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To make creamy roasted cauliflower soup, you need a few key ingredients. Start with one large head of cauliflower. Cut it into small florets. This helps it roast evenly. You will also need two tablespoons of olive oil. This adds flavor and helps with roasting. Next, grab one medium onion. Dice it finely for a nice base. You will need three cloves of garlic, minced. Garlic gives the soup a warm aroma. For the broth, use four cups of vegetable broth. It adds depth to the soup. For creaminess, use one cup of coconut milk or heavy cream. Coconut milk is great for a dairy-free option. You will also need one teaspoon of ground cumin. This spice adds warmth. Add half a teaspoon of smoked paprika for a hint of smokiness. Finally, season with salt and pepper to taste. Garnishes make your soup look nice and add flavor. You can use toasted pumpkin seeds. They add a crunchy texture. Fresh chives give a pop of color and freshness. A drizzle of olive oil can enhance the flavor. These added touches make your soup even better. If you need to adjust the recipe, there are easy swaps. For a vegan alternative, use coconut milk instead of heavy cream. You can also use gluten-free vegetable broth if needed. If you want more protein, consider adding cooked lentils. This makes the soup heartier and more filling. {{ingredient_image_1}} First, I preheat my oven to 425°F (220°C). I take a large head of cauliflower and cut it into florets. This part is fun! I toss the florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. I spread them out in a single layer. Then, I roast the cauliflower for about 25 to 30 minutes. I check them halfway through and give them a turn for even cooking. They should look golden brown and tender. While the cauliflower roasts, I focus on the aromatics. In a large pot, I heat the remaining tablespoon of olive oil over medium heat. Then, I add a medium onion, diced. I sauté it for about five minutes until it turns translucent. Next, I add three cloves of minced garlic, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. I stir for a minute until I can smell the warm spices. This step builds a great base for the soup. Once the cauliflower is perfectly roasted, I add it to the pot with the sautéed onion and garlic. I then pour in four cups of vegetable broth and bring it to a simmer. I reduce the heat and let it simmer for 10 minutes to meld all the flavors. After that, I use an immersion blender to blend the soup until it is smooth and creamy. If I don’t have an immersion blender, I carefully transfer the soup to a regular blender in batches. I stir in 1 cup of coconut milk or heavy cream and heat it through for a couple more minutes. I taste it and adjust the seasoning with salt and pepper if needed. Now, it’s ready to serve! Roasting the cauliflower right makes a big difference in flavor. First, set your oven to 425°F (220°C). Next, cut a large head of cauliflower into florets. Toss them with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer. Roast for 25-30 minutes until they turn golden brown. Remember to turn them halfway through for even cooking. This method gives your soup a rich and deep flavor. To make your soup pop, use spices wisely. I love adding ground cumin and smoked paprika. These spices add warmth and depth. Sauté the onion and garlic first to bring out their natural sweetness. This step is key to a tasty soup. Adjust salt and pepper to your liking. A little goes a long way, so taste as you go. For extra flair, add a splash of lemon juice right before serving. It brightens the flavors perfectly. Presentation matters, even for soup! Serve it warm in bowls. Drizzle a bit of coconut milk on top for a creamy swirl. This adds a nice visual touch. Finish with a sprinkle of toasted pumpkin seeds for crunch. Fresh chives also make a great garnish. They add color and flavor. These small touches make your dish look and taste gourmet. Pro Tips Choose Fresh Cauliflower: Select a large head of cauliflower with firm, compact florets and no brown spots for the best flavor and texture. Enhance Flavor with Spices: Feel free to experiment with additional spices like coriander or turmeric to give the soup a unique twist. Adjust Creaminess: For a lighter version, use coconut milk; for a richer taste, heavy cream works beautifully. Garnish for Visual Appeal: Use colorful garnishes like fresh chives or a sprinkle of smoked paprika to make your soup visually stunning. {{image_2}} You can swap coconut milk for heavy cream if you want a richer taste. Coconut milk gives a light, sweet flavor. Heavy cream makes the soup extra creamy and thick. Both options work well, so choose what you like best. Try adding other veggies for a twist. Carrots or potatoes can add sweetness and body. You can also mix in some spinach or kale for color and nutrients. Just remember to adjust the cooking time based on the veggies you add. This soup can easily fit different diets. For a vegan version, stick with coconut milk. It’s already dairy-free and full of flavor. The recipe is also gluten-free since it uses vegetable broth. Always check your broth to ensure it's gluten-free. Feel free to add your favorite toppings to fit your needs. Store any leftover creamy roasted cauliflower soup in an airtight container. Make sure it cools down before putting it in the fridge. The soup will stay fresh for about 3 to 5 days. If you want to enjoy it later, keep it sealed tightly to prevent it from absorbing other smells in the fridge. You can freeze this soup if you have extra. Pour it into freezer-safe containers, leaving space for expansion. The soup can last up to 3 months in the freezer. Just remember to label the containers with the date. When you’re ready to eat it, thaw it overnight in the fridge for best results. Reheat the soup on the stovetop over low heat. Stir it often to avoid burning. If the soup seems too thick after freezing, add a splash of vegetable broth or water to thin it out. You can also use a microwave for quick reheating. Just cover the bowl and heat in short bursts, stirring in between. Enjoy your creamy roasted cauliflower soup warm and smooth! The soup can last for about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Be sure to let it cool before sealing it up. When you heat it up, stir well. This helps mix the flavors again. Yes, you can use frozen cauliflower. It works well and saves you time. Just avoid thawing it first; add it directly to the pot. The soup may take a little longer to cook. Frozen cauliflower is also a great option when fresh is not available. This soup pairs nicely with many dishes. Try serving it with crusty bread or a fresh salad. You can also enjoy it with grilled cheese for a cozy meal. For a special touch, add a sprinkle of herbs on top. This enhances the flavor and makes it look nice. In this article, we explored the key ingredients and steps to make creamy roasted cauliflower soup. We covered preparation, cooking methods, and tips for flavor and presentation. I shared variations to suit different diets and storage advice to keep your soup fresh. This soup is tasty, healthy, and easy to customize. With these tips, you can impress anyone at your table. Enjoy making your own version of this delightful dish.

Creamy Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • optional toasted pumpkin seeds, fresh chives, or a drizzle of olive oil

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer.
  • Roast the cauliflower for about 25-30 minutes, or until golden brown and tender, turning halfway through for even cooking.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Add the minced garlic, cumin, and smoked paprika to the pot, and stir for another minute until fragrant.
  • Once the cauliflower is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer.
  • Reduce the heat and let it simmer for 10 minutes to meld the flavors.
  • Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches — just be careful with the hot liquid!
  • Stir in the coconut milk (or heavy cream) and heat through for a couple more minutes. Adjust seasoning with more salt and pepper if needed.
  • Serve warm, garnished with toasted pumpkin seeds, fresh chives, or a drizzle of olive oil.

Notes

Pour the soup into bowls and swirl a bit of coconut milk on top for a pretty presentation. Add a sprinkle of toasted seeds for some crunch!
Keyword cauliflower, creamy, soup, vegetarian