This roasted cauliflower soup is creamy, cozy, and full of flavor. With golden bits of cauliflower and a touch of garlic, it warms you right up!
Soup is my go-to comfort food, especially when it’s this easy to make. Just roast, blend, and savor—what could be simpler? You’ll want to keep this recipe handy! 🥣
Key Ingredients & Substitutions
Cauliflower: The star of this soup! Look for a large head with tightly packed florets. If you prefer, you can swap cauliflower with broccoli or a mix of both for a different taste.
Olive Oil: This adds richness and helps with roasting. If you’re allergic, try avocado oil or melted coconut oil. I like extra virgin for its flavor.
Onion: A yellow onion works great for depth of flavor, but you can use shallots or even leeks. They offer a nice, mild sweetness.
Garlic: Fresh is best for that aromatic kick! If you’re out, garlic powder can be a quick substitute—about 1/8 teaspoon per clove.
Broth: Vegetable broth makes this soup vegan-friendly, while chicken broth adds a nice richness. Use low-sodium broth if you’re watching your salt intake.
Cream: Heavy cream makes it luscious, but coconut milk is a fantastic dairy-free option. You could also use almond milk for a lighter soup.
Fresh Herbs: Dill and parsley brighten up the flavors! If you can’t find dill, try thyme or chives instead.
How Do You Get Perfectly Roasted Cauliflower?
Roasting the cauliflower is crucial for building flavor! Follow these steps for that sweet, caramelized goodness:
- Preheat your oven to 425°F (220°C). This high temperature ensures the cauliflower roasts rather than steams.
- Cut the cauliflower into even florets for uniform cooking. Toss with oil, salt, and pepper on a baking sheet, making sure not to overcrowd them.
- Roast for 25-30 minutes, turning halfway through. Look for that golden brown color—that’s where the flavor lives!
Taking your time with the roasting makes your soup rich and full of depth. Enjoy the sweet aroma while it cooks!
Delicious Roasted Cauliflower Soup
Ingredients You’ll Need:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- 1 teaspoon ground cumin (optional)
- 2 tablespoons fresh dill, chopped (plus some extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Fresh bread, for serving (optional)
How Much Time Will You Need?
This comforting soup will take about 15 minutes to prep and around 30 minutes to cook. You’ll spend some time roasting the cauliflower and simmering everything together, putting you in soup heaven in under an hour!
Step-by-Step Instructions:
1. Roast the Cauliflower:
Begin by preheating your oven to 425°F (220°C). Place the cauliflower florets in a large bowl and toss with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes until they’re golden brown and caramelized, turning them halfway through to ensure even cooking.
2. Sauté the Vegetables:
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add in the chopped onion and cook for about 5-7 minutes, or until the onion is soft and translucent. Next, stir in the minced garlic and cumin (if you’re using it) and cook for another 1-2 minutes until the garlic is fragrant.
3. Combine and Simmer:
Once the onions and garlic are ready, add about 3/4 of the roasted cauliflower to the pot, leaving some for garnish later. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, allowing all those flavors to come together beautifully.
4. Blend the Soup:
Remove the pot from the heat. Using an immersion blender, puree the soup until it’s nice and smooth. If you don’t have an immersion blender, just carefully transfer the soup in batches to a regular blender and blend until creamy. Return the soup to the pot if using a standard blender.
5. Add Creaminess and Season:
Stir in the heavy cream or coconut milk if you prefer a rich texture. Taste your soup and adjust the seasoning with salt and pepper as needed for your desired flavor. Finally, mix in the chopped dill and parsley for an extra burst of freshness.
6. Serve Up and Enjoy:
Ladle the warm soup into bowls, garnishing each with the reserved roasted cauliflower florets and a sprinkle of fresh dill on top. Serve with fresh crusty bread on the side for a perfect meal!
Enjoy your warm, creamy roasted cauliflower soup, bursting with flavor and made from the heart!
Can I Use Frozen Cauliflower Instead?
Yes, you can absolutely use frozen cauliflower! Just thaw it completely before roasting, then follow the same instructions. Keep in mind that frozen cauliflower may have a slightly different texture, but it will still taste great!
Can I Make This Soup Vegan?
Absolutely! To make this soup vegan, simply use coconut milk instead of heavy cream. Additionally, ensure that your vegetable broth is free of animal products, and you’re good to go!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
What Can I Serve with This Soup?
This soup pairs beautifully with fresh crusty bread or a simple side salad. You can also serve it alongside grilled cheese for a classic comfort food combo!
