Oh, soup. Is there anything more comforting? Especially when it’s got that *thing*, you know? That extra oomph that makes you go “mmm!” For me, roasting the cauliflower before blending it into soup? That’s the *thing*. It brings out this crazy sweetness you just don’t get otherwise. I used to think cauliflower soup was kinda…meh. Bland. But then I tried roasting it! Wow. Total game changer.
Now, I make this *Creamy Roasted Cauliflower Soup* all the time. Seriously. It’s so easy, and the flavor is just incredible. Roasting is key, trust me. It takes this humble veggie to a whole new level. You’ve *got* to try it!
Why You’ll Love This Creamy Roasted Cauliflower Soup
Quick and Easy
Seriously, this isn’t one of those all-day soup situations! You just chop, roast, blend, and boom! Dinner is served. No crazy techniques or fancy equipment needed. I promise!
Flavorful and Comforting
The roasting brings out this amazing sweetness in the cauliflower. It’s so warm and comforting – perfect for a chilly evening. My favorite part is curling up on the couch with a big bowl!
Healthy and Vegan
Packed with veggies and totally plant-based, this *Creamy Roasted Cauliflower Soup* is good for you *and* tastes amazing. What’s better than that? You can feel good about every single spoonful!
Ingredients for Creamy Roasted Cauliflower Soup
Okay, so here’s what you’ll need to make this magic happen. Don’t skimp on the cauliflower – you want a large head of cauliflower. And grab 1 white or yellow onion, doesn’t matter which, just give it a chop. You’ll also need 3-4 garlic cloves, unpeeled – we’re roasting them whole! For the roasting, you’ll want 2 tablespoons avocado oil (or olive oil if that’s what you have). Spices? Gotta have 1 teaspoons cumin and 1/2 teaspoons coriander, plus good ol’ salt and pepper, to taste. And to blend, 4 cups vegetable broth (or more, if you want it thinner!). Oh! Don’t forget the toppings: roasted cauliflower florets for garnish, toasted almond slices for garnish, and fresh thyme for garnish. Yum!
How to Make Creamy Roasted Cauliflower Soup: Step-by-Step Instructions
Roasting the Cauliflower and Aromatics
First things first: crank up your oven to 425F (that’s 220C if you’re fancy!). While that’s heating up, let’s get the cauliflower ready. Cut that cauliflower head in half, then into quarters. Now, just remove the florets. If any of those florets are HUGE, just chop ’em into smaller pieces. We want them to roast evenly!
Toss those cauliflower florets onto a baking sheet. Drizzle with that lovely avocado oil, the cumin, coriander, salt, and pepper. Get your hands in there and mix it all up! Make sure every floret is coated. Okay, now slice that onion in half. Rub a little oil on the cut side, and place it cut-side-down on the baking sheet. That’s how we get that nice caramelization!
Grab those unpeeled garlic cloves. Slice one end off – just a little bit. Wrap ’em in foil with a tiny drizzle of oil. This keeps them from burning. Okay, slide that baking sheet into the oven and roast for 30-35 minutes. You want the cauliflower to start turning golden brown. Keep an eye on it! Oh! Don’t forget to save a few of the prettiest florets for garnish later. Trust me, it makes it look extra fancy.
Blending the Creamy Roasted Cauliflower Soup
Alright, the veggies are roasted and smelling amazing! Carefully transfer the roasted cauliflower, onion, and garlic to your blender. Squeeze those roasted garlic cloves out of their peels first! Then, pour in the vegetable broth. Now, blend on high for about a minute. Careful, it can get hot! If you want it thinner, just add more broth until it’s the consistency *you* like. I usually add a little extra!
Serving Your Creamy Roasted Cauliflower Soup
Time to eat! Pour that gorgeous, creamy soup into a bowl. Now for the fun part: toppings! Sprinkle those reserved roasted cauliflower florets on top. Then, add some toasted almond slices for a little crunch. And finally, a sprig of fresh thyme. It adds a nice little pop of flavor. There you have it! A bowl of pure comfort. Enjoy!
Tips for the Best Creamy Roasted Cauliflower Soup
Achieving the Perfect Roast
Don’t overcrowd that baking sheet! Give the cauliflower and onion plenty of space. That’s how you get that beautiful caramelization. If things are too close together, they’ll steam instead of roast, and you won’t get that awesome sweet flavor. Trust me on this!
Getting the Right Consistency
Broth is your friend! Start with 4 cups, but don’t be afraid to add more to thin it out. And here’s a secret: the longer you blend, the smoother it gets. So, if you want it *really* creamy, just let that blender run a little longer!
