This creamy roasted cauliflower soup is warm and comforting. It’s made with roasted cauliflower, garlic, and a touch of cream, making it rich and tasty!
I love how easy it is to whip up. Just roast the veggies, blend them, and voilà! Plus, it makes my kitchen smell amazing. Who doesn’t like a warm hug in a bowl? 😊
Key Ingredients & Substitutions
Cauliflower: This is the star of the dish! It gives the soup a creamy texture when blended. If you’re not a fan of cauliflower, you can substitute it with broccoli or a mix of both!
Olive Oil: Extra virgin olive oil adds richness. You can use vegetable oil or melted butter if you prefer, but olive oil enhances flavor and adds healthy fats.
Onion: Onions provide sweetness and depth. If you need a milder flavor, go for shallots or leeks. Red onions can also work in a pinch!
Heavy Cream or Coconut Milk: This adds creaminess to the soup. For a dairy-free option, coconut milk is perfect. You could also use cashew cream for a nutty flavor.
Spices: Ground cumin and smoked paprika enhance the soup’s flavor. If you don’t have them, try curry powder or a pinch of chili powder to keep things interesting!
How Do You Achieve That Perfectly Smooth Texture?
To get a creamy and velvety soup, blending is key. Here’s how to do it right:
- Use an immersion blender directly in the pot for ease, but if using a countertop blender, let the soup cool slightly before blending in batches. Be careful—hot soup can splash!
- Blend until completely smooth, adding more broth if it’s too thick for your liking.
- For an extra creamy finish, blend just before serving to warm the soup back up with the cream or coconut milk incorporated.
Now, you’re ready to make a delicious bowl of Roasted Cauliflower Soup! Enjoy the comforting flavors and feel free to experiment with your favorite ingredients!
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 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- Fresh dill, chopped (for garnish)
- Ground red chili flakes or cayenne pepper (optional, for garnish)
How Much Time Will You Need?
This delicious soup will take about 40 minutes to prepare. You’ll need about 10 minutes of prep time to chop and season your ingredients, plus 30 minutes for roasting and cooking! Simple and satisfying!
Step-by-Step Instructions:
1. Roast the Cauliflower:
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, a sprinkle of salt, and freshly ground black pepper until they’re well coated. Spread the florets out in a single layer on a baking sheet. This roasting step is key to adding flavor!
2. Bake Until Tender:
Place the baking sheet in the oven and roast the cauliflower for about 25-30 minutes. Flip the cauliflower halfway through for even roasting. Look for a lovely golden browning and tenderness when you poke it with a fork.
3. Sauté the Aromatics:
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, stir in the minced garlic, ground cumin, and smoked paprika. Cook this mixture for another 1-2 minutes until it’s fragrant. Your kitchen should smell wonderful right about now!
4. Combine and Simmer:
Next, add the roasted cauliflower florets into the pot, then pour in the vegetable or chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for 10-15 minutes. This step helps the flavors meld together beautifully.
5. Blend Until Smooth:
Using an immersion blender, blend the soup until it’s completely smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just remember to vent the lid slightly to let steam escape. Be cautious with hot soup!
6. Finish with Cream:
Stir in the heavy cream or coconut milk and heat gently for another 2-3 minutes. Taste and adjust the seasoning with more salt and pepper, if necessary. The creaminess makes this soup extra delightful!
7. Serve and Enjoy:
Serve your warm soup in bowls, garnished with a few extra roasted cauliflower florets, some fresh chopped dill, and a sprinkle of red chili flakes or cayenne pepper for a little kick if you like! Enjoy your comforting and flavorful Roasted Cauliflower Soup!
Can I Make This Soup Vegan?
Absolutely! Simply substitute the heavy cream with coconut milk or cashew cream, and ensure you’re using vegetable broth instead of chicken broth. This keeps the soup creamy and delicious without any animal products!
What If I Don’t Have Fresh Dill?
No problem! You can substitute fresh dill with dried dill (about 1 teaspoon) or use other herbs like parsley or chives for a fresh touch. If you prefer a different flavor profile, thyme or basil can also work nicely!
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, frozen cauliflower works well! Just make sure to thaw it first and pat it dry to remove excess moisture. You can roast it in the oven as you would fresh cauliflower, though it might take a little less time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, or microwave in short bursts, stirring in between, until heated through.
