For this straightforward cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious! Jump to the Roasted Cauliflower Soup Recipe
Methods to Make Our Favourite Cauliflower Soup
Each Adam and I like this roasted cauliflower soup. It’s surprisingly straightforward and tastes a lot richer and decadent than you’d suppose, on condition that we don’t add cream. In case you are searching for extra methods to prepare dinner cauliflower, check out our Garlic Herb Cauliflower Rice or these Roasted Cauliflower Tacos.
The soup begins with roasting a complete head of cauliflower. We don’t pay an excessive amount of consideration to how properly we chop the cauliflower and intention for similar-sized items. Then we toss with olive oil, thyme, and complete garlic cloves — you may go away the peel on for now.
Roast the cauliflower in a scorching oven till golden. This takes round 20 minutes, so it’s fairly fast. We love roasting cauliflower, right here’s our Chili Lime Roasted Cauliflower.
When it’s practically completed roasting, you may put together the remaining components. In a soup pot, prepare dinner roughly chopped onion and celery in butter till gentle. Then, pour in broth and add the roasted cauliflower.
The garlic can have softened tremendously. You may simply squeeze the gentle garlic cloves so the roasted garlic flesh will be added to the pot. When you love roasted garlic, right here’s how we roast complete heads of garlic.
Let the soup simmer for 10 minutes, then mix it right into a clean, decadent soup. I like including some contemporary lemon juice and parmesan cheese, however you may regulate the seasoning with contemporary herbs, one other form of cheese, or go away it plain.
You may see from the photographs that our roasted cauliflower soup is tremendous creamy. It’s so creamy with out the addition of heavy cream! We adore it a lot.
Extra Scrumptious Cauliflower Recipes
Simple Roasted Cauliflower Soup
- PREP
For this straightforward cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious!
Serves 4 (Makes 6 to 7 cups of soup)
You Will Want
1 massive head cauliflower, about 2 kilos
4 tablespoons olive oil
1 teaspoon contemporary thyme leaves or 1/4 teaspoon dried thyme
4 garlic cloves, left unpeeled
1/2 massive onion, chopped, about 1 ¼ cups
1 stalk celery, chopped, about 1/2 cup
Pinch crushed purple pepper flakes, elective for warmth
4 cups (32 ounces) vegetable broth or rooster broth
2 tablespoons unsalted butter or vegan butter
1 tablespoon contemporary lemon juice, or extra if wanted
1/4 cup grated parmesan or cheddar cheese, plus extra for serving, elective
Instructions
- Roast Cauliflower and Garlic
- Make Soup
Warmth the oven to 425° Fahrenheit and put together a baking sheet. We roast the cauliflower instantly on the baking sheet, however for simple cleanup, line it with parchment paper or a silicone baking mat.
Take away the bigger leaves from the cauliflower, and go away the core intact. (It can save you the leaves for mixing into the soup later).
Slice the cauliflower in half and minimize it into 3/4-inch thick slices.
Drizzle two tablespoons of olive oil onto the baking sheet, then prepare the cauliflower on prime of the oil.
Add the unpeeled garlic cloves (they are going to roast of their peels), then drizzle over two extra tablespoons of olive oil. Transfer the cauliflower slices round, so that they every have an opportunity to the touch some oil.
Roast for 20 minutes or till the underside of every slice appears properly browned. Flip each bit, after which roast for five minutes extra.
Soften two tablespoons of butter in a deep soup pot over medium warmth. Then, stir within the onions, celery, pinch of purple pepper flakes, and 1/4 teaspoon salt. Prepare dinner till softened, about 5 minutes.
When they’re cool sufficient to deal with, squeeze the garlic from inside every garlic clove, and place them into the soup pot. Discard the garlic peel.
Switch the roasted cauliflower to the pot, after which pour within the broth. When you saved any cauliflower leaves from earlier, add them to the pot. Carry to a simmer, and prepare dinner for 10 minutes.
Flip off the warmth, and add the cheese and two tablespoons of lemon juice.
Mix the soup till clean. An immersion blender is the simplest, or you need to use a blender. When you use a daily blender, it’s best to mix in batches and never fill the blender as a lot as you often would for the reason that soup is so scorching. We prefer to take away the lid’s middle insert and canopy it with a kitchen towel whereas mixing. This helps to launch a few of the steam and prevents the blender lid from popping off (which could be a massive, scorching mess).
If the soup is simply too thick, add 1/4 cup to 1 cup of water. Add sufficient water to realize your most well-liked thickness. The water won’t water down the flavour of your soup, however in case you are involved or have extra readily available, you need to use inventory or broth.
Style the soup, after which add extra lemon juice, salt, and pepper till the flavour pops — it ought to make you smile.
Serve with extra cheese, a couple of grinds of black pepper, and a drizzle of olive oil on prime.
Adam and Joanne’s Suggestions
- Vegetarian Variations: Use vegetable broth, a vegetarian-friendly cheese or go away it out altogether.
- Vegan Variations: Use vegan broth, vegan butter and vegan cheese or a pair tablespoons of dietary yeast as an alternative (my desire).
- Vitamin information: The vitamin information supplied beneath are estimates. We’ve got used the USDA database to calculate approximate values.
When you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste
Vitamin Per Serving: Serving Measurement 1/4 of the recipe (1 of 4 servings) / Energy 288 / Complete Fats 23.2g / Saturated Fats 7.5g / Ldl cholesterol 23.4mg / Sodium 686.7mg / Carbohydrate 18.1g / Dietary Fiber 5.2g / Complete Sugars 7.5g / Protein 6.8g
