Creamy Roasted Cauliflower Soup

$- 1 large head of cauliflower, cleaned and cut into florets - 1 medium onion, finely diced - 4 cloves of garlic, minced - 3 cups vegetable broth (homemade or store-bought) - 1 cup coconut milk (or heavy cream for a richer taste) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1/2 teaspoon ground turmeric - Salt and freshly ground black pepper, to taste - Juice of 1/2 fresh lemon - Fresh chives or parsley, chopped for garnish I love using fresh ingredients. They make the soup shine. The star here is the cauliflower. It gives a rich, creamy base. You want to start with a large head of cauliflower. Cut it into small florets. This helps it roast evenly. Aromatics are key. I use one medium onion and four cloves of garlic. Chop these finely. They add sweet and savory notes. Next, the broth. You can use homemade vegetable broth or store-bought. Either works well. For creaminess, I add one cup of coconut milk or heavy cream. Coconut milk is great for a dairy-free option. Seasonings bring out flavors. I add two tablespoons of extra virgin olive oil, one teaspoon of ground cumin, and half a teaspoon of ground turmeric. Don't forget salt and black pepper to taste. Lastly, finish with fresh herbs. I love using chives or parsley for garnish. They add a pop of color and flavor. Enjoy gathering these ingredients! They set the stage for a warm, comforting soup. {{ingredient_image_2}} Cleaning and Cutting Start by rinsing the cauliflower under cold water. Remove any dirt or grit. Cut the head into florets. Make sure they are of similar size. This helps them cook evenly. Seasoning and Arranging on Baking Sheet In a bowl, mix the florets with olive oil, salt, pepper, cumin, and turmeric. Toss them well. Spread the seasoned florets on a large baking sheet. Keep them in a single layer for best roasting. Oven Temperature and Timing Preheat your oven to 425°F (220°C). This hot temperature helps the cauliflower brown nicely. Roast for 25-30 minutes. The florets should be golden brown and soft. Importance of Turning Florets About halfway through roasting, turn the florets. This ensures even cooking and browning. It helps all sides get that delicious roasted flavor. Sautéing Onion and Garlic In a large pot, heat some oil over medium heat. Add the diced onion and cook for about 5 minutes. Stir often until the onion turns soft and clear. Then, add the minced garlic. Cook for 1-2 minutes more. Make sure the garlic does not burn. Combining Ingredients Once the cauliflower is done roasting, add it to the pot. Pour in the vegetable broth. Bring this mixture to a gentle simmer. Let it cook for 5-10 minutes to blend the flavors. Using an Immersion Blender Take your immersion blender and blend the soup until smooth. This creates a creamy texture. If you don’t have one, you can use a regular blender. Transferring to a Standard Blender If using a standard blender, let the soup cool a bit. Blend in batches if needed. Return the blended soup to the pot afterward. Incorporating Coconut Milk or Heavy Cream Stir in the coconut milk or heavy cream. This gives the soup a rich taste. Add the juice of half a lemon for brightness. Adjusting Seasoning and Temperature Taste the soup. Add more salt or pepper if needed. Heat it gently until warm. Avoid boiling to keep the flavors fresh. Achieving the Ideal Texture To make great soup, start with the perfect roast. Roast cauliflower at 425°F (220°C). This gives it a nice, crisp texture. Spread the florets out on a baking sheet. Make sure they are not crowded. This helps them roast evenly. Toss them with olive oil, salt, and spices. The cumin and turmeric add a warm flavor. Roast for 25-30 minutes. It should be golden brown and tender. Flavor Enhancements To boost flavor, add spices before roasting. Ground cumin gives warmth, while turmeric adds a golden hue. You can also mix in some garlic. Just a few cloves can make a big difference. If you want a hint of zest, squeeze fresh lemon juice in the soup. It brightens the flavor and lifts the dish. Using the Right Equipment Use an immersion blender for smooth soup. It is easy and keeps everything in one pot. If you don’t have one, a regular blender works too. Just be careful. Blend in small batches to avoid spills. Avoiding Over-Blending Blend just until smooth. If you blend too long, the soup can get too thin. Aim for a creamy texture that coats your spoon. This makes each bite feel rich and satisfying. Pairing with Bread Serve your soup with warm bread. A crusty baguette or soft rolls work well. They add a nice contrast to the creamy soup. You can dip the bread or enjoy it on the side. Presentation Ideas Make your soup look special. Use bowls that show off the color. Garnish with fresh chives or parsley. This adds a pop of green and makes the dish inviting. A drizzle of coconut milk on top can also look nice. Enjoy your meal and impress your guests! Pro Tips Roasting for Flavor: Roasting the cauliflower until golden brown enhances its natural sweetness and adds a depth of flavor to the soup. Texture Matters: For a creamier soup, ensure that you blend the mixture thoroughly until smooth. An immersion blender makes this process simple and mess-free. Experiment with Garnishes: Fresh herbs like chives or parsley not only add color but also brighten the flavor of the soup. Try adding a drizzle of olive oil or a sprinkle of chili flakes for an extra kick. Adjusting Creaminess: If you prefer a richer soup, substitute the coconut milk with heavy cream or add more coconut milk for a dairy-free option. {{image_4}} - Using coconut milk gives the soup a creamy texture without dairy. Coconut milk adds a slight sweetness, which balances the flavors. You can swap heavy cream with one cup of coconut milk. This choice makes the soup vegan-friendly too. If you want more richness, use full-fat coconut milk. - Spices and herbs for flavor: You can play with spices like smoked paprika or curry powder. Fresh herbs like thyme or rosemary can add depth. Just add a teaspoon of your choice when cooking the onions and garlic. They will blend well with the roasted cauliflower. - Incorporating other vegetables: Consider adding carrots or potatoes for extra nutrition. Chop them small and roast them with the cauliflower. This will enhance the soup’s texture and flavor. - Adding potatoes or nuts: If you want a thicker soup, try adding potatoes. Peel and chop them, then cook with the cauliflower. Alternatively, blend in cashews or almonds. Soak them in water first to soften. Both options will give your soup a nice creamy texture. How long does the soup last? The creamy roasted cauliflower soup stays fresh in the fridge for about 3 to 5 days. Store it in a clean container. What are proper storage containers? Use airtight containers to keep the soup fresh. Glass jars or plastic containers work well. Label them with the date to track how long they have been stored. What are the best practices for freezing? For freezing, let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top, as soup expands when frozen. It stays good for 2 to 3 months. What are thawing and reheating tips? To thaw, place the soup in the fridge overnight. You can also use the microwave on low power. When reheating, do it slowly on the stove. Stir often so it heats evenly. Adjust seasoning if needed before serving. Yes, you can use frozen cauliflower. Just keep in mind it may have more water. This can change the soup’s texture a bit. If using frozen, skip the roasting step. You can add it directly to the pot with the broth. Cook for about 10-15 minutes, until tender. Then blend as usual. You can use chicken broth or water if you prefer. If you want a richer flavor, try using homemade broth. You can also mix in some herbs or spices to boost the taste. Just make sure to check for salt, as some broths can be salty. Yes, this recipe is vegan-friendly. Use coconut milk as your cream. This gives a rich flavor without dairy. Just ensure your vegetable broth is also vegan. Some store-bought broths may have animal products, so read the label. To add spice, include red pepper flakes or a dash of hot sauce. You can also add fresh jalapeños while cooking the onions. Start with a small amount, then taste as you go. This way, you can control the heat level to your liking. Yes, you can make this soup ahead of time. Just let it cool completely before storing it. Keep it in a sealed container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave. Just stir well and check the temperature before serving. This post guides you through making a delicious cauliflower soup. We covered key ingredients, step-by-step instructions, and helpful tips. You learned how to roast cauliflower, blend the soup, and even variations to try. Remember, proper storage helps maintain freshness. With these insights, you can craft a tasty bowl of soup to enjoy. Keep experimenting with flavors and sharing your creations! Great cooking lets your creativity shine.$

