Is there anything more comforting than a warm bowl of soup on a chilly day? I think not! But let’s be honest, sometimes the usual soups can get a little…blah. That’s where this Creamy Roasted Cauliflower Soup comes in. It’s not your grandma’s plain-Jane cauliflower soup, that’s for sure. Roasting the cauliflower before blending it? Total game-changer!
Roasting brings out this incredible sweetness you just don’t get otherwise. I used to be SO anti-cauliflower (sorry, Mom!). Then, one day, I accidentally let some cauliflower roast a little too long in the oven and WOW! That slight caramelization unlocked a whole new level of flavor. Trust me, roasting is the secret weapon here. This Creamy Roasted Cauliflower Soup is creamy, dreamy, and packed with flavor. It’s the perfect way to sneak in some veggies and impress your friends (or, you know, just yourself – treat yo’ self!).
Why You’ll Love This Creamy Roasted Cauliflower Soup
Okay, so why should you make this creamy roasted cauliflower soup? Well, let me tell ya, it’s because it’s:
Quick and Easy Creamy Roasted Cauliflower Soup
Seriously! Most of the time is just the cauliflower hanging out in the oven. Minimal effort, maximum flavor? Yes, please!
Rich and Flavorful Creamy Roasted Cauliflower Soup
Roasting the cauliflower is where the magic happens. It brings out this amazing sweetness. It’s not just “blah” cauliflower soup – it’s got *depth*!
Healthy and Vegetarian Creamy Roasted Cauliflower Soup
Cauliflower is packed with good stuff, and this soup is totally vegetarian (and easily vegan – more on that later!). So you can feel good about slurping down a bowl!
Creamy Roasted Cauliflower Soup Ingredients
Alright, let’s gather our troops! Here’s what you’ll need to whip up this amazing Creamy Roasted Cauliflower Soup. Don’t skimp on the good stuff! Fresh is always best, trust me on this one.
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided (we’ll use it for roasting and sautéing!)
- Fine sea salt (a good pinch!)
- 1 medium red onion, chopped (adds a little sweetness)
- 2 cloves garlic, pressed or minced (garlic makes everything better, right?)
- 4 cups (32 ounces) vegetable broth (go for low sodium so you can control the salt)
- 2 tablespoons unsalted butter (or see the vegan swap below!)
- 1 tablespoon fresh lemon juice (for a little *zing*!)
- Scant 1/4 teaspoon ground nutmeg (a secret weapon for warmth!)
- 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions (for garnish, because we eat with our eyes, too!)
How to Make Creamy Roasted Cauliflower Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t be intimidated! This Creamy Roasted Cauliflower Soup is way easier than it looks. Just follow these steps and you’ll be slurping down deliciousness in no time!
Roasting the Cauliflower for Creamy Roasted Cauliflower Soup
First things first: crank up that oven to 425 degrees Fahrenheit. You want it nice and hot! While it’s heating, chop up your cauliflower into bite-sized pieces. Toss it with 2 tablespoons of olive oil and a good pinch of salt. Spread it out on a baking sheet – try not to overcrowd it, or it’ll steam instead of roast. Pro tip: line the baking sheet with parchment paper for easy cleanup! Roast for 25-35 minutes, flipping halfway, until it’s tender and starting to get those yummy caramelized edges. That caramelization = flavor, so don’t be afraid to let it get a little brown!
Sautéing the Aromatics for Creamy Roasted Cauliflower Soup
While the cauliflower’s roasting, let’s get the aromatics going. In a big pot (a Dutch oven is perfect if you have one!), heat the remaining tablespoon of olive oil over medium heat. Add the chopped red onion and another pinch of salt. Cook for about 5-7 minutes, until the onion is soft and translucent. Then, toss in the minced garlic and cook for just 30 seconds, until it smells amazing. Careful not to burn the garlic, it gets bitter!
Simmering the Creamy Roasted Cauliflower Soup
Now for the easy part! Pour in the vegetable broth. Before you dump in *all* the cauliflower, grab about 4 of the prettiest roasted florets and set them aside – we’ll use those for garnish later. Then, add the rest of the roasted cauliflower to the pot. Bring the soup to a simmer (that means little bubbles, not a crazy boil!), then reduce the heat and let it simmer for about 20 minutes. This gives the flavors time to meld together and become best friends.
Blending the Creamy Roasted Cauliflower Soup
Time to get creamy! Take the pot off the heat and let it cool for a few minutes – you don’t want to explode your blender. Then, carefully transfer the soup to a blender. You’ll probably need to do this in batches! Don’t fill the blender too full, or it’ll make a mess (trust me, I’ve been there!). Add the butter, lemon juice, and nutmeg. Blend until it’s silky smooth. Taste and add more salt, if needed. Seriously, don’t be shy with the salt! And if you want a little extra zing, add a squeeze more lemon juice. Blend again to combine.
