Roasted Cauliflower Soup Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Prepare vegetables

Trim the cauliflower, remove leaves and core, and cut into florets (about 1-1.5 inches). Peel and quarter the onion. Peel the carrot and cut into large chunks. Leave garlic cloves whole but unpeeled if you prefer milder roasted garlic, or peeled for stronger garlic flavor.

Toss with oil and season

In a large bowl, toss the cauliflower florets, onion pieces, carrot chunks, and garlic with 3 tbsp olive oil, 1.5 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Roast

Spread vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning once halfway, until cauliflower and vegetables are deeply golden and edges have some char. Remove from oven and allow to cool slightly. If garlic was unpeeled, squeeze roasted garlic from skins and discard skins.

Sauté base

In a large heavy pot or Dutch oven over medium heat, melt 1 tbsp unsalted butter. Add the roasted onion pieces (and any small roasted cauliflower bits) and cook 2–3 minutes to release flavor. If you prefer, lightly mash the roasted garlic and add it now.

Make a roux

Sprinkle 1 tbsp all-purpose flour over the vegetables in the pot and cook, stirring constantly, for 1–2 minutes to remove raw flour taste and create a light roux.

Add stock and simmer

Slowly whisk in 4 cups of chicken or vegetable stock, scraping the bottom of the pot to lift browned bits. Add the rest of the roasted cauliflower florets and roasted carrots. Bring to a gentle simmer, reduce heat to medium-low, and simmer for 10–12 minutes to allow flavors to meld.

Blend until smooth

Remove the pot from heat. Using an immersion blender, blend the soup until smooth and velvety. Alternatively, working in batches, transfer soup to a blender (do not overfill) and blend until smooth, then return to pot.

Adjust texture and season

Stir in 1 cup whole milk and 2 tbsp fresh lemon juice, then add 1 tsp Aleppo pepper, 1/2 tsp ground cumin, 1/4 tsp smoked paprika (optional), 1 tsp lemon zest, and 1/2 tsp salt. Gently reheat over low heat until warmed through but not boiling. Taste and adjust salt, pepper, and lemon as desired. If the soup is too thick, thin with up to 1/2 cup additional stock or water.

Ladle soup into warm bowls. Add a dollop (about 1 tbsp) of plain Greek yogurt or crème fraîche to each bowl, swirl gently, then drizzle with 1 tbsp extra-virgin olive oil divided among bowls. Sprinkle chopped fresh parsley and an extra 1/4 tsp Aleppo pepper over each bowl for color and a mild smoky heat.

Serve immediately with crusty bread if desired. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently on the stove.