This creamy roasted cauliflower soup is smooth and delicious, perfect for warming up chilly days! It’s made with roasted cauliflower, garlic, and a hint of spice that keeps it exciting.
When I make this soup, I can’t help but sneak a few bites while blending it! Adding a sprinkle of crispy bacon or a drizzle of olive oil on top makes it extra special. Yum!
Key Ingredients & Substitutions
Cauliflower: This is the star of the show! A large head of cauliflower gives you the right texture and flavor. If you can’t find cauliflower, broccoli or even a mix of root vegetables can work well.
Olive Oil: I love using olive oil for roasting, but you can swap it for avocado oil or melted butter for a different flavor profile.
Broth: Vegetable broth is great for a plant-based option, but chicken broth adds a richer taste. Homemade broth is always a nice touch if you have it!
Spices: Ground cumin and smoked paprika add warmth and depth. Feel free to add curry powder for a twist, or omit if you’re looking for a milder soup.
Fresh Dill: I like the freshness it brings. If you don’t have dill, consider parsley or chives for garnish instead!
How Can I Achieve Creamy Texture in My Soup?
Achieving that velvety smooth texture is easy if you follow the right steps. Roasting the cauliflower is key here – it caramelizes and deepens the flavor, plus makes blending easier!
- Make sure to roast the cauliflower until it’s golden and tender; this enhances its natural sweetness.
- An immersion blender is great for smoothly pureeing the soup right in the pot. If using a regular blender, let the soup cool slightly and blend in batches to avoid splashes.
- Adjust the amount of broth based on how thick you want your soup. Add it gradually while blending to find your ideal consistency.
How to Make Roasted Cauliflower Soup
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets (about 4 cups)
- 3 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 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Fresh dill for garnish
- Butter or olive oil for drizzling (optional)
Time Needed:
This delightful soup will take about 10 minutes to prep, followed by 30 minutes for roasting and simmering. In total, you can have this creamy roasted cauliflower soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Roast the Cauliflower:
First things first, let’s preheat the oven to 425°F (220°C). Now, take your beautiful cauliflower florets and toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper. Make sure they’re evenly coated! Spread these florets out on a baking sheet in a single layer, then pop them in the oven. Roast for about 25-30 minutes, flipping halfway through, until they’re golden brown and tender.
2. Prepare the Soup Base:
While the cauliflower is roasting, grab a large pot and heat the remaining 1 tablespoon of olive oil over medium heat. Add in the chopped onion, cooking until it’s translucent—around 5 minutes should do. Then, toss in the minced garlic, stirring it around for another 1-2 minutes until it’s super fragrant. Your kitchen will smell amazing!
3. Mix it All Together:
Once your cauliflower is beautifully roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and sprinkle in the ground cumin, smoked paprika, and crushed red pepper flakes if you like a bit of heat. Bring the whole mixture to a boil. Then, lower the heat and let it simmer for about 10 minutes. This allows all those lovely flavors to meld together.
4. Blend and Serve:
Now it’s time to make it creamy! Use an immersion blender to puree the soup right in the pot until it’s super smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Taste it and add more salt and pepper if needed.
5. Garnish and Enjoy:
Serve your delicious soup hot! Top it with some of the reserved roasted cauliflower florets for a beautiful presentation, sprinkle some fresh dill on top, and if you like, drizzle a little butter or olive oil. Enjoy every warm, comforting spoonful!
This soup is not only creamy and delicious but filled with flavors that warm your soul. Perfect for a cozy day in or impressing guests! Enjoy!
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just make sure to thaw it first and pat it dry to remove excess moisture. This will help achieve a good roasting texture, and then you can follow the same steps as using fresh cauliflower.
What If I Don’t Have All the Spices?
No worries! If you’re missing any spices, feel free to adjust according to your pantry. The cumin and smoked paprika add depth, but you can substitute with curry powder or just stick with salt and pepper for a simpler flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, add a little broth or water to loosen the soup if it thickens in the fridge.
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan if you use vegetable broth and skip the optional butter. You can enhance the creaminess by adding some coconut milk or plant-based cream while blending.
