Roasted Cauliflower Soup Recipe
Roasted Cauliflower Soup Recipe is creamy, cozy, and full of rich vegetable flavor. Roasting gives cauliflower a delicious golden edge and deeper taste. This soup is easy enough for a busy weeknight.
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream
- 1 medium potato peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
- 2 tablespoons grated Parmesan cheese optional
Instructions
Prepare the Cauliflower
- Preheat your oven to 425°F. Place cauliflower florets on a lined baking sheet. Drizzle with olive oil, then add salt, pepper, and smoked paprika.
Roast the Cauliflower
- Spread the cauliflower into one even layer. Roast for 25 to 30 minutes. Turn the florets halfway through cooking for even browning and better roasted flavor.
Cook the Aromatics
- Heat a large pot over medium heat. Add a little olive oil, followed by chopped onion. Cook for five minutes until soft. Add garlic and thyme, then cook for another minute.
Add the Soup Ingredients
- Add the roasted cauliflower to the pot. Add diced potato and vegetable broth. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat.
Simmer Until Tender
- Cover the pot loosely and simmer for about 12 to 15 minutes. The potato should become very tender. This helps everything blend into a smooth and creamy soup.
Blend the Soup
- Turn off the heat and carefully blend the soup using an immersion blender. Blend until smooth and creamy. Work slowly to prevent hot soup from splashing.
Add the Cream
- Stir in the heavy cream and lemon juice. Return the pot to low heat. Warm the soup gently for two to three minutes without boiling it.
Taste and Serve
- Taste the soup and adjust the seasoning if needed. Ladle it into bowls while warm. Garnish with parsley and Parmesan cheese before serving.
Notes
- Roast the cauliflower until the edges become golden brown for deeper flavor.
- Do not overcrowd the baking sheet because the vegetables may steam instead.
- Use low-sodium broth so you can control the final salt level.
- Add extra black pepper for a stronger savory taste.
- Use vegetable broth for a vegetarian soup.
- Replace heavy cream with whole milk for a lighter texture.
- Add a pinch of red pepper flakes for gentle heat.
- Stir in shredded cheddar for a richer cheesy version.
- Add roasted garlic for an even deeper flavor.
- Use coconut milk instead of cream for a dairy-free variation.