Creamy Roasted Cauliflower Soup Recipe

Introduction

This creamy roasted cauliflower soup is a comforting and flavorful dish perfect for any season. Roasting the cauliflower brings out a rich, nutty sweetness that blends beautifully with sautéed aromatics and a touch of cream for a silky finish.

Ingredients

• 1 large head of cauliflower (cut into florets)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper (to taste)
• 1 teaspoon smoked paprika (optional)
• Fresh chives or parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet, spreading them in a single layer. Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
2. Step 2: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Step 3: Add the roasted cauliflower to the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it simmer for 10 minutes to meld the flavors.
4. Step 4: Blend the soup until smooth using an immersion blender or transfer in batches to a countertop blender. Return the soup to the pot if needed, stir in the heavy cream or coconut milk, and heat through without boiling.
5. Step 5: Taste and adjust seasoning with salt, pepper, and smoked paprika if using. Serve hot, garnished with fresh chives or parsley.

Tips & Variations

• For a dairy-free version, substitute heavy cream with full-fat coconut milk for a rich, creamy texture.
• Adding smoked paprika enhances depth, but you can omit it for a milder flavor.
• Use homemade or low-sodium broth to control the saltiness of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. This soup can also be frozen for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to 3 days in advance and store it in the refrigerator. Just reheat gently before serving.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, transfer the soup in batches to a countertop blender. Be careful when blending hot liquids—blend in small amounts and hold the lid securely.

Creamy Roasted Cauliflower Soup Recipe

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★★★★★

4.6 from 64 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy roasted cauliflower soup is a comforting and velvety dish, perfect for chilly days. Roasting the cauliflower brings out its natural sweetness and adds a subtle smoky depth to the soup. Combined with sautéed onions, garlic, and blended with creamy broth and heavy cream (or coconut milk for a dairy-free alternative), this soup is both rich and flavorful. It’s easy to prepare and makes a nutritious starter or light meal, garnished with fresh herbs for a vibrant finish.

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Ingredients

Scale 1x2x3x

Cauliflower

• 1 large head of cauliflower (cut into florets)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1 teaspoon smoked paprika (optional)

Aromatics and Broth

• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth)

Dairy

• 1 cup heavy cream (or coconut milk for a dairy-free option)

Garnish

• Fresh chives or parsley (for garnish)

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Instructions

1. Preheat and roast cauliflower: Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper, spreading them in a single layer. Roast for 25-30 minutes until golden brown and tender, stirring once halfway through.
2. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Simmer with broth: Add the roasted cauliflower to the pot with the sautéed onions and garlic. Pour in vegetable broth and bring to a simmer. Let it simmer for 10 minutes to meld the flavors.
4. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer soup in batches to a countertop blender, then return it to the pot.
5. Incorporate cream and heat: Stir in the heavy cream or coconut milk. Warm the soup gently over low heat without boiling.
6. Season and serve: Adjust seasoning with additional salt, pepper, and smoked paprika if using. Serve hot, garnished with fresh chives or parsley.

Notes

• For a dairy-free option, substitute heavy cream with coconut milk.
• Smoked paprika adds a subtle smoky flavor but can be omitted if preferred.
• Use vegetable broth to keep the soup vegetarian; chicken broth can be used for non-vegetarian variations.
• If an immersion blender is not available, a countertop blender works well; be sure to blend in batches.
• Roasting the cauliflower deeply enhances the flavor and sweetness of the soup.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: roasted cauliflower soup, creamy cauliflower soup, vegetarian soup, roasted vegetable soup, healthy soup