Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 medium onion, diced; 2 garlic cloves, minced; 4 cups vegetable or chicken broth; 1 teaspoon thyme; 1/2 teaspoon smoked paprika (optional); 1/2 cup heavy cream or coconut milk (for dairy-free option); Fresh chives or parsley, chopped, for garnish

Isabella

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This Roasted Cauliflower Soup is the perfect balance of creamy texture, roasted flavor, and aromatic herbs. With caramelized cauliflower and a touch of thyme, it offers a healthy, hearty meal that’s perfect for cozying up on cooler days. Whether you’re craving a light lunch or a warming dinner, this nutritious soup is a flavorful and satisfying option. Plus, it’s simple to make with minimal ingredients, making it ideal for busy weeknights.

Ingredients:

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and black pepper, to taste

1 medium onion, diced

2 garlic cloves, minced

4 cups vegetable or chicken broth

1 teaspoon thyme

1/2 teaspoon smoked paprika (optional)

1/2 cup heavy cream or coconut milk (for dairy-free option)

Fresh chives or parsley, chopped, for garnish

Directions:

Roast the Cauliflower:

Preheat your oven to 425°F (220°C). Spread the cauliflower florets on a baking sheet, then drizzle with olive oil, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, or until the cauliflower is golden and caramelized, stirring halfway through to ensure even cooking.

Sauté the Aromatics:

While the cauliflower roasts, heat a bit of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute, until fragrant.

Simmer the Soup:

Add the roasted cauliflower, vegetable or chicken broth, thyme, and smoked paprika (if using) to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to blend.

Blend the Soup:

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.

Finish the Soup:

Stir in the heavy cream or coconut milk, adjusting the seasoning with salt and pepper as needed. Heat through for another 2-3 minutes.

Serve and Enjoy!

Ladle the soup into bowls and garnish with fresh chives or parsley for a pop of color and freshness. Serve hot and enjoy the creamy goodness!

Serving Tips:

Garnish for Extra Flavor: Top your roasted cauliflower soup with fresh herbs like chives, parsley, or even a drizzle of olive oil for an added burst of flavor. You can also add a sprinkle of grated cheese (such as Parmesan) or toasted nuts for a crunchy contrast.

Pair with Bread: This soup pairs wonderfully with a side of crusty bread, grilled cheese, or a simple salad for a well-rounded meal. A slice of sourdough or a warm baguette complements the creamy texture of the soup perfectly.

Adjust Consistency: If you prefer a thinner soup, feel free to add more broth or water until the desired consistency is reached. You can also serve it as a creamy dip for fresh vegetables or crackers.

Storage Tips:

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled down to room temperature before sealing it to prevent condensation, which can affect its texture.

Freezing: This soup freezes well! To freeze, allow the soup to cool completely, then transfer it into a freezer-safe container or resealable bags. It can be stored in the freezer for up to 3 months. When ready to reheat, thaw in the fridge overnight and then reheat on the stove over low heat, adding a little broth or water to restore its creamy consistency if needed.

Reheating: To reheat, warm the soup on the stove over low to medium heat, stirring occasionally. You can also microwave it in a microwave-safe bowl, stirring halfway through. If the soup thickens after storing, add a splash of broth or cream to return it to your desired consistency.

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FAQs:

Can I make this soup ahead of time?

Yes, this soup is perfect for meal prepping! You can make it up to 3-4 days ahead and store it in an airtight container in the refrigerator. It also freezes well for up to 3 months. Just be sure to reheat it gently, adding a bit of broth or cream if it thickens.

Can I use frozen cauliflower instead of fresh?

While fresh cauliflower provides the best texture and flavor, frozen cauliflower can be used as a substitute if necessary. Just ensure it’s thawed and well-drained before roasting or adding it to the soup.

Can I make this soup dairy-free?

Yes! Simply replace the heavy cream with coconut milk or another non-dairy milk of your choice. Use vegetable broth instead of chicken broth to keep it completely vegan.

How can I make this soup spicier?

To add some heat, try adding a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce when blending the soup. You can adjust the spice level to suit your taste.

Conclusion:

This Roasted Cauliflower Soup is a healthy, flavorful, and easy-to-make meal that’s perfect for any time of year. Whether you’re looking for a comforting dish or a nutrient-packed lunch, this soup checks all the boxes. With its creamy texture, roasted cauliflower, and savory herbs, it’s sure to become a family favorite. Try it today and warm up with a bowl of goodness.