Roasted Cauliflower Soup
Make this simple roasted cauliflower soup that's creamy, healthy, and delicious. Perfect for cozy meals, meal prep, or weeknight dinners.
Ingredients
- 1 large head of cauliflower cut into florets
- 4 –6 garlic cloves skin on for roasting
- 1 large onion chopped
- 2 –3 tablespoons olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional Add-ins for extra flavor:
- 1 tsp ground cumin or curry powder
- A few sprigs of fresh thyme or ½ tsp smoked paprika
- 1 tbsp lemon juice to brighten the flavor
- ½ cup coconut milk or cashew cream for extra creaminess
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets, garlic cloves, and chopped onion with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, or until they’re golden and perfectly tender.
- Carefully transfer the roasted vegetables into a spacious soup pot. Squeeze garlic out of its skins and discard the skins. Add the broth and any spices you’re using. Allow the mixture to come to a gentle simmer and cook for 10–15 minutes.
- Use an immersion blender (or transfer to a regular blender in batches) to blend the soup until creamy. If necessary, pour in additional broth to reach your desired consistency.
- Enhance the flavor with extra salt, pepper, and a splash of fresh lemon juice. Stir in coconut milk or cashew cream if desired.
- Ladle into bowls and top with your favorite garnishes like roasted seeds, fresh herbs, or a swirl of plant-based cream.
Notes
- Don’t rush the roasting—golden brown edges mean more flavor.
- Add chickpeas or cooked lentils for extra protein.
- Store leftovers in the fridge for up to 5 days or freeze for 2 months.
- Reheat gently on the stove and stir in a bit of broth if the soup thickens.