Roasted Cauliflower Soup

4.85 from 72 votes

This roasted cauliflower soup is a blend of simple ingredients to create the perfect creamy purée. Just roast a few ingredients, then blend! Super easy!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Keyword: cauliflower soup, cauliflower soup recipe, roasted cauliflower soup, roasted cauliflower soup recipe, vitamix soup

Servings: servings

Author: Lisa Bryan

Ingredients

1 large head of cauliflower
1 white or yellow onion
3 to 4 garlic cloves unpeeled
2 tablespoons avocado oil or olive oil
1 teaspoons cumin
½ teaspoon coriander
kosher salt and ground black pepper to taste
4 cups low-sodium vegetable broth or more for a thinner consistency
optional garnish: roasted cauliflower florets, toasted almond slices and fresh thyme leaves

US - Metric

Instructions

Remove the florets. Preheat your oven to 425F (220C). Use a large knife to cut the cauliflower head in half through the stem, then into quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
Season the florets. Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper. Mix everything together on the baking tray.
Add the onion and garlic, then roast. Slice the onion in half, leaving the outer skin attached. 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 makes it easier to squish the softened garlic out after they've roasted. Place the garlic on a piece of aluminum foil, drizzle with olive oil, and then wrap in the foil. Place the foil-wrapped garlic on the baking sheet, then roast everything in the oven for 30 to 35 minutes, or until the edges of the cauliflower florets start to turn golden.
Blend the soup. Before blending, reserve a few of the prettiest florets for garnish. Then transfer the remaining cauliflower florets to a high-powered blender. Remove the outer skin of the onion and place it in the blender. Squeeze the garlic cloves from their skin and add to the blender. Pour the vegetable broth into the blender and blend on high for one minute. If you'd like a thinner consistency, add more broth or water.
Garnish and serve. To serve, add the roasted cauliflower soup to a bowl and garnish with a few roasted cauliflower florets, a sprinkle of toasted almond slices, and fresh thyme leaves.

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