There’s something magical about a bowl of homemade soup, isn’t there? It’s warm, comforting, and feels like a hug in every spoonful. Roasted cauliflower soup, in particular, holds a special place in my heart. It’s the kind of dish that transforms a humble vegetable into something truly spectacular. This recipe is perfect for cozy nights in, chilly afternoons, or even as a starter for a dinner party.
Roasting the cauliflower brings out a deep, nutty flavor that pairs beautifully with a creamy base and warm spices. With every bite, you’ll taste the magic of simple ingredients coming together to create something extraordinary.
Why You’ll Love This Recipe:
- Simple Ingredients, Big Flavor – No need for fancy ingredients; this soup makes the most out of pantry staples and fresh vegetables.
- Creamy Without the Cream – You’ll be amazed at how silky and rich the texture is without relying on heavy cream.
- Versatile & Nutritious – Packed with fiber, vitamins, and a flavor profile you can tweak to your liking.
- Make-Ahead Friendly – Perfect for meal prep or freezing for later.
Ingredients You’ll Need:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or milk of choice)
- Optional toppings: Fresh parsley, red pepper flakes, croutons
How to Make Roasted Cauliflower Soup
Step-by-Step Instructions
- Roast the Cauliflower
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until they’re golden brown and slightly caramelized. This step is crucial for that deep, roasted flavor.Tip: Keep an eye on the florets near the end of roasting to avoid burning. You want them nicely browned, not charred.
- Sauté the Aromatics
While the cauliflower roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.A little story: The aroma of onions and garlic cooking together is one of my favorite kitchen moments—it signals something delicious is on its way.
- Combine the Ingredients
Add the roasted cauliflower to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together beautifully. - Blend to Perfection
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. If you’re using a regular blender, work in batches, and remember to let the soup cool slightly to avoid steam explosions. - Adjust the Creaminess
Stir in the almond milk to add a creamy texture and adjust the seasoning with salt and pepper. If the soup feels too thick, add a splash of broth or milk until it reaches your desired consistency. - Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—croutons for crunch, parsley for freshness, or a sprinkle of red pepper flakes for a kick.
Helpful Tips:
- Roasting Is Key: Don’t skip roasting the cauliflower! It’s what gives this soup its signature depth of flavor.
- Blend Gradually: If you’re blending in batches, don’t overfill the blender to avoid any mess.
- Make It Your Own: Add a pinch of curry powder or a squeeze of lemon juice to switch up the flavor profile.
Details:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Notes:
- Feel free to substitute the almond milk with any milk alternative or regular dairy milk if preferred.
- For extra protein, top the soup with roasted chickpeas or serve with a side of whole-grain bread.
Nutritional Information (Per Serving):
- Calories: 180
- Protein: 5g
- Carbs: 20g
- Fiber: 6g
- Fat: 8g
Frequently Asked Questions:
Q: Can I freeze this soup?
Absolutely! Let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stovetop.
Q: Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors develop further. Store it in the refrigerator for up to 5 days.
Q: How can I make this soup heartier?
You can add cooked quinoa, lentils, or beans to make it more filling without overpowering the delicate roasted cauliflower flavor.
Related Recipes
If you liked this roasted cauliflower soup, you’ll love these comforting recipes:
- How to Make Classic Borscht (Beet Soup): A Hearty Bowl of Comfort
- Roasted Garlic Potato Soup: A Cozy Bowl of Comfort
Conclusion
This roasted cauliflower soup is more than just a recipe; it’s a celebration of how simple ingredients can come together to create something extraordinary. Whether you’re looking to impress guests or simply savor a bowl of comfort food on a chilly evening, this recipe is a must-try.
Make a batch, garnish it with your favorite toppings, and enjoy the warmth of every spoonful. Happy cooking!
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Cozy Roasted Cauliflower Soup
Description
There’s something magical about a bowl of homemade soup, isn’t there? It’s warm, comforting, and feels like a hug in every spoonful. Roasted cauliflower soup, in particular, holds a special place in my heart. It’s the kind of dish that transforms a humble vegetable into something truly spectacular. This recipe is perfect for cozy nights in, chilly afternoons, or even as a starter for a dinner party.
Roasting the cauliflower brings out a deep, nutty flavor that pairs beautifully with a creamy base and warm spices. With every bite, you’ll taste the magic of simple ingredients coming together to create something extraordinary.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or milk of choice)
- Optional toppings: Fresh parsley, red pepper flakes, croutons
Instructions
- Roast the Cauliflower
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until they’re golden brown and slightly caramelized. This step is crucial for that deep, roasted flavor.Tip: Keep an eye on the florets near the end of roasting to avoid burning. You want them nicely browned, not charred.
- Sauté the Aromatics
While the cauliflower roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.A little story: The aroma of onions and garlic cooking together is one of my favorite kitchen moments—it signals something delicious is on its way.
- Combine the Ingredients
Add the roasted cauliflower to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together beautifully. - Blend to Perfection
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. If you’re using a regular blender, work in batches, and remember to let the soup cool slightly to avoid steam explosions. - Adjust the Creaminess
Stir in the almond milk to add a creamy texture and adjust the seasoning with salt and pepper. If the soup feels too thick, add a splash of broth or milk until it reaches your desired consistency. - Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes—croutons for crunch, parsley for freshness, or a sprinkle of red pepper flakes for a kick.
Notes
- Feel free to substitute the almond milk with any milk alternative or regular dairy milk if preferred.
- For extra protein, top the soup with roasted chickpeas or serve with a side of whole-grain bread.