Creamy Curried Cauliflower Soup

Several years ago, I shared a recipe for whole roasted cauliflower.   It is a spicy dish that  is a perfect side to most meals.  Today we’ll take a plain roasted cauliflower and make a delicious soup for cold winter days.  Roasting carmelizes the cauliflower to add depth to the flavor.  Sauté onions, celery, and carrot in olive oil.  Add garlic and broth.  You can use chicken broth or a vegetable broth for a meatless meal.  Cook, blend, and add whole milk.  A luscious bowl of curried cauliflower soup is ready to eat with garlic toast.  Adjust the spices for your family’s taste to make it stronger or milder. It’s even better the next day – try serving it over rice.









Creamy Curried Cauliflower Soup


Use organic when available


Creamy Curried Cauliflower Soup

Rich and creamy curried cauliflower soup is easy to make and quite delicious. Use oganic when available.
Course Soup
Cuisine American
Keyword cream of cauliflower soup, curried cauliflower soup, soup
Servings 4


  • 1 head cauliflower cut into florets
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion diced
  • 1 celery rib chopped
  • 1 carrot chopped
  • 1 tsp chopped garlic
  • 1 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1 tsp turmeric powder
  • 1 qt chicken or vegetable stock
  • 1 cup milk
  • salt and pepper to taste
  • fresh chopped parsley for garnish


  • Preheat oven to 450 degrees F (230 degrees C)
  • Toss cauliflower florets with olive oil and a dash of salt
  • Spread onto a baking sheet
  • Roast cauliflower in preheated oven until browned, about 25 minutes
  • Melt butter in a saucepan over medium high heat
  • Saute onions, carrots, and celery in hot butter until soft, about 5 minutes
  • Stir garlic into onion mix and continue to cook until fragrant, about 2 minutes
  • Season with curry powder, cayenne pepper, and ground turmeric
  • Cook for 2 more minutes stirring frequently
  • Add roasted cauliflower and pour stock over misture; stir
  • Bring to boil and then reduce heat to low
  • Simmer for 10 minutes until liquid reduces slightly
  • Puree mixture in the saucepan with an immersion blender until mostly smooth
  • Or let cool slightly and batch blend in blender
  • Stir milk into the soup
  • Season with salt and pepper to taste
  • Serve with parsley garnish and garlic toast










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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

16 thoughts to “Creamy Curried Cauliflower Soup”

  1. I love, love, love the flavor of roasted cauliflower. This soup looks delicious! Today is a good soup day here in PA – lots of snow on the ground and more on the way. If only I had a head of cauliflower in the fridge! I will save this for next week. Thank you for sharing!

  2. 5 stars
    What a delicious, flavourful soup, Carol! I love the spice! Thank you for sharing and for being a part of the Hearth and Soul Link Party community. Take care and have a lovely week!

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