This creamy roasted cauliflower soup is a warm hug in a bowl! The cauliflower is roasted until golden and blended to give it a smooth, rich flavor that’s hard to resist.
Adding a sprinkle of herbs or a dash of pepper really kicks it up a notch. I love serving it with some crusty bread on the side—it’s just too good to pass up! 🍞
Key Ingredients & Substitutions
Cauliflower: The star of the show! A large head of cauliflower offers great flavor. If you can’t find cauliflower, try using broccoli or even a mix of both for a twist.
Olive Oil: This is used for roasting. I really enjoy using extra virgin olive oil for its taste. If you need a substitute, avocado oil also works well without altering the flavor too much.
Broth: Vegetable broth is perfect for a plant-based option. Chicken broth adds a nice depth, though. You can also stir in some miso paste for a richer flavor if you’re out of broth!
Heavy Cream vs. Coconut Milk: Heavy cream makes it super rich, but coconut milk is a great dairy-free alternative. I love the slight coconut flavor it adds!
Thyme: Fresh thyme gives a lovely aroma and flavor, but dried thyme is convenient and does the job. You can also use herbs like rosemary or sage if you prefer.
What’s the Best Way to Roast Cauliflower for Maximum Flavor?
Roasting brings out the natural sweetness in cauliflower and adds a caramelized flavor. Here’s how to do it perfectly:
- Preheat the oven to 425°F (220°C) for a high, even heat.
- Cut the cauliflower into even florets for consistent cooking.
- Toss florets in olive oil, salt, and pepper; this step is vital for flavor!
- Spread them out in a single layer on a baking sheet to avoid steaming.
- Roast for 25-30 minutes, flipping once for even browning.
When done, they should be golden brown and tender. This is where the magic happens, enhancing the overall soup flavor!
Roasted Cauliflower Soup
Ingredients You’ll Need:
- 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 or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh dill for garnish
- Toasted almond flakes or nuts (optional garnish)
How Much Time Will You Need?
This delicious roasted cauliflower soup will take about 10 minutes to prepare, and then you’ll need 30-35 minutes for roasting and cooking, bringing the total time to about 45 minutes. A perfect dish to warm you up without spending all evening in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to preheat at 425°F (220°C) so it’s nice and hot when you’re ready to roast the cauliflower. This high temperature helps to caramelize the florets, bringing out their sweet flavor.
2. Prepare the Cauliflower:
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, adding salt and pepper to your taste. Make sure the florets are evenly coated, then spread them out on a baking sheet in a single layer. It’s important not to crowd them for proper roasting!
3. Roast the Cauliflower:
Place the baking sheet in the oven and roast the cauliflower for about 25-30 minutes. Flip the florets halfway through so they get nicely golden on all sides. They should be tender when done!
4. Sauté the Onions 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. Cook for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Then, add the minced garlic and sauté for another minute until fragrant.
5. Combine Ingredients:
When the cauliflower is done roasting, add it to the pot with the onions and garlic, along with the broth and thyme. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to let all those delicious flavors combine.
6. Blend the Soup:
After simmering, use an immersion blender directly in the pot to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender; just be sure to allow steam to escape to avoid splattering!
7. Add Creaminess:
If you want a creamier texture, stir in the heavy cream or coconut milk at this stage. Taste the soup and season it with more salt and pepper if needed.
8. Serve and Garnish:
Ladle the soup into bowls. For a lovely finish, add a roasted cauliflower floret in each bowl as a garnish, sprinkle with fresh dill and some toasted almond flakes or nuts if you like. Serve hot with crusty bread or your favorite side for a cozy meal!
Enjoy your comforting, velvety roasted cauliflower soup!
Can I Use Frozen Cauliflower Instead?
Yes! Frozen cauliflower works in this recipe, but make sure to thaw it first and drain any excess moisture. Roasting may not be as effective, so you can skip to sautéing directly after thawing if you prefer.
How Can I Make This Soup Dairy-Free?
Simply substitute heavy cream with coconut milk, as it’s creamy and adds a nice flavor. You can also use unsweetened almond milk if you want a lighter option, but it may not be as rich.
What Are Some Storage Tips for Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water to help restore the desired consistency.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like carrots or potatoes for extra flavor and nutrition. Just make sure to adjust the cooking time accordingly, as they may need to cook longer to become tender.
