Creamy Roasted Cauliflower Soup

$- 1 medium head of cauliflower, cut into bite-sized florets - 2 tablespoons extra virgin olive oil - Kosher salt and freshly ground black pepper, to taste - 1 medium onion, finely diced - 3 cloves garlic, minced - 3 cups vegetable broth (low-sodium recommended) - 1 cup coconut milk (or heavy cream for a richer texture) - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Fresh chives or parsley, finely chopped, for garnish When cooking, always choose fresh ingredients. Fresh cauliflower has a firm texture and bright color. Look for heads without brown spots or soft areas. For the best flavor, use high-quality olive oil. Extra virgin olive oil adds richness. Fresh herbs like chives or parsley bring a burst of flavor and color to your dish. If you need a vegan option, use coconut milk. It gives a creamy texture without dairy. For those who can't use nuts, heavy cream works well instead of coconut milk. If you have a garlic allergy, omit the garlic or use garlic oil for flavor. For a low-sodium diet, choose low-sodium vegetable broth. {{ingredient_image_2}} First, set your oven to 425°F (220°C). This heat will help the cauliflower roast well. A hot oven makes the florets brown nicely. This adds a rich flavor to the soup. Next, take one medium head of cauliflower and cut it into bite-sized florets. In a large bowl, mix the florets with 2 tablespoons of extra virgin olive oil. Make sure each piece gets coated. Then, sprinkle kosher salt and freshly ground black pepper over the cauliflower. Toss it all together. Now, spread the seasoned florets on a large baking sheet in a single layer. Roast them in your preheated oven for 25-30 minutes. Stir the florets halfway through to ensure they cook evenly. Look for a nice golden brown color and tender texture. While the cauliflower roasts, grab a large pot. Heat a drizzle of olive oil over medium heat. Add one finely diced onion and sauté it for about 5 minutes. Wait until the onion becomes translucent. Then, add 3 minced garlic cloves and sauté for another 1-2 minutes. The garlic should smell great! After that, add the roasted cauliflower to the pot. Pour in 3 cups of vegetable broth. Sprinkle in 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika. Stir well to mix all the flavors together. Bring the mixture to a gentle simmer. Let it cook for 10 minutes. This step helps combine the tastes beautifully. To make your soup smooth, blend it well. Use an immersion blender for easy mixing. If you want it creamier, add more coconut milk or heavy cream. Make sure to blend until there are no lumps. If it feels too thick, add more vegetable broth a little at a time. You can make this soup even tastier by adding more spices. Try a pinch of nutmeg for warmth, or a squeeze of lemon for freshness. For some heat, add red pepper flakes. Taste as you go, so you find the right balance. Herbs like thyme or rosemary can also bring new flavors. Presentation can make your dish pop! Pour the soup into bowls and add a swirl of coconut milk on top. This adds a nice touch. Sprinkle fresh chives or parsley for color. Serve with crusty bread on the side. This makes the meal feel complete and inviting. Pro Tips Roasting for Flavor: Roast the cauliflower until it's deeply golden brown; this enhances the soup's flavor profile and adds a caramelized sweetness. Adjusting Consistency: If the soup is too thick after blending, add a bit more vegetable broth or coconut milk until you reach your desired creaminess. Infuse More Spice: For an extra kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to elevate the flavor. Garnish Creatively: Experiment with different garnishes such as roasted nuts, seeds, or a drizzle of chili oil for added texture and flavor contrast. {{image_4}} You can easily make this soup vegan and dairy-free. Instead of heavy cream, use coconut milk. It adds creaminess and flavor. For extra richness, try cashew cream or almond milk. Both make the soup smooth without dairy. To boost protein, add cooked lentils or chickpeas. They blend well with the flavors. You can also mix in diced tofu or shredded rotisserie chicken. These add heartiness and make the soup more filling. Want some heat? Add red pepper flakes or diced jalapeños while cooking. For a twist, try adding curry powder or turmeric. These spices give the soup a new depth of flavor. Experiment with different herbs like thyme or rosemary for unique tastes. To keep your creamy roasted cauliflower soup fresh, store it in an airtight container. Make sure to cool the soup to room temperature before sealing. This helps prevent condensation, which can make the soup watery. You can keep it in the fridge for up to three days. Just label the container with the date for easy tracking. When you are ready to enjoy leftovers, reheat the soup gently. Pour the soup into a pot over low heat. Stir often to avoid burning. If the soup seems too thick, you can add a splash of vegetable broth or water. Heat until warmed through, but do not boil. This keeps the flavors intact. Freezing is a great option for longer storage. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label with the date and freeze for up to three months. When you're ready to eat, thaw it in the fridge overnight or use the microwave for a quicker option. Reheat as mentioned above for best results. To make the soup thicker, you can add more cauliflower. Simply roast an extra cup of florets and blend them in. You can also add a small potato while cooking the soup. The potato will break down and add creaminess. Another option is to use less broth. Start with two cups instead of three. Then, blend and check the thickness. Yes, you can use frozen cauliflower. It is a great time-saver. Just remember to thaw it first. Drain any excess water to avoid a watery soup. Roasting frozen cauliflower may not give the same caramelized flavor. However, it can still taste great when blended. Toppings can make your soup even better. Here are some tasty ideas: - Croutons for crunch - A drizzle of olive oil - Fresh chives or parsley for color - Toasted nuts for added texture - A sprinkle of cheese, like feta or parmesan Feel free to mix and match your favorite toppings! Each adds a new twist to the dish. We explored how to make creamy roasted cauliflower soup. You learned about key ingredients, their quality, and substitutions. I gave you step-by-step cooking instructions to ensure success. Tips for perfecting your soup's flavor and texture were shared. Don’t forget the variations and storage info for easy meals later. Overall, enjoy experimenting in the kitchen! This soup is simple, flexible, and delicious.$

Creamy Roasted Cauliflower Soup

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

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium head cauliflower, cut into bite-sized florets
2 tablespoons extra virgin olive oil
to taste Kosher salt and freshly ground black pepper
1 medium onion, finely diced
3 cloves garlic, minced
3 cups vegetable broth (low-sodium recommended)
1 cup coconut milk (or heavy cream for a richer texture)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
for garnish Fresh chives or parsley, finely chopped

Instructions

Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
In a large mixing bowl, combine the cauliflower florets with the extra virgin olive oil, ensuring they are evenly coated. Sprinkle with kosher salt and freshly ground black pepper, to taste.
Arrange the seasoned cauliflower florets in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, until the florets are beautifully golden brown and tender, stirring halfway through to promote even cooking.
While the cauliflower roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion, sautéing until it becomes translucent, about 5 minutes. Toss in the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant.
Add the roasted cauliflower to the pot and pour in the vegetable broth. Sprinkle in the ground cumin and smoked paprika, stirring well to combine all the flavors.
Bring the mixture to a gentle simmer. Allow it to cook for an additional 10 minutes, which helps to meld the flavors perfectly.
Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If using a regular blender, let the soup cool slightly before blending in batches to ensure safety.
Return the blended soup to the pot. Stir in the coconut milk, heating gently until the soup is warming through. Taste and adjust the seasoning with additional salt and pepper as desired.

Notes

Ladle the soup into bowls and create an artful swirl with a drizzle of coconut milk. Top with fresh chives or parsley for a vibrant touch.

Keyword cauliflower, creamy, soup