Serving Your Creamy Roasted Cauliflower Soup
Almost there! Pour the soup into bowls. Top each bowl with one of those reserved roasted cauliflower florets and a sprinkle of fresh parsley, chives, or green onions. Boom! You just made the most amazing Creamy Roasted Cauliflower Soup. Get ready for compliments!
Tips for the Best Creamy Roasted Cauliflower Soup
Want to take your Creamy Roasted Cauliflower Soup from good to *amazing*? I’ve got a few tricks up my sleeve! First, don’t be afraid to really caramelize that cauliflower! Those dark edges are where the flavor is. Also, use a good quality vegetable broth. It makes a HUGE difference! And finally, season, season, season! Salt is your friend here. Taste as you go and adjust until it’s perfect. Trust your taste buds!
Creamy Roasted Cauliflower Soup Variations
Okay, so you’ve nailed the basic Creamy Roasted Cauliflower Soup? Awesome! Now let’s get a little crazy and mix things up! This recipe is super versatile, so feel free to experiment. You could try adding different herbs like thyme or rosemary. Or how about a pinch of red pepper flakes for a little kick? Toasted pumpkin seeds or crispy bacon make a great topping, too! The possibilities are endless!
Dairy-Free Creamy Roasted Cauliflower Soup
Want to make this soup vegan? No problem! Just swap the butter for cashews. Seriously! Soak about 1/4 cup of cashews in hot water for at least 4 hours (or even overnight). Then, drain ’em and toss ’em in the blender with the soup. If you’ve got a super-powered blender (like a Vitamix), you can skip the soaking. The cashews add a creamy richness that you won’t even miss the butter!
Serving Suggestions for Creamy Roasted Cauliflower Soup
This Creamy Roasted Cauliflower Soup is pretty amazing on its own, but you know what makes it even *better*? A little something on the side! I’m a big fan of serving it with some crusty bread for dipping – you gotta soak up every last drop! A grilled cheese sandwich is also a perfect match. Or, if you’re feeling virtuous, a simple salad adds a nice fresh contrast.
Storing and Reheating Your Creamy Roasted Cauliflower Soup
Got leftovers? Lucky you! This Creamy Roasted Cauliflower Soup keeps like a champ. Just pop it in an airtight container and it’ll be good in the fridge for about 4 days. Wanna keep it longer? Freeze it! It’ll last for a few months in the freezer. Just thaw it out in the fridge overnight and reheat it gently on the stovetop or in the microwave. Easy peasy!
Creamy Roasted Cauliflower Soup: Frequently Asked Questions
Got questions about this Creamy Roasted Cauliflower Soup? I bet you do! Here are a few of the most common ones I get asked. Don’t be shy – if you’ve got more, drop ’em in the comments!
Can I freeze Creamy Roasted Cauliflower Soup?
Absolutely! This soup freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when frozen. It’ll keep in the freezer for a good 2-3 months. When you’re ready to eat, thaw it overnight in the fridge. You might find the texture changes *slightly* after freezing, but it’ll still taste amazing!
How long does Creamy Roasted Cauliflower Soup last in the fridge?
If you’re not planning on freezing it, this soup will happily hang out in the fridge for about 4 days. Just make sure it’s stored in an airtight container. It’s perfect for meal prepping or enjoying leftovers for lunch!
Can I use frozen cauliflower for Creamy Roasted Cauliflower Soup?
Okay, so technically, yes, you *can* use frozen cauliflower. But honestly? I really don’t recommend it. Frozen cauliflower tends to be a bit watery, and it just doesn’t caramelize as nicely as fresh. You’ll lose some of that amazing roasted flavor that makes this soup so special. If you’re in a pinch, go for it, but fresh cauliflower is definitely the way to go if you want the best Creamy Roasted Cauliflower Soup!
Nutritional Information for Creamy Roasted Cauliflower Soup
Okay, so everyone always asks about the nutrition stuff! I gotta be real with you, though: these numbers are just estimates. It’s *super* hard to be exact because it depends on the brands you use, the size of your cauliflower, and how heavy-handed you are with the salt (oops!). But, just to give you a general idea, here’s a ballpark:
Enjoyed This Creamy Roasted Cauliflower Soup Recipe? Leave a Comment!
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Creamy Roasted Cauliflower Soup: A Sinfully Sweet Bowl
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this creamy and comforting roasted cauliflower soup. Roasting the cauliflower brings out its natural sweetness, creating a flavorful and satisfying dish.
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant 1/4 teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste. This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
- Make it Dairy Free/Vegan: Use cashews instead of butter. Soak 1/4 cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 30mg
