Roasted Cauliflower Soup Recipe (4 Ingredients)

Name: I Love This 4-Ingredient Soup So Much, I Make It All Winter Long
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 large head cauliflower (about 2 pounds), trimmed and cut into florets; 1 large onion, thinly sliced, or 1 leek halved lengthwise, well cleaned, and sliced; 4 large, unpeeled garlic cloves, optional; 5 tablespoons olive oil, divided; 4 cups vegetable stock; Salt, to taste; 2 teaspoons smoked paprika

Overhead view of a white bowl of cauliflower soup drizzled with paprika oil — Simply Recipes / Jazzmin Kaita

You only need four simple ingredients for a creamy, hearty soup with tons of flavor.
Roasting the cauliflower and onion gives the soup rich depth of flavor.
This soup is naturally vegetarian and dairy-free, and still feels rich and comforting.

If a perfect food exists, it’s probably soup.

Soup is nourishing, filling, hydrating, and delicious. It’s the perfect one-pot meal and has been since long before “one-pot meals” existed. Anything can be soup, and soup can be almost anything: chunky, creamy, meaty, veggie-based, thick, thin, you name it. Soup overflows any boundaries we try to erect around it.

However, I have one very small bone to pick with soup: So. Much. Chopping. When I have all the time in the world, I love standing at the counter chopping vegetables, but that is so rarely my reality. So, I prioritize soups that are low-maintenance.

Why I Love This Easy Soup

This cauliflower soup is one of my favorites for that very reason—chuck some cauliflower and onion in the oven to roast, then blend them with stock until smooth. You can even start with precut cauliflower if that’s what it takes.

This soup happens to be vegetarian and dairy-free, but it’s rich and creamy with that stick-to-the-ribs quality that all the best soups have. Given how few ingredients you need to make it, it’s remarkably flavorful thanks to the roasting process, which browns the cauliflower and onions.

I serve this soup with a drizzle of smoked paprika oil (just olive oil and smoked paprika stirred together—nothin’ fancy), which is a beautiful contrast to the beige soup, but you could go many different ways: a drizzle of plain olive oil or chili oil, scoops of pesto or chimichurri, chili crisp, croutons, or a handful of shredded cheddar and crispy bacon.

Angled view of a white bowl of cauliflower soup next to a small bowl of paprika oil, a blue striped napkin and two clear drinking glasses — Simply Recipes / Jazzmin Kaita

Tips for Making My 4-Ingredient Soup

Use fresh cauliflower: I love frozen vegetables for their ease, but they don’t belong in this soup. Frozen cauliflower exudes a lot of water during roasting, which prevents it from browning.
Blend safely: If you use a countertop blender like a Vitamix or Nutribullet to blend the soup, take care not to burn yourself. Don’t overfill the blender, make sure the lid is attached well and remove the center lid so that steam can escape, place a kitchen towel over the top, and start the blender on low speed, gradually working up to high speed.
Easier cleanup: I always lay down a sheet of parchment paper on my baking sheet before roasting vegetables. You’ll still have to give the pan a light wash, but it will be much less greasy.

4-Ingredient Roasted Cauliflower Soup

Prep Time 35 mins

Cook Time 10 mins

Total Time 45 mins

Servings 4

Yield 6 cups

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1 large head cauliflower (about 2 pounds), trimmed and cut into florets
1 large onion, thinly sliced, or 1 leek halved lengthwise, well cleaned, and sliced
4 large, unpeeled garlic cloves, optional
5 tablespoons olive oil, divided
4 cups vegetable stock
Salt, to taste
2 teaspoons smoked paprika

Preheat the oven to 425°F.

Line a large sheet pan with parchment paper if you have it.
Roast the vegetables:

Directly on the sheet pan, toss together the cauliflower, onion or leek, and optional garlic cloves with 3 tablespoons of olive oil until coated, then spread out the vegetables in a single layer. Roast until the edges of the florets are well-browned, about 30 minutes.
Boil the roasted cauliflower and stock:

Transfer the roasted vegetables to a large saucepan (if you used garlic, peel the cloves before adding them) and add the stock. Bring to a rolling boil over high heat, then turn off the heat.
Purée the soup:

Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt.
Finish and serve:

Stir together the remaining 2 tablespoons of olive oil and smoked paprika in a small bowl. Serve the soup piping hot with a drizzle of the paprika oil.

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Nutrition Facts (per serving)
228	Calories
18g	Fat
15g	Carbs
5g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	228
% Daily Value*
Total Fat 18g	23%
Saturated Fat 3g	13%
Cholesterol 0mg	0%
Sodium 846mg	37%
Total Carbohydrate 15g	5%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 5g
Vitamin C 96mg	478%
Calcium 50mg	4%
Iron 1mg	7%
Potassium 422mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.