Creamy Roasted Cauliflower Soup

Nothing says “cozy” like a cup of roasted cauliflower soup that is creamy. It’s perfect for chilly days when you want a tasty, nutritious, and cozy meal. This soup is also an excellent way to enjoy the natural flavor of cauliflower. Not only is it fresher, but it is also more environmentally friendly! Let’s go over everything you need to know, such as how to choose the best cauliflower and how to cook a delicious soup.

How to Choose Best Cauliflower

Before start the recipe, lets see what type of cauliflower we need:

• Look for a Creamy White Head: Fresh cauliflower should have a nice, creamy white color and feel firm and tightly packed. If you see any brown spots or yellowing leaves, it’s a sign that the cauliflower might not be at its freshest.
• Check the Leaves: Vibrant, green leaves around the head are a good sign. They protect the cauliflower and suggest that it’s fresh from the farm.
• Feel the Texture: The head should feel heavy and solid. Gently press your fingers against it; if it’s soft or has a spongy texture, it’s best to pick another one.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk (or other plant-based milk for a creamier texture)
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. The first step includes preheating your oven to 425° F and placing the florets on a sheet and drizzling them with olive oil together with salt and pepper. You will roast these for the next thirty minutes, until cooked through and golden brown, and don’t forget to turn them after the initial fifteen minutes.
2. Let the cauliflower cook and focus your attention now onto preparing the onion and garlic. In a large pot over medium heat add the oil followed by the chopped onion and garlic, cooking for about five minutes until tender and transparent.
3. Now, it’s time to add both the vegetable broth and the cauliflower to the pot. Allow the mixture to boil before lowering the heat and simmering for about ten minutes.
4. An immersion blender comes in handy for pureeing the soup and making it smooth. Alternatively, you can blend just half of the soup for a chunkier texture. Add the coconut milk for a gentle creamy taste and finally season to your liking.
5. You can serve the bowl by placing the soup into the contained and rub it with parsley or thyme for added flavor.

Tips for the Perfect creamy roasted cauliflower soup

There’s so much that you can do to light up your soup:

• A roasted garlic, a dash of smoked paprika, or just a dash of lemon juice can make the soup so much better.
• A sprinkle of roasted chickpeas or croutons on top makes it even better and enhances the overall appeal of the soup.
• This soup holds up well in the fridge for about 3-4 days or even up to a month in a freezer. When you want it again, all you have to do is put it on the stove & enjoy.

Print Recipe

0 Add to Favorites

Healthy

Creamy Roasted Cauliflower Soup

Author: Mikii Cooking Method: Sauteing, Simmering Cuisine: American Courses: Appetizer Recipe Keys: S Soup Vegan

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 6 Calories: 120

Best Season: Winter, Fall

Dietary:

G Gluten free

Description

Roasted cauliflower soup is a heartwarming dish that’s perfect for cold days and a fantastic way to support local farms and sustainable eating. Enjoy every spoonful, knowing it’s good for both your body and the environment!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 large head of cauliflower, chopped into florets

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup unsweetened coconut milk (or other plant-based milk for a creamier texture)

• Fresh thyme or parsley for garnish (optional)

Instructions

1. The first step includes preheating your oven to 425° F and placing the florets on a sheet and drizzling them with olive oil together with salt and pepper. You will roast these for the next thirty minutes, until cooked through and golden brown, and don’t forget to turn them after the initial fifteen minutes.
2. Let the cauliflower cook and focus your attention now onto preparing the onion and garlic. In a large pot over medium heat add the oil followed by the chopped onion and garlic, cooking for about five minutes until tender and transparent.
3. Now, it’s time to add both the vegetable broth and the cauliflower to the pot. Allow the mixture to boil before lowering the heat and simmering for about ten minutes.
4. An immersion blender comes in handy for pureeing the soup and making it smooth. Alternatively, you can blend just half of the soup for a chunkier texture. Add the coconut milk for a gentle creamy taste and finally season to your liking.
5. You can serve the bowl by placing the soup into the contained and rub it with parsley or thyme for added flavor.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 15g5%

Dietary Fiber 4g16%

Protein 4g8%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. For Extra Flavor: Add a sprinkle of smoked paprika or a squeeze of lemon.
2. Storage Tip: The soup can be stored in the fridge for up to 4 days or frozen for a month.