There’s something about roasted cauliflower that just smells like home. Not the loud, bustling kind of home with every cupboard open and the telly blaring — more like the quiet Sunday kind, where the oven hums softly and you’ve got slippers on. That’s what this soup feels like to me.
I first made a version of this Jamie Oliver cauliflower soup years ago, after a grey February day that left me chilled to the bone and utterly fed up. I had half a cauliflower going limp in the fridge, a red onion, and not much else. But once that cauliflower started to caramelise in the oven… I swear, the whole kitchen warmed up. The soup didn’t just fill my belly — it soothed everything.
What makes this one stand out? It’s creamy without cream, hearty without heaviness, and the lemon and nutmeg at the end — trust me — they sing. Let’s get into it.
Why You’ll Love It
- Creamy, without a splash of cream — butter gives it a lush feel, no dairy overload.
- Deep, roasty flavour from the oven – not boiled blandness.
- Perfect for leftovers – holds up well, even tastier the next day.
- No fancy kit needed – just a blender and a good pot.
- Can go vegan – swap in soaked cashews and no one will know.
- Freezer-friendly – batch it up for future lazy days.
Ingredients
- 1 large head of cauliflower (about 2 lbs), chopped into bite-size florets
- 3 tbsp extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 garlic cloves, minced or pressed
- 4 cups (32 oz) vegetable broth
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice (plus more to taste)
- Scant ¼ tsp ground nutmeg
- Fresh parsley, chives, or green onions — for garnish
How to Make It
Roast the cauliflower golden:
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of the olive oil and a good pinch of salt. Spread them out on a baking tray — not crowded, give ’em room to brown. Roast for 25–35 minutes, flipping halfway through, until they’re soft with crispy caramelised edges.
Soften your base:
In a large pot or Dutch oven, warm the remaining tablespoon of olive oil over medium heat. Add the chopped red onion and about ¼ tsp salt. Cook, stirring now and then, until it’s soft and translucent — around 5 to 7 minutes. Smells lovely already, doesn’t it?
Add garlic and broth magic:
Toss in the minced garlic and stir for 30 seconds — just enough to release the fragrance, don’t burn it. Then pour in the vegetable broth. Bring it all to a gentle simmer.
Blend it all (carefully now):
Keep a few nice-looking roasted cauliflower florets aside for garnish — we’re posh like that. The rest? Straight into the pot. Let it all simmer together for 20 minutes to marry the flavours. Then take it off the heat and let it cool slightly. Blend in batches (don’t fill the blender too high or you’ll end up wearing it — I’ve done it).
Finish with butter, lemon & nutmeg:
Add the butter to the warm soup and blend again until smooth and silky. Stir in the lemon juice and nutmeg, taste, then adjust salt or lemon to your liking. It should feel balanced — cosy but with a tiny zing.
Serve with flair:
Ladle into bowls, top with a roasted floret, and scatter fresh herbs on top. You’re done — and it’s absolutely stunning.
Common Mistakes and How to Dodge Them
Why does mine taste bland?
You probably skimped on salt or lemon at the end. This soup needs brightening — taste and adjust till it sings.
Can I skip roasting the cauliflower?
Technically, sure. But it won’t have the same depth or sweetness. Roasting is the soul of this recipe.
Why is my soup grainy?
You didn’t blend it long enough, or the blender wasn’t powerful enough. Let it go a bit longer. Also, always blend warm, not boiling hot.
Help, mine overflowed in the blender!
Yep — been there. Only fill it halfway and hold the lid with a towel. Patience pays off.
Storage and Reheating
Fridge: Keeps for 4 days in a sealed container — and tastes even better on day 2.
Freezer: Store in portions. Lasts up to 3 months. Thaw overnight in the fridge or reheat from frozen.
Microwave: Gentle heat, stir halfway. Add a splash of water if it’s too thick.
Stovetop: Low heat, lid on. Stir now and then. Add water if needed.
Frequently Asked Questions
Can I make this vegan?
Yes — use ¼ cup soaked cashews instead of butter. Blend them right in.
What if I don’t have red onion?
Yellow or white onion will do just fine. Even a shallot in a pinch.
Can I add other veg?
Sure! A bit of carrot or parsnip would blend in well. Keep the ratios right or it’ll get too thick.
How do I make it spicy?
Try roasting the cauliflower with a pinch of chilli flakes, or add a little cayenne before blending.
Nutrition Facts (Per Serving):
- Calories: ~240
- Fat: 15g
- Carbs: 20g
- Protein: 5g
- Sodium: ~600mg
- Sugar: 6g
Jamie Oliver Cauliflower Soup
Description
A cosy, creamy roasted cauliflower soup with deep caramelised flavour, a buttery finish, and a bright lemony kick.
Ingredients
Instructions
- Roast cauliflower at 425°F with olive oil and salt, 25–35 min.
- Sauté onion in pot until soft; add garlic, then broth.
- Add roasted cauliflower (reserve a few florets). Simmer 20 min.
- Blend soup with butter till smooth. Add lemon juice and nutmeg.
- Taste and adjust seasoning.
- Serve hot with garnish of herbs and reserved cauliflower.
Notes
- Don’t skip roasting – it transforms the flavour.
- Blend in batches to avoid mess.
- Adjust salt and lemon juice at the end – makes a big difference.
- Can freeze in portions for up to 3 months.