Welcome to the delicious world of cozy, comforting soup recipes! Our roasted cauliflower soup is just the perfect dish to cozy up to on a chilly day. Its velvety texture, rich flavor, and warming character m
ake it an excellent choice for a light lunch or a delightful dinner.
Made with only a handful of simple ingredients, this soup is packed full of nutritional benefits and is quite easy to make. Even if you aren't a cauliflower fan, give this soup a try; it might change your mind about this humble vegetable!
Table of Contents
Why This Recipe Works
One of the standout aspects of this recipe is the roasting step. It may add a little extra time to the process, but it's well worth it. Roasting the cauliflower caramelizes its sugars, bringing out a sweet, nutty depth of flavor that makes a world of difference in the final soup. It creates a robust and complex profile, setting it apart from other soup recipes.
Another reason why you should make this roasted cauliflower soup is its simplicity and nutritional value. Cauliflower is a fantastic source of vitamins C and K, as well as fiber, potassium, and antioxidants, making this soup a nutritious choice. But don't be fooled by its healthful ingredient list; this soup does not compromise on flavor! It's creamy, satisfying, and delicious, without the need for heavy cream or excessive fats. It's a wonderful option if you're trying to eat healthier or if you just love good, hearty soup.
Ingredients
Cauliflower - This versatile veggie is the star of our soup, known for its rich supply of vitamins and fiber. If not available, you could substitute with broccoli.
Garlic- Garlic lends a robust flavor that complements the mildness of the cauliflower. If you're out of fresh garlic, ⅛th teaspoon of garlic powder can replace each clove.
Olive Oil-It's used for roasting the cauliflower and sautéing the garlic. If you prefer, you can substitute with other neutral oils like canola or avocado oil.
Vegetable Broth- This forms the liquid base of our soup, giving it a nice depth of flavor. Chicken broth can be used for a non-vegetarian variant.
Cream- Cream makes our soup luxuriously smooth and rich. For a lighter or dairy-free version, you can use coconut milk or almond milk instead.
Tips
- For a deeper flavor, ensure the cauliflower is well roasted until the edges are slightly charred.
- If you prefer a smoother soup, blend it thoroughly, or leave it slightly chunky if you like some texture.
- Don't rush the sautéing process. Let the garlic cook slowly so it can release all its flavors.
- Make sure to heat the broth before adding it to the cauliflower to maintain a steady cooking temperature.
- You can adjust the creaminess of the soup by adding more or less cream according to your preference.
How to Serve
A warm bowl of roasted cauliflower soup can be served as a starter or a light meal. Its creamy texture and flavorful profile make it a versatile dish that pairs well with a variety of sides.
- Serve it alongside a crusty baguette or garlic bread, perfect for dipping and soaking up the soup.
- Pair it with a bright, fresh salad for a balanced meal. The crispiness of the salad contrasts nicely with the creaminess of the soup.
- For a hearty dinner, you can also serve this soup with a side of grilled chicken or roasted vegetables to complement its rich flavors.
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Roasted Cauliflower Soup
Ingredients
- 1 large head of cauliflower
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 cup of cream
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the cauliflower into florets and toss them with one tablespoon of olive oil. Spread them out on a baking sheet and roast for about 20-25 minutes or until golden brown and slightly charred.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until golden.
- Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Use a blender to puree the soup until smooth. Return it to the pot and stir in the cream. Heat gently, then season with salt and pepper to taste.
Nutrition
Notes
- For a deeper flavor, ensure the cauliflower is well roasted until the edges are slightly charred.
- If you prefer a smoother soup, blend it thoroughly, or leave it slightly chunky if you like some texture.
- Don't rush the sautéing process. Let the garlic cook slowly so it can release all its flavors.
- Make sure to heat the broth before adding it to the cauliflower to maintain a steady cooking temperature.
- You can adjust the creaminess of the soup by adding more or less cream according to your preference.