Roasted Cauliflower Soup with Nduja Oil & Cheese Scones
There’s something special about a warm bowl of soup on a chilly day—especially when it’s packed with deep, roasted flavours and finished with a spicy drizzle of nduja oil. This roasted cauliflower soup is proof that simple ingredients can create something spectacular.
I wanted to make something quick and flavourful, using one of my go-to pantry staples: nduja. With its smoky heat and rich, spreadable texture, nduja melts into oil, creating the most incredible finishing drizzle that takes any soup from good to unforgettable.
And here’s the best part—this recipe leans on frozen veg. Frozen cauliflower is an unsung hero in the kitchen. It’s just as nutritious as fresh, lasts for ages, and roasts beautifully for a soup that’s naturally creamy and full of depth.
Pair it with cheese and spinach scones, and you’ve got a meal that feels a little special but takes hardly any effort.
How to Make Roasted Cauliflower Soup with Nduja Oil
Ingredients (serves 2)
700g frozen cauliflower
2 tbsp olive oil
2 garlic cloves (unpeeled)
1 medium onion, chopped
½ celery stalk, chopped
800ml stock (500ml chicken bone broth, 300ml vegetable stock)
3 tbsp single cream
Nduja Oil Ingredients
2 tbsp olive oil
20g nduja
Method
Roast the cauliflower – Preheat the oven to 210°C. Toss the frozen cauliflower with 1 tbsp olive oil and a pinch of salt, then spread it out on a baking tray. Roast for 25-35 minutes, flipping halfway through, until golden and caramelised.
Build the soup base – While the cauliflower roasts, heat the remaining olive oil in a large pot. Add the onion, celery, and a pinch of salt, cooking until soft and translucent (about 5 minutes).
Combine everything – Once the cauliflower is ready, add it to the pot along with the garlic cloves (squeezed from their skins) and stock. Bring to a simmer and let it cook for 20 minutes, stirring occasionally.
Blend until smooth – Remove from the heat, let it cool slightly, then carefully blend until silky. Return to the pot and stir in the cream. Keep warm over low heat.
Make the nduja oil – Heat 2 tbsp olive oil in a small pan, then add the nduja. Stir and cook for a couple of minutes until it melts into the oil.
Serve it up – Ladle the soup into bowls, drizzle with spicy nduja oil, and enjoy with cheese and spinach scones.
Ingredients:
1 tbsp mojo de ajo oil (or 1 tbsp olive oil and 1 clove of garlic, minced)
1 small onion, finely chopped
1 jar white beans
60g nduja
300ml passata
100ml chicken bone broth (or regular chicken stock)
2 roasted red peppers, chopped
A splash of red wine vinegar
2 eggs
Thick-cut sourdough toast, to serve
Method:
Sauté the onion – Heat the mojo de ajo oil (or olive oil with garlic) in a pan over medium heat. Add the onion and cook until soft and translucent.
Cook the nduja – Add the nduja to the pan, breaking it up with a spoon. Let it cook until the oils are released and it turns into a rich, fragrant paste.
Simmer the beans – Stir in the white beans, passata, and chicken stock. Bring to a gentle simmer and let the flavours meld for about 20 minutes. Stir occasionally.
Finish the sauce – Add the roasted red peppers and a splash of red wine vinegar. Give it a good stir and cook for another few minutes until everything is well combined.
Fry the eggs – In a separate pan, heat a little oil and fry the eggs to your liking.
Serve – Spoon the spicy nduja beans over thick slices of toasted sourdough. Top with the fried egg and enjoy immediately!
Faq’s
Can I use fresh cauliflower instead of frozen?
Yes! Just chop a head of fresh cauliflower into florets and roast as instructed.
How spicy is nduja?
Nduja has a gentle heat rather than an overpowering spice. If you’re sensitive to spice, use a little less or mix it with extra olive oil to mellow the kick.
What can I serve this soup with?
Cheese scones are perfect for dunking, but crusty sourdough, focaccia, or even a hunk of toasted rye bread work just as well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
If you’re looking for a simple, warming meal, this roasted cauliflower soup with nduja oil is the perfect dish to cosy up with. Why not give it a go? And if you’re after a dessert to follow, try our Affogato-Style Hot Chocolate Pudding.
