Roasted Cauliflower Soup Recipe
There’s something downright magical about silky, golden Roasted Cauliflower Soup. With every spoonful, you get warmth and coziness, a hint of caramelized sweetness, and the luxurious flavor that only comes from roasting vegetables. This is a recipe that transforms humble cauliflower, a couple pantry staples, and a handful of fresh ingredients into a bowl that’s both elegant and downright comforting. Whether you’re serving it as a starter or the star of dinner, Roasted Cauliflower Soup is the kind of dish that will have everyone reaching for seconds.
Ingredients You’ll Need
You won’t believe how simple this ingredient list is, yet each one makes a big impact on flavor and texture. From the rich base of roasted garlic and cauliflower to a finishing flourish of pine nuts, every component stars in its own way.
- Cauliflower: One whole head, broken into florets, adds body and a subtle, nutty flavor when roasted.
- Olive oil: Used for roasting and sautéing, it brings out those deeply savory notes in both cauliflower and garlic.
- Garlic: Roasting mellows fresh garlic’s bite, turning it sweet and spreadable—a total game changer.
- Butter (or ghee, or alternative oils): This touch of fat gives a gentle richness to your soup base.
- Vidalia onion: When sweated gently, it lends sweetness and a soft, silky texture.
- Yukon gold potato: Adds creaminess without a drop of dairy—such a clever trick!
- Kosher salt and black pepper: Don’t skimp—these seasonings wake up all those roasted flavors.
- Vegetable or chicken broth: The liquid backbone of the soup, so use a good-quality stock for best results.
- Fresh thyme: This herbal note makes everything taste a little brighter and more interesting.
- Toasted pine nuts: The garnish you never knew you needed—crunchy, buttery, and contrast-rich.
How to Make Roasted Cauliflower Soup
Step 1: Roast the Cauliflower and Garlic
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper (this makes cleanup a breeze!). Toss the cauliflower florets in olive oil, then spread them out evenly. Slice the top from your garlic head, rub it with olive oil, and wrap it in foil—the whole thing goes on the baking sheet. Roast until the cauliflower turns caramel-brown on the edges and the garlic is soft, around 40 to 45 minutes. (Tip: The garlic might need a bit longer than the cauliflower, so pull the florets out early if necessary.)
Step 2: Prep Your Garnish
When the cauliflower is done, set aside about ½ cup of the smallest, crispiest florets. These will become gorgeous soup toppers later on. Let the garlic cool just enough to handle, then simply squeeze those roasted cloves right out of their skins—they’ll come out almost like garlic butter!
Step 3: Sweat the Onions
Now, heat up a soup pot or Dutch oven over medium heat and melt your butter (or any favorite fat). Drop in the diced Vidalia onion, stir, cover, and let them sweat. You want the onions soft and translucent—not browned—so keep the heat gentle, stirring every so often for about 15-20 minutes.
Step 4: Build the Soup Base
Add the roasted cauliflower (minus your reserved garnish), roasted garlic, and diced potato right into the pot with the onions. Sprinkle in the kosher salt and ground pepper, then pour in just enough broth to cover your veggies. It should look cozy and well nestled, not swimming! Add your thyme sprig for herby goodness.
Step 5: Simmer to Perfection
Turn up the heat to bring everything to a gentle boil, then down to a simmer. Let the soup bubble away for about 20 minutes, until the potatoes are perfectly soft and everything smells irresistible.
Step 6: Toast the Pine Nuts
While the soup is simmering, grab a small skillet and toss in the pine nuts over medium-high heat. Stir constantly—they toast fast!—until golden brown and fragrant. Set aside for that all-important final touch.
Step 7: Blend it Up
Remove the thyme sprig, then blend the soup until it’s creamy as silk. You can use an immersion blender right in the pot (my favorite, less mess!), or transfer in batches to a regular blender. If the soup seems thick, just add a splash more broth or water until it’s as smooth as you like. Taste, and bump up the salt or pepper if needed.
Step 8: Serve and Garnish
Ladle your Roasted Cauliflower Soup into warm bowls, then shower with reserved florets, those irresistible pine nuts, and a scattering of fresh thyme leaves. Dive in while everything is piping hot and bask in your kitchen prowess!
How to Serve Roasted Cauliflower Soup
Garnishes
Don’t skip the fun of dressing up your finished bowls! A handful of reserved roasted cauliflower florets, bright sprigs of fresh thyme, and buttery toasted pine nuts are absolute musts—they add texture, flavor, and visual oomph to your Roasted Cauliflower Soup. For a final flourish, a swirl of good olive oil or a sprinkle of smoked paprika can make things extra special.
