Simple Roasted Cauliflower Soup
This simple, creamy roasted cauliflower soup is incredibly easy to digest and perfect for a comforting meal. Roasting the cauliflower brings out a delightful nutty sweetness that elevates the soup's flavor profile.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and trim the cauliflower, then cut it into bite-sized florets. In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast the cauliflower for 20-25 minutes, or until tender and lightly browned with some caramelized edges. This step is crucial for developing deep flavor.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the roasted cauliflower and vegetable broth to the pot with the sautéed onions and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld.
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and creamy. If using a regular blender, work in batches and ensure the lid is vented to release steam, covering the vent with a kitchen towel.
Return the blended soup to the pot over low heat. Stir in the full-fat coconut milk. Taste and adjust seasoning with additional salt and black pepper as needed.
Heat through gently for a few minutes, ensuring it doesn't boil after adding the coconut milk. Serve hot, garnished as desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra richness and a subtle tang, a tablespoon of nutritional yeast can be added before blending.
- 2Don't overcrowd the baking sheet when roasting the cauliflower; this ensures proper caramelization rather than steaming.
- 3If you prefer a thinner soup, add a little more vegetable broth until you reach your desired consistency.
- 4Always use full-fat coconut milk for the best creamy texture and flavor; light coconut milk will result in a thinner, less rich soup.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper to the roasting cauliflower or sautéed onions for a subtle heat.
Herbaceous BoostHerbaceous Boost
Incorporate fresh thyme or rosemary sprigs during the simmering stage, removing them before blending. Garnish with fresh chives or parsley.
Cheesy Flavor (Non Vegan)Cheesy Flavor (Non-Vegan)
Stir in 1/4 cup of grated Parmesan cheese after blending for a savory, umami boost, if not adhering to a vegan diet.
Why this is on our healthy list.
Rich in Nutrients
Cauliflower is packed with vitamins C and K, folate, and fiber, supporting overall health and immunity.
Digestive Health
The high fiber content in cauliflower aids digestion, and blending the soup makes these fibers easier for the body to process, promoting gut health.
Anti-Inflammatory Properties
Cauliflower contains antioxidants and anti-inflammatory compounds like sulforaphane, which may help reduce inflammation in the body.
Frequently asked questions
Yes, this soup is excellent for meal prep. You can store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
