Cauliflower is in season and all over the farmer’s market right now, and I am loving it! I’ve been trying to incorporate this tasty veggie into my recipes over the past few weeks and I keep coming back to this soup. This roasted cauliflower soup is simple, seasonal, healthy, and so delicious. If you’re not partial to cauliflower, you will have a change of heart after you roast it in this recipe, I promise! Roasting the cauliflower imparts a caramelized and nutty flavor that translates into the most dreamy and comforting soup.
I have been making this almost every Sunday for the past month or so and I love coming home on chilly nights during the week and reheating it to have dinner ready in a matter of minutes. I tested this recipe out a number of times before sharing it on my blog with you, making tweaks with the toppings and the ratio of broth to cream, until I found a winning balance – this soup is guaranteed to be delicious as is, but you can customize it to your liking if you’re craving something more indulgent. Make this soup more decadent by adding more cream, parmesan, or perhaps drizzling some browned butter on top when you serve it, but the roasted cauliflower really does lend an assertive flavor, and a luscious and kind of indulgent quality to this recipe on its own!
Roasted Cauliflower Soup
- 1 Head of Cauliflower
- 1 Yellow onion diced
- 3-4 Cloves garlic roughly chopped
- 1 Qt Low Sodium Broth — Vegetable broth works for those who keep a vegetarian or vegan diet
- 1/2 Cup half and half cream, or milk (non-dairy milk works too)
- Freshly grated parmesan
- Freshly cracked black pepper
- Pinch of nutmeg
- Topping Suggestions:
- My homemade garlic croutons
- A drizzle of browned butter
- A drizzle of good extra virgin olive oil
- A toasted baguette slice with butter or parmesan melted on top
- Crispy Bacon or pancetta bits
- Preheat oven to 425*.
- Cut the cauliflower into florets and drizzle them with olive oil, sprinkle with salt, freshly cracked black pepper,and a pinch of nutmeg, and toss to coat. Sprinkle with freshly grated Parmesan and bake for about 35-40 minutes, until they are fully roasted – they will have a good amount of golden and crispy bits on the outside.
- While the cauliflower is roasting, dice the yellow onion and sauté it in a large stockpot or dutch oven with enough olive oil to coat for a few minutes, until slightly soft and tender.
- Add the minced garlic and cook for a minute or so, and then add the broth and cream and simmer for a few minutes to allow the flavors to develop a bit, and remove from heat to let cool.
- Once the cauliflower has fully roasted and cooled to the touch, add it to the broth,and puree the mixture in a blender until smooth and to your desired consistency. Once blended to your desired consistency,add salt and pepper to your liking, and serve with your favorite toppings. I love serving this with my homemade garlic croutons!
Did you make this recipe?
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