Creamy Roasted Cauliflower Soup: A Cozy Delight

Roasted cauliflower soup is a warm hug in a bowl, perfect for chilly days and cozy nights. The creamy texture, nutty flavor, and aromatic spices come together to create a delightful experience that warms your heart and soul. Imagine dipping a spoon into a velvety, golden soup that smells like heaven—crisp roasted cauliflower mingling with garlic and fresh herbs.

This soup isn’t just comforting; it’s also versatile enough to enjoy on any occasion. Whether you’re hosting a fancy dinner party or enjoying a quiet night in, roasted cauliflower soup is the perfect companion. It promises an explosion of flavors that will leave you craving more while making your kitchen smell absolutely divine.

I remember the first time I made this roasted cauliflower soup; my friends were amazed at how something so simple could taste so good. It quickly became our go-to comfort food.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cauliflower: Look for firm heads with tightly packed florets for the best flavor and texture.

• Olive Oil: Use extra virgin olive oil for its rich flavor; it adds depth to the soup.

• Onion: A medium yellow onion works wonderfully to provide sweetness when sautéed.

• Garlic: Fresh garlic cloves are essential; they bring warmth and richness to the dish.

• Vegetable Broth: Opt for low-sodium vegetable broth to control saltiness while allowing flavors to shine.

• Coconut Milk: Full-fat coconut milk gives the soup a luscious creaminess without dairy.

• Spices (Cumin & Paprika): These add warmth and complexity; adjust according to your taste preference.

• Salt & Pepper: Simple seasoning that enhances every ingredient’s natural flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This ensures an even roasting temperature for maximum flavor from the cauliflower.

Prepare the Cauliflower: Trim the leaves off one medium head of cauliflower and cut it into florets. Toss them in olive oil, salt, pepper, cumin, and paprika until well-coated.

Roast the Cauliflower: Spread the seasoned florets on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes until golden brown and tender.

Sauté Onions and Garlic: In a large pot over medium heat, add olive oil and diced onion. Cook until translucent, about 5 minutes. Add minced garlic and sauté until fragrant—this should take about 1 minute.

Add Broth and Coconut Milk: Pour in vegetable broth along with canned coconut milk once onions are soft. Bring this mixture to a gentle simmer.

Blend Until Smooth: Once the roasted cauliflower is ready, add it to the pot. Using an immersion blender or regular blender, blend everything until silky smooth. Adjust seasoning if needed.

Enjoying every step of this cooking adventure will make your kitchen feel like home! The aroma of roasting cauliflower will transform your space into something magical.

Now you have created a delightful bowl of roasted cauliflower soup that is both nourishing and satisfying! Serve hot with crusty bread or top with croutons for added crunch—bon appétit!

Perfecting the Cooking Process

Start by roasting the cauliflower until golden brown. While it roasts, sauté onions and garlic to build flavor before blending everything together.

Add Your Touch

Feel free to experiment with spices like curry powder or smoked paprika for a unique twist. Adding a splash of lemon juice brightens the flavors beautifully.

Storing & Reheating

Store the soup in an airtight container in the fridge for up to five days. Reheat on low heat on the stove, stirring occasionally for even warming.

Cooking this roasted cauliflower soup became a family favorite after my daughter declared it “the best thing ever.” Who knew veggies could win hearts?

FAQ

Can I use frozen cauliflower for this roasted cauliflower soup?

Yes, frozen cauliflower works well but may require slightly longer cooking time.

What can I serve with roasted cauliflower soup?

This soup pairs wonderfully with crusty bread or a fresh garden salad.

How can I make this soup vegan?

Simply substitute any cream with coconut milk or cashew cream for a creamy vegan option.

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Roasted Cauliflower Soup

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Roasted cauliflower soup is a creamy, comforting dish that warms you from the inside out. With its nutty flavor and aromatic spices, this soup is perfect for chilly evenings or cozy gatherings. Made with simple ingredients, it promises a delightful taste experience that will keep you coming back for more. Enjoy it as a starter or main course, paired with crusty bread for the ultimate satisfaction.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 4 servings 1x
• Category: Soup
• Method: Roasting, Blending
• Cuisine: Vegetarian

Ingredients

Scale 1x2x3x

• 1 medium head cauliflower (about 4 cups florets)
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into florets and toss with olive oil, cumin, paprika, salt, and pepper.
3. Spread florets on a baking sheet and roast for 25-30 minutes until golden.
4. In a large pot over medium heat, sauté onion in olive oil until translucent. Add garlic and cook until fragrant.
5. Pour in vegetable broth and coconut milk; bring to a simmer.
6. Add roasted cauliflower to the pot; blend until smooth using an immersion blender. Adjust seasoning if needed.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 4g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg