This roasted cauliflower soup is warm and creamy, perfect for chilly days. The cauliflower brings a lovely flavor, and roasting it makes it even tastier!
I love how easy this soup is to whip up. Just roast, blend, and enjoy! It’s like a cozy hug in a bowl. Who doesn’t want that? 😊
Key Ingredients & Substitutions
Cauliflower: A large head of cauliflower is the star of the show! If you can’t find fresh, frozen florets are a great substitute. Just make sure to adjust the cooking time as needed.
Olive Oil: This adds flavor and helps with roasting. If you prefer, you can use avocado oil or any neutral oil. Just stay away from oils with strong flavors that might clash.
Onion: A medium onion provides sweetness and depth. You can replace it with shallots for a milder taste or leeks for a different flavor profile.
Broth: Vegetable broth gives a nice flavor boost, but chicken broth works well too if that’s your preference. Homemade or store-bought, either is fine!
Heavy Cream or Coconut Milk: For creaminess, you can use either! Coconut milk adds a subtle sweetness; feel free to skip it for a lighter version. Cashew cream is another dairy-free alternative.
What’s the Best Way to Roast Cauliflower for Soup?
Roasting cauliflower brings out its natural sweetness and creates a deep flavor. Here’s how to do it perfectly:
- Preheat your oven to 400°F (200°C) to get that crispy texture.
- Toss the cauliflower florets with olive oil, salt, and pepper evenly to coat.
- Spread them out on a baking sheet in a single layer to ensure even roasting.
- Roast for 25-30 minutes, flipping halfway through until they are golden brown. This adds depth to your soup!
How to Make Roasted Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin (optional, for warm flavor)
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh dill or parsley, chopped, for garnish
- Bread, for serving (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and 30-40 minutes in total, including roasting and simmering. It’s a quick yet comforting dish perfect for any occasion!
Step-by-Step Instructions:
1. Prepping Cauliflower:
Start by preheating your oven to 400°F (200°C). While it’s heating, take your cauliflower and cut it into florets. In a bowl, toss the florets with 2 tablespoons of olive oil, salt, and pepper until they are well coated. Spread them out evenly on a baking sheet.
2. Roasting the Cauliflower:
Once your oven is ready, pop the baking sheet inside. Roast the cauliflower for about 25-30 minutes, turning them halfway through for even browning. You want them to be golden brown and tender—this brings out their amazing flavor!
3. Sautéing Onions and Garlic:
While the cauliflower is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for another minute until fragrant.
4. Combining Ingredients:
After the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Sprinkle in the ground cumin (if using), smoked paprika, and pour in the broth. Bring it all to a boil, then reduce the heat and let it simmer for around 10 minutes. This allows the flavors to meld beautifully!
5. Blending the Soup:
Now comes the fun part! Use an immersion blender or transfer the soup in batches into a regular blender. Blend until the mixture is nice and smooth. If you want a creamier texture, stir in the heavy cream or coconut milk after blending.
6. Final Touches:
Return the soup to the pot if you used a regular blender. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnishing with some roasted cauliflower florets, a sprinkling of smoked paprika, and fresh herbs. Don’t forget to serve it warm with some crusty bread if you like!
Enjoy Your Soup!
This roasted cauliflower soup is not just easy to make, but it’s also a bowl of comfort. Enjoy its flavors and warmth any day of the week!
Can I Use Frozen Cauliflower for This Soup?
Yes, you can use frozen cauliflower! Just make sure to thaw it before roasting or cooking. If using frozen directly, you may need to adjust cooking times slightly, as it may not crisp up as nicely as fresh cauliflower.
How Can I Make This Soup Vegan?
To make the soup vegan, simply omit the heavy cream or use coconut milk as a substitute. This adds creaminess while keeping the soup plant-based. Additionally, ensure your broth is vegetable-based.
Can I Store Leftover Soup?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
What Can I Serve with Roasted Cauliflower Soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a fresh salad on the side. You can also serve it with some roasted vegetables for a heartier meal!
