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Roasted Cauliflower Soup Recipe

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4.2 from 42 reviews

A creamy, comforting Roasted Cauliflower Soup that highlights the natural sweetness of roasted cauliflower combined with savory onions and garlic. This easy-to-make soup is perfect for a nourishing meal and can be customized with various garnishes for added flavor and texture.

Ingredients

Vegetables

  • 1 head cauliflower (about 2 pounds, untrimmed)
  • 1 cup diced yellow onion (1 medium onion)
  • 2 cloves garlic, minced

Seasonings & Oils

  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, more to taste
  • ¼ teaspoon coarse ground black pepper, more to taste
  • ⅛ teaspoon cayenne pepper, optional

Dairy

  • 2 tablespoons unsalted butter

Liquids

  • 4 cups low sodium chicken or vegetable broth

Optional Garnishes

  • Fresh chopped chives
  • Fresh sliced green onions
  • Chili crunch oil
  • Extra roasted cauliflower florets
  • Shredded white cheddar cheese
  • Red pepper flakes

Instructions

  1. Preheat and prepare cauliflower: Preheat the oven to 425ºF. Wash the cauliflower and cut into bite-size florets, making sure to dry them well to help with roasting.
  2. Roast cauliflower: Place the cauliflower florets on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt and coarse ground black pepper. Toss well to coat all pieces evenly, then arrange in a single layer. Roast in the oven for 30 minutes, stirring halfway through, until the cauliflower is browned and tender.
  3. Sauté aromatics: While the cauliflower roasts, melt butter in a large saucepan over medium heat. Add the diced onions and cook while stirring for about 5 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
  4. Combine and simmer: Add the roasted cauliflower to the saucepan along with the low sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes until the cauliflower is very soft and flavors meld.
  5. Puree the soup: Use an immersion blender to purée the soup in the pot until very smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the saucepan.
  6. Final seasoning and serving: Stir in cayenne pepper if using. Taste and adjust salt and pepper as needed. Add more water or broth if you prefer a thinner consistency. Keep the soup warm over very low heat until ready to serve. Garnish with choice of fresh chopped chives, sliced green onions, chili crunch oil, extra roasted cauliflower florets, shredded white cheddar cheese, or red pepper flakes.

Notes

  • If you want to garnish with extra roasted cauliflower, roast additional cauliflower separately and reserve a few florets before puréeing the soup.
  • Storage: Let the soup cool slightly then store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months and should be thawed overnight in the refrigerator before reheating.
  • Vegan option: Omit butter and substitute with extra olive oil or vegan butter to make the soup vegan-friendly.

Find it online: https://flavorspath.com/roasted-cauliflower-soup-recipe/