Roasted Cauliflower Soup is the ultimate comfort dish that manages to be both rich and wholesome at the same time. With its velvety texture and an earthy, slightly sweet flavor from the roasted cauliflower, this soup warms the soul on a chilly evening. The blend of roasted garlic adds a delightful aroma and depth, transforming the humble cauliflower into a bowl of bliss. It honestly tastes so much better than any pre-packaged soup you’d find at the grocery store.

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This recipe is easy to whip up, making it perfect for weeknight dinners or a cozy gathering with friends. If you’re looking for something that stands out, Roasted Cauliflower Soup is an impressive yet uncomplicated choice that delights the taste buds without breaking the bank. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Roasted Cauliflower Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Roasted Cauliflower Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, with only 15 minutes of prep!
Irresistible Flavor: The sweet caramelization of roasted cauliflower and garlic creates a deliciously unique taste.
Eye-Catching Appeal: Creamy, inviting, and beautifully garnished with fresh herbs.
Flexible Serving: Perfect as a main dish or a fancy starter for your dinner parties.
Diet-Friendly Options: Naturally gluten-free, with easy dairy-free substitutions if needed.

Ingredients You’ll Need

12 cups cauliflower florets (about 1½ large heads, 900 g): The star of the show! Use fresh cauliflower for maximum flavor. Frozen can work in a pinch, but the texture will differ.
4 whole garlic cloves, peeled: Adds incredible depth. Roasting brings out their natural sweetness.
¼ cup olive oil (60 ml): Good quality extra virgin olive oil enhances flavor beautifully. Substituting with avocado oil is fine for a neutral taste.
1 tbsp kosher salt (15 g): Essential for seasoning. If using table salt, reduce the amount slightly to avoid oversalting.
¾ tsp coarse ground black pepper (2 g): Freshly ground provides the best taste.
⅛ cup olive oil (30 ml): Used for sautéing the onion. Light oil is optional, too.
1 medium yellow onion, diced: Sweet and aromatic, it’s essential for building the base flavor.
1 tsp paprika (2 g): Adds a subtle warmth. Smoked paprika would give it an interesting twist.
4 cups low-sodium vegetable broth (960 ml): A light base. Homemade is best, but store-bought works great too!
¾ cup freshly shredded white cheddar cheese (85 g): Melts beautifully, creating a creamy texture. A non-dairy cheese can work if you need a dairy-free option.
Fresh parsley: For garnishing, adding a lovely hint of freshness.
Olive oil for drizzle: Optional, but a lovely finishing touch.

How to Make Roasted Cauliflower Soup

Preheat & Roast the Cauliflower: Start by preheating your oven to 425°F (218°C). Line a large baking sheet with foil and lightly coat it with cooking spray. Spread the cauliflower florets and garlic cloves onto the pan. Drizzle with ¼ cup olive oil and sprinkle evenly with 1 tablespoon of kosher salt and ¾ teaspoon of coarse ground black pepper. Toss to coat everything well and spread it out into a single layer. Roast for about 25 to 30 minutes, tossing every 10 minutes, until the cauliflower is tender and beautifully caramelized around the edges.
Sauté the Onions: Once your cauliflower is nice and golden, remove the baking sheet from the oven and set it aside. In a large soup pot over medium heat, add ⅛ cup olive oil. When heated, toss in the diced onion and 1 teaspoon of paprika. Cook while stirring occasionally until the onion is softened and feels translucent, which should take around 5 minutes.
Blend the Soup: Now, transfer the cooked onion mixture to a blender. Add in the vegetable broth, all of the roasted garlic cloves, and about two-thirds of the roasted cauliflower. Secure the lid tightly and blend until completely smooth and creamy. You may need to work in batches to avoid overflow.
Finish the Soup: Pour the smooth cauliflower purée back into your soup pot and warm it over medium heat for about 3 to 4 minutes, stirring occasionally. Gradually add in the shredded white cheddar cheese, a small handful at a time, ensuring each addition melts completely before adding more.
Garnish & Serve: Remove the soup from the heat. Ladle it into bowls and garnish with the reserved roasted cauliflower, freshly chopped parsley, and a drizzle of olive oil if desired. Serve warm, and enjoy every creamy bite!

Storing & Reheating

To store leftover soup, let it cool to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 5 days. For long-term storage, freeze the Roasted Cauliflower Soup in a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator, then reheat gently on the stove over medium heat, adding a splash of vegetable broth if the soup seems too thick.

Chef’s Helpful Tips

Avoid overcooking the cauliflower while roasting; achieving a nice caramelization is key to flavor.
Don’t skip blending the soup until it’s perfectly smooth—texture is just as important as taste!
Adjust the seasonings to your preference. Feel free to add herbs like thyme or rosemary for extra depth.
If you want to prepare in advance, you can roast the cauliflower a day ahead and store it in the fridge until you’re ready to blend.

With the delightful balance of creamy and savory flavors, Roasted Cauliflower Soup is indeed a comforting classic to add to your repertoire. It offers a simple yet impressive way to enjoy nutritious vegetables. Whether as a hearty lunch or a special dinner starter, this soup never disappoints. I encourage you to experiment with the recipe, adjusting seasonings and toppings to suit your tastes.

Everyone will be asking for seconds once they taste your homemade masterpiece!

Recipe FAQs

Can I make Roasted Cauliflower Soup in advance?

Absolutely! You can roast the cauliflower and garlic ahead of time and store them in the refrigerator. When you’re ready, blend and cook the soup as directed. This makes it an easy meal prep option!

Can I freeze the soup?

Yes, you can freeze Roasted Cauliflower Soup for up to 3 months. Just make sure to cool it completely before transferring to freezer-safe containers. The texture may be slightly different upon reheating, so stir in a little extra broth to help refresh it.

What if I don’t have white cheddar cheese?

No problem! You can substitute with any cheese you have on hand, like sharp cheddar, gouda, or even Parmesan for a unique twist. Just keep in mind that this will alter the final flavor a bit.

Is Roasted Cauliflower Soup gluten-free?

Yes! This recipe is gluten-free as it does not use any wheat products. Just be sure that your vegetable broth is gluten-free, as some brands may add gluten.

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