Creamy Roasted Cauliflower Soup

A rich and creamy soup made from roasted cauliflower, perfect for a cozy meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 large head cauliflower, cleaned and cut into florets
1 medium onion, finely diced
4 cloves garlic, minced
3 cups vegetable broth
1 cup coconut milk
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
to taste salt
to taste freshly ground black pepper
1/2 fresh lemon, juiced
to garnish fresh chives or parsley, chopped

Instructions

Preheat the oven to 425°F (220°C). This ensures a nice, even roast for the cauliflower.
On a large baking sheet, combine the cauliflower florets with olive oil, a generous pinch of salt, black pepper, ground cumin, and turmeric. Toss thoroughly until the florets are uniformly coated in the mixture.
Arrange the coated cauliflower in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
Meanwhile, in a large pot over medium heat, sauté the diced onion for about 5 minutes, stirring occasionally, until it becomes translucent and soft.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until the garlic is fragrant—but be careful not to let it brown.
Once the cauliflower is perfectly roasted, add it to the pot with the sautéed onions and garlic.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5-10 minutes, allowing the flavors to meld beautifully.
Using an immersion blender, purée the soup until it reaches a smooth and creamy consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot.
Stir in the coconut milk (or heavy cream) along with the fresh lemon juice. Taste and adjust the seasoning with additional salt and pepper, if necessary. Heat through until just warm, taking care not to boil.
Serve hot, ladled into bowls and garnished with a sprinkle of freshly chopped chives or parsley for a pop of color and flavor.

Notes

For a richer taste, substitute coconut milk with heavy cream.

Keyword cauliflower, creamy, soup, vegetarian