Creamy Roasted Cauliflower Soup

$- 1 large head of cauliflower, cut into florets - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk or heavy cream - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste The main ingredients in this creamy roasted cauliflower soup create a warm and cozy dish. Cauliflower is the star here, giving the soup its creamy texture. Olive oil helps roast the cauliflower to golden perfection. Onion and garlic add a wonderful base flavor. Vegetable broth ties it all together. You can choose coconut milk for a dairy-free option or heavy cream for richness. Ground cumin and smoked paprika add depth and warmth. Lastly, salt and pepper enhance all these flavors. - Toasted pumpkin seeds - Fresh chives, chopped - Extra virgin olive oil Garnishes are a fun way to finish the soup. Toasted pumpkin seeds add crunch and a nutty flavor. Chopped fresh chives give a pop of color and freshness. A drizzle of extra virgin olive oil adds richness and makes the dish look elegant. These garnishes are not just pretty; they enhance the taste too! {{ingredient_image_2}} To start, preheat your oven to 425°F (220°C). This high heat will help the cauliflower get nice and golden. Next, take your large head of cauliflower and cut it into florets. On a baking sheet, toss these florets with 1 tablespoon of olive oil. Make sure each piece is coated well. Season them generously with salt and pepper. Spread the florets out in one layer. This ensures they roast evenly. Now, place the baking sheet in the hot oven. Roast the cauliflower for about 25-30 minutes. Stir the florets halfway through to get an even cook. Look for them to be golden and tender when done. While your cauliflower roasts, let’s get the aromatics ready. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the finely diced onion. Sauté it for about 5 minutes. We want the onion to turn translucent and smell great. Next, add the minced garlic along with the ground cumin and smoked paprika. Cook this mix for another minute. Toasting the spices brings out their flavors. This step is key to a tasty soup. Once your cauliflower is roasted, add it to the pot with the onion and garlic mix. Pour in the vegetable broth and stir well. Bring this mixture to a gentle simmer. Let it simmer for about 10 minutes to let the flavors blend. Now, it’s time to blend. Use an immersion blender to mix everything until smooth. If you’re using a regular blender, do it in batches. Remember to cover the lid with a kitchen towel to avoid splatters. Once blended, stir in the coconut milk or heavy cream. Warm the soup for a few more minutes. Taste it and adjust with more salt and pepper if needed. Ladle the soup into bowls. For a nice touch, garnish with toasted pumpkin seeds, chopped fresh chives, or a drizzle of olive oil. Enjoy this creamy roasted cauliflower soup! To make your soup creamy, blending is key. Use an immersion blender right in the pot. It’s easy and cuts down on mess. If you prefer a standard blender, blend in small batches. Always cover the lid with a towel to prevent hot splatters. You can also use a high-speed blender for an ultra-smooth texture. For a vegan option, coconut milk is a great choice. It adds a rich taste without dairy. You can also try cashew cream or blended silken tofu. Both options lend a nice creaminess without losing flavor. Spices and herbs can elevate your soup. Ground cumin and smoked paprika give a warm flavor. You might also try adding a pinch of nutmeg for depth. Fresh herbs like thyme or rosemary can brighten the taste. To adjust flavors, taste as you go. If you want it spicier, add a dash of cayenne. For more brightness, consider a squeeze of lemon juice. You can always add more salt and pepper to suit your palate. Experimenting is part of the fun! Pro Tips Roasting for Flavor: Ensure your cauliflower is well-coated with olive oil and seasoning before roasting; this enhances the depth of flavor and adds a lovely caramelized note. Adjusting Consistency: If you prefer a thicker soup, reduce the amount of broth or add an extra potato while simmering for more creaminess. Spice Variations: Experiment with different spices like curry powder or turmeric for a unique twist on the classic flavor profile. Garnishing Ideas: Try adding crispy bacon bits or a dollop of pesto for an extra layer of flavor and texture to your soup before serving. {{image_4}} You can easily make this soup vegan. Just swap the heavy cream for coconut milk. This will keep it rich and creamy. Use the full can for a thicker texture. You can also add nutritional yeast for a cheesy flavor. Want some heat? Add a pinch of chili powder or cayenne pepper. Start with a small amount and taste as you go. This will help build the spice level. You can also add fresh jalapeños for a fresh kick. Feel free to get creative with your veggies. Try adding diced potatoes or carrots for sweetness. These will blend well and add different flavors. You can even mix in some spinach or kale for extra nutrients. To store your creamy roasted cauliflower soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to five days. If you plan to eat it later, just reheat it on the stove. Stir it well to make it creamy again. You can freeze the soup to enjoy later. First, let it cool completely. Pour it into freezer-safe bags or containers. Be sure to leave some space for the soup to expand. It will keep well in the freezer for about three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Add a splash of water or broth if it seems too thick. This way, you’ll have a delicious meal ready whenever you want! Yes, you can use frozen cauliflower. It saves time and is easy to find. To adapt the recipe, simply skip the roasting step. Instead, sauté the frozen florets directly with the onions and garlic. Cook until they are tender. Then, add the broth and blend as usual. This method still gives you a creamy soup. You can thicken the soup in several ways. One way is to add more cauliflower. Simply blend in extra cooked cauliflower for a thicker texture. Another option is to use potato. Dice and cook a potato with the soup, then blend it in. You can also mix in a little cornstarch or flour mixed with water. This will help thicken the soup without changing the flavor. This soup pairs well with many sides. A crusty bread is a great choice. It soaks up the soup perfectly. A simple green salad adds freshness. You can also serve it with crackers or cheese. These accompaniments enhance the meal and make it hearty. This blog post covered how to make creamy roasted cauliflower soup. We discussed key ingredients, step-by-step instructions, and tips for perfecting the flavor. You learned about variations, storage options, and answers to common questions. With these simple steps, you can create a delicious soup that fits your taste. Experiment with spices or garnishes to make it your own. Enjoy every spoonful of your fresh creation!$

Creamy Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower, perfect for a comforting meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
to taste salt and freshly ground black pepper
optional toasted pumpkin seeds
optional fresh chives, chopped
optional extra virgin olive oil

Instructions

Preheat the oven to 425°F (220°C).
On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, season with salt and pepper, and spread in a single layer.
Roast the cauliflower for about 25-30 minutes, stirring halfway through, until golden and tender.
While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for approximately 5 minutes until translucent.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional minute.
Once the cauliflower is roasted, add it to the pot with the onion and garlic mixture. Pour in the vegetable broth and bring to a gentle simmer.
Lower the heat and let the soup simmer for about 10 minutes.
Using an immersion blender, blend the soup until smooth. If using a standard blender, transfer in batches and cover with a kitchen towel.
Stir in the coconut milk (or heavy cream) and warm the soup for a couple of minutes. Adjust seasoning with salt and pepper if desired.
Ladle the soup into bowls and garnish with toasted pumpkin seeds, chopped chives, or a drizzle of olive oil.

Notes

For an attractive serving, pour the soup into bowls and create a beautiful swirl of coconut milk on the surface. Top with a sprinkle of toasted seeds for added texture and visual appeal!

Keyword cauliflower, creamy, healthy, soup, vegetarian