Seasoning to Perfection
Taste, taste, taste! Seasoning is everything. Don’t be shy with the salt and pepper. And if you’re feeling adventurous, add a pinch of red pepper flakes for a little kick. It’s your soup, make it how *you* like it!
Ingredient Notes and Substitutions for Creamy Roasted Cauliflower Soup
Cauliflower Variations
Did you know there’s more than one kind of cauliflower? I usually use white, but you could totally try orange or even purple cauliflower for this soup! They’ll give it a slightly different flavor and a really cool color. Just roast ’em up the same way!
Broth Options
I almost always use vegetable broth ’cause I’m veggie that way, but chicken broth works great too! It’ll give the soup a richer flavor. Just make sure whatever you use is good quality. It makes a difference, trust me!
Adding Extra Flavor
Want to kick things up a notch? Try adding a bay leaf to the broth while blending! Or a pinch of smoked paprika. Ooh, or a squeeze of lemon juice at the end! So good! Fresh rosemary or thyme would be amazing too. Experiment and have fun!
Frequently Asked Questions About Creamy Roasted Cauliflower Soup
Can I use frozen cauliflower?
Okay, so you *can* use frozen cauliflower if you’re in a pinch, but fresh is *so* much better! Frozen cauliflower tends to be a little watery, so your soup might not be as creamy. If you do use frozen, roast it a little longer to get rid of some of that extra moisture. You might need to adjust the seasoning too!
How do I make this soup even creamier?
Oh, you want *extra* creamy? I get it! You could stir in a little coconut milk at the end – it adds a subtle sweetness that’s delicious! Or, if you’re feeling fancy, blend in some cashew cream. Just soak some raw cashews in hot water, then blend them until they’re super smooth. It’s like magic!
Can I make this soup ahead of time?
Absolutely! This soup is actually even better the next day, after the flavors have had a chance to meld. Just let it cool completely, then store it in an airtight container in the fridge. It’ll keep for about 3-4 days. So easy for meal prep!
Is this soup gluten-free?
Yep! As long as your vegetable broth is gluten-free, this soup is totally gluten-free. Just double-check the label on your broth to be sure. But otherwise, you’re good to go! Enjoy!
Storing and Reheating Your Creamy Roasted Cauliflower Soup
Storage Instructions
Got leftovers? Lucky you! This soup keeps great. Just pop it in an airtight container and stick it in the fridge. It’ll be good for about 3-4 days. You can even freeze it! Just let it cool completely first, and it’ll last for a couple of months.
Reheating Instructions
Reheating is a breeze! You can gently warm it up on the stovetop over medium heat, stirring occasionally. Or, if you’re in a hurry, microwave it for a couple of minutes. Just be sure to give it a stir halfway through. Easy peasy!
Nutritional Information for Creamy Roasted Cauliflower Soup
Heads up! Nutrition info can change based on what you use, so these are just guesstimates. Don’t take ’em as gospel!
Enjoyed This Recipe?
Awesome! I’d love to hear what you think! Leave a comment below, rate the recipe, or share it on social media. Let me know if you made it your own!
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Creamy Roasted Cauliflower Soup: 4 Amazing Flavors
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegetarian
- Diet: Vegan
Description
Enjoy this Creamy Roasted Cauliflower Soup, a flavorful and comforting dish perfect for any occasion. Roasting the cauliflower brings out its natural sweetness, creating a rich and satisfying soup.
Ingredients
- 1 large head of cauliflower
- 1 white or yellow onion
- 3–4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, or olive oil
- 1 teaspoons cumin
- 1/2 teaspoons coriander
- salt and pepper, to taste
- 4 cups vegetable broth, or more for a thinner consistency
- roasted cauliflower florets for garnish
- toasted almond slices for garnish
- thyme for garnish
Instructions
- Preheat your oven to 425F (220C).
- Cut the cauliflower head in half, then quarters. Remove florets.
- Cut any large florets into smaller pieces.
- Add cauliflower florets to a baking sheet. Drizzle with oil, cumin, coriander, salt, and pepper.
- Mix everything together on the baking tray.
- Slice the onion in half. Rub oil on the cut side and place cut side down on the baking sheet.
- Slice one end off the unpeeled garlic cloves. Wrap them in foil with a little oil.
- Place the baking sheet in the oven and roast for 30-35 minutes, or until cauliflower starts to turn golden.
- Save a few florets for garnish. Transfer remaining cauliflower, onion, and garlic to a blender.
- Pour vegetable broth into the blender. Blend on high for one minute. Add more broth for a thinner consistency.
- Serve in a bowl and top with roasted cauliflower florets, toasted almond slices, and fresh thyme.
Notes
- Adjust seasoning to your liking.
- For a smoother soup, blend longer.
- Use an immersion blender for easy blending in the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
