This creamy roasted cauliflower soup is warm and comforting. It blends roasted cauliflower with tasty seasonings for a simple yet delicious treat!
Making this soup is a breeze! I love how it makes my kitchen smell wonderful while cooking. Pair it with some crusty bread, and you’ve got a perfect meal! 🍞
Key Ingredients & Substitutions
Cauliflower: The star of the soup! Look for a fresh, firm head. If you can’t find cauliflower, you can substitute with other hearty vegetables like broccoli or even butternut squash for a different flavor profile.
Olive Oil: This adds richness to the dish. If you’re looking for a lighter option or have an allergy, avocado oil is a great substitute. Just remember, if using extra virgin olive oil, keep it to medium heat to preserve its flavor.
Heavy Cream or Coconut Milk: For creaminess, heavy cream is rich and lush. Coconut milk works well for a dairy-free option. If you want something lighter, try using almond milk, which will give a different taste but can still be delicious!
Vegetable or Chicken Broth: Use homemade or store-bought, depending on what you have. If you’re vegetarian or vegan, stick with vegetable broth, and if you’re aiming for extra flavor, try low-sodium broth.
How Do You Get the Best Flavor from Roasting Cauliflower?
Roasting shines here by enhancing the cauliflower’s natural sweetness. Focus on these steps to maximize flavor:
- Preheat your oven to a high heat, around 425°F (220°C)—this helps create a beautiful caramelization.
- Toss the cauliflower with olive oil, salt, and pepper. Don’t overcrowd the pan; spread them out for even roasting.
- Turn the florets halfway through cooking for even browning and crispness.
These steps make your soup deeply flavorful and creamy! Enjoy!
How to Make Roasted Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 1/4 teaspoon ground turmeric (optional, for color and earthiness)
For Garnish:
- Fresh dill, chopped
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This delicious roasted cauliflower soup will take about 10 minutes to prepare and around 30-35 minutes to cook, making a total of about 45 minutes to enjoy this comforting dish!
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Begin by preheating your oven to 425°F (220°C). In a mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper to taste. Spread them evenly on a baking sheet in a single layer to ensure they roast nicely.
2. Roast the Cauliflower:
Roast the cauliflower in the preheated oven for about 25-30 minutes. Be sure to turn them halfway through for even browning. You want them to be golden brown and tender when finished.
3. 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 until softened, which should take about 5 minutes. Next, add the minced garlic and cook for about another minute, stirring constantly until fragrant.
4. Combine and Simmer:
Once the cauliflower is roasted, add it to the pot along with the broth and optional turmeric. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to blend.
5. Blend the Soup:
Using an immersion blender, carefully puree the soup in the pot until it’s smooth and creamy. If you prefer, you can transfer the soup in batches to a blender to achieve the same result—just be cautious with the hot liquid!
6. Final Touches:
If you’re using heavy cream or coconut milk, stir it in now for an extra creamy texture. Adjust the seasoning with salt and pepper to your liking.
7. Serve and Enjoy:
Serve the soup hot, garnished with additional small roasted cauliflower florets, a sprinkle of fresh dill, and Parmesan cheese, if desired. Enjoy your velvety, nourishing roasted cauliflower soup!
Can I Use Frozen Cauliflower for This Soup?
Yes, you can use frozen cauliflower! Just make sure to thaw it before roasting. You may need to roast it for a little longer to achieve that desired golden color since frozen florets may release more moisture.
How Can I Make This Soup Vegan?
To make this soup vegan, simply omit the heavy cream and use coconut milk or a plant-based milk instead. Ensure that your broth is vegetable-based as well.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day ahead and store it in an airtight container in the refrigerator. When ready to serve, just reheat it on the stovetop, adding a splash of broth or water if it thickens too much.
What Should I Serve With Roasted Cauliflower Soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even grilled cheese sandwiches. Enjoy it with your favorite sides for a complete meal!
