Description
This creamy Roasted Cauliflower Soup combines the rich flavors of oven-roasted cauliflower with aromatic spices and a smooth, velvety texture. Perfect as a comforting starter or a light meal, this soup is easy to prepare and can be made vegan-friendly using coconut milk.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, chopped into florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon ground cumin
- 4 cups vegetable broth
Dairy/Alternatives
- 1 cup coconut milk (or heavy cream for a non-vegan option)
Other
- Juice of 1 lemon
- Fresh parsley or chives, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Toss Cauliflower: In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper until well coated for even roasting.
- Roast Cauliflower: Spread the cauliflower evenly on a baking sheet and roast for 25-30 minutes, tossing halfway through, until golden brown and tender.
- Sauté Onion: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat and sauté the chopped onion for 5-7 minutes until translucent.
- Add Garlic and Spices: Stir in the minced garlic and ground cumin, cooking for 1-2 minutes until fragrant to build flavor.
- Combine Ingredients: Add the roasted cauliflower to the pot with the onions and garlic, then pour in the vegetable broth and stir to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to meld the flavors together.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches, then return to the pot.
- Add Creaminess and Finish: Stir in the coconut milk (or heavy cream) and lemon juice, seasoning with additional salt and pepper to taste.
- Serve: Serve the soup hot, garnished with fresh parsley or chives for a bright finish.
Notes
- For a richer soup, substitute coconut milk with heavy cream if dairy is preferred.
- To make it spicier, add a pinch of cayenne or smoked paprika during the sauté phase.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely.
- Use an immersion blender carefully to avoid splashing hot soup.
- For extra texture, reserve some roasted cauliflower florets to add as garnish.
