Description
This Creamy Roasted Cauliflower Soup is a warm and comforting dish featuring tender roasted cauliflower blended into a smooth, velvety base enriched with cream or coconut milk. Enhanced with aromatic sautéed onions and garlic, it offers a perfect balance of flavors and a cozy texture ideal for chilly days. Optional toppings like crispy bacon, croutons, or fresh parsley add extra layers of taste and crunch.
Ingredients
Scale
Soup Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon ground cumin (optional)
- Salt and pepper to taste
Optional Toppings
- Crispy bacon
- Croutons
- Fresh parsley
- Drizzle of olive oil
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender, turning halfway through to ensure even roasting.
- Sauté the Aromatics: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and continue cooking for an additional minute until fragrant.
- Add Cauliflower and Broth: Add the roasted cauliflower to the pot with the onions and garlic. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
- Add Cream: Stir in the heavy cream or coconut milk, and season with salt, pepper, and cumin if using. Let the soup simmer gently for another 5 minutes to heat through and develop the flavors.
- Serve: Ladle the soup into bowls and garnish with your choice of crispy bacon, croutons, fresh parsley, or a drizzle of olive oil for added texture and flavor.
Notes
- If you prefer a vegan version, use coconut milk and vegetable broth and skip the bacon topping.
- For a smoother texture, strain the soup after blending if desired.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a pinch of nutmeg or smoked paprika for a different flavor twist.
- To make it gluten-free, ensure croutons are gluten-free or omit them.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
