Go Back
If you’re in search of a cozy and satisfying soup that warms the soul while delivering a wealth of health benefits, look no further than creamy roasted cauliflower soup. This delightful dish combines the rich flavors of roasted cauliflower with a velvety texture, making it the perfect addition to your repertoire of comfort foods. Whether you're serving it as an appetizer or a main course, this soup is sure to impress.

Creamy Roasted Cauliflower Soup

Indulge in the creamy goodness of roasted cauliflower soup, a comforting dish that warms the soul while offering plenty of health benefits. This recipe combines the rich flavors of caramelized cauliflower with aromatic onions and garlic for a velvety texture that satisfies. Perfect as an appetizer or main course, this versatile soup can easily be made vegan and caters to various dietary preferences. Enjoy its unique taste any time of year, and delight in the fresh ingredients that elevate your cooking experience!
Print Recipe Pin Recipe

Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth (low-sodium preferred)

1 cup coconut milk (you can substitute with heavy cream for a non-vegan version)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will allow your cauliflower to roast perfectly.

    Roast the Cauliflower: On a large baking sheet, combine the cauliflower florets with 1 tablespoon of olive oil, sprinkling generously with salt and black pepper. Spread the florets in a single layer to ensure even roasting. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.

      Sauté Onions and Garlic: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until they become soft and translucent. Then, add the minced garlic and continue to sauté for an additional minute until the garlic is fragrant, being careful not to let it burn.

        Combine Ingredients: After the cauliflower is done roasting, carefully add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Stir in the ground cumin and smoked paprika, allowing the flavors to meld for about 5 minutes.

          Blend the Soup: Using an immersion blender, purée the soup until it reaches a velvety smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth before returning it to the pot.

            Add Creaminess: Return the puréed soup to heat in the pot over low heat. Stir in the coconut milk (or heavy cream) until well combined. Gently heat the soup until warmed through. Taste and adjust seasoning with additional salt and black pepper as needed.

              Serve: Distribute the soup into warm bowls, garnishing each with freshly chopped parsley for a pop of color and freshness. Enjoy your creamy soup warm for a comforting meal!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings