Roasted Cauliflower Soup
Roasted cauliflower soup is a blend of a few simple ingredients to create the perfect tasty, low-carb soup recipe. It’s creamy, a bit garlicky, and has a slight nutty aroma. Garnish it with a few pieces of roasted cauliflower, almond slices and thyme for a stunning presentation.
Cauliflower, oh how versatile you are. You’re my favorite for freezing and mixing into a healthy smoothie, turning into cauliflower rice, blending into a hummus, making mashed cauliflower, or simply roasting.
But today, I’ll be transforming this ultra versatile vegetable into a delicious blended soup! Made from oven roasted cauliflowers plus a few other ingredients, this soup is simple in nature, but packed with fresh natural flavors.
Cauliflower Soup Ingredients
So what’s in this roasted cauliflower soup? Let me tell you:
- Cauliflower: everyone’s favorite blank canvas that’s full of nutrients
- Onion: you can use white or yellow onions (just steer clear of red so you don’t end up with a funky colored soup)
- Garlic: because garlic pairs perfectly with cauliflower and pumps up the flavor
- Cumin and Coriander: two delicious spices with earthy, savory notes
- Vegetable Broth: to make it creamy and smooth
- Salt and Pepper: to season it perfectly
Tips On Blending Hot Soups
When it comes to blending soups, there’s the option of using an immersion blender or a countertop blender. While an immersion blender may seem easier to use, I find that using my Vitamix produces a more silky consistency and doesn’t get too messy. Here’s a few tips when using a blender.
- Don’t fill your blender past the maximum fill line. Be aware that the volume of the soup will increase as you blend it. If the pitcher becomes overfilled, you might end up with soup all over the countertop, or you!
- You can vent the lid to allow steam to escape. If you haven’t used it yet, many blender lids come with a come with a removable lid cap. This empty slot can be used to pop in your tamper, or in this case, for steam to escape. As hot liquids blend, steam builds pressure inside the pitcher. If you feel your container is getting too hot, you can allow some steam to escape. (This is also why using a Bullet is not suggested for blending hot soups as it doesn’t have a removable center piece)
- Try not to start-and-stop. To save yourself from extra splatter, don’t get into the habit of starting and stopping the blending process. When you first turn on the blender, there’s minimal splatter. However, if you were to pause and then resume blending, the mixture will want to splash right up!
How To Make Roasted Cauliflower Soup
Watch the video below and follow the step-by-step directions. It comes together easily!
- Prep the cauliflower. Preheat your oven to 425 degrees Fahrenheit and place your sliced cauliflower florets onto a baking sheet. Drizzle avocado oil, along with cumin, coriander, salt and pepper. Mix thoroughly with your hands to make sure all the florets absorb the flavors.
- Prep the onions. Slice your onions in half, rub oil on the cut side, and place them flat down on the baking sheet alongside the cauliflowers.
- Roast the cauliflower and onions. Place the baking sheet into the oven for about 30-35 minutes, or until the edges of the cauliflower become a nice golden brown.
- Transfer the ingredients into a blender. Add the cauliflower, onions, garlic and vegetable broth. Make sure to remove the outer skin of the onions and garlic cloves.
- Blend on high for one minute. If you find that the soup is too thick, you can add more vegetable broth or water.
- Garnish the soup with leftover roasted florets, toasted almond slices, fresh thyme and serve!
Other Ways To Garnish Your Soup
I don’t know about you, but I think creamy puréed soups always benefit from having a sprinkle of crunchy bits. This recipe is garnished with extra roasted cauliflower florets, toasted almonds, and thyme. But, here’s a few other ways to spruce it up.
For those who like a more rich flavor profile, you can add bits of baked bacon, grated cheese, and diced green onions. Or if you’re looking for a light, delicate taste, you can add freshly chopped parsley, chives, and toasted hazelnuts.
How To Store And Freeze Cauliflower Soup
Cauliflower soup is good for up to 5 days in the refrigerator if stored properly in a tightly sealed container. If you’d like to enjoy the soup for another week, you can also freeze it!
Either pour the soup into a freezer safe container, like Weck Jars, or into my favorite silicone Souper Cubes. These large Souper Cubes hold one to two cups per slot and you just simply pop it out into bowl when ready to eat. How easy is that?
Can’t Get Enough of Cauliflower?
Here’s a few other ways to enjoy this delicious ingredient. Because the more cauliflower recipes, the better, right?
- Cauliflower Rice Tabbouleh
- Roasted Cauliflower Hummus
- Cauliflower Fried Rice
- Warm Cauliflower Salad With Prosciutto
Roasted Cauliflower Soup
- 1 large head of cauliflower
- 1 white or yellow onion
- 3-4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, or olive oil
- 1 teaspoons cumin
- 1/2 teaspoons coriander
- salt and pepper, to taste
- 4 cups vegetable broth, or more for a thinner consistency
- roasted cauliflower florets
- toasted almond slices
- Preheat your oven to 425F (220C).
- Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
- Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
- Use your hands to mix everything together on the baking tray.
- Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
- Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
- Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
- Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
- Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
- To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.