For this simple cauliflower soup recipe, we roast an entire head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious!
We love cauliflower. It’s so versatile! This roasted cauliflower soup recipe is near my coronary heart. It’s wealthy and creamy (with out cream), tremendous easy, and tastes unimaginable.
We now have so many cauliflower recipes on Impressed Style, and actually, I like all of them, however this soup is the one I am going to after I want just a little consolation. A giant bowl of this soup makes the day soften away. It’s the most effective!
Key Components
- Cauliflower: I take advantage of one giant head of cauliflower for this soup, which implies you’ll get 4 beneficiant servings.
- Garlic and Thyme: Since I roast the cauliflower for this soup, I take the chance to toss a number of garlic cloves and recent thyme onto the baking sheet. They add a lot taste!
- Onion and Celery: As soon as the cauliflower has completed roasting within the oven, we cook dinner onion and celery with a pinch of pink pepper flakes and salt, including extra nutritious greens to the soup and taste.
- Broth: I like utilizing a lightweight broth in order that the cauliflower shines. I particularly love this easy chicken broth and this scrumptious veggie broth.
- Butter: I don’t add cream to this cauliflower soup, however I do add butter. Use a good-quality European-style butter or your favourite plant-based butter.
- Lemon Juice: A squeeze of recent lemon juice brings this soup collectively. We extremely advocate it.
- Cheese: I like including parmesan cheese, however you’ll be able to substitute it for an additional sort of cheese or go away it out altogether.
Easy methods to Make Roasted Cauliflower Soup
This cauliflower soup begins with roasting an entire head of cauliflower. I don’t pay an excessive amount of consideration to how nicely I chop the cauliflower. Slicing it into cauliflower steaks or slabs is the quickest means. Then we toss them with olive oil, salt, thyme, and entire garlic cloves (you’ll be able to go away the peel on for now). Because the garlic roasts within the oven, it softens and turns into candy (like in our whole roasted garlic recipe)
The cauliflower and garlic roast in a scorching oven for 20 to 25 minutes, so it’s fairly fast. When it’s almost completed roasting, you’ll be able to put together the remaining components.
Simply because the cauliflower is ending within the oven, in a soup pot, cook dinner roughly chopped onion and celery in butter (or olive oil) till tender. Then, pour in broth and add the roasted cauliflower. I’ve two favourite home made broths for this: veggie broth or chicken broth.
The garlic can have softened tremendously. You’ll be able to simply squeeze the tender garlic cloves so as to add the roasted garlic flesh to the pot.
Let the soup simmer for 10 minutes, then mix it right into a clean, decadent soup. I like including some recent lemon juice and parmesan cheese, however you’ll be able to alter the seasoning with recent herbs, one other sort of cheese, or go away it plain. You’ll be able to see from the photographs that the cauliflower soup is tremendous creamy. It’s so creamy with out the addition of heavy cream! We find it irresistible a lot.
Straightforward Roasted Cauliflower Soup
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For this simple cauliflower soup recipe, we roast an entire head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky clean. This wholesome soup is creamy, decadent, and scrumptious! For extra crunch, attempt serving this soup topped with our homemade garlic croutons.
Serves 4 (Makes 6 to 7 cups of soup)
Watch Us Make the Recipe
You Will Want
1 giant head cauliflower, about 2 kilos
4 tablespoons olive oil
1 teaspoon recent thyme leaves or 1/4 teaspoon dried thyme
4 garlic cloves, left unpeeled
1/2 giant onion, chopped, about 1 ¼ cups
1 celery stalk, chopped, about 1/2 cup
Pinch crushed pink pepper flakes, elective for warmth
4 cups (946ml) vegetable broth or chicken broth
2 tablespoons butter
1 tablespoon recent lemon juice, or extra if wanted
1/4 cup grated parmesan cheese, plus extra for serving, elective (1/2 ounce)
Instructions
1Preheat the oven to 425°F (220°C) and put together a baking sheet. We roast the cauliflower immediately on the baking sheet, however for straightforward cleanup, line it with parchment paper or a silicone baking mat.
2Take away the bigger leaves from the cauliflower and go away the core intact. (It can save you the leaves to mix into the soup later.)
3Slice the cauliflower in half and reduce it into 3/4-inch thick slices.
Drizzle two tablespoons of olive oil onto the baking sheet, then organize the cauliflower on high of the oil.
4Add the unpeeled garlic cloves (they’ll roast of their peels) and the thyme, then drizzle over two extra tablespoons of olive oil. Transfer the cauliflower slices round so that they every have an opportunity to the touch some oil.
5Roast for 20 minutes or till the underside of every slice appears to be like nicely browned. Flip each bit, after which roast for five minutes extra.
6Soften two tablespoons of butter in a deep soup pot over medium warmth. Then, stir within the onions, celery, pinch of pink pepper flakes, and 1/4 teaspoon salt. Prepare dinner till softened, about 5 minutes.
7When they’re cool sufficient to deal with, squeeze the garlic from inside every clove and place it within the soup pot. Discard the garlic peel.
8Switch the roasted cauliflower to the pot and pour within the broth. In the event you saved any cauliflower leaves from earlier, add them to the pot. Deliver to a simmer and cook dinner for 10 minutes.
9Flip off the warmth, and add the cheese and two tablespoons of lemon juice.
10Mix the soup till clean. An immersion blender is the simplest, or you need to use a blender. In the event you use a daily blender, it’s best to mix in batches and fill the blender lower than you often would because the soup is so scorching. We wish to take away the lid’s middle insert and canopy it with a kitchen towel whereas mixing. This helps to launch a number of the steam and prevents the blender lid from popping off (which is usually a large, scorching mess).
11Style the soup and add extra lemon juice, salt, and pepper till the flavour pops (it ought to make you smile). Serve with extra cheese, a number of grinds of black pepper, and a drizzle of olive oil on high.
Adam and Joanne’s Suggestions
- Storing: This cauliflower soup lasts in your fridge for as much as 5 days. It can be frozen for as much as one month, in all probability longer.
- Soup is just too thick: Add 1/4 cup to 1 cup of water. Add sufficient water to realize your most well-liked thickness. The water won’t water down the flavour of your soup, however if you’re involved or have extra available, you need to use inventory or broth.
- Vegetarian variations: Use vegetable broth, a vegetarian-friendly cheese or go away it out altogether.
- Vegan variations: Use vegan broth, vegan butter and vegan cheese or a pair tablespoons of dietary yeast as a substitute (my desire).
- The diet details offered beneath are estimates.
Diet Per Serving
Serving Measurement
1/4 of the recipe (1 of 4 servings)
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Energy
288
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Complete Fats
23.2g
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Saturated Fats
7.5g
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Ldl cholesterol
23.4mg
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Sodium
686.7mg
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Carbohydrate
18.1g
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Dietary Fiber
5.2g
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Complete Sugars
7.5g
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Protein
6.8g
