Easy Roasted Cauliflower Soup
There’s something so comforting about a warm bowl of creamy soup, and this roasted cauliflower soup delivers every single time. It’s rich, velvety, and bursting with a nutty roasted flavor that takes simple cauliflower to a whole new level. The best part? It’s easy enough for a weeknight dinner yet feels fancy enough to serve to guests.
Ingredients
- 1 pound cauliflower
- 1 onion
- 1 clove garlic
- 3 –4 tablespoons olive oil
- 2 ounces butter
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon pepper blend
- Salt and black pepper to taste
- fresh parsley for garnish
- 4 cups vegetable stock (optional)
Instructions
- Separate the cauliflower into small florets and rinse well. Pat them dry thoroughly - this helps them roast instead of steam. If you have larger florets, cut them into smaller, bite-sized pieces.
- Place the cauliflower in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle on paprika, garlic powder, pepper blend, and salt. Toss until evenly coated.
- Spread the florets on a baking sheet lined with a non-stick mat and roast at 392°F (200°C) for 20–25 minutes, stirring halfway, until golden brown.
- While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Transfer the roasted cauliflower to the pot, reserving a few florets for garnish. Pour in enough hot water (or vegetable stock) to just cover the vegetables.
- Add the bay leaf, bring to a boil, then reduce to a simmer for 10 minutes. Remove the bay leaf, then stir in the butter.
- Using an immersion blender, puree the soup until smooth and creamy. If it’s too thick, add a little extra hot broth or water. Taste and adjust seasoning with salt and black pepper as needed.
- Ladle the soup into bowls, top with the reserved roasted florets, sprinkle with parsley, and drizzle with a touch of olive oil if desired. Enjoy!
Notes
Dry Your Cauliflower Well: Any moisture will keep it from roasting properly and developing that golden color.
Use Hot Stock: If using vegetable stock instead of water, adding hot vegetable stock instead of cold helps the soup cook faster and blend more smoothly.
Don’t Skip Roasting: This step transforms the flavor - boiled cauliflower alone won’t give you the same richness.
Blend in Batches if Needed: If you don’t have an immersion blender, carefully blend in small batches in a countertop blender.