Roasted Cauliflower Soup
Check out this easy, low-calorie recipe. Roasted Cauliflower Soup is light and tasty with hints of garlic and onion. Season with your favorite seasonings, then sit back and enjoy a delicious meal.
There’s nothing like a hot mug of soup on a cold, crisp day.
The bonus of this soup is that it’s low-calorie, but tastes amazing. It’s also super easy to make, which makes home cooking faster and less of a chore. Yay!
Making Roasted Cauliflower Soup
Roasting the Cauliflower
Preheat your oven to 400° and cut your small cauliflower heads into florets. The amount does not have to be exact, only close.
Place the florets on an 11 x 17″ baking sheet and drizzle with 2 tablespoons olive oil.
Alternatively, instead of drizzling the olive oil over the florets, you can place the florets in a bowl, drizzle the oil, then stir to more evenly coat the florets. Then place them on the baking sheet. You’ll need to do this in probably 2-3 batches unless you have a really big bowl.
Drizzling olive oil over roasted vegetables not only keeps the vegetables from drying out while in the oven, but it helps to boost or enhance their flavor.
Salt and pepper the florets, then roast them in the oven for approx. 40 minutes, or until they are golden brown.
Meanwhile…
…in a Dutch oven, or stock pot, heat the remaining olive oil on medium heat. Add the onions and cook until they soften, about five minutes.
Then, add that the minced garlic and remaining spices and stir. Cook for approx. one minute as all those delicious fragrances fill your kitchen.
Next, add in the roasted florets and vegetable (or chicken) broth. Bring to a boil, then simmer for about 20 minutes, or until the florets are significantly softer.
Stir in the cream and fresh parsley.
Now the fun part. Puree the soup with either an immersion blender, food processor, or regular blender until most of the large parts are blended. A few chunks is fine, even preferable.
Lastly, garnish with some fresh cracked pepper and/or a sprig of parsley. Yummy!
I have to say, I love the reheated leftovers even more, which makes this a great make-ahead soup. Make it day one, then cool it down and place it in the fridge. The fridge will do its magic, like it always does, then reheat on day two, and enjoy.
More Soup Recipes:
- Broccoli Cheese Soup
- Homemade Chicken Soup
- Easy Drop Dumplings
- Easy Savory Chicken Stew
- Slow Cooker Beef Stew
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Roasted Cauliflower Soup
Ingredients
- 2 small heads cauliflower, (approx. 3 lbs.) cut into florets
- 4 Tbsp. olive oil, divided
- salt and black pepper
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. salt
- 1 tsp. smoked paprika
- 1/2 tsp. ground nutmeg
- 4 cups reduced-sodium vegetable or chicken broth
- 1/3 cup heavy whipping cream
- 2 Tbsp. fresh parsley, finely chopped
- Garnish: freshly cracked pepper and sprig of parsley (optional)
Instructions
- Preheat oven to 400°.
- Place the cauliflower florets on an 11 x 17" baking sheet and drizzle 2 tablespoons of olive oil over the tops. Season with salt and pepper. Roast for 40 minutes, or until golden brown.
- In a Dutch oven or large stock pot, heat remaining olive oil on medium heat. Add onion, stirring often until tender, 5 min. Stir in garlic, cumin, turmeric, salt, paprika, and nutmeg. Cook for another minute, or until fragrant.
- Add roasted cauliflower and broth. Cook until cauliflower is tender, approx. 20 minutes. Stir in cream and parsley.
- Puree soup with either a blender, food processor, or immersion blender. Serve with optional fresh cracked pepper and sprig of fresh parsley. Enjoy!
Notes
Nutrition
Roasted Cauliflower Soup
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