Side Dishes
Crusty sourdough bread, warm pita, or homemade garlic croutons make classic dipping partners. If you’re in the mood for more, a simple green salad with a citrusy vinaigrette works wonders alongside the creamy soup. You could even offer a small plate of assorted cheeses and marinated olives for a welcoming spread.
Creative Ways to Present
Pour the Roasted Cauliflower Soup into small glasses for adorable shooters at a dinner party, or serve tiny bowls as a luxe appetizer during a holiday meal. For a twist, garnish with fresh herbs like chives or dill, pop a crispy chickpea on top, or drizzle with a little truffle oil. This soup is truly a blank canvas for your culinary creativity!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Roasted Cauliflower Soup in an airtight container in the fridge. It keeps perfectly for up to five days, and actually, the flavors deepen even more after a night or two—making it ideal for meal prep and easy lunches.
Freezing
Want to make a double batch? Go ahead! This soup freezes beautifully. Cool it fully, pack into freezer-safe containers (leave a little space at the top for expansion), and freeze for up to three months. Thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Reheating is as easy as it gets. Warm gently over medium-low heat on the stovetop, stirring occasionally to prevent sticking. If it thickens up too much, just loosen with a splash more stock or even a little water. Microwave reheating also works—just stir well halfway through for even heat.
FAQs
Can I make Roasted Cauliflower Soup vegan?
Absolutely! Simply swap the butter for olive oil or your favorite plant-based fat, and stick with vegetable broth. The soup is rich and creamy from the veggies and potato alone, so you won’t miss the dairy one bit.
How can I make it even creamier?
If you love extra creamy soup, feel free to add a splash of coconut milk or a bit of heavy cream when blending. Another option is to blend in a handful of soaked cashews with the veggies for a rich, nutty finish.
Can I use frozen cauliflower?
Yes! Just thaw and drain frozen cauliflower florets, then roast as directed. The flavor will be nearly as good—perfect for when fresh cauliflower isn’t available.
Is Roasted Cauliflower Soup gluten-free?
It is! The recipe contains no gluten ingredients, making it naturally gluten-free. Just make sure your broth is certified gluten-free if you have sensitivities.
What if I don’t have pine nuts for garnish?
No worries! Toasted slivered almonds, chopped hazelnuts, or even a sprinkle of crispy breadcrumbs can add the same textural pop. Or go without—this soup’s flavor shines all on its own!
Final Thoughts
If you’re on the hunt for a dish that manages to be both simple and seriously impressive, I can’t recommend Roasted Cauliflower Soup enough. There’s something so satisfying about turning such basic ingredients into a restaurant-worthy bowl, and you’ll love how adaptable and cozy this recipe is. Gather your ingredients, fire up your oven, and get ready—this is one soup you’ll make on repeat!
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Roasted Cauliflower Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Cauliflower Soup is a comforting and flavorful dish perfect for chilly days. Roasting the cauliflower and garlic adds depth to the soup, while the garnishes of toasted pine nuts and fresh thyme elevate its presentation.
Ingredients
Roasted Cauliflower:
- 2½ tbsp olive oil
- 1 head cauliflower, divided into florets (about 6 cups)
Roasted Garlic:
- 1 head garlic
- 1/2 tbsp olive oil
Soup Base:
- 1 tbsp butter (or ghee, olive oil, or avocado oil)
- 1 large Vidalia onion, diced
- 1 large Yukon gold potato, peeled and diced
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 4 cups vegetable broth (or chicken broth or stock)
- 1 sprig fresh thyme (plus more for garnish)
- 1/4 cup toasted pine nuts (for garnish)
Instructions
- Roast Cauliflower and Garlic: Preheat oven to 400°F. Toss cauliflower with 2 tbsp olive oil, spread on baking sheet. Rub 1/2 tbsp oil on garlic, wrap in foil, roast both until golden and tender.
- Prepare Soup Base: In a pot, sweat onions in butter until soft. Add roasted cauliflower, garlic, potato, salt, pepper, and broth. Simmer until potatoes are soft.
- Finish Soup: Remove thyme sprig, blend soup until smooth. Adjust consistency with extra stock or water if needed. Season with salt and pepper.
- Toast Pine Nuts: In a skillet, toast pine nuts until golden brown.
- Serve: Ladle soup into bowls, garnish with cauliflower florets, pine nuts, and thyme leaves. Serve hot.
Notes
- You can use an immersion blender or traditional blender to puree the soup. Be cautious when blending hot liquids.
- This soup can be stored in the fridge for up to 5 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg
Keywords: Roasted Cauliflower Soup, Cauliflower Recipe, Comforting Soup
