Roasted Cauliflower Soup Recipe

Picture this: you walk outside and feel a crisp, cool breeze. A small shiver runs through you, but in a nice way. You go about your day in a big, cozy sweater and then return home, the chill of the outside still fresh in your mind, to find the thing you want most waiting for you on your kitchen table. Can you picture it? Sitting there, all piping hot and delectable. Could it be? Is it ... soup? Yeah! It's totally soup and we totally nailed your autumnal fantasy. You're welcome.

To make all your chilly weather dreams come true, registered dietitian and recipe developer Hayley MacLean created this cozy roasted cauliflower soup recipe. In fact, she calls this dish, "the perfect light but cozy dish for these cool Autumn days!" 

MacLean says she especially loves, "how warming and comforting this dish is — the rich flavors of the caramelized cauliflower and earthy herbs are perfect with the cream and hint of nutmeg." Yum! If that sounds like your ideal cozy vibe, read on to make this comforting dream your kitchen reality.

Gather ingredients for roasted cauliflower soup

Before you can begin making your roasted cauliflower soup, you will naturally need to gather your ingredients, though chances are good that you'll have some of them already in your fridge and pantry. For this recipe, you will need 1 medium head of cauliflower, 4 tablespoons of olive oil (divided), ½ a medium yellow onion (chopped), and 4 cloves of garlic (minced).

To go with that, you also need to procure 4 cups of vegetable broth, 2 fresh thyme sprigs, 1 bay leaf, ¼ teaspoon nutmeg, ½ cup heavy cream, and salt and pepper. You may also want some parsley or chives for garnish. If you can't find fresh thyme, MacLean says that the dried version will work too — just be sure to lower the amount to ½ tablespoon, as dried herbs tend to be more potent.

Prepare and roast the cauliflower

The first step to this cozy dish is preparing the cauliflower for the oven. Before you do anything else, don't forget to preheat the oven to 425 F. That way, it'll be ready to go by the time your cauliflower is ready to start roasting Next, line a baking sheet with parchment paper or aluminum foil.

Cut the cauliflower into smaller florets, then toss those in 2 tablespoons of olive oil and season with salt and pepper. Spread the florets out on the lined baking sheet in a single layer and roast for 20 to 25 minutes, tossing the florets halfway. When they are done, they should be tender and caramelized on the edges.

Cook the aromatics

You can start this next step before your florets are done roasting, so make sure you're thinking ahead and taking advantage of a bit of multitasking. 

As the cauliflower is finishing in the oven, heat the remaining 2 tablespoons of olive oil in a Dutch oven or other sturdy, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onion and cook until translucent. This should take about 5 minutes and turn the onions fragrant. Next, add the garlic and saute for another minute, stirring constantly to make sure that these aromatics don't burn or stick to the bottom of the pot.

Cook the soup

Once the aromatics have been sauteed and the cauliflower is roasted, you can start combining all the ingredients together in the pot. To the onion and garlic, add the roasted cauliflower, vegetable broth, thyme sprigs, and bay leaf. 

Bring this mixture to a boil, then reduce the heat to a simmer and continue to cook, stirring occasionally, for 18-20 minutes. This step will both reduce the veggie stock, giving you a more dense and less watery soup, and help incorporate the flavors of the herbs, onions, and garlic into the soup.

Blend until smooth

Once the soup is done simmering, take the pot off the heat. Carefully remove the sprigs of thyme and the bay leaf

Next, you will need to blend the soup until smooth, either by using an immersion blender directly in the pot or by pouring the soup in batches into a standing blender. We recommend sourcing an immersion blender if you can, as that's safer and easier than trying to transfer the hot soup ingredients into a standard blender.

Once the soup has been blended smooth, stir in the nutmeg and heavy cream. Season with salt and pepper to taste, then take heart — you're almost done!

Garnish, serve, and enjoy!

Finally, it's nearly time to enjoy all your hard work! Now that you've finished your soup, plate it immediately to enjoy its full warmth and flavor. This recipe makes four main or six side-sized servings, so keep that in mind when choosing your bowl. Feel free to garnish it with fresh herbs like parsley or chives, which will only add to the fall vibes while also adding a bright pop of color to the finished soup. 

If you only have dried herbs, MacLean says that works too, but just be sure to adjust the quantity. "I would just add a light sprinkle of dried parsley or chives, about ¼ to ½ a teaspoon," she recommends, "as they have a much more concentrated flavor!"

Roasted Cauliflower Soup Recipe
4.9 from 13 ratings
With rich flavor and a healthy veggie at its core, this warm and comforting roasted cauliflower soup is just what you need on a chilly autumn day.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
servings
Plated roasted cauliflower soup
Total time: 60 minutes
Ingredients
  • 1 medium head cauliflower, cut into florets
  • 4 tablespoons olive oil, divided
  • ½ medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • ¼ teaspoons nutmeg
  • ½ cup heavy cream
  • Salt and pepper
Optional Ingredients
  • Parsley
  • Chives
Directions
  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper or aluminum foil.
  2. Toss the cauliflower florets in 2 tablespoons of olive oil and season with salt and pepper. Spread the cauliflower out on the prepared baking sheet in a single layer.
  3. Roast for 20-25 minutes, tossing halfway, until tender and caramelized on the edges.
  4. When the cauliflower is almost done, heat the remaining 2 tablespoons of olive oil in a Dutch oven over medium-high heat. When the oil is shimmering, add the onion and cook until translucent, about 5 minutes. Add the garlic and stir for another minute.
  5. Add the roasted cauliflower, vegetable broth, thyme sprigs, and bay leaf to the pot and bring to a boil.
  6. Reduce the heat to a simmer and continue to cook, stirring occasionally, for 18-20 minutes.
  7. When done simmering, take the pot off the heat and remove the thyme sprigs and bay leaf. Blend to smooth using an immersion blender or by blending batches in a standing blender.
  8. Stir in the nutmeg and heavy cream. Season with salt and pepper to taste.
  9. Serve immediately, garnished with fresh herbs like parsley or chives.
Nutrition
Calories per Serving 277
Total Fat 25.2 g
Saturated Fat 9.0 g
Trans Fat 0.0 g
Cholesterol 40.8 mg
Total Carbohydrates 12.1 g
Dietary Fiber 3.9 g
Total Sugars 4.4 g
Sodium 1,016.5 mg
Protein 4.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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