A silky, velvety soup made with roasted cauliflower, onions, and garlic. The roasting process adds a caramelized sweetness, creating a rich and satisfying soup.
This Roasted Cauliflower Soup is simple yet bursting with flavor. The cauliflower is roasted to perfection, which enhances its natural sweetness and adds a deep, nutty richness to the soup. The creamy texture comes from blending the roasted cauliflower with broth and a touch of cream, making it the ultimate comfort food without being too heavy. Perfect for those cold evenings or anyone looking to enjoy a low-carb, vegetable-packed meal.
🛒 Ingredients (Serves 4)
For the Soup:
- 1 large head of cauliflower, cut into florets
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried thyme (or fresh thyme)
- 1 tbsp apple cider vinegar (for brightness)
- 750ml vegetable broth (or chicken broth)
- 200ml heavy cream (or coconut cream for a dairy-free option)
- 1 tbsp lemon juice
- Fresh parsley or chives, chopped (for garnish)
Optional Toppings:
- Toasted almonds or pumpkin seeds (for crunch)
- A drizzle of olive oil or truffle oil (for richness)
- A dollop of sour cream or yogurt (for creaminess)
🔪 Instructions
Step 1: Roast the Cauliflower
- Preheat your oven to 400°F (200°C).
- Arrange the cauliflower florets, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss everything to coat evenly.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown with some caramelization. The garlic should be soft and slightly browned as well.
Step 2: Prepare the Soup
- Once the cauliflower is roasted, remove it from the oven. Let the cauliflower cool slightly.
- Transfer the roasted cauliflower, onion, and garlic into a large pot. Add the vegetable broth and bring it to a gentle simmer over medium heat. Let it cook for 5-7 minutes to blend the flavors together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the mixture to a blender and blend in batches. Be careful as the soup will be hot!
- Once the soup is smooth, stir in the heavy cream and apple cider vinegar. Adjust the seasoning with more salt, pepper, and lemon juice to taste.
Step 3: Serve
- Ladle the soup into bowls and garnish with fresh parsley, chives, and any optional toppings like toasted almonds or a drizzle of olive oil for extra flavor.
- Serve warm, and enjoy the rich, creamy texture of this comforting soup.
🔢 Nutrition Information (Per Serving – Approximate)
- Calories: 220 kcal
- Protein: 4g
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 6g
- Sugar: 6g
- Sodium: 700mg
For a lighter version, you can substitute the heavy cream with a non-dairy option like coconut cream or unsweetened almond milk.
🧠 Tips & Tricks
- Make it vegan: Simply substitute the heavy cream with coconut cream or cashew cream and use vegetable broth. Omit the sour cream or use a dairy-free alternative.
- Roast for flavor: Roasting the cauliflower caramelizes the natural sugars in the vegetable, adding depth to the flavor. Don’t skip this step—it’s what makes the soup so rich!
- Blend to your desired texture: If you prefer a chunkier soup, blend only half of the cauliflower and leave some pieces whole for texture.
- Add heat: If you like a bit of spice, add a pinch of cayenne pepper or chili flakes to the soup base for a warming kick.
- Storage: This soup keeps well in the fridge for 3-4 days and can be frozen for up to 2 months. Reheat on the stove and adjust the consistency with a bit more broth or cream if needed.
🧡 A Little Extra From Me
This Roasted Cauliflower Soup is an excellent way to enjoy the subtle sweetness and versatility of cauliflower. By roasting the cauliflower before blending, you unlock its deep, nutty flavor, which perfectly complements the creamy broth and the earthy notes from the garlic and thyme. The apple cider vinegar adds a touch of brightness, balancing the richness of the cream. Whether you’re looking to enjoy a comforting lunch or serve it as a starter at dinner, this soup will certainly hit the spot.