5 from 18 votes

Cauliflower Soup Recipe

This creamy cauliflower soup recipe starts with roasted cauliflower for deeper flavor, then blends smooth and velvety without heavy cream.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Servings:

Calories: 258kcal

Author: Davinah

Season the cauliflower: Toss the cauliflower florets with the olive oil, herb seasoning, salt, and black pepper until evenly coated.
Roast: Add the cauliflower to the air fryer basket. Air fry at 400°F for 12–15 minutes, tossing halfway through, until the florets are tender with browned edges.
Blend: Set aside a few roasted florets for topping, if desired. Add the remaining cauliflower, broth, mascarpone or cream cheese, and lemon garlic butter sauce to a blender. I use the soup setting on my blender and blend until the soup is smooth and creamy.
Serve: Taste and adjust the seasoning. If you want a thinner soup, blend in a little more broth. Divide between bowls and top with the reserved roasted cauliflower.

Use pre-cut cauliflower: Bagged florets make the prep especially quick. If you cut a whole head, keep the pieces similar in size so they roast evenly.
Use a salt-free seasoning: Since the recipe adds salt separately, a salt-free herb blend makes the seasoning easier to control.
Swap the broth: Vegetable broth works well if you want to make the soup vegetarian.
Soften cream cheese first: If you use cream cheese instead of mascarpone, letting it soften helps it blend more smoothly.
Adjust the consistency: Add extra broth a little at a time if you prefer a thinner soup.