Why You’ll Love This Recipe

Roasted Cauliflower Soup is a great way to showcase cauliflower’s versatility. Roasting the cauliflower before blending it intensifies its natural flavor, creating a deeper, more complex taste than just boiling it. The creamy texture, paired with the subtle garlic and onion flavors, makes it the perfect comfort food that is still light and healthy. This soup is also highly customizable – you can make it dairy-free or vegan by substituting coconut milk, and it’s easy to add extra toppings like herbs, cheese, or even roasted chickpeas for extra crunch.

Ingredients

1 large head of cauliflower, chopped into florets
2 tablespoons olive oil
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1/2 teaspoon ground cumin (optional, for extra flavor)
1/4 teaspoon ground nutmeg (optional, for a warm flavor)
1 cup milk (or coconut milk for a dairy-free version)
1/2 cup heavy cream (optional, for added richness)
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley or thyme, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the cauliflower:

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil and season with salt and pepper. Spread the cauliflower out evenly and roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender. Stir once or twice during roasting to ensure even cooking.

2. Sauté the onions and garlic:

While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, or until the onion becomes soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

3. Add the broth and roasted cauliflower:

Once the cauliflower is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth (or chicken broth), and add cumin and nutmeg (if using). Stir everything together and bring it to a simmer. Let it cook for 10-15 minutes to allow the flavors to combine.

4. Blend the soup:

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth. Be careful, as the soup will be hot!

5. Add cream and seasonings:

Once the soup is blended to a creamy consistency, stir in the milk (or coconut milk) and heavy cream (if using). Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice to brighten it up.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley or thyme, if desired. Serve hot with a slice of crusty bread for dipping.

Servings and timing

Servings: 4-6
Total time: 45 minutes
- Prep time: 10 minutes
- Cook time: 35 minutes (including roasting time)

Variations

Vegan version: Make this soup vegan by using coconut milk instead of dairy milk and heavy cream. You can also substitute the butter with olive oil for sautéing.
Add extra vegetables: You can add other roasted vegetables like carrots, parsnips, or potatoes to the soup for added flavor and nutrition.
Spicy version: For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions and garlic.
Herb variations: Add fresh herbs like rosemary, thyme, or sage during the simmering process for an aromatic depth of flavor.
Add nuts or seeds: Top the soup with roasted pumpkin seeds, almonds, or crushed cashews for an extra crunch.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to serve, thaw it overnight in the refrigerator and reheat on the stovetop.
Reheating: Reheat the soup over medium heat, adding a little extra broth or milk if it thickens too much during storage.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower if fresh is unavailable. Roasting frozen cauliflower may not yield the same caramelized flavor, but it will still work well in the soup. Just make sure to thaw and drain it before adding it to the pot.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3-4 days. The flavors develop even more after sitting overnight, making it perfect for meal prep.

Can I make the soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply roast the cauliflower, then add it to the slow cooker along with the sautéed onions and garlic, broth, and seasonings. Cook on low for 4-6 hours and then blend it at the end. Add the cream and adjust the seasoning once it’s blended.

How do I make this soup thicker?

To thicken the soup, you can add more cauliflower, blend the soup less thoroughly, or stir in a small amount of cooked potato or rice while blending.

What can I serve with this soup?

Roasted Cauliflower Soup pairs beautifully with crusty bread, a light salad, or even grilled cheese sandwiches for a comforting, complete meal.

Conclusion

Roasted Cauliflower Soup is a wonderfully creamy, flavorful dish that’s perfect for cozy dinners or as a starter to any meal. The roasted cauliflower adds a depth of flavor that makes this soup more complex and satisfying than other creamy soups. Plus, it’s easy to customize with different herbs, spices, and toppings to suit your taste. Whether you enjoy it as a light meal or as part of a larger spread, this soup is sure to warm you up and leave you wanting more!

Roasted Cauliflower Soup

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Roasted Cauliflower Soup is a creamy, comforting dish that enhances the mild flavor of cauliflower with deep, roasted notes. Blended with aromatics like garlic and onions, this soup is savory, satisfying, and healthy, perfect for chilly nights or light lunches.

Author: Laura
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Soup
Method: Roasting, Blending
Cuisine: American

Instructions

Preheat the oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, stirring once, until golden and tender.

In a pot, heat the remaining olive oil over medium heat. Sauté onion for 5-7 minutes until soft. Add garlic and cook for 1-2 minutes until fragrant.
Add roasted cauliflower, vegetable broth, cumin, and nutmeg (if using). Simmer for 10-15 minutes to blend flavors.
Blend the soup with an immersion blender or in batches until smooth and creamy. Be cautious as the soup will be hot!
Stir in milk (or coconut milk) and heavy cream (if using). Taste and adjust seasoning with salt, pepper, or lemon juice.
Serve hot, garnished with parsley or thyme and a slice of crusty bread for dipping.

Notes

For a vegan version, use coconut milk instead of dairy milk and heavy cream.
Spice it up by adding a pinch of red pepper flakes or cayenne pepper when sautéing the onions and garlic.
Add other roasted vegetables like carrots or parsnips for added flavor and texture.
Top with roasted chickpeas, nuts, or seeds for extra crunch.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 7g
Sodium: 750mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 5g
Protein: 4g
Cholesterol: 15mg