This roasted cauliflower soup is creamy and full of flavor. The sweet taste from the roasted cauliflower pairs perfectly with some spices for a cozy meal.
I love how easy it is to make! Just roast the cauliflower, blend it up, and voilà—comfort in a bowl. It’s perfect for chilly days or when you need a warm hug in soup form!
Key Ingredients & Substitutions
Cauliflower: This is the star of the soup. Opt for fresh, firm cauliflower. If you’re looking for variety, you might try using broccoli or a mix of both for a unique touch!
Olive Oil: A great choice for roasting and sautéing. You can substitute with any cooking oil you prefer, like avocado oil or even melted butter for richer flavor.
Onion and Garlic: Use yellow onion for sweetness. If you’re out, shallots or leeks work as nice substitutes. Garlic powder can replace fresh garlic if needed.
Spices: Ground cumin and smoked paprika add depth. Try garlic powder or curry powder if you want to change things up. Just be careful with the amounts!
Broth: Vegetable broth is perfect for a vegetarian option, but chicken broth offers a richer flavor. Use water in a pinch, but add some seasonings to amp up the flavor.
Cream: For creaminess, heavy cream is ideal, but coconut milk is fantastic for a dairy-free option. Almond milk can also work, but it might change the flavor slightly.
How Do I Get the Cauliflower Super Flavorful?
Roasting the cauliflower is key to a rich flavor profile. By cooking it at a high temperature, it develops sweetness and a nice brown color. Here’s how to do it right:
- Preheat the oven to 425°F (220°C) for optimal roasting.
- Spread the florets in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Stir halfway through to ensure even browning—this is where most of the flavor comes from!
After roasting, these golden bits mixed into your soup will add depth and a beautiful color. Trust me, it’s worth the wait!
Roasted Cauliflower Soup
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets (reserve some small florets for garnish)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh dill or parsley, chopped for garnish
How Much Time Will You Need?
This delicious roasted cauliflower soup will take about 10 minutes to prep and about 40 minutes to cook, including roasting the cauliflower. So, in total, you’ll spend about 50 minutes making a cozy bowl of soup that’s perfect for sharing or enjoying all by yourself!
Step-by-Step Instructions:
1. Prep the Cauliflower:
Start by preheating your oven to 425°F (220°C). While that’s warming up, toss the cauliflower florets (except the small ones you saved for garnish) with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet, making sure not to crowd them.
2. Roast the Cauliflower:
Roast the cauliflower in the oven for 25-30 minutes. Keep an eye on them and stir halfway through to help them brown evenly. You want them to be golden brown and tender when done—yum!
3. Sauté Onions and Spices:
While the cauliflower is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until it’s nice and translucent. Then add the minced garlic, ground cumin, and smoked paprika. Cook everything together for another 1-2 minutes until you can smell that delicious aroma.
4. Combine and Simmer:
Now it’s time to add that roasted cauliflower to the pot along with the vegetable broth. Bring the mixture to a simmer, and let it cook for about 10 minutes to meld all those lovely flavors together.
5. Blend the Soup:
Carefully transfer the soup to a blender (or use an immersion blender if you have one) and blend it until it’s smooth and creamy. If you’re using a regular blender, be careful and do it in batches if necessary. Return the blended soup to the pot.
6. Finish with Cream:
If you want that extra creaminess, stir in the heavy cream or coconut milk now. Taste the soup and adjust the salt and pepper as needed. Warm it through on low heat if it has cooled down.
7. Prepare the Garnish:
In a small skillet, sauté the reserved cauliflower florets with a splash of olive oil and a pinch of smoked paprika until they are just browned and crispy. This will be your lovely garnish!
8. Serve and Enjoy:
Serve the soup hot in bowls, topping each with the crispy cauliflower florets and some fresh dill or parsley for a splash of color and freshness.
Enjoy your cozy, flavorful roasted cauliflower soup!
Can I Use Frozen Cauliflower for This Soup?
Yes, you can use frozen cauliflower! Just make sure to thaw it first and drain any excess water before roasting. This will help achieve that lovely caramelized flavor and texture.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use coconut milk instead of heavy cream and ensure your vegetable broth is free from animal products. All other ingredients are already plant-based!
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like carrots, potatoes, or leeks for extra flavor and nutrition. Just chop them into small pieces and sauté them along with the onions before adding the broth.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen it up if it thickens.
