Roasted Cauliflower Soup
Creamy, comforting, and packed with robust flavor, this Roasted Cauliflower Soup is a cozy twist on a classic vegetable soup. The recipe starts with caramelized, oven-roasted cauliflower, infused with smoky paprika and earthy cumin, creating a deeper, richer flavor profile. Velvety smooth with a touch of heavy cream, this soup gets an aromatic boost from sautéed garlic and onion, all brought together with hearty vegetable broth. Perfect for a chilly evening, it’s ready in under an hour and ideal for meal prepping or serving as an elegant starter. Garnished with fresh parsley, this warming dish is as visually appealing as it is delicious. Whether you’re looking for a gluten-free option or just a simple way to elevate a weeknight meal, this roasted cauliflower soup is sure to impress.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Cauliflower
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 Garlic cloves
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Cut the cauliflower into florets, discarding the core and leaves. Spread the florets evenly on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower florets. Sprinkle them with a pinch of salt and pepper, then toss to coat evenly.
Roast the cauliflower in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes until soft and translucent. Then, add the minced garlic and sauté for 1-2 minutes until fragrant.
Once the cauliflower is done roasting, add it to the pot with the onions and garlic. Stir in the ground cumin, smoked paprika, and 1 teaspoon of salt.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a traditional blender, blending until smooth.
Return the soup to the pot if necessary and stir in the heavy cream. Taste and adjust the seasoning with more salt and pepper if needed.
Serve the soup warm, garnished with chopped fresh parsley. Optionally, drizzle a little extra olive oil or add a sprinkle of smoked paprika for added flavor.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6032 mg | 262% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 37.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4874 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
