This creamy roasted cauliflower soup is warm and comforting. The earthy flavors from roasted cauliflower blend perfectly with garlic and onion for a delicious bowl of goodness.
I love how simple it is to make; just roast, blend, and enjoy! Plus, it’s a great way to sneak in some veggies. Who knew eating healthy could be this tasty? 🥦
Key Ingredients & Substitutions
Cauliflower: A fresh head of cauliflower is key for this soup, giving it a rich flavor. If cauliflower isn’t available, consider using broccoli or even a mix of both for a different twist!
Olive Oil: This is perfect for roasting and sautéing. You can swap it with vegetable oil, avocado oil, or melted coconut oil if you’re looking for alternatives.
Onion: A yellow onion brings sweetness. You could substitute with shallots or green onions in a pinch, though the flavor will differ slightly.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds more depth. If you’re avoiding sodium, use low-sodium broth or homemade stock for more control over the flavor.
Thyme: This herb enhances the taste, but if you don’t have it, try using rosemary or oregano instead. Fresh herbs work wonderfully too!
How Do I Achieve the Best Roasting Results for Cauliflower?
Roasting brings out the sweetness and rich flavor of cauliflower. The trick is all in the temperature and timing!
- Preheat your oven to 425°F (220°C). High heat caramelizes the veggies, giving them a lovely golden color.
- Toss the florets with olive oil, salt, and pepper to coat evenly. This little step helps them brown beautifully.
- Spread them out on a baking sheet. Avoid crowding to ensure even roasting.
- Roast for 25-30 minutes, turning halfway through. Keep an eye out; you want them tender and slightly crispy!
Roasted Cauliflower Soup
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley or dill, chopped (for garnish)
- Crushed red pepper flakes (optional, for mild heat)
- Extra roasted cauliflower florets for garnish
Time Needed:
This soup requires about 10 minutes of prep time and 30-40 minutes of cooking. You’ll spend some time roasting the cauliflower while sautéing the onions and garlic, making it an easy yet satisfying dish!
Step-by-Step Instructions:
1. Roast the Cauliflower:
First, preheat your oven to 425°F (220°C). Next, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet in a single layer. Roast the cauliflower for about 25-30 minutes, turning once halfway through, until they are golden brown and caramelized. This step brings out the delicious natural flavors!
2. Sauté the Aromatics:
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion is soft and translucent. Now, stir in the minced garlic and cook for another 1-2 minutes, allowing the garlic to become fragrant.
3. Combine and Simmer:
Once your roasted cauliflower is ready, add most of the florets to the pot with the onions and garlic, but set aside some florets for garnish later. Pour in the broth and add the dried thyme if you’re using it. Bring everything to a boil, then reduce the heat to a simmer, cooking for about 10-15 minutes to let all the flavors meld together.
4. Blend to Creaminess:
Now, it’s time to create a smooth and creamy soup! Use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until smooth.
5. Final Touches and Serve:
Taste your soup and adjust the seasoning with additional salt, pepper, and sprinkle in some crushed red pepper flakes if you like a little heat. Ladle the soup into bowls, garnishing each one with the reserved roasted cauliflower florets and some fresh chopped parsley or dill. Don’t forget to drizzle a touch of olive oil on top for that extra richness!
Now sit back, enjoy your comforting and flavorful roasted cauliflower soup! Perfect for any day!
Can I Use Frozen Cauliflower Instead of Fresh?
Absolutely! If you’re using frozen cauliflower, be sure to thaw it fully before roasting. You may also want to reduce the roasting time, as frozen cauliflower tends to cook faster than fresh.
How Can I Make This Soup Creamier?
To add creaminess without compromising flavor, consider stirring in some heavy cream or coconut milk after blending. For a vegan option, full-fat coconut milk works great and adds a lovely richness.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water to get the desired consistency.
Can I Make This Soup in Advance?
Yes! You can make this soup ahead of time and store it in the fridge. For the best flavor, roast the cauliflower and prepare the soup, then let it cool before storing. Reheat gently before serving, and garnish just before enjoying!