Roasted cauliflower soup is a delicious and healthy dish that can be enjoyed for lunch or dinner. This creamy soup uses roasted cauliflower, giving it a rich, caramelized flavor. After roasting, the cauliflower is blended until smooth and creamy. You can add various toppings to enhance the flavor, such as fresh herbs, a swirl of cream, or a drizzle of olive oil.
Cauliflower Soup Recipe
Ingredients
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- ½ cup milk or cream (optional for a richer soup)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh herbs for garnish (optional)
- Swirl of cream for garnish (optional)
- Drizzle olive oil for garnish (optional)
Instructions
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
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Toss the cauliflower florets with olive oil and spread them on the prepared baking sheet. Roast for 20-25 minutes until the cauliflower is tender and browned.
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While the cauliflower is roasting, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened about 5 minutes.
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Add the vegetable broth, water, milk or cream (if using), salt, and pepper to the pot. Bring to a simmer.
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Add the roasted cauliflower florets to the pot.
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Blend the soup until smooth and creamy using an immersion or a blender. You may need to do this in batches.
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Taste the soup and adjust the seasonings as needed.
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Serve hot, garnished with fresh herbs, a swirl of cream, or a drizzle of olive oil (optional).
Tips
- You can roast the cauliflower with a few tablespoons of parmesan cheese for a richer flavor.
- Add other vegetables to this soup, such as carrots, celery, or potatoes.
- If you don't have milk or cream, you can use unsweetened almond or cashew milk as a dairy-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
