Creamy Roasted Cauliflower Soup Recipe

Introduction

This creamy roasted cauliflower soup is a comforting and flavorful dish that’s perfect for chilly days. Roasting the cauliflower brings out a rich, nutty taste, while the blend of spices and cream creates a smooth, velvety texture.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes until golden and tender.
3. Step 3: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Step 4: Add the roasted cauliflower, vegetable broth, dried thyme, and smoked paprika to the pot. Bring to a simmer and cook for 15 minutes to blend the flavors.
5. Step 5: Use an immersion blender or transfer the soup to a blender and blend until smooth. Return to the pot if needed, stir in the heavy cream, and adjust seasoning with salt and pepper.
6. Step 6: Serve the soup warm, garnished if desired.

Tips & Variations

• For a vegan version, substitute the heavy cream with coconut milk or cashew cream.
• Try adding a pinch of nutmeg for an extra depth of flavor.
• Roast garlic cloves along with the cauliflower for a sweeter, milder garlic flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much upon cooling, add a splash of vegetable broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this soup?

Yes, you can use frozen cauliflower florets. Thaw and pat them dry before roasting to ensure they brown properly.

How can I make this soup thicker or thinner?

To thicken the soup, simmer it longer to reduce the liquid, or add a small amount of cooked potato or soaked cashews before blending. To thin it out, simply add extra vegetable broth or water until the desired consistency is reached.

Creamy Roasted Cauliflower Soup Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

This creamy roasted cauliflower soup is a comforting and flavorful dish featuring tender roasted cauliflower blended with aromatic spices, sautéed onions, garlic, and a touch of heavy cream for richness. Perfect as a cozy starter or light meal, it balances roasted depth with creamy smoothness.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting, Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large head cauliflower, cut into florets
• 1 medium onion, diced
• 3 cloves garlic, minced

Liquids and Fats

• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup heavy cream

Seasonings

• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower, which forms the flavor base of the soup.
2. Roast Cauliflower: Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes until they become golden and tender, enhancing their natural sweetness.
3. Sauté Onion and Garlic: Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent. Add minced garlic and cook for an additional minute to release its aroma.
4. Add Ingredients and Simmer: Incorporate the roasted cauliflower into the pot, then pour in the vegetable broth. Stir in dried thyme and smoked paprika. Bring to a simmer and cook for 15 minutes to meld the flavors together.
5. Blend Soup: Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
6. Add Cream and Season: Stir in heavy cream to enrich the texture, then adjust the soup’s seasoning with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and serve warm for a satisfying, comforting experience.

Notes

• For a vegan version, substitute heavy cream with coconut milk or cashew cream.
• Roasting the cauliflower adds depth; do not skip this step for best flavor.
• Use an immersion blender directly in the pot to ease blending and reduce cleanup.
• Garnish with fresh herbs like parsley or chives for extra freshness.
• If you prefer a thinner consistency, add more vegetable broth during blending.

Keywords: creamy cauliflower soup, roasted cauliflower soup, vegetarian soup, comforting soup, creamy vegetable soup