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Roasted Cauliflower Soup Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Roasted Cauliflower Soup is a creamy, comforting dish featuring caramelized cauliflower roasted to perfection, then blended into a velvety, flavorful soup. Enhanced with sautéed onions, garlic, thyme, and optional smoked paprika, it’s finished with a touch of cream or coconut milk for a rich yet light texture. Perfect for a cozy meal any time of year.


Ingredients

Scale

Vegetables

  • 1 large head of cauliflower, cut into florets
  • 1 medium onion, diced
  • 2 garlic cloves, minced

Seasonings & Oils

  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika (optional)

Liquids

  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk (for dairy-free option)

Garnish

  • Fresh chives or parsley, chopped


Instructions

  1. Roast the cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper on a baking sheet, spreading them out evenly. Roast for 20-25 minutes, turning halfway, until the florets are golden brown and caramelized, developing a rich roasted flavor.
  2. Sauté onions and garlic: While the cauliflower roasts, heat a pot over medium heat with a drizzle of olive oil. Add the diced onions and sauté for 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another minute, releasing its fragrant aroma.
  3. Simmer the soup: Add the roasted cauliflower to the pot along with the vegetable or chicken broth, thyme, and smoked paprika if using. Stir to combine, then bring the mixture to a boil. Reduce heat and let it simmer gently for about 10 minutes to allow the flavors to meld.
  4. Blend until smooth: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
  5. Add cream and adjust seasoning: Stir in the heavy cream or coconut milk to add richness to the soup. Taste and season with additional salt and black pepper if needed. Warm the soup for another 2-3 minutes over low heat, ensuring it’s heated through but not boiling.
  6. Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley for a fresh and colorful finish. Serve immediately for the best flavor and texture.

Notes

  • For a dairy-free version, substitute heavy cream with full-fat coconut milk.
  • You can use either vegetable or chicken broth depending on your dietary preferences.
  • Smoked paprika is optional but adds a nice smoky depth to the soup.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adding a squeeze of lemon juice before serving can brighten the flavors if desired.