One Tray Creamy Cauliflower Soup. Perfect for any time you want to whip up something easy, nutritious and delicious. It’s creamy without any dairy and thanks to roasting the vegetables the result is so flavourful! It is topped with chopped toasted hazelnuts that give the soup a crunchy counterpoint and a drizzle of olive oil. Trust me, one to turn cauliflower haters into lovers!
My aunty, when she saw how I made it in stories, she asked me “isn’t it a bit bland without cream or broth?”, my answer was a categorical NO! The potato binds it all, giving it creaminess, and, thanks to roasting the veggies, it is so flavourful! I convinced her to give it a go and now she is an absolute fan!
One Tray Creamy Cauliflower Soup Ingredients
- Cauliflower: it is the main ingredient. It may seem very bland, but when it is roasted it takes on a unique flavor. The cool thing about this recipe is that it uses both the florets and the stem, so there is no food waste. The stem though has to be finely cut so it cooks well and, if it has rough areas like the outside of thick stem parts, they should be removed. Finally, when you buy a cauliflower head, make sure it doesn’t have black dots (and if it does, ask for a discount at the greengrocer because it means it isn’t the freshest).
- Potato: it adds creaminess to the soup and acts as a binder.
- Onion: it provides extra depth of flavor to the soup. I think there is no vegetable soup where I don’t use either onion or leek, that said, you can substitute onion with leek. If you use leek, cut it into chunky pieces so it doesn’t get burnt in the oven.
- Extra virgin olive oil: it is necessary for the vegetables to roast well and, if you want, you can use it as a topping at the end as well.
- Salt: it enhances the flavours, but you shouldn’t go overboard ;).
- Water: since the cauliflower takes on such a rich flavour in the oven, I personally believe that it is not necessary to enrich it with any broth, so I suggest using water to make the soup. If you prefer though, you can use a mild broth such as vegetable or chicken broth.
Roasted Hazelnuts Topping
For today’s soup I propose a nutty topping, specifically hazelnuts. Something crunchy always goes great with soups!
You can buy hazelnuts already peeled and roasted but, in general, raw and skin-on are cheaper. If you have these at home, take advantage of the fact that you are turning on the oven for the vegetables to roast the hazelnuts at the same time. Mind the time though! The hazelnuts will be ready in 15-20 minutes.
If your hazelnuts have skin, this will come out when they are roasted. To remove the skin completely, place the hazelnuts on a tea towel, close it as if it was a bag and rub them well with it, the friction will peel them off.
More Topping Options
- Crunchy spiced chicpeas.
- Bacon. You can bake it together with the vegetables and then cut it into small pieces, or cut it into small pieces and sauté it in a pan.
- Cheddar or Gruyère cheese. With crunchy bacon and some finely chopped chives it’d be to die for.
- Croutons. A classic, and you can make them at home in 10 minutes.
How to Make this One Tray Creamy Cauliflower Soup Recipe
It’s so incredibly easy that it seems unbelievable that something this good comes out of it. The steps?
- First, lets prepare all the vegetables, which we will arrange on a baking tray. In the photos you see them perfectly arranged, but you can just mix them as well. Since everything is roasted at the same time and with the same duration, there’s no problem!
- Then, drizzle olive oil over the veggies. Don’t be stingy but no need to create an olive oil swimming pool either. Season them with salt, bearing in mind tha you can always adjust the saltiness at the end, and into the oven for 30 minutes. In parallel, bring water to a boil.
- If you use hazelnuts as a topping, at this point you can put a handful in another tray and also bake them.
- Remove the veggies from the oven and blend with the water. Start with half a litre and then add more water, if you want, until you get your preferred texture.
Ready! In the blink of an eye you have this One Tray Creamy Cauliflower Soup recipe done.
How to Store Cauliflower Soup
Fridge: Place the cooled soup in an airtight container or jar, and store for up to 5 days in the fridge.
Freezer: Place the cooled soup in an airtight container, jar or freezer-safe bag. Store for up to 2 months in the freezer.
To Reheat: thaw the soup either in the fridge the day before or on the counter for about 2 hours. Then simply reheat in a pot or in the microwave. If you see that there are lumps once thawed (that can happen), blend the soup again to return it to its delicious silky smooth texture.
More Vegetable Soups You Will Love
If you make this One Tray Creamy Cauliflower Soup recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
One Tray Creamy Cauliflower Soup
- 1 medium-large potato - cut into chunks
- 1 large onion - cut into cunks
- 1 cauliflower head - cut into florets
- Extra Virgin Olive Oil
- Roasted Hazelnuts - roughly chopped, see Notes (optional)
- Preheat the oven to 220ºC.
- Place the potato, onion and cauliflower on a baking tray. Drizzle with olive oil, season with salt and bake for 30 minutes. The vegetables should have got a golden colour.
- Meanwhile, bring 1L of water to the boil.
- Blend the vegetables with half of the water (the water shouldn’t cover them). Add more water to adjust consitency and adjust seasoning.
- Serve on a plate, top with the hazelnuts and drizzle some olive oil. Enjoy!
- Hazelnuts: if you have unroasted hazelnuts, pop them in the oven while you are roasting the vegetables. If they have skin on, you can easily remove the skin once roasted: place them onto a kitchen cloth, close it as if it was a bag and rub them.