A hearty filling soup that will keep you warm, cozy and going until you have the chance to have a sit down meal. This Roasted Cauliflower Soup is smooth and creamy even with addition of any cream. It is packed with flavor from the simple seasoning and spices, but more especially from roasting the cauliflower, onion and garlic. Roasting enhances the flavor, it taste nutty even without nuts and creamy even without cream. It is dairy free, and everything is done in the blender once all the vegetables had been roasted. I call this my Cauliflower Blender Soup and it literally finishes everything in the blender. I did not even have to open the stove. That’s how easy it is.
You know you need more soup as soon as the weather starts getting chilly, which is basically when Fall season starts. Here in Vancouver, we get more rain than snow. We are not as cold and snowy as the other provinces but we do have our fair share of cold days too, although more on the rain as well. Soup is probably one of the staple in my house during this time of the year up until early spring. I often have soup in my refrigerator to keep me warm, all day long. I have soup for breakfast, lunch and dinner. I had posted quite a lot of soup in my blog and that a testament how much I love them. They are quite filling warm comfort food. Sometimes I like my soup thick and creamy, and sometimes I prefer the broth style soup, the likes of Minestrone Soup, Chicken Mami, Vermicelli Soup and Chicken Macaroni Soup.
Cauliflower has been in the spotlight for quite a long time now. This simple vegetable maybe simple, but do not underestimate what you can do with it. With all the things you can used it for, it bumps other vegetable to the side. It is used often for low carbohydrate rice substitute, the Cauliflower Rice. You can sauté, grill, steam, bake, roast and fry it. There’s so many ways you can use Cauliflower. I’ve used this on quite a lot of my recipes, check out the featured list below for more Cauliflower recipes.
Today, we are going to use Cauliflower to make a soup. A thick, creamy and hearty soup perfect before meals, or a meal on its own. Because Cauliflower doesn’t have much flavor and taste in its own, we are going to roast all of our main ingredients. Roasting brings out the flavor and adds a depth in flavor.
How to Make Cauliflower
This is the thick and creamy style of soup, so it is quite filling even more with the potato
- Prepare the Cauliflower: You only need the florets, discard the leaves and the hard part. You can cut it a bit larger since it will shrink as it roast, I like to keep mine in smaller pieces so it fits well in the blender. Smaller pieces also blends faster. Another reason was because I like having small bits of crunchy pieces that I can use for toppings when I serve it.
- Prepare the Garlic: You only need 1 clove of garlic here although we are roasting an entire bulb of garlic. I just feel it’s best to maximize the roasting and save the rest for future cooking. Cut the top off so the flesh shows a bit. Drizzle olive oil and wrap in a foil. This steams the garlic inside, making it soft and easy to separate from the skin. I left instructions on how you can store the leftover roasted garlic for future use.
- Roast: If you do not have the roast setting, just bake it as I normally do. 45 – 60 minutes is enough to have it nicely charred.
- Puree: Since this is a creamy soup, we are going to purée the mixture. I used blender to do this, you can also use an immersion stick blender. Simply pour broth in the blender, the add all the roasted/baked vegetables, plus the seasonings and spices. No need to cook on stove top. Pour in a serving dish as soon as ready.
- Serve: I like garnishing this soup with the small pieces of roasted Cauliflower, some pumpkin seeds, black pepper, red Chile flakes and fresh chives.
- If you have a leftover bread, I suggest make it into croutons. Croutons are baked crunchy bread usually added on top of salad and soup. I have a video recipe that I left below or you can click HERE
- 2 large Cauliflower
- 2 tablespoon Olive Oil
- 1 clove roasted Garlic
- 1/4 of a small Yellow Onion
- 1 1/4 teaspoon fine Salt – add gradually
- 1/4 teaspoon White or Black Pepper
- 3 cups Broth (vegetable or chicken broth)
- 1 Garlic Head
- 1/4 cup Olive Oil
- Roasted Cauliflower
- Pumpkin Seeds
- Freshly cracked Black Pepper
- Red Chile Flakes
- Chopped Chives
- Pre-heat the oven to 350F.
- Roast the Cauliflower: Thoroughly wash the Cauliflower. Remove the leaves and the hard portion. Cut the florets into small pieces. Sprinkle with 1/4 teaspoon Salt and 1/8 teaspoon Black Pepper. Toss to coat.
- Prepare the Garlic: Roast 1 whole head of garlic. Cut of the top to expose and drizzle with olive oil. Wrap in aluminum foil.
- You only need 1 clove of garlic, you can use the rest your cooking. Peel it off once roasted and transfer in a jar and pour 1/4 cup of Olive oil. This way, you have garlic olive oil on hand
- Roast: Arrange the Cauliflower, wrapped Garlic and yellow onion in a baking pan. Roast/bake for 1 hr. Mix halfway through for even roasting.
- Puree: Pour the broth in the blender. Transfer the roasted onion, cauliflower and 1 clove garlic. Add the remaining salt and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as desired.
- You can also use an immersion blender to puree. Pour the broth in a pan and add the roasted vegetables, seasoning and spices.
- Serve: transfer in a bowl and add desired garnishing. Try some homemade Garlic and Herbs Croutons for garnishing.
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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