This warm and comforting roasted cauliflower soup is a hug in a bowl! With creamy texture and a sprinkle of seasoning, it’s both delicious and healthy.
I love how easy it is to make—just roast the cauliflower, blend it up, and enjoy! Perfect with a slice of bread on a chilly day. Who knew soup could be this cozy? 😊
Key Ingredients & Substitutions
Cauliflower: It’s the star of the show! Fresh cauliflower gives the best flavor and texture, but you can use frozen cauliflower if that’s what you have. Just make sure to reduce the roasting time.
Olive Oil: This adds richness to the soup. You can use avocado oil or melted coconut oil if you need a change. Flavored oils, like garlic-infused, can bring extra taste.
Onion and Garlic: They build the base flavor. If you’re avoiding onion, try leeks or shallots for a milder taste. Garlic powder can be a substitute if fresh garlic is not available.
Broth: Vegetable broth is great for a meatless version, but chicken broth adds depth. Use low-sodium options to control salt levels. Water with seasoning can also work in a pinch.
Dried Thyme: This gives a lovely herbal note. Fresh thyme works too. If you don’t have thyme, Italian seasoning can also enhance the flavor nicely.
How Do I Get My Cauliflower Perfectly Roasted?
Getting that lovely roast flavor is essential! Start by preheating your oven to 425°F (220°C). If the cauliflower isn’t well-seasoned or evenly cut, it won’t cook properly.
- Toss the cauliflower florets with olive oil, salt, and pepper until well coated.
- Spread them out evenly on a baking sheet to allow good airflow. Overcrowding will steam the veggies instead of roasting them.
- Roast for 25-30 minutes, flipping halfway, until they are golden and tender. This caramelization is what makes the soup so flavorful!
Let them cool slightly before adding to your pot—this helps to keep them intact while blending!
How to Make Roasted Cauliflower Soup
Ingredients You’ll Need:
- For the Soup:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes (optional)
- Fresh dill, chopped (for garnish)
- Optional: 1/2 cup heavy cream or coconut milk for creaminess
How Much Time Will You Need?
This delightful roasted cauliflower soup will take about 40 minutes in total: 10 minutes for preparation and about 30 minutes for cooking. It’s quick and easy to make—perfect for a cozy meal!
Step-by-Step Instructions:
1. Roast the Cauliflower:
Start by preheating your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper until they’re well coated. Spread them out evenly on the sheet. Roast for about 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
2. Saute the Aromatics:
While the cauliflower is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion is softened and translucent. Add the minced garlic and cook for another 1-2 minutes until it’s fragrant. This will build a great base flavor!
3. Combine and Simmer:
Once the cauliflower is done roasting, add most of the florets to the pot, saving a few for topping later. Pour in the vegetable broth and sprinkle in the thyme. Bring this all to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully.
4. Blend It Smooth:
Using an immersion blender, puree the soup until it’s smooth and creamy. If you love a richer texture, stir in the heavy cream or coconut milk at this stage.
5. Final Seasoning:
Taste your soup and adjust the seasoning with more salt, pepper, and if you like a kick, the optional red pepper flakes. Stir well and let it simmer for another minute or two.
6. Serve and Enjoy:
Ladle your warm soup into bowls, top with the reserved roasted cauliflower florets, a drizzle of olive oil, and a sprinkle of fresh dill. If you like, add a few more red pepper flakes on top for an extra touch. Enjoy your comforting roasted cauliflower soup warm, ideally with crusty bread or a fresh salad!
Happy cooking! 😊
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just steam it until thawed before adding to the soup. Keep in mind that you may want to reduce the roasting time as frozen cauliflower will be softer than fresh.
How Can I Make This Soup Vegan?
To make the soup vegan, simply use vegetable broth and replace the heavy cream with coconut milk or a non-dairy cream alternative. This will keep the soup creamy without using any animal products!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
Can I Add Other Vegetables to the Soup?
Absolutely! You can add other vegetables like carrots, leeks, or potatoes for additional flavor and nutrition. Just sauté them along with the onion and garlic before adding the cauliflower.
