Creamy Roasted Cauliflower Soup
A comforting and creamy soup made with roasted cauliflower, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 medium head cauliflower The star of the show, providing a creamy base.
- 1 large onion, diced For a touch of sweetness and depth.
- 2 cloves garlic, minced Because garlic makes everything better.
- 4 cups vegetable broth A healthy option that enhances the flavor without extra calories.
- 1 cup coconut milk Adds creaminess and a hint of sweetness (or substitute with heavy cream for a rich finish).
- 1 tablespoon olive oil For roasting the cauliflower and sautéing the onions.
- to taste salt and pepper A little seasoning goes a long way.
- optional nutritional yeast Gives a cheesy flavor without dairy; perfect for vegan options.
- optional fresh herbs Like chives or parsley for garnish, adding a pop of color and freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the cauliflower into florets. Drizzle with olive oil, then sprinkle with salt and pepper. Place on a baking sheet and roast for 25 minutes until tender and golden.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted cauliflower to the pot, along with the vegetable broth. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a countertop blender in batches.
- Stir in the coconut milk (or heavy cream) and nutritional yeast, if using. Season with additional salt and pepper to taste. Heat through and enjoy!
Notes
You can customize this recipe by adding spices like cayenne pepper or smoked paprika, or using cashew cream for a nutty vegan alternative. Top with shredded cheese, croutons, or crispy bacon for extra indulgence.