Creamy Roasted Cauliflower Soup is a cozy and flavorful dish that’s perfect for chilly days or when you’re craving something comforting yet healthy.

This soup brings out the nutty sweetness of roasted cauliflower, blending it with aromatic garlic, onions, and a touch of cream for a velvety texture. It’s a satisfying meal on its own or a wonderful starter for any dinner. With simple ingredients and an easy preparation process, you’ll have a bowl of this delicious soup ready in no time.

Kitchen Equipment Needed

Baking sheet
Parchment paper
Large pot or Dutch oven
Immersion blender or countertop blender
Wooden spoon
Ladle

Ingredients Overview

Cauliflower: Roasting it enhances its nutty and slightly sweet flavor.
Garlic: Adds depth and a rich, savory taste to the soup.
Onion: Provides a base of sweetness and flavor.
Vegetable Broth: Serves as the base liquid for the soup.
Heavy Cream: Adds a luscious, creamy texture.

Ingredients

1 large head of cauliflower, cut into florets
3 cloves garlic, peeled
1 medium onion, diced
3 cups vegetable broth
1 cup heavy cream (or substitute with coconut milk for a dairy-free version)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
Fresh parsley or chives for garnish

Step-by-Step Instructions

Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast the Cauliflower:
Place the cauliflower florets and garlic cloves on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and paprika (if using). Toss to coat evenly. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown.
Sauté the Onion:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Combine Ingredients:
Add the roasted cauliflower and garlic to the pot with the onion. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches, blending until creamy. Return the soup to the pot if needed.
Add Cream:
Stir in the heavy cream and heat gently over low heat. Adjust seasoning with additional salt and pepper if needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or crackers.

Recipe Tips

Make It Vegan: Use coconut milk instead of heavy cream and ensure the broth is vegetable-based.
Add Toppings: Crumbled bacon, shredded cheese, or a drizzle of olive oil can elevate the soup.
Enhance Flavor: Adding a splash of lemon juice or a sprinkle of Parmesan cheese can brighten the flavor.

What to Serve With This Recipe

Crusty bread or garlic toast for dipping.
A fresh side salad for a light pairing.
Grilled cheese sandwiches for a hearty meal.

Frequently Asked Questions

Can I freeze this soup?
Yes! Let the soup cool completely, then store it in an airtight container. Freeze for up to 3 months. Thaw and reheat gently on the stove.

How long does it keep in the fridge?
This soup can be refrigerated in an airtight container for up to 4 days.

Can I add other vegetables?
Absolutely! Roasted carrots or parsnips make great additions to this soup.

Serving Suggestions

Garnish with roasted cauliflower pieces or a sprinkle of smoked paprika for a finishing touch.
Pair with a light white wine or a warm herbal tea.

Ingredients

Cauliflower, garlic, onion, vegetable broth, heavy cream, olive oil, salt, pepper, smoked paprika

Instructions

Roast cauliflower and garlic until tender and golden.
Sauté onion in olive oil until soft.
Combine roasted cauliflower, garlic, and broth in the pot. Simmer for 10 minutes.
Blend until smooth and stir in cream.
Serve hot with your favorite garnishes.

This Creamy Roasted Cauliflower Soup is comforting, flavorful, and perfect for any occasion!