Delia Smith Cauliflower Soup​ Recipe​

This is a comforting, classic cauliflower soup inspired by the simple, reliable style Delia is known for: proper flavour, a velvety texture, and no fussy steps. Roasting the cauliflower first deepens the sweetness and gives the soup a slightly nutty edge, while milk and a little cream make it luxuriously smooth. It’s an easy, beginner-friendly soup that tastes far more special than the effort suggests. Total time is about 50 minutes, including roasting and simmering.

Ingredients

For the roasted cauliflower

• 1 large cauliflower (about 900g), cut into small florets (keep the tender stalks too)
• 2 tbsp olive oil
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper

For the soup base

• 40g unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp plain flour
• 750ml vegetable stock (or chicken stock), hot
• 500ml whole milk
• 1 bay leaf
• Pinch of freshly grated nutmeg (optional)

To finish and serve

• 100 to 150ml double cream (optional, but lovely)
• Extra salt and black pepper, to taste
• Chopped chives or parsley, for serving

How to Make Cauliflower Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with parchment (or just lightly oil the tray) and place a shelf in the middle so the cauliflower roasts evenly.
• Mix the cauliflower for roasting: Tip the florets onto the tray. Drizzle with olive oil, sprinkle over the salt and pepper, then toss well so everything is lightly coated and spread out in a single layer.
• Bake (roast) until golden: Roast for 22 to 28 minutes, turning once halfway through, until the cauliflower is tender with a little colour on the edges. This step makes the soup taste rounder and more savoury.
• Start the soup base: While the cauliflower roasts, melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8 to 10 minutes until soft and translucent. Keep the heat gentle so it sweetens without browning.
• Add garlic, then make a quick roux: Stir in the garlic for 1 minute. Sprinkle in the flour and stir continuously for another minute. You’re not trying to colour it, just cook out the raw flour taste.
• Whisk in the liquids: Pour in the hot stock gradually, whisking as you go to keep it smooth. Add the milk and whisk again. Drop in the bay leaf.
• Simmer with the roasted cauliflower: Add the roasted cauliflower to the pan. Bring to a gentle simmer and cook for 10 to 12 minutes, until everything is very soft.
• Cool slightly, then blend: Remove the bay leaf. Take the pan off the heat and let it stand for 5 minutes. Blend until completely smooth using a stick blender, or blend in batches in a jug blender (never fill it too full).
• Assemble and finish the soup: Return the soup to low heat. Stir in the cream (if using) and add nutmeg if you like. Taste, season with a little more salt and pepper, then warm gently until hot but not boiling.
• Serve: Ladle into warm bowls and scatter over chives or parsley. Add an extra crack of black pepper right at the table.

Tips

Why is my cauliflower soup grainy instead of silky?

This usually comes from under-blending or cauliflower that hasn’t cooked quite soft enough. Simmer for a few extra minutes, then blend again until the soup looks glossy. If you want it ultra-smooth, pass it through a fine sieve, although a good blender is normally enough.

How do I stop the soup tasting bland?

Roasting helps, but seasoning is the real key. Taste after blending and add salt a pinch at a time. A small pinch of nutmeg and plenty of black pepper lifts the flavour without making it “spiced”. If your stock is very mild, use a little more salt or finish with a small knob of butter for richness.

Can I make it thicker (or thinner) without ruining it?

To thicken, simmer uncovered for 5 to 10 minutes after blending, stirring often so it doesn’t catch. To thin, add a splash of hot stock or milk until it pours the way you like.

What’s the best way to blend hot soup safely?

If you’re using a jug blender, cool the soup for a few minutes first, blend in batches, and vent the lid (hold a tea towel over the top). Hot soup expands fast in a blender, so don’t rush this step.

Can I skip roasting the cauliflower?

Yes. Simply add raw cauliflower to the pot once the stock and milk are in, then simmer until very soft before blending. The soup will be slightly lighter in flavour, but still very good.

Serving Suggestions

• Crusty bread and salted butter, or warm baguette slices
• Cheddar toasties or a simple grilled cheese on the side
• A drizzle of extra-virgin olive oil and more black pepper
• Roasted cauliflower florets on top for a little texture

Storage

Room temperature

Like most soups with milk, don’t leave it out for longer than 2 hours. Cool it promptly, then refrigerate.

Refrigerator

Store in an airtight container for up to 3 to 4 days. Reheat gently on the hob over low heat, stirring often. Avoid a rapid boil, especially if you’ve added cream, as it can split.

Freezing

Freeze for up to 3 months. For best texture, freeze before adding the cream, then stir the cream in after reheating. Defrost overnight in the fridge and reheat slowly.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 16 g
• Protein: 7 g
• Fat: 17 g
• Saturated Fat: 9 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the stock, milk, and cream you use.

FAQs

Classic Cauliflower Soup (Roasted & Creamy)

Recipe by Milli Rose

0.0 from 0 votes

Course: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

240

kcal

50

minutes

A creamy roasted cauliflower soup with onion, garlic, milk, and a touch of cream for a velvety finish. Easy, comforting, and perfect with crusty bread.

Ingredients

• 1 large cauliflower (about 900g), cut into florets

• 2 tbsp olive oil

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1 large onion, finely chopped

• 2 cloves garlic, finely chopped

• 40g unsalted butter

• 2 tbsp plain flour

• 750ml vegetable or chicken stock (hot)

• 500ml whole milk

• 1 bay leaf

• Pinch of freshly grated nutmeg (optional)

• 100–150ml double cream (to finish, optional)

• Chopped chives or parsley, to serve

Directions

• Preheat the oven to 200°C (180°C fan). Toss cauliflower with olive oil, salt, and pepper.
• Roast cauliflower for 22–28 minutes until tender and lightly golden.
• Cook onion in butter for 8–10 minutes until soft (don’t brown). Add garlic for 1 minute.
• Stir in flour and cook for 1 minute. Gradually whisk in hot stock, then milk.
• Add roasted cauliflower and bay leaf. Simmer for 10–12 minutes.
• Remove bay leaf. Cool briefly, then blend until smooth.
• Stir in cream (optional) and nutmeg. Season to taste and warm gently.
• Ladle into bowls and top with chives or parsley.

Notes

• Roasting the cauliflower adds deeper flavour, but you can simmer it instead if you’re short on time.
• For a thicker soup, use the full 150ml cream or simmer for a few extra minutes before blending.
• Always cool the soup slightly before blending, and never fill the blender jug too full.