Description
This creamy and comforting Roasted Cauliflower Soup features caramelized cauliflower florets roasted to perfection and blended with savory broth, aromatic herbs, and a touch of cream or coconut milk for a dairy-free twist. Perfect for a cozy meal, it’s easy to prepare and packed with flavor and nutrition.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, cut into florets
- 1 medium onion, diced
- 2 garlic cloves, minced
- Fresh chives or parsley, chopped, for garnish
Liquids & Broth
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (for dairy-free option)
- 2 tablespoons olive oil (plus extra for sautéing)
Spices & Seasonings
- Salt and black pepper, to taste
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Roast Cauliflower: Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast them for 20-25 minutes until golden and caramelized to bring out a deep, nutty flavor.
- Sauté Aromatics: In a large pot, heat additional olive oil over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to develop the flavor base.
- Simmer Soup: Add the roasted cauliflower, vegetable or chicken broth, thyme, and smoked paprika to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a regular blender and puree until smooth.
- Add Cream: Stir in the heavy cream or coconut milk for richness. Adjust seasoning with salt and pepper as needed, then heat the soup over low heat for 2-3 minutes until warmed through.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh chives or parsley for a vibrant finish. Serve immediately for best taste.
Notes
- For a vegan version, use vegetable broth and substitute the heavy cream with coconut milk or another plant-based cream.
- Smoked paprika is optional but adds a subtle smoky depth to complement the roasted flavors.
- Use an immersion blender for easier cleanup, but a regular blender works well too—just be cautious with hot liquids.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust thickness by adding more broth if the soup is too thick after blending.
