start cooking something with zero expectations, and then it turns into a “where has this been all my life” kind of moment? That’s what happened the first time I made Golden Cauliflower Soup.
It was one of those days where my fridge looked like it had given up on life—two heads of cauliflower, a lonely onion, and some garlic. I wasn’t exactly inspired, but I thought, “Eh, let’s roast the cauliflower and see what happens.” As the florets started caramelizing in the oven, my kitchen filled with this warm, nutty aroma that had me practically drooling. By the time I blended everything into a velvety soup, I couldn’t believe how rich and luxurious it tasted.
What really blew my mind, though, was when I served it to my family. My husband, who’s very much a “where’s the meat?” kind of guy, kept asking, “Are you sure there’s no cream in this?” And my kids, who usually wrinkle their noses at cauliflower, were licking their bowls. Now it’s on regular rotation in our house—especially when we need a meal that feels fancy but takes almost no effort.
Why You’ll Love This Golden Cauliflower Soup Recipe?
- Unbelievably Creamy Without Dairy: The roasted cauliflower works some kind of magic here—it’s silky, smooth, and totally indulgent.
- Healthy and Light: Who says comfort food can’t also be good for you? This soup is proof that you can have both.
- Simple, Budget-Friendly Ingredients: No need for exotic spices or hard-to-find veggies.
- Customizable: Whether you like it spicy, herby, or extra garlicky, this soup’s a blank canvas.
- Perfect for Everyone: Vegan, gluten-free, and totally crowd-pleasing.
Ingredient Notes:
Let’s break down the key players in this Golden Cauliflower Soup:
- Cauliflower: This is the star, so make sure it’s fresh. Roasting transforms it from bland to absolutely irresistible.
- Olive Oil Cooking Spray: Helps the cauliflower caramelize without drowning in oil.
- Olive Oil: Adds richness when sautéing the onions and garlic. You could use butter if you’re feeling rebellious (and not vegan).
- Onion: The savory backbone of the soup. Yellow onions are my go-to, but sweet onions work too.
- Garlic: Essential. It adds that punchy, comforting flavor we all love.
- Water: Keeps things simple and light. For a flavor boost, swap this out with veggie or chicken broth.
- Salt and Pepper: Don’t underestimate these—they’re the glue that ties everything together.
Pro Tip: Roast the cauliflower until it’s deeply golden. It’s tempting to pull it early, but trust me, those crispy edges are worth the wait.
How To Make Golden Cauliflower Soup?
This soup is one of those recipes that feels fancy but is ridiculously simple to make. Here’s how it all comes together:
- Prep Your Cauliflower
Start by soaking the florets in salted water for about 20 minutes. Why? It’s a sneaky way to clean them and enhance their flavor a bit. After soaking, pat them dry like you would your favorite wine glass (aka gently). - Roast to Perfection
Preheat your broiler and line a baking sheet with foil. Spread the florets in a single layer and give them a good spritz with olive oil spray. Broil for 20-30 minutes, turning halfway through. The goal? Golden brown edges that make your kitchen smell like a fancy bistro. - Sauté the Aromatics
In a big soup pot, heat olive oil over medium heat. Toss in the chopped onion and let it sweat until it’s soft and translucent—about 5 minutes. Add the garlic and roasted cauliflower and stir it all together for a minute or two. - Build the Soup
Pour in the water, season generously with salt and pepper, and bring everything to a gentle boil. Once boiling, lower the heat and let it simmer for 30 minutes. This is where the flavors really get cozy. - Blend It All Together
Time for the magic! Use an immersion blender to purée the soup right in the pot. No immersion blender? No worries. A regular blender works just fine—just blend in batches and be very careful with the hot liquid. - Serve and Enjoy
Ladle the soup into bowls and top with a drizzle of olive oil, fresh herbs, or even croutons if you’re feeling fancy. Pair it with some crusty bread, and you’re good to go.
Storage Options:
Got leftovers? Lucky you—this soup gets even better the next day:
Want To Save This Recipe?
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge, then reheat and stir well to bring back that silky texture.
Variations and Substitutions:
Feeling creative? Here’s how to put your own spin on it:
- Swap the Water: Use veggie broth or chicken broth for a richer flavor.
- Add Spice: A pinch of turmeric not only boosts the golden color but adds a warm, earthy flavor.
- Extra Creamy: Stir in a splash of coconut milk or heavy cream if you’re not dairy-free.
- Herbs and Toppings: Fresh thyme, parsley, or even crispy fried shallots take it to the next level.
- Spice It Up: A sprinkle of red chili flakes or a dash of cayenne adds just the right amount of heat.
What to Serve with Golden Cauliflower Soup?
This soup is great on its own, but if you’re looking for the perfect pairing, here are a few ideas:
- Crusty Bread: Because dunking is non-negotiable.
- Simple Salad: A light vinaigrette is the perfect contrast to the creamy soup.
- Grilled Cheese: Who says tomato soup gets to have all the fun?
- Roasted Veggies: Double the cozy vibes with a side of roasted carrots or Brussels sprouts.
Frequently Asked Questions:
Can I use frozen cauliflower?
Yep, you can! Just roast it straight from frozen. It might take a little longer, but it’ll still turn out delicious.
How can I thicken the soup?
Reduce the water a bit or add a handful of cooked white beans before blending—they work like magic for extra body.
Is this soup vegan?
It sure is! Just double-check your olive oil spray and other ingredients to make sure they’re plant-based.
So, what do you think? Are you ready to make this Golden Cauliflower Soup? I’d love to hear how it turns out—or if you gave it your own twist. Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Golden Cauliflower Soup
Ingredients
- 2 heads cauliflower cut into florets
- Olive oil cooking spray
- ¼ cup olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 6 cups water or vegetable broth, optional
- Salt and ground black pepper to taste
Instructions
Prepare the Cauliflower
- Begin by soaking the cauliflower florets in a large bowl of lightly salted water for approximately 20 minutes. This step cleans the florets thoroughly and enhances their flavor. Drain well and pat dry to remove any excess moisture.
Roast the Cauliflower
- Preheat your oven’s broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with heavy-duty aluminum foil for easy cleanup. Arrange the cauliflower florets in a single layer on the prepared sheet and spray evenly with olive oil cooking spray. Broil for 20 to 30 minutes, turning occasionally, until the cauliflower is golden and caramelized.
Sauté the Aromatics
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
Combine Ingredients
- Add the roasted cauliflower to the pot and pour in the water (or vegetable broth if using). Season with salt and pepper to taste. Stir well to combine.
Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for approximately 30 minutes. Ensure the vegetables are fully tender.
Blend to Perfection
- Using an immersion blender, purée the soup directly in the pot until smooth and creamy. If an immersion blender is unavailable, carefully transfer the soup in batches to a standard blender. Take caution with hot liquids and do not overfill the blender.
Serve and Garnish
- Ladle the soup into bowls and serve warm. For added flavor, garnish with a drizzle of olive oil, fresh herbs, or a sprinkle of red pepper flakes if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
