The Kitchen

This deeply savory cauliflower soup is so creamy and comforting, you’d never guess it’s dairy-free. Rather than milk, cream, or even a dairy alternative like coconut milk, this soup gets all of its richness from cauliflower itself. You’ll roast it first to deepen its naturally nutty flavor, then blend it with broth to create ultra-smooth results. This is the soup you’ll want to eat all fall long.

How Do You Thicken Cauliflower Soup?
There are many ways to thicken cauliflower soup. Some recipes lean on heavy cream, half-and-half, milk, or coconut milk to thicken the soup and make it creamy. Others blend in cooked potatoes with the cauliflower. My favorite way to thicken cauliflower soup, though, is to simply let the cauliflower do the work. When cooked and blended with chicken or vegetable broth, cauliflower’s natural starches make the soup plenty thick, rich, and creamy without the need for much else.


How Do You Fix Bland Cauliflower Soup?
Bland cauliflower soup is a result of a lack of seasoning. Here’s how to ensure every bowl is packed with flavor.

• Season twice with salt and pepper: You’ll start by seasoning the cauliflower florets with salt and pepper before roasting. Then, season again when the roasted florets are combined with broth on the stovetop. Your soup should be well-seasoned if you follow this approach, but it’s always a good idea to taste it before serving in case your personal preference is a little more salt, pepper, or both.
• Add lots of aromatics. Leaning hard on aromatics is another way to load cauliflower soup with flavor. Here, garlic, onion, and fresh thyme lend tons of savory flavor to the soup. Since cauliflower is such a mild vegetable, it can handle a heavy hand.
• Finish with lemon. A big squeeze of lemon juice stirred into the soup right before serving brightens it up. Acid helps draw out flavor and ensures every spoonful of this soup is balanced and interesting.

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