Go Back
Cauliflower soup recipe with roasted cauliflower, shallots, garlic, thyme and olive oil, without dairy cream

Roasted Cauliflower Soup (Creamy Without Cream)

A smooth cauliflower soup made from oven-roasted cauliflower, shallots and garlic, then blended with vegetable broth, thyme, miso, Dijon mustard and lemon. No milk or cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 medium head (about 2 lb) cauliflower chop florets and tender core into even pieces
  • 2 shallots peeled and quartered
  • 4 cloves garlic leave unpeeled for roasting, then peel
  • 4 cups vegetable broth prefer low-sodium; check labels for dietary needs
  • 5 sprigs fresh thyme use leaves only
  • 3 tablespoons extra-virgin olive oil plus a small extra drizzle for roasting aromatics
  • ½ tablespoon white miso paste often made from soy; check allergen label
  • ½ teaspoon Dijon mustard check for allergens
  • 1 tablespoon fresh lemon juice plus more only if desired
  • sea salt and freshly ground black pepper to taste
  • microgreens or chopped chives optional garnish

Method
 

  1. Heat the oven to 400°F (205°C). Spread chopped cauliflower on a parchment-lined sheet pan. Toss lightly with olive oil, salt and pepper. Put the shallots and unpeeled garlic cloves with a little oil in a loosely sealed foil packet on the same tray. Roast until the cauliflower is tender and deeply golden at the edges, about 30–35 minutes.
  2. Heat vegetable broth in a large soup pot. Add roasted cauliflower, the tender shallots, peeled roasted garlic and thyme leaves. Maintain a gentle simmer, covered, for about 15 minutes.
  3. Allow the soup to cool slightly. Blend in batches in a heat-rated countertop blender, never overfilling, or use an immersion blender in the pot.
  4. Add the remaining olive oil, white miso, Dijon mustard and lemon juice while blending until velvety. Taste and season with salt and pepper. Thin with a little additional warm broth only if needed.
  5. Ladle warm soup into bowls and top with microgreens or chopped chives if desired. Refrigerate any leftovers promptly.

Notes

Research-based editorial adaptation of Love and Lemons' Cauliflower Soup by Jeanine Donofrio. Vegetable Dips has not independently cooked or tested the recipe; quantities and 6 servings follow the cited source. Roasting times depend on cauliflower size and the oven. The ingredients are dairy-free when purchased as listed; miso commonly contains soy and Dijon contains mustard. Check labels. Hot liquids can expand in a blender: use a heat-rated blender, process in batches and follow its lid/venting instructions. Estimated duration does not include prolonged cooling. Reference: https://www.loveandlemons.com/cauliflower-soup/