Saturday, June 3, 2023

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Straightforward Roasted Cauliflower Soup

For this straightforward cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky easy. This wholesome soup is creamy, decadent, and scrumptious!

Watch The Video

Cauliflower Soup Recipe Video

The way to Make Our Favourite Cauliflower Soup

We love cauliflower. It’s so versatile, which is why we’ve got so many cauliflower recipes shared on Impressed Style. A couple of favorites embody this herby cauliflower rice, these cauliflower tacos, and this cauliflower soup.

This roasted cauliflower soup is

  1. Surprisingly straightforward to make,
  2. Tastes a lot richer and decadent than you’d assume, and
  3. Is well adaptable for vegan or vegetarian diets.
A Pot of Creamy Cauliflower Soup

We don’t add any cream to this recipe. There’s a little butter, however not an excessive amount of, and you may swap that for olive oil or a plant-based butter for those who wanted to. The cheese can be non-compulsory, however I have to admit that I do love the mixture of cauliflower and parmesan!

The soup begins with roasting a complete head of cauliflower. We don’t pay an excessive amount of consideration to how nicely we chop the cauliflower. I discover that slicing it into cauliflower steaks or slabs is the quickest manner.

Then we toss them with olive oil, salt, thyme, and complete garlic cloves — you possibly can depart the peel on for now. Because the garlic roasts within the oven, it softens and turns into candy.

The cauliflower and garlic roast in a sizzling oven for 20 to 25 minutes, so it’s fairly fast. When it’s almost completed roasting, you possibly can put together the remaining elements.

Golden Brown Roasted Cauliflower Ready for Soup

In a soup pot, cook dinner roughly chopped onion and celery in butter (or olive oil) till comfortable. Then, pour in broth and add the roasted cauliflower. I exploit a wealthy veggie broth, however hen broth can be glorious.

The garlic could have softened tremendously. You’ll be able to simply squeeze the comfortable garlic cloves so the roasted garlic flesh might be added to the pot.

Let the soup simmer for 10 minutes, then mix it right into a easy, decadent soup. I really like including some recent lemon juice and parmesan cheese, however you possibly can regulate the seasoning with recent herbs, one other type of cheese, or depart it plain.

You’ll be able to see from the photographs that our roasted cauliflower soup is tremendous creamy. It’s so creamy with out the addition of heavy cream! We find it irresistible a lot.

A bowl of roasted cauliflower soup with parmesan on top

Make-Forward and Freezing Directions

This soup lasts in your fridge for as much as 5 days. It may also be frozen for as much as one month, in all probability longer.

Extra Scrumptious Cauliflower Recipes

Roasted Cauliflower Soup

Straightforward Roasted Cauliflower Soup

  • PREP
  • COOK

For this straightforward cauliflower soup recipe, we roast a complete head of cauliflower till golden brown after which mix it with onion, parmesan cheese, and broth till silky easy. This wholesome soup is creamy, decadent, and scrumptious!

Serves 4 (Makes 6 to 7 cups of soup)

Watch Us Make the Recipe

You Will Want

1 massive head cauliflower, about 2 kilos

4 tablespoons olive oil

1 teaspoon recent thyme leaves or 1/4 teaspoon dried thyme

4 garlic cloves, left unpeeled

1/2 massive onion, chopped, about 1 ¼ cups

1 stalk celery, chopped, about 1/2 cup

Pinch crushed purple pepper flakes, non-compulsory for warmth

4 cups (32 ounces) vegetable broth or hen broth

2 tablespoons unsalted butter or vegan butter

1 tablespoon recent lemon juice, or extra if wanted

1/4 cup grated parmesan or cheddar cheese, plus extra for serving, non-compulsory


  • Roast Cauliflower and Garlic
  • Warmth the oven to 425° Fahrenheit and put together a baking sheet. We roast the cauliflower straight on the baking sheet, however for straightforward cleanup, line it with parchment paper or a silicone baking mat.

    Take away the bigger leaves from the cauliflower, and depart the core intact. (It can save you the leaves for mixing into the soup later).

    Slice the cauliflower in half and lower it into 3/4-inch thick slices.

    Drizzle two tablespoons of olive oil onto the baking sheet, then organize the cauliflower on prime of the oil.

    Add the unpeeled garlic cloves (they are going to roast of their peels), then drizzle over two extra tablespoons of olive oil. Transfer the cauliflower slices round, so that they every have an opportunity to the touch some oil.

    Roast for 20 minutes or till the underside of every slice seems to be nicely browned. Flip every bit, after which roast for five minutes extra.

    • Make Soup
    • Soften two tablespoons of butter in a deep soup pot over medium warmth. Then, stir within the onions, celery, pinch of purple pepper flakes, and 1/4 teaspoon salt. Prepare dinner till softened, about 5 minutes.

      When they’re cool sufficient to deal with, squeeze the garlic from inside every garlic clove, and place them into the soup pot. Discard the garlic peel.

      Switch the roasted cauliflower to the pot, after which pour within the broth. When you saved any cauliflower leaves from earlier, add them to the pot. Carry to a simmer, and cook dinner for 10 minutes.

      Flip off the warmth, and add the cheese and two tablespoons of lemon juice.

      Mix the soup till easy. An immersion blender is the best, or you should utilize a blender. When you use an everyday blender, it’s best to mix in batches and never fill the blender as a lot as you often would for the reason that soup is so sizzling. We prefer to take away the lid’s middle insert and canopy it with a kitchen towel whereas mixing. This helps to launch among the steam and prevents the blender lid from popping off (which generally is a huge, sizzling mess).

      If the soup is simply too thick, add 1/4 cup to 1 cup of water. Add sufficient water to attain your most well-liked thickness. The water is not going to water down the flavour of your soup, however if you’re involved or have extra readily available, you should utilize inventory or broth.

      Style the soup, after which add extra lemon juice, salt, and pepper till the flavour pops — it ought to make you smile.

      Serve with extra cheese, a number of grinds of black pepper, and a drizzle of olive oil on prime.

Adam and Joanne’s Ideas

  • Vegetarian Diversifications: Use vegetable broth, a vegetarian-friendly cheese or depart it out altogether.
  • Vegan Diversifications: Use vegan broth, vegan butter and vegan cheese or a pair tablespoons of dietary yeast as an alternative (my choice).
  • Vitamin details: The vitamin details supplied beneath are estimates. We’ve got used the USDA database to calculate approximate values.

When you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Measurement 1/4 of the recipe (1 of 4 servings) / Energy 288 / Whole Fats 23.2g / Saturated Fats 7.5g / Ldl cholesterol 23.4mg / Sodium 686.7mg / Carbohydrate 18.1g / Dietary Fiber 5.2g / Whole Sugars 7.5g / Protein 6.8g

AUTHOR: Adam and Joanne Gallagher


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