This roasted cauliflower soup is creamy and cozy, perfect for chilly days! With its earthy flavor and a hint of garlic, it’s sure to warm your heart.
I love how easy it is to make! Just roast the cauliflower, blend it all up, and enjoy. It’s a simple dish that tastes like a hug in a bowl! 🥣💛
Key Ingredients & Substitutions
Cauliflower: This is the star of the soup! Look for a firm, heavy head of cauliflower. If you want a different flavor profile, broccoli can be a tasty substitute!
Olive Oil: I prefer olive oil for roasting; it adds a lovely depth of flavor. If you need a substitute, feel free to use avocado oil or even melted butter for a richer taste.
Onion: A medium onion gives a sweet base to the soup. Yellow onions are great, but shallots work well too. If you’re avoiding onions, try using leeks for a different yet delicious flavor.
Vegetable Broth: This adds flavor and richness. You can substitute chicken broth for more depth, or if you’re making it vegetarian, stick to a good-quality vegetable broth. Homemade is always best if you have time!
Cream or Coconut Milk: This is optional but adds creaminess. I love using coconut milk for a hint of sweetness, but heavy cream works perfectly too. For a lighter option, unsweetened almond milk can be used.
How Do I Get My Cauliflower Perfectly Roasted for the Soup?
Roasting the cauliflower is key to rich flavor in this soup. Here are some tips to make it perfect:
- Preheat your oven well—425°F (220°C) is ideal for caramelization.
- Cut florets into uniform sizes for even cooking. Aim for about 1 to 2 inches.
- Don’t overcrowd the baking sheet! Give the florets space to roast evenly and get that lovely golden color.
- Turn them halfway through roasting to ensure all sides get a nice char.
- Look for a golden-brown color! This indicates that the natural sugars have developed, adding sweetness and depth.
How to Make Roasted Cauliflower Soup
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh dill or parsley, for garnish
- Smoked paprika or chili flakes, for garnish (optional)
How Much Time Will You Need?
This roasted cauliflower soup will take about 15 minutes to prep, and then around 30-35 minutes to cook. You’ll have a warm, creamy soup ready in about 1 hour. Perfect for a satisfying meal!
Step-by-Step Instructions:
1. Roasting the Cauliflower:
First, preheat your oven to 425°F (220°C). Take the cauliflower florets and toss them in a bowl with 2 tablespoons of olive oil, a good pinch of salt, and freshly ground black pepper. Once everything is well-coated, spread the florets out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning them halfway through, until they become golden brown and caramelized. This will add so much flavor!
2. Sautéing the Onion 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 sauté it for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes until it’s fragrant. You want that lovely aroma filling your kitchen!
3. Combining Ingredients:
Once your cauliflower is perfectly roasted, take it out of the oven and add it to the pot with the sautéed onion and garlic. Now, pour in the vegetable broth, bring it to a boil, and then lower the heat to let it simmer for about 10-15 minutes. This will help all those wonderful flavors mingle together.
4. Blending the Soup:
Now comes the fun part! Using an immersion blender, blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth. Just be careful with the hot liquid!
5. Finishing Touches:
If you want extra creaminess, stir in the heavy cream or coconut milk at this point. Taste the soup and adjust the seasoning with more salt and pepper if needed. It’s important to warm it through but avoid boiling at this stage.
6. Serving the Soup:
Ladle your delicious soup into bowls and garnish with a few roasted cauliflower florets on top, some fresh dill or parsley, and a sprinkle of smoked paprika or chili flakes if you like a bit of spice. Serve hot and enjoy the cozy, velvety goodness of your homemade roasted cauliflower soup!
Tip: This soup is delicious with some crusty bread or a fresh green salad on the side for a complete meal!
Can I Use Frozen Cauliflower for This Soup?
Yes! You can use frozen cauliflower, but there’s no need to roast it first. Simply add the frozen florets directly to the pot with the sautéed onions and garlic, then proceed with the recipe as usual. Just be sure to adjust the cooking time as needed, since frozen cauliflower may take a bit longer to become tender.
How Can I Make This Soup Vegan?
To make this soup vegan, replace the heavy cream with coconut milk or another plant-based cream. Additionally, ensure you use vegetable broth instead of chicken broth. This will keep all the flavor while remaining entirely plant-based!
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a splash of water or broth if it becomes too thick. You can also reheat it in the microwave for quick serving!
Can I Add Other Vegetables to This Recipe?
Absolutely! This soup is versatile, so feel free to add other roasted vegetables like carrots, garlic, or leeks to enhance the flavor. Just be mindful of the cooking times—make sure those veggies are tender before blending!