Description
This creamy roasted cauliflower soup is a comforting and flavorful dish perfect for cozy meals. Roasting the cauliflower enhances its natural sweetness, which blends beautifully with savory onions, garlic, and rich cream for a smooth and velvety texture. Easy to prepare and customizable with dairy-free options, this soup is an excellent choice for a nutritious and satisfying starter or light main course.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or unsweetened non-dairy milk
- ½ cup heavy cream or coconut cream (optional for extra richness)
Others
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ¼ teaspoon ground nutmeg (optional)
- Fresh thyme or chives for garnish (optional)
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, or until golden brown and tender, stirring once halfway through to ensure even roasting.
- Cook Aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Simmer the Soup: Transfer the roasted cauliflower into the pot with the cooked onions and garlic. Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot if needed.
- Finish the Soup: Stir in the milk and the optional heavy cream or coconut cream to add richness. Season to taste with salt, black pepper, and the optional ground nutmeg. Warm the soup through over low heat without bringing it back to a boil to avoid curdling or separating.
- Serve: Ladle the hot soup into bowls and garnish with fresh thyme or chives if desired. Enjoy this creamy roasted cauliflower soup warm for a satisfying meal.
Notes
- For a dairy-free version, substitute the milk with plant-based milk such as almond or oat milk, and omit the heavy cream or use coconut cream.
- Adding a pinch of smoked paprika gives a subtle smoky depth to the soup.
- Top with crispy bacon bits or toasted croutons for added texture and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
