Go Back
- 1 large head of cauliflower, cut into florets - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup full-fat coconut milk To make this creamy roasted cauliflower soup, gather your main ingredients. The large head of cauliflower is the star. You’ll need some olive oil for roasting. The onion and garlic add great flavor. Vegetable broth serves as the base, while coconut milk gives it a rich, creamy texture. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon salt (or to taste) - ¼ teaspoon black pepper Next, pick your spices and seasoning. Ground cumin adds warmth. Smoked paprika brings a hint of smokiness. Salt and black pepper enhance the flavors. Adjust these to match your taste. - Fresh parsley - Chives Finally, think about garnishing. Fresh parsley adds a bright touch. Chives give a nice onion flavor. These make your soup look beautiful and inviting. Garnishing is key to making your dish shine. {{ingredient_image_1}} - Preheat the oven: Start by preheating your oven to 425°F (220°C). This helps the cauliflower roast perfectly. - Tossing the florets: Cut the large head of cauliflower into small florets. On a big baking sheet, toss the florets with 1 tablespoon of olive oil, salt, and black pepper. Spread them out evenly. Roast the florets for 25-30 minutes. They should turn golden brown and become tender. - Sautéing the onion: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add your chopped onion. Cook it for about 5 minutes. The onion should be soft and slightly translucent. - Adding garlic: Next, stir in the minced garlic. Cook for another 1-2 minutes, just until you smell its wonderful aroma. This step adds a lot of flavor to your soup. - Combining the ingredients: After the cauliflower is roasted, add it to the pot. Pour in the vegetable broth, ground cumin, and smoked paprika. Stir everything together and let it simmer for about 10 minutes. This allows the flavors to blend well. - Using an immersion blender: Remove the pot from the heat. Carefully blend the soup with an immersion blender until it becomes smooth and creamy. If you don’t have one, you can use a countertop blender. Just let the soup cool slightly before blending in batches. Now, your creamy roasted cauliflower soup is nearly ready! To get a great roast, set your oven to 425°F (220°C). This high heat helps brown the cauliflower nicely. Spread the florets in one layer on your baking sheet. Roast for 25-30 minutes. You'll know they are done when they turn golden brown and feel tender when pierced with a fork. For blending, you have two choices. An immersion blender is great for blending soup right in the pot. It’s easy and quick. If you use a countertop blender, let the soup cool a bit first. This prevents hot soup from splashing. Blend until the soup is smooth and creamy, no lumps allowed! Always taste your soup before serving. This is key to great flavor. If it needs more spice, add a pinch of salt or pepper. You can also add more cumin or smoked paprika for extra warmth. Remember, a little tweak can make a big difference! Pro Tips Roast for Extra Flavor: Roasting the cauliflower adds a depth of flavor that enhances the overall taste of the soup. Don't skip this step! Use Fresh Herbs: Garnishing with fresh parsley or chives not only adds a pop of color but also brightens the flavor of the soup. Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth or coconut milk until you reach your desired consistency. Experiment with Spices: Feel free to add or substitute spices like curry powder or nutmeg to give the soup a unique twist. {{image_2}} You can make this soup heartier by adding protein. Cooked chicken or chickpeas work well. If using chicken, shred it and stir it in before serving. For chickpeas, use canned ones and rinse them first. They add a nice texture and extra fiber. To brighten the soup, add a splash of lemon juice. This gives it a fresh taste. If you like heat, a few drops of hot sauce can spice things up. Herbs also change the flavor. Try adding fresh thyme or rosemary for a different twist. They bring a lovely aroma and taste. To make this soup vegan, use coconut milk. This keeps it creamy and rich without dairy. You can also swap vegetable broth for a homemade version. Just use water and add herbs and spices. This way, you control the flavor and keep it plant-based. To keep your creamy roasted cauliflower soup fresh, cool it down first. You can let it sit at room temperature for about 30 minutes. Then, pour it into an airtight container. Make sure to seal it tightly. This keeps the soup from drying out or absorbing other scents in your fridge. If you want to save some for later, freezing is great! Use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Just squeeze out the air before sealing. To reheat, let it thaw in the fridge overnight. Heat it gently on the stove until warm, stirring often. In the fridge, the soup lasts about 4-5 days. If you freeze it, it can last up to 3 months. Just remember, the sooner you eat it, the better the flavor! Yes, you can use frozen cauliflower in this recipe. It saves time and is easy to find. Just make sure to thaw the cauliflower first. Drain any extra water before roasting it. This helps keep the soup creamy. You can roast the frozen florets for about 20 minutes. This gives them a nice flavor. To make the soup thicker, add less broth. You can also add a bit more cauliflower. If you want it thinner, stir in more vegetable broth or coconut milk. Heat the soup after adding these ingredients. Taste it and adjust until you like the texture. This soup pairs well with many side dishes. Some great options include: - Crusty bread or rolls - A fresh green salad - Grilled cheese sandwiches - Roasted vegetables - A light pasta dish These sides add flavor and make the meal complete. This blog post covered how to make creamy roasted cauliflower soup. You learned the main ingredients, like cauliflower and coconut milk, and how to season it well. We went through step-by-step instructions from roasting to blending. I shared tips for the perfect roast and how to store leftovers. In conclusion, this soup is easy to customize and enjoy. Experiment with flavors or protein. You can make it creamy or keep it light. Enjoy your delicious creation!

Creamy Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower and coconut milk, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt (or to taste)
  • 0.25 teaspoon black pepper
  • 1 bunch fresh parsley or chives for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft.
  • Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  • Add the roasted cauliflower to the pot, followed by the vegetable broth, ground cumin, and smoked paprika. Simmer for 10 minutes to allow the flavors to meld.
  • Remove the pot from heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, you can transfer the soup to a countertop blender in batches, but allow it to cool slightly before blending.
  • Stir in the coconut milk and return to medium heat, warming through for about 5 minutes. Adjust seasoning if necessary.
  • Serve hot, garnished with freshly chopped parsley or chives for a pop of color.

Notes

For a spicier version, add a pinch of cayenne pepper.
Keyword cauliflower, creamy, soup, vegan