Are you craving a luxuriously smooth, restaurant-quality soup that's surprisingly simple to make? Get ready to fall in love with this Easy Roasted Cauliflower Soup – a creamy, golden-brown delight that turns humble cauliflower into a gourmet experience. With just a handful of ingredients and minimal prep time, you'll create a soul-warming dish that looks and tastes like it took hours to prepare, but takes less than 45 minutes from start to finish!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly and chop it into evenly sized florets. Spread the cauliflower pieces on the prepared baking sheet.
- Drizzle 1 tablespoon of olive oil over the cauliflower florets. Sprinkle with a pinch of salt and pepper. Toss to ensure even coating.
- Roast the cauliflower in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and slightly crispy.
- While cauliflower is roasting, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 30-60 seconds until fragrant, being careful not to burn.
- Remove roasted cauliflower from the oven and transfer directly into the pot with onions and garlic.
- Pour vegetable broth into the pot, covering the cauliflower. Bring the mixture to a gentle simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and season with additional salt and pepper to taste. Warm through for 2-3 minutes.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley. Serve hot with crusty bread if desired.
Tips
- Roasting is key: The secret to incredible depth of flavor is roasting the cauliflower before blending. Make sure to spread florets in a single layer and let those edges get golden brown and crispy.
- Don't rush the sautéing: Take your time caramelizing onions and letting garlic become fragrant – this builds a flavor foundation for your soup.
- Blend carefully: If using a standard blender, work in batches and remove the center lid cap to allow steam to escape, preventing potential hot soup explosions.
- Cream consistency matters: Add cream at the end and warm gently to prevent separation. For a lighter version, you can substitute half-and-half or milk.
- Garnish generously: Fresh parsley adds a bright, fresh contrast to the rich, creamy soup. Consider additional toppings like crispy bacon bits or toasted nuts for extra texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 50mg
