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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Incorporate cream and heat: Stir in the heavy cream or coconut milk. Warm the soup gently over low heat without boiling.
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