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Simple Roasted Cauliflower Soup

For this simple cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious! Soar to the Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

The way to Make Our Favourite Cauliflower Soup

Each Adam and I really like this roasted cauliflower soup. It’s surprisingly simple and tastes a lot richer and decadent than you’d assume, provided that we don’t add cream. In case you are in search of extra methods to prepare dinner cauliflower, check out our Garlic Herb Cauliflower Rice or these Roasted Cauliflower Tacos.

The soup begins with roasting a complete head of cauliflower. We don’t pay an excessive amount of consideration to how effectively we chop the cauliflower and goal for similar-sized items. Then we toss with olive oil, thyme, and complete garlic cloves — you’ll be able to depart the peel on for now.

Golden Brown Roasted Cauliflower Ready for Soup

Roast the cauliflower in a sizzling oven till golden. This takes round 20 minutes, so it’s fairly fast. We love roasting cauliflower, right here’s our Chili Lime Roasted Cauliflower.

When it’s almost completed roasting, you’ll be able to put together the remaining elements. In a soup pot, prepare dinner roughly chopped onion and celery in butter till tender. Then, pour in broth and add the roasted cauliflower.

The garlic could have softened tremendously. You’ll be able to simply squeeze the tender garlic cloves so the roasted garlic flesh may be added to the pot. In case you love roasted garlic, right here’s how we roast complete heads of garlic.

Let the soup simmer for 10 minutes, then mix it right into a clean, decadent soup. I really like including some recent lemon juice and parmesan cheese, however you’ll be able to modify the seasoning with recent herbs, one other type of cheese, or depart it plain.

A Pot of Creamy Cauliflower Soup

You’ll be able to see from the pictures that our roasted cauliflower soup is tremendous creamy. It’s so creamy with out the addition of heavy cream! We adore it a lot.

Extra Scrumptious Cauliflower Recipes

A bowl of roasted cauliflower soup with parmesan on top

Simple Roasted Cauliflower Soup

  • PREP
  • COOK

For this simple cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious!

Serves 4 (Makes 6 to 7 cups of soup)

You Will Want

1 massive head cauliflower, about 2 kilos

4 tablespoons olive oil

1 teaspoon recent thyme leaves or 1/4 teaspoon dried thyme

4 garlic cloves, left unpeeled

1/2 massive onion, chopped, about 1 ¼ cups

1 stalk celery, chopped, about 1/2 cup

Pinch crushed crimson pepper flakes, non-compulsory for warmth

4 cups (32 ounces) vegetable broth or hen broth

2 tablespoons unsalted butter or vegan butter

1 tablespoon recent lemon juice, or extra if wanted

1/4 cup grated parmesan or cheddar cheese, plus extra for serving, non-compulsory


  • Roast Cauliflower and Garlic
  • Warmth the oven to 425° Fahrenheit and put together a baking sheet. We roast the cauliflower immediately on the baking sheet, however for straightforward cleanup, line it with parchment paper or a silicone baking mat.

    Take away the bigger leaves from the cauliflower, and depart the core intact. (It can save you the leaves for mixing into the soup later).

    Slice the cauliflower in half and minimize it into 3/4-inch thick slices.

    Drizzle two tablespoons of olive oil onto the baking sheet, then prepare the cauliflower on high of the oil.

    Add the unpeeled garlic cloves (they may roast of their peels), then drizzle over two extra tablespoons of olive oil. Transfer the cauliflower slices round, in order that they every have an opportunity to the touch some oil.

    Roast for 20 minutes or till the underside of every slice appears to be like effectively browned. Flip each bit, after which roast for five minutes extra.

    • Make Soup
    • Soften two tablespoons of butter in a deep soup pot over medium warmth. Then, stir within the onions, celery, pinch of crimson pepper flakes, and 1/4 teaspoon salt. Prepare dinner till softened, about 5 minutes.

      When they’re cool sufficient to deal with, squeeze the garlic from inside every garlic clove, and place them into the soup pot. Discard the garlic peel.

      Switch the roasted cauliflower to the pot, after which pour within the broth. In case you saved any cauliflower leaves from earlier, add them to the pot. Deliver to a simmer, and prepare dinner for 10 minutes.

      Flip off the warmth, and add the cheese and two tablespoons of lemon juice.

      Mix the soup till clean. An immersion blender is the best, or you need to use a blender. In case you use a daily blender, it’s best to mix in batches and never fill the blender as a lot as you often would for the reason that soup is so sizzling. We wish to take away the lid’s heart insert and canopy it with a kitchen towel whereas mixing. This helps to launch among the steam and prevents the blender lid from popping off (which generally is a large, sizzling mess).

      If the soup is just too thick, add 1/4 cup to 1 cup of water. Add sufficient water to attain your most well-liked thickness. The water won’t water down the flavour of your soup, however in case you are involved or have extra available, you need to use inventory or broth.

      Style the soup, after which add extra lemon juice, salt, and pepper till the flavour pops — it ought to make you smile.

      Serve with extra cheese, just a few grinds of black pepper, and a drizzle of olive oil on high.

Adam and Joanne’s Ideas

  • Vegetarian Diversifications: Use vegetable broth, a vegetarian-friendly cheese or depart it out altogether.
  • Vegan Diversifications: Use vegan broth, vegan butter and vegan cheese or a pair tablespoons of dietary yeast as an alternative (my desire).
  • Diet information: The diet information supplied under are estimates. We’ve used the USDA database to calculate approximate values.

In case you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Diet Per Serving: Serving Measurement 1/4 of the recipe (1 of 4 servings) / Energy 288 / Complete Fats 23.2g / Saturated Fats 7.5g / Ldl cholesterol 23.4mg / Sodium 686.7mg / Carbohydrate 18.1g / Dietary Fiber 5.2g / Complete Sugars 7.5g / Protein 6.8g

AUTHOR: Adam and Joanne Gallagher



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