Roasted Cauliflower Soup Recipe

This creamy cauliflower soup is an absolute game-changer because it’s not only deliciously comforting, but it’s also secretly packed with veggies, making me feel like a culinary rockstar and health guru all at once. Plus, the hint of nutmeg and the option to top with crunchy croutons or toasted nuts gives it that extra gourmet touch that has my taste buds doing a happy dance!

I adore making cozy, heartwarming meals, and this Roasted Cauliflower Soup is a flawless blend of divine flavors. Tender, sweet, and nutty roasted cauliflower florets (they are soooo good) are mixed with aromatic garlic and onions and puréed until smooth.

The soup has a thoroughly creamy texture, thanks to full-fat coconut milk. And it gets topped with some fresh parsley and a sprinkle of nutmeg, which takes it over the top.

Ingredients

Rich in vitamins C and K, cauliflower is excellent for supporting the immune system.

Oilve Oil: Fat that is heart-healthy; adds a hint of fruity flavor.

Onion: Yields profundity and saccharinity; abundant in antioxidants.

Nutrition from garlic: Bolsters immunity; contributes a biting zest.

Broth made from vegetables: Yields a tastefully underpinning base; harmonizes with the umami tastes.

Coconut Milk / Heavy Cream: Provides richness and creaminess; a source of dietary lipids.

Nutmeg: Contributes to a warming and intricate flavor profile; adds a touch of sweetness to the dish.

Ingredient Quantities

• 1 large head cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 cup heavy cream or full-fat coconut milk
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• Croutons or toasted nuts (optional for topping)

Instructions

1. Set your oven to 425°F (220°C) to heat up. While it’s heating, get a baking sheet and prepare it by lining it with parchment paper.

2. Put the cauliflower florets on the baking sheet and pour 1 tablespoon of olive oil over them. Toss them to coat evenly, and place in the oven for about 25-30 minutes, or until tender and golden, stirring halfway through.

3. In a large pot, the remaining tablespoon of olive oil is heated over medium heat. Chopped onion is added and sautéed for about 5 minutes, until it becomes translucent.

4. Place minced garlic in the pot and cook for one more minute until fragrant.

5. Add the vegetable broth and water, and bring the mixture to a simmer.

6. Combine in the pot the roasted cauliflower and the following seasonings: salt, black pepper, and nutmeg. Stir well.

7. Blend the soup with an immersion blender until smooth. If you prefer, you can use a standard blender to puree the soup in batches, then return it to the pot.

8. Add the heavy cream or coconut milk to the soup and heat gently, without boiling, for about 5 more minutes.

9. Taste and, if necessary, adjust the seasoning with additional salt and pepper.

10. The soup should be served hot and can be garnished with fresh parsley and, if desired, croutons or toasted nuts.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large pot
5. Wooden spoon or spatula
6. Cutting board
7. Chef’s knife
8. Measuring spoons
9. Immersion blender or standard blender
10. Ladle (for serving)

FAQ

• Can I use frozen cauliflower for this soup?Indeed, frozen cauliflower can be used. Just thaw it first before proceeding with roasting and roast it until it is golden and reaching the desired tenderness.
• How can I make this soup vegan?To maintain a vegan dish, substitute full-fat coconut milk or another plant-based creamy liquid for the heavy cream.
• Is there a way to make the soup thicker?To obtain a thicker consistency, you can either reduce the amount of water further or increase the amount of cauliflower.
• Can I use chicken broth instead of vegetable broth?Chicken broth can be used for a non-vegetarian version, and it will add a different flavor profile.
• What toppings go well with this soup?Toppings that add texture and flavor include croutons, toasted nuts, a drizzle of olive oil, or some fresh parsley.
• What is a good side to serve with the soup?A salad of fresh greens or a slice of crusty bread makes the soup a complete meal.

Substitutions and Variations

Cauliflower can be replaced with broccoli florets for a distinct flavor profile.
Olive oil: Avocado oil or melted coconut oil can be used instead.
Replace heavy cream or full-fat coconut milk with cashew cream for a dairy-free alternative.
You can use chicken broth if you are not focused on keeping it vegetarian.
Nutmeg: For a different spice note, use a pinch of ground cinnamon.

Pro Tips

1. Roast the Cauliflower Properly Ensure the cauliflower florets are spread out evenly and not overcrowded on the baking sheet. This allows them to roast evenly and develop a nice golden color and enhance their flavor.

2. Flavor Development For extra depth, deglaze the pot after sautéing the onions and garlic by adding a splash of white wine or a tablespoon of lemon juice before adding the vegetable broth.

3. Nutty Aroma Enhancement Toasting the nutmeg in a dry pan for a minute before adding it to the soup can enhance its flavor, giving the soup a warm, nutty aroma.

4. Texture Check If you prefer a very silky texture, consider straining the soup with a fine-mesh sieve after blending to remove any remaining fibrous bits from the cauliflower.

5. Customize the Creaminess Adjust the creaminess to your liking by starting with a smaller amount of heavy cream or coconut milk and gradually adding more until the desired texture is achieved.