Roasted Cauliflower Soup Recipe

Ingredients

Before we dive into the step-by-step instructions, let’s go over the ingredients you’ll need. The beauty of this soup is its simplicity – you don’t need a lot of fancy ingredients to create a dish that’s both delicious and nourishing.

Main Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1/2 cup coconut milk or heavy cream (optional for added creaminess)
• Salt and pepper, to taste
• 1/2 teaspoon ground turmeric (for an earthy flavor)
• 1/2 teaspoon cumin (optional, but adds a nice depth)

Optional Garnishes:

• Fresh parsley or cilantro, chopped
• Roasted pumpkin seeds or sunflower seeds
• A drizzle of olive oil or a dollop of sour cream

These ingredients come together beautifully, but feel free to play around and add your own flair to the soup, like a pinch of smoked paprika or a squeeze of lemon juice to brighten things up.

Step-by-Step Instructions for Roasted Cauliflower Soup

Now, let’s get cooking! Making this roasted cauliflower soup is simple, and I promise you won’t need to be a pro in the kitchen to pull it off.

Step 1: Roast the Cauliflower

Start by preheating your oven to 400°F (200°C). While the oven heats up, grab your cauliflower and chop it into bite-sized florets. Lay the florets on a baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper. Toss them gently to make sure they’re evenly coated.

Roast the cauliflower for about 25 to 30 minutes, or until the florets are golden brown and tender. You can flip them halfway through to ensure an even roast. The caramelized edges will add amazing flavor to your soup, so don’t skip this step!

Step 2: Sauté the Onion and Garlic

While the cauliflower is roasting, heat a large pot over medium heat and add a bit of olive oil. Once the oil is hot, add the diced onion and sauté for about 5 minutes, until the onion is soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring occasionally. This creates a fragrant base for your soup.

Step 3: Combine Everything

Once the cauliflower is roasted to perfection, carefully add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle simmer and cook for about 5-10 minutes to allow the flavors to meld together.

Step 4: Blend the Soup

Now comes the fun part! Using an immersion blender (or a regular blender in batches), blend the soup until it’s silky smooth and creamy. If you like a thinner consistency, you can add more broth or a little bit of water at this point.

For extra creaminess, add in the coconut milk or heavy cream and blend again. Taste the soup and adjust the seasoning if necessary by adding more salt, pepper, or turmeric.

Step 5: Serve and Garnish

Once the soup is perfectly blended and seasoned, it’s time to serve! Ladle the soup into bowls and add your desired garnishes. Fresh herbs like parsley or cilantro add a burst of color and flavor, while a handful of roasted seeds gives the soup a nice crunch. A drizzle of olive oil or a dollop of sour cream can also add richness.

Enjoy your warm, comforting bowl of roasted cauliflower soup!