Velvety Roasted Cauliflower Soup

$- 1 large head of cauliflower, cut into florets - 2 tablespoons extra-virgin olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free alternative - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked pepper to taste - Fresh parsley or chives, finely chopped, for garnish I love using fresh ingredients in my creamy roasted cauliflower soup. The star of the dish is the cauliflower. When you cut it into florets, it roasts perfectly. The roasting brings out a sweet flavor that adds depth to the soup. I start with two tablespoons of extra-virgin olive oil. This oil not only helps to roast the cauliflower but also adds a rich taste. You cannot skip the onion and garlic. They are the backbone of the soup's flavor. I finely dice one large onion and mince three cloves of garlic. When you sauté these, they fill your kitchen with a warm aroma. Next, I use four cups of vegetable broth. This gives the soup a nice base. For creaminess, I add one cup of heavy cream. If you want a dairy-free option, coconut cream works just as well. It adds a unique flavor and makes the soup rich. The spices are what tie everything together. I use one teaspoon of ground cumin and one teaspoon of smoked paprika. These spices provide warmth and a hint of smokiness. Lastly, I season with sea salt and freshly cracked pepper to taste. To finish, I love garnishing with fresh parsley or chives. This adds a pop of color and freshness. Each ingredient plays a key role in making this soup warm and comforting. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step gets the oven ready to roast the cauliflower. Spread the cauliflower florets onto a baking sheet. Drizzle them with 2 tablespoons of olive oil. Make sure all pieces are well coated. Season generously with sea salt and freshly cracked pepper. Toss them lightly for even seasoning. Place the baking sheet in the oven. Roast the cauliflower for 25-30 minutes. Stir halfway through for even cooking. You want the florets to be golden brown and tender. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion. Cook until it becomes translucent, about 5-7 minutes. This step builds a great base flavor. Now, stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Cook for 2 minutes. This helps the spices release their fragrant aroma. Once the cauliflower is roasted, add it to the pot. Pour in 4 cups of vegetable broth. Bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes. This melds the flavors beautifully. Using an immersion blender, puree the soup directly in the pot. Blend until smooth and creamy. If you use a regular blender, transfer the soup in batches. Be careful not to burn yourself. Return the blended soup to the pot if you used a blender. Stir in 1 cup of heavy cream or coconut cream. Gently heat through and adjust the seasoning with salt and pepper. Ladle the hot soup into bowls. Finish with a sprinkle of freshly chopped parsley or chives. This adds a vibrant touch and makes it look beautiful. To make your creamy roasted cauliflower soup even better, homemade vegetable broth works wonders. It adds depth and freshness. You can also try new spices. Nutmeg and thyme can bring unique notes to the soup. Don’t be afraid to play with flavors. Presentation makes a big difference. Drizzle some cream on top for a lovely swirl. Add a sprinkle of fresh herbs for color. This not only looks good but tastes great too. Pair this soup with crusty bread. The bread will soak up the soup and add a nice texture. You can control the creaminess of your soup. If you want it richer, add more heavy cream. For a lighter option, use less cream. You can also swap heavy cream for coconut cream. This gives you a dairy-free version while still being creamy. Adjust this to fit your taste. Pro Tips Roasting for Flavor: Roasting the cauliflower until golden brown enhances its natural sweetness and adds depth to the soup's flavor. Blend it Smooth: For the creamiest texture, use an immersion blender or a high-speed blender. If using a regular blender, allow the soup to cool slightly to avoid splattering. Adjust Creaminess: Feel free to adjust the amount of cream or coconut cream to suit your preference. You can also omit it for a lighter version of the soup. Garnish for Freshness: Adding fresh herbs like parsley or chives not only enhances the presentation but also adds a refreshing flavor contrast to the rich soup. {{image_4}} You can easily make this soup vegan. Simply swap heavy cream for coconut milk. Coconut milk adds a rich, creamy texture. It also gives a hint of sweetness. This change keeps the soup full of flavor while making it dairy-free. Want to mix it up? You can add other veggies like carrots or potatoes. Both will blend well and enhance the soup's taste. You can also use herbs such as rosemary or sage. These herbs add depth and aroma, making the soup more fragrant and flavorful. If you enjoy some heat, add chili flakes. They bring a nice kick to the soup. For a smoky flavor, use smoked paprika. This spice will complement the roasted cauliflower and add warmth to each bowl. Adjust the amount based on your taste. Store your creamy roasted cauliflower soup in an airtight container. It stays fresh for 3-4 days. Make sure to let it cool before sealing. This helps keep the flavors intact. You can freeze this soup in portions. Use freezer-safe containers or bags. It will last for up to 3 months. Label your containers with the date. This way, you’ll know when to enjoy it. To reheat the soup, warm it on the stove or in the microwave. Stir occasionally to heat evenly. You want it hot all the way through. If it seems thick, add a little vegetable broth or water. This keeps it creamy and smooth. To thicken the soup, add more cauliflower. You can also make a roux. A roux is a mix of flour and fat cooked together. This will help your soup become creamy and rich. You can use coconut cream or cashew cream. Both options are dairy-free. They add a nice creaminess to the soup without milk. Yes, you can use frozen cauliflower. Just cook it a bit longer. This is a great time-saver. Store leftovers in an airtight container. You can keep it in the fridge for 3-4 days. For longer storage, freeze it. It can last for about 3 months in the freezer. This soup is low in calories and high in fiber. A serving may have around 250 calories. It contains healthy fats from the cream and olive oil. Plus, it’s full of vitamins from the cauliflower and herbs. This soup combines tasty cauliflower, warm spices, and creamy richness. It’s easy to make and offers delicious variations to fit your taste. You can enhance flavors and even simplify the recipe with vegan options. Store leftovers well for future meals, too. Enjoy making this wholesome soup that fills you up and warms you inside. Happy cooking!$

Velvety Roasted Cauliflower Soup

A creamy and flavorful soup made with roasted cauliflower, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste sea salt and freshly cracked pepper
for garnish fresh parsley or chives, finely chopped

Instructions

Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
Spread the cauliflower florets onto a baking sheet. Drizzle with 1 tablespoon of olive oil, ensuring they're well coated. Season generously with sea salt and freshly cracked pepper. Toss them lightly to ensure even seasoning.
Place the baking sheet in the preheated oven and roast the cauliflower for approximately 25-30 minutes, stirring halfway through.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and tender, about 5-7 minutes.
Stir in the minced garlic, ground cumin, and smoked paprika into the pot. Cook for an additional 2 minutes.
Once the cauliflower has finished roasting, add it to the pot along with the vegetable broth. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
Return the blended soup to the pot and stir in the heavy cream or coconut cream. Gently heat through, adjusting seasoning with salt and pepper to your preference.
Ladle the hot soup into bowls and finish with a sprinkle of freshly chopped parsley or chives.

Notes

For an elegant touch, drizzle a swirl of cream on top of each bowl and add extra herbs before serving. Consider serving with crusty bread for dipping!

Keyword cauliflower, comfort food, soup, vegetarian