roasted cauliflower soup

julesbai avatar
By Julie Bailey
from Durham, NC

My family loves cauliflower and we've been experimenting with different ways to use this versatile vegetable, from steaming to roasting to marinating and grilling and now soup. It absorbs other flavors very well. The actual cook time includes the roasting, sautéing and reheating, which could be 35 to 50 minutes total, depending on the density of the cauliflower you purchase and the temperature of your oven. Recipe easily converts to vegetarian by using vegetable broth vs chicken broth. It's delicious!

serves 4 to 6
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For roasted cauliflower soup

  • 1 to 2 bunch
    cauliflower, cleaned and florets separated
  • 1
    sweet onion, chopped
  • 4 to 6 clove
    garlic, peeled and smashed (note: 4 if large, 6 if small or if you prefer more garlic)
  • 1 qt
    chicken stock/broth (note: use vegetable broth to make this soup vegetarian)
  • 1 c
    water
  • 1 c
    heavy cream (use half 'n half if you don't have heavy cream)
  • 1/2 tsp
    poultry seasoning
  • 1/4 tsp
    cumin
  • 1
    bay leaf
  • 1 Tbsp
    butter (salted or unsalted is fine)
  • 1 to 2 Tbsp
    oil (i use canola but olive oil is fine, too)
  • salt/pepper to taste (coarse kosher or sea salt preferred)
  • smoked or sweet paprika to sprinkle on top (optional)
  • dollop of sour cream to top when served (optional)

How To Make roasted cauliflower soup

  • 1
    PREHEAT OVEN TO 425-degrees. (NOTE: use 1 large or 2 small heads of cauliflower) PREP VEGETABLES: - Clean cauliflower by rinsing and removing excess outer leaves. Pat dry. Separate florets and rough chop remaining stalk. - Smash the garlic cloves to easily remove the peel. Leave whole. - Chop the sweet onion.
  • 2
    Toss the cauliflower and garlic with 1 to 2 tablespoons oil to thoroughly coat. Sprinkle with about 1 teaspoon of coarse salt. Place on a baking pan lined with parchment or sprayed with oil. ROAST in oven for 25 to 35 minutes until tender.
  • 3
    While cauliflower and garlic are roasting, melt the butter in a deep pot. ADD chopped onions and stir for 4 or 5 minutes until translucent.
  • 4
    POUR the chicken stock and water in the pot with the onions. ADD the spices: poultry, cumin and bay leaf. Bring to a low-boil, then reduce heat to simmer.
  • 5
    When the cauliflower and garlic complete roasting, ADD them to the simmering stock pot. PUREE all ingredients using an immersion blender. (NOTE: If you don't have an immersion blender you can puree in a regular blender but it's best to allow the mixture to cool, first, to reduce risk of burning yourself).
  • 6
    Once the mixture is pureed, ADD the cream and blend with immersion blender until thoroughly mixed. (do this step in the blender while cool if not using an immersion blender). ADD Salt & Pepper to taste.
  • 7
    Once the mixture is pureed, re-heat and serve immediately. Sprinkle Paprika on top of each serving, as well as a dollop of sour cream, if you like.

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