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Roasted Cauliflower Soup

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A warm, creamy soup made with roasted cauliflower, onion, and garlic, perfect for cold days or meal prep.

Ingredients

Scale
  • 1 large head cauliflower (about 2 to 2.5 lb), cut into florets
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf or 1 teaspoon fresh thyme leaves
  • 1 to 4 tablespoons heavy cream or coconut milk (optional)
  • 1 tablespoon lemon juice, plus more to taste
  • Garnish: chopped chives or parsley, drizzle of olive oil, toasted almonds or croutons (optional)

Instructions

  1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Toss cauliflower florets, onion, and whole garlic cloves with 2 tablespoons olive oil, salt, pepper, and (optional) cumin and smoked paprika.
  3. Spread in a single layer on the pan. Roast 25 to 30 minutes, until the edges are deep golden and tender.
  4. Warm 1 tablespoon olive oil in a pot over medium heat. Add roasted veggies to the pot with thyme or a bay leaf.
  5. Pour in the broth. Bring to a simmer and cook 5 to 10 minutes to meld flavors.
  6. Blend until smooth with an immersion blender. Add lemon juice and optional cream or coconut milk.
  7. Ladle into bowls and top with a drizzle of olive oil, herbs, and reserved roasted florets. Serve hot.

Notes

This soup is great for meal prep and can be frozen for up to 3 months.

Nutrition

Find it online: https://diyprzepisy.com/roasted-cauliflower-soup/

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