Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasting, Blending
  • Cuisine: American, Vegan-friendly
  • Diet: Vegan

Description

This creamy and flavorful roasted cauliflower soup is perfect for a cozy meal. The roasting process brings out the natural sweetness and adds a smoky depth to the cauliflower, making this soup extra delicious. It’s healthy, vegan, and simple to prepare, making it an excellent option for a weeknight dinner or an easy meal prep for lunch.

Ingredients

Units Scale
  • 1 large head of cauliflower, chopped into florets
  • 1 large onion, chopped
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a non-vegan option)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, for garnish (optional)
  • Croutons or toasted nuts for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread the cauliflower florets, chopped onion, and garlic on the prepared baking sheet. Drizzle with olive oil, season with salt, pepper, cumin, and smoked paprika. Toss to coat everything evenly.
  3. Roast the vegetables in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, flipping halfway through.
  4. Remove from the oven and transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
  5. Simmer for 10 minutes to let the flavors meld together.
  6. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
  7. Stir in the coconut milk (or heavy cream), and taste for seasoning. Add more salt and pepper if needed.
  8. Ladle the soup into bowls, garnish with fresh parsley, and top with croutons or toasted nuts, if desired.
  9. Serve hot and enjoy!

Notes

  • For a creamier texture, you can add a bit more coconut milk or heavy cream.
  • If you want extra flavor, roast the cauliflower until it’s deeply browned.
  • This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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