This creamy roasted cauliflower soup is warm and comforting. With the nutty flavor of roasted cauliflower blended smooth, it’s a delicious twist on your regular soup!
Plus, it’s so easy to make! You roast the cauliflower, blend everything together, and voilà—deliciousness in a bowl! I love topping it with a sprinkle of herbs for extra flair.
Key Ingredients & Substitutions
Cauliflower: This is the star of the show! Look for a large, fresh head with tightly packed florets. If you’re not a fan of cauliflower, you could substitute with broccoli for a different flavor.
Olive Oil: It helps in roasting and adds flavor. You can swap it with avocado oil if you prefer. For a richer flavor, try using butter or ghee instead.
Onion: I use yellow onion for its sweetness, but shallots or leeks work well too! If you’re looking for a milder flavor, use green onions instead.
Broth: Vegetable broth gives a nice flavor and keeps it plant-based. You can use chicken broth if you prefer non-vegetarian. Just make sure it’s low-sodium.
Cream: Heavy cream adds creaminess. For a lighter version, you can use whole milk or a non-dairy alternative like almond milk or more coconut milk.
How Do I Roast Cauliflower for Best Flavor?
Roasting brings out the natural sweetness and flavor of cauliflower. It’s easy! Just follow these steps:
- Preheat the oven to 425°F (220°C) to ensure a good roast.
- Break the cauliflower into even-sized florets for uniform cooking. This helps all pieces cook evenly.
- Coat with olive oil, salt, and pepper to enhance the flavors. The oil helps it brown beautifully.
- Spread the florets on a baking sheet in a single layer. Overcrowding can lead to steaming rather than roasting.
- Roast for 25-30 minutes, turning halfway to get even browning. Look for a golden brown color and tenderness!
That’s it! This method gives you deliciously roasted cauliflower to use in your soup.
Roasted Cauliflower Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
For Garnishing:
- 1 teaspoon smoked paprika or red chili flakes (optional)
- Fresh dill or parsley, chopped, for garnish
- Feta cheese or goat cheese crumbles (optional, for garnish)
How Much Time Will You Need?
This delicious roasted cauliflower soup takes about 10 minutes to prep and 45 minutes to cook. In total, you’re looking at around 55 minutes from start to finish, including roasting the cauliflower and simmering the soup. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This temperature is great for roasting and will bring out the sweetness in the cauliflower.
2. Prepare the Cauliflower:
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil along with a generous sprinkle of salt and freshly ground black pepper. Make sure they’re evenly coated. Spread the florets out in a single layer on a baking sheet. This allows them to roast nicely without steaming.
3. Roast the Cauliflower:
Roast the cauliflower in the preheated oven for about 25-30 minutes. Halfway through, take them out and give them a little turn to ensure they brown evenly and become tender. You want them to be golden brown and delicious!
4. Sauté the Onion and Garlic:
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5-7 minutes until the onion is softened and translucent. Add the minced garlic and cook for an additional minute until fragrant—smell that goodness!
5. Combine and Simmer:
Once the cauliflower is done roasting, add it to the pot with the sautéed onions and garlic. Pour in the broth and bring to a boil. After it boils, reduce the heat and let it simmer for 10-15 minutes. This allows all the flavors to meld together beautifully.
6. Blend the Soup:
Next, it’s time to make the soup creamy! Use an immersion blender directly in the pot to puree the mixture until smooth. Alternatively, you can carefully transfer it in batches to a traditional blender. Just be cautious as it can be hot!
7. Add Creaminess and Season:
If you’d like a richer soup, stir in the heavy cream or coconut milk at this stage. Mix well and taste—add salt and pepper as needed for flavor. You want it to be just right!
8. Serve and Garnish:
When you’re ready to serve, ladle the soup into bowls. Drizzle with a little olive oil on top. Garnish with a few roasted cauliflower florets, a sprinkle of smoked paprika or chili flakes, fresh dill or parsley, and crumbled cheese if you like. Enjoy your cozy bowl of roasted cauliflower soup!
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just make sure to thaw it completely and pat it dry before roasting to avoid excess moisture. Frozen cauliflower may take a little less time to roast, so keep an eye on it.
Can I Make This Soup Vegan?
Absolutely! Just substitute the heavy cream with coconut milk or another non-dairy alternative, and use vegetable broth. All the other ingredients are naturally vegan-friendly!
How Long Will Leftovers Last?
Leftover roasted cauliflower soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat on the stove over low heat, stirring occasionally, until warmed through.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating!
