Roasted Cauliflower Soup Recipe To Warm Your Soul

Roasted cauliflower soup is a delicious and healthy dish that can be enjoyed for lunch or dinner. This creamy soup uses roasted cauliflower, giving it a rich, caramelized flavor. After roasting, the cauliflower is blended until smooth and creamy. You can add various toppings to enhance the flavor, such as fresh herbs, a swirl of cream, or a drizzle of olive oil.

Cauliflower Soup Recipe

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• ½ cup milk or cream (optional for a richer soup)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh herbs for garnish (optional)
• Swirl of cream for garnish (optional)
• Drizzle olive oil for garnish (optional)

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.

2. Toss the cauliflower florets with olive oil and spread them on the prepared baking sheet. Roast for 20-25 minutes until the cauliflower is tender and browned.

3. While the cauliflower is roasting, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened about 5 minutes.

4. Add the vegetable broth, water, milk or cream (if using), salt, and pepper to the pot. Bring to a simmer.

5. Add the roasted cauliflower florets to the pot.

6. Blend the soup until smooth and creamy using an immersion or a blender. You may need to do this in batches.

7. Taste the soup and adjust the seasonings as needed.

8. Serve hot, garnished with fresh herbs, a swirl of cream, or a drizzle of olive oil (optional).

Tips

• You can roast the cauliflower with a few tablespoons of parmesan cheese for a richer flavor.
• Add other vegetables to this soup, such as carrots, celery, or potatoes.
• If you don't have milk or cream, you can use unsweetened almond or cashew milk as a dairy-free option.
• Leftovers can be stored in the refrigerator for up to 3 days.