When it comes to comfort food with a touch of elegance, few do it better than Mary Berry. Her Cauliflower Soup recipe is the kind of simple pleasure that warms the soul without weighing you down. Mary Berry’s approach: roast the vegetables to bring out their natural sweetness, then blend for a luxurious, dairy-free silkiness that’s hard to believe.
This easy cauliflower soup recipe is a brilliant go-to for chilly nights, busy lunches, or when you crave something nourishing yet light. If you’re searching for an “easy cauliflower soup,” “Mary Berry soup recipes,” or a satisfying “vegetable soup for any occasion,” you’ve just found a true winner.
Why You’ll Love This Cauliflower Soup Recipe
- Roasted cauliflower and shallots create a rich, naturally deep flavor
- Blended to a velvety texture without the need for cream or cheese
- Miso paste and Dijon mustard add layers of savory, zesty brightness
- Ready in about 45 minutes: perfect for an easy yet impressive meal
- Healthy, plant-based, and packed with nutrient-dense ingredients
Ingredients for Mary Berry’s Cauliflower Soup
- 1 medium head cauliflower (about 2 lbs): brings creamy body and delicate flavor
- 2 shallots, peeled and quartered: add natural sweetness and depth
- 4 unpeeled garlic cloves: infuse a gentle roasted aroma
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cups vegetable broth: forms the savory backbone of the soup
- Leaves from 5 fresh thyme sprigs: lend a subtle herbal note
- ½ tablespoon white miso paste: boosts umami richness
- ½ teaspoon Dijon mustard: sharpens and balances the flavor
- 1 tablespoon fresh lemon juice: brightens and freshens the final taste
- Sea salt and freshly ground black pepper
- Microgreens for garnish (optional)
How to Make Mary Berry’s Cauliflower Soup
- Preheat the oven to 400°F and place a large baking sheet inside to heat.
- Chop the cauliflower into bite-sized florets, including the tender stems.
- Toss the cauliflower with salt and pepper and arrange in a single layer on the heated baking sheet.
- Wrap the shallots and unpeeled garlic with olive oil and a pinch of salt in aluminum foil, then place the packet on the baking sheet.
- Roast everything for 30 to 35 minutes, until the cauliflower edges are browned and tender.
- Heat the vegetable broth in a large pot over low heat.
- Transfer the roasted cauliflower, shallots, and garlic (squeezing the garlic from their skins) into the broth.
- Add the thyme leaves and simmer gently, covered, for 15 minutes.
- Let the mixture cool slightly, then transfer it to a blender.
- Blend until smooth, adding the miso paste, Dijon mustard, lemon juice, and olive oil.
- Taste and adjust seasoning with extra salt and a splash more lemon juice if desired.
- Ladle into bowls, drizzle with olive oil, and top with microgreens if using. Serve hot.
Common Mistakes to Avoid
- Skipping the roasting: roasting develops the crucial caramelized flavor.
- Not cooling slightly before blending: blending hot liquids can cause dangerous splashes.
- Underseasoning: taste as you blend and adjust with salt, pepper, and lemon.
- Overloading the blender: work in batches if needed to ensure a silky texture.
- Using low-quality broth: good broth makes a big difference in the final flavor.
Storage and Reheating Instructions
- Storage: Let the soup cool completely, then refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Warm gently over medium-low heat, stirring occasionally.
- Microwave: Heat in a microwave-safe bowl, stirring halfway through, until hot.
FAQs
Q: Why does my cauliflower soup taste bitter?
A: Overcooking cauliflower can release sulfur compounds, causing bitterness. Roast and simmer just until tender.
Q: How do you thicken cauliflower soup naturally?
A: Blend the cooked cauliflower thoroughly for a naturally creamy, thick texture without adding starches.
Q: Why is my cauliflower soup grainy?
A: The soup can be grainy if the cauliflower isn’t fully softened before blending. Simmer until tender.
Q: What can I serve with cauliflower soup?
A: Crusty bread, grilled cheese sandwiches, or a light salad pair beautifully with this soup.
Nutrition Facts (Per Serving)
- Calories: 129
- Sugar: 4.1g
- Total Fat: 5.5g
- Carbohydrates: 16g
- Protein: 5.4g
- Sodium: 408mg
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Mary Berry Cauliflower Soup
Description
Silky, roasted cauliflower soup with thyme, miso, and lemon. Light, nourishing, and full of rich, savory flavor.
Ingredients
Instructions
- Preheat oven to 400°F with a large baking sheet inside.
- Chop cauliflower and season with salt and pepper.
- Place shallots and garlic with olive oil in foil; add to baking sheet.
- Roast 30 to 35 minutes until tender and golden.
- Heat broth in a pot, add roasted vegetables and thyme, and simmer for 15 minutes.
- Blend with miso paste, mustard, lemon juice, and olive oil until smooth.
- Adjust seasoning to taste and serve garnished with microgreens if desired.
Notes
- Skipping the roasting: roasting develops the crucial caramelized flavor.
- Not cooling slightly before blending: blending hot liquids can cause dangerous splashes.
- Underseasoning: taste as you blend and adjust with salt, pepper, and lemon.
- Overloading the blender: work in batches if needed to ensure a silky texture.
- Using low-quality broth: good broth makes a big difference in the final flavor.