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Roasted Cauliflower Soup
TahiraJaved

Roasted Cauliflower Soup Recipe

This Roasted Cauliflower Soup Recipe roasts cauliflower florets at 425°F until deep golden, then simmers them with onion, potato, and vegetable broth. The soup is blended hot until silky, then finished with a little milk, cream, and lemon juice for a creamy, balanced flavor. Ready in about 50 minutes, this homemade roasted cauliflower soup is a cozy meal for weeknights and holiday tables.
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Prep Time 10 minutes
Cook Time 35 minutes
Blend and Finish Time 5 minutes
Total Time 50 minutes
Servings: 6 servings (about 1 1/2 cups each)
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head cauliflower (about 2 1/2 lb) cut into florets
  • 2 tbsp extra virgin olive oil
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cloves garlic unpeeled
For the Soup
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 medium Yukon Gold potato peeled and diced
  • 4 cups low sodium vegetable broth
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground nutmeg
  • Fine salt to taste
For Garnish
  • 2 tbsp toasted pumpkin seeds
  • 1 tbsp chopped fresh chives
  • Extra virgin olive oil for drizzling
  • Pinch of smoked paprika

Equipment

  • 1 Heavy rimmed baking sheet holds high heat for deep, even browning
  • 1 Dutch oven or large heavy pot simmers the soