Go Back
To make this soup, you need a few key items. Here’s what you will need: - 1 large head of cauliflower, chopped into florets - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients work together to create a rich and creamy flavor. The roasted cauliflower brings a sweet taste. The spices add warmth and depth. You can enhance your soup with some simple garnishes. Here are some ideas: - Fresh parsley for a pop of color - Chives for a mild onion flavor - A drizzle of olive oil for richness - Croutons for added crunch These extras make the soup even more fun to eat. They also add visual appeal. If you have dietary needs, don't worry! You can easily swap some ingredients. Here are some options: - Use coconut cream instead of heavy cream for a dairy-free version. - Swap vegetable broth with chicken broth if you prefer. - Use garlic powder instead of fresh garlic if you’re out. These substitutions keep the soup delicious while catering to your needs. Enjoy making it your own! {{ingredient_image_1}} Start by washing the head of cauliflower. You want it clean and fresh. Next, chop it into bite-sized florets. This helps them roast evenly. Grab a large onion and dice it finely. Dice it small so it cooks fast. Mince three cloves of garlic. The garlic will add lots of flavor. Preheat your oven to 425°F (220°C). This high heat gives the cauliflower a nice brown color. Place the chopped florets on a baking sheet. Drizzle one tablespoon of olive oil over them. Sprinkle salt and pepper to taste. Toss the florets until they are well-coated. Roast the cauliflower for 25 to 30 minutes. Stir halfway through to ensure even cooking. You want it golden brown and tender. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 to 7 minutes. You want it soft and translucent. Now, add the minced garlic, ground cumin, and smoked paprika. Sauté for about 2 minutes until it smells great. When the cauliflower is ready, add it to the pot along with 4 cups of vegetable broth. Bring the mixture to a boil. Then, lower the heat and let it simmer for about 10 minutes. This step allows the flavors to blend. Now it’s time to blend! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, transfer the soup to a blender in batches. Be careful, as it will be hot! If you used a blender, pour the soup back into the pot. Stir in one cup of heavy cream or coconut cream. Heat it through and season with salt and pepper to taste. Serve your creamy roasted cauliflower soup hot. Garnish with fresh parsley or chives for a pop of color. Enjoy! To make your soup creamy, use heavy cream or coconut cream. Both options give a rich flavor. Blend the soup until it is smooth and velvety. If you want a lighter soup, add more broth. For a thick texture, use less broth. The secret is to roast the cauliflower until golden. This caramelization adds depth to the flavor and texture. One mistake is overcooking the cauliflower. It should be tender but not mushy. If you skip roasting, you miss out on great flavor. Another common error is not seasoning enough. Always taste your soup before serving. Adjust salt and pepper as needed. Lastly, avoid blending the soup too early. Let it cool slightly to prevent splatters. Add warm spices like cumin and smoked paprika. They bring warmth and depth to the soup. You can also add a squeeze of lemon juice for brightness. Fresh herbs, like parsley or chives, make great garnishes. They add color and fresh flavor. Experiment with toppings like croutons or a drizzle of olive oil. This adds texture and makes the soup even more inviting. Pro Tips Roast for Flavor: Roasting the cauliflower brings out its natural sweetness and adds depth to the soup's flavor. Blend for Creaminess: For an ultra-smooth texture, blend the soup thoroughly. An immersion blender works great for this! Adjust Consistency: If the soup is too thick, simply add more vegetable broth or cream to reach your desired consistency. Garnish for Freshness: Fresh herbs like parsley or chives not only add color but also enhance the soup's flavor profile. {{image_2}} You can easily make this soup dairy-free or vegan. Use coconut cream instead of heavy cream. This change still gives you a rich, creamy texture. You can also use almond milk or soy milk for a lighter option. Both choices keep the soup smooth and delicious. Feel free to add other veggies to the soup. Carrots or sweet potatoes add sweetness and color. You can also toss in some celery for crunch. If you want more flavor, add spices like turmeric or coriander. These spices offer a unique twist to the classic taste. To spice things up, add crushed red pepper flakes or diced jalapeños. You can also try adding a splash of hot sauce for extra heat. For a smoky flavor, increase the smoked paprika. You could even add some chipotle peppers in adobo sauce. This adds both heat and a deep, smoky taste. Enjoy experimenting with these variations! Store leftover creamy roasted cauliflower soup in an airtight container. Make sure it is cool before sealing. Keep it in the fridge for up to three days. Always check for any signs of spoilage before eating. If you see mold or a bad smell, it’s best to throw it away. You can freeze this soup for later use. Pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when it freezes. Label each container with the date. It will stay fresh for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, use a pot on the stove over medium heat. Stir it often to heat evenly. If the soup is too thick, add a splash of water or broth. You can also use a microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This keeps it from getting too hot in one spot. Enjoy your warm bowl of comfort! Yes, you can use frozen cauliflower. It saves time and is easy to find. Just make sure to thaw it before roasting. You may need to adjust the roasting time since frozen cauliflower can release more water. It’s best to roast it until it is tender and slightly golden for great flavor. To thicken the soup without cream, use extra cauliflower. Blend more roasted cauliflower into the soup for a thick texture. You can also use cooked potatoes or white beans. Both options add creaminess without using dairy. Remember to blend well for a smooth finish. This soup pairs well with crusty bread or a fresh salad. A simple green salad adds crunch and color. You can also serve it with grilled cheese for a classic combo. If you want something special, try adding roasted nuts on top for extra flavor. This blog post covered the delicious journey of making creamy roasted cauliflower soup. You learned about essential ingredients, helpful tips, and variations to suit your taste. We discussed how to store any leftovers and answered common questions. Remember, you can make this soup your own by trying different flavors and textures. With the right steps, you’ll create a comforting bowl that everyone will love. Enjoy making this soup and share your creations!

Creamy Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large head cauliflower, chopped into florets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley or chives

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Place the chopped cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat.
  • Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
  • Add the minced garlic, ground cumin, and smoked paprika to the pot. Sauté for an additional 2 minutes until fragrant.
  • Once the cauliflower is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes.
  • Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
  • Return the soup to the pot (if blender was used) and stir in the heavy cream or coconut cream. Heat through, and season with salt and pepper to taste.
  • Serve the soup hot, garnished with fresh parsley or chives.

Notes

For a dairy-free option, use coconut cream.
Keyword cauliflower, creamy, soup, vegetarian