Prepare to be amazed by the most luxurious and soul-warming soup you've ever tasted! This Creamy Roasted Cauliflower Soup is not just another recipe – it's a culinary journey that transforms a humble vegetable into a velvety, restaurant-quality dish that will make your taste buds dance with joy. With golden-roasted cauliflower, a rich and creamy base, and an irresistible depth of flavor, this soup proves that healthy eating can be absolutely delicious and indulgent.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and chop it into evenly sized florets, approximately 1-2 inches in size. This ensures uniform roasting and consistent texture.
- Place cauliflower florets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Toss to coat evenly.
- Roast the cauliflower in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and slightly crispy. Roasting enhances the cauliflower's natural nutty flavor.
- While cauliflower roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release aromatic flavors.
- Remove roasted cauliflower from the oven and transfer directly into the pot with onions and garlic.
- Pour vegetable broth into the pot, ensuring all roasted cauliflower is submerged. Bring the mixture to a gentle simmer and cook for 10 minutes to meld flavors.
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in heavy cream, creating a luxurious and velvety texture. Adjust seasoning with additional salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to heat the cream and allow flavors to integrate.
- Serve hot, optionally garnishing with fresh herbs, a drizzle of olive oil, or crispy roasted cauliflower florets as a garnish.
Tips
- Roasting is Key: The secret to this soup's incredible flavor is roasting the cauliflower. Make sure to cut florets evenly and spread them out on the baking sheet to achieve that perfect golden-brown caramelization.
- Don't Rush the Roasting: Allow the cauliflower to develop deep, nutty flavors by roasting at a high temperature. Turn the florets once during cooking to ensure even browning.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or carefully blend in batches if using a standard blender. Remember to remove the center lid and cover with a towel to prevent hot soup from splashing.
- Cream Matters: Use full-fat heavy cream for the most luxurious texture. For a lighter version, you can substitute with half-and-half or a non-dairy alternative.
- Seasoning Tip: Taste and adjust seasoning at the end. The roasting and simmering process concentrates flavors, so you might need less salt than you expect.
- Garnish Creatively: Elevate your soup with toppings like crispy roasted cauliflower bits, a drizzle of olive oil, fresh herbs, or even some toasted nuts for added texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 50mg
