This creamy roasted cauliflower soup is warm, cozy, and perfect for chilly days! The sweet, nutty flavor from roasted cauliflower combined with a touch of garlic makes it so tasty.
I love topping mine with crispy croutons or a sprinkle of cheese. It’s a super easy recipe, and I can whip it up in no time. Perfect for impressing friends or just treating myself! 😊
This creamy roasted cauliflower soup is warm
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is essential for flavor. If you can’t find it, broccoli or even a mix of both can work well. Baby cauliflower adds a unique twist too!
Olive Oil: The olive oil not only helps with roasting but adds flavor too. You can substitute with avocado oil for a higher smoke point or even butter for a richer taste.
Onion and Garlic: These are crucial for a flavor base. Yellow onions are sweet when cooked. If you’re low on fresh, use shallots or onion powder as a backup. Fresh garlic really enhances the taste!
Broth: Vegetable broth is great for a vegan option, while chicken broth adds depth. If you’re out of broth, water can work, but the flavor won’t be as rich.
Heavy Cream or Coconut Milk: Both provide creaminess. I often go with coconut milk for a dairy-free option, but heavy cream gives a rich flavor. You can skip this for a lighter soup!
How Do I Make Sure My Roasted Cauliflower Is Perfectly Caramelized?
Caramelization adds depth and flavor to the soup, so following these steps is important:
- Preheat your oven fully. This helps achieve that crispy, golden result!
- Evenly coat the cauliflower florets in oil and seasoning. Ensure they’re well spaced out on the baking sheet to avoid steaming.
- Turn the cauliflower halfway through roasting. This promotes even browning and caramelization.
- Look for a deep golden color—this means the natural sugars are developing. A good roast should take around 25-30 minutes.
These steps will elevate your soup, bringing out the wonderful sweetness of the cauliflower! Enjoy your cooking adventure!
Roasted Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup water (optional, for desired consistency)
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh dill or parsley, chopped, for garnish
- Optional: Crusty bread slices, for serving
How Much Time Will You Need?
This delicious roasted cauliflower soup takes about 10 minutes to prep and 40 minutes to cook, giving you a total of about 50 minutes from start to finish. It’s a great dish for a cozy evening at home!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). This is key for roasting the cauliflower perfectly. While the oven warms up, take the cauliflower florets and toss them in a bowl with 2 tablespoons of olive oil, a sprinkle of salt, and a bit of pepper. Make sure they’re well coated!
2. Roast the Cauliflower:
Spread the cauliflower on a baking sheet in a single layer. Pop it into the preheated oven and roast for about 25-30 minutes. Turn the florets halfway through so they can brown evenly. You want them to be golden and caramelized!
3. Sauté the Aromatics:
While the cauliflower roasts, grab a large pot. Heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, stir in the minced garlic and cook for another minute, just until it’s fragrant. The smell will be amazing!
4. Combine and Simmer:
Next, add the roasted cauliflower to the pot along with the broth. Bring it to a boil, then reduce the heat to low and let it simmer for 10-15 minutes. This allows all the flavors to blend beautifully.
5. Blend Until Smooth:
Now it’s time to make the soup creamy! Using an immersion blender (or a regular blender in batches), blend the soup until smooth. If you like your soup a little thinner, feel free to add water or extra broth until you reach your desired consistency.
6. Add Creaminess and Season:
If you’re feeling indulgent, stir in the heavy cream or coconut milk for that extra creamy texture. Warm the soup through and taste it. Don’t forget to adjust the seasoning with salt and pepper as needed!
7. Serve and Enjoy:
Pour the velvety soup into bowls and garnish with some of the reserved roasted cauliflower florets and a sprinkle of fresh dill or parsley on top. For a delightful touch, serve with crusty bread on the side. Enjoy your cozy bowl of roasted cauliflower soup!
This comforting meal is perfect for any day, and it’s sure to warm you up from the inside out! 🥣
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can use frozen cauliflower! Just make sure to thaw it beforehand and drain any excess moisture. You may need to adjust the roasting time since frozen florets tend to cook faster.
How Can I Make This Soup Vegetarian/Vegan?
This soup can easily be made vegetarian or vegan by using vegetable broth instead of chicken broth and substituting heavy cream with coconut milk or a plant-based cream. Both options add creaminess without any dairy!
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup ahead of time. Just store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of broth or water if it has thickened too much.
What’s the Best Way to Store Leftovers?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days or frozen for up to 3 months. When reheating, do so slowly to maintain consistency.
