Roasted Cauliflower Soup Heaven
This Creamy Roasted Cauliflower Soup is a comforting and flavorful dish that's perfect for a cold day. Roasting the cauliflower brings out its natural sweetness and creates a depth of flavor that you just can't get from boiling or steaming, resulting in a flavor explosion in a bowl.
Equipment
- Oven
- Baking Sheet
- Large bowl
- Large pot or Dutch oven
- Blender or immersion blender
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 large head cauliflower about 2-3 pounds
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional garnishes: fresh parsley, chives, a swirl of cream, croutons, or a sprinkle of grated cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the cauliflower: Remove the leaves and core. Cut the cauliflower into bite-sized florets.
- Toss with olive oil and seasoning: In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Make sure the florets are evenly coated.
- Roast the cauliflower: Spread the cauliflower florets in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through. The edges should be slightly charred.
- Sauté the onion and garlic: While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the roasted cauliflower and broth: Once the cauliflower is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, making sure the cauliflower is mostly covered.
- Simmer the soup: Bring the soup to a simmer, then reduce the heat and cook for 15 minutes to allow the flavors to meld together.
- Blend the soup: Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. If using a regular blender, be sure to vent the lid to prevent pressure buildup. Work in batches if necessary.
- Stir in the cream: Return the blended soup to the pot and stir in the heavy cream. Heat through gently, being careful not to boil.
- Season to taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings.
Notes
For a richer flavor, use homemade vegetable broth. If you don't have heavy cream, half-and-half or coconut milk can be substituted, but the flavor will be slightly different. Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. When roasting cauliflower, don't overcrowd the pan or they will steam instead of roast. Roast until the cauliflower is deeply golden brown to maximize the flavor.