Creamy Roasted Cauliflower Soup
This Creamy Roasted Cauliflower Soup turns humble cauliflower into a rich, silky bowl with a subtle sweetness from roasted onions. A splash of cream gives it a luxurious finish while keeping things low-carb and satisfying. It is ready in just 35 minutes, so it fits busy weeknights as easily as slow Sunday evenings. Pair it with a slice of crusty bread and you have a meal that feels like a warm hug.
Equipment
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Blender or immersion blender
- Large pot
- Cutting board
- Knife
Ingredients
- 1 head cauliflower cut into florets
- 1 onion quartered
- 4 cups vegetable broth 960ml
- 1 cup cream 240ml
- 2 tbsp oil olive oil or avocado oil both work great; 30ml
- salt to taste
Optional Garnishes
- fresh herbs for garnish
- black pepper for garnish
- extra cream for drizzling
Instructions
- Place an oven rack in the center position and preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Remove the green leaves and tough stem from the cauliflower, then cut into 1 to 2 inch florets. Peel the onion and cut it into quarters. Place both on the prepared baking sheet.
- Drizzle 2 tablespoons of oil over the cauliflower and onions, sprinkle with salt, and toss to coat evenly. Spread in a single layer and roast for 20 to 25 minutes, flipping halfway, until tender and golden at the edges.
- Transfer the roasted vegetables to a large pot, scraping in any golden bits. Pour in 4 cups of vegetable broth and bring to a gentle simmer over medium heat for about 5 minutes. Remove from heat and blend with an immersion blender until completely smooth.
- Stir in 1 cup of cream and mix well. Taste and add more salt as needed. If too thick, add a splash more broth. Warm gently over low heat for 2 to 3 minutes, stirring occasionally, without boiling.
- Ladle the hot soup into bowls and serve right away. Garnish with a drizzle of cream, fresh herbs, or black pepper if desired. Enjoy with a slice of crusty bread for dipping.
Notes
- Roast until golden: Do not skip roasting the cauliflower and onions, because it adds a depth of flavor that boiling alone cannot achieve.
- Blend thoroughly: For a silky texture, blend longer than you think you need to, especially if you are using a standard blender.
- Adjust consistency: If the soup feels too thick, add vegetable broth a little at a time until it looks just right.
- Taste as you go: Season gradually with salt to avoid over-salting, especially since broths vary in saltiness.
- Use fresh ingredients: Fresh cauliflower and onions give you the best flavor and texture.
- Vegan version: Swap the cream for full-fat coconut milk and use vegan-friendly vegetable broth.
- Storage: Let the soup cool completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw frozen soup in the refrigerator overnight before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally, or heat in a microwave-safe bowl in 1-minute increments, stirring in between.
- Thicker soup: Reduce the vegetable broth to 3 cups or blend in a small boiled potato.
- Protein boost: Stir in cooked shredded chicken, white beans, or crumbled bacon after blending for a heartier meal, or top with roasted chickpeas for a vegetarian option.
Nutrition
Serving: 1BowlCalories: 250kcalCarbohydrates: 12gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 480mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 4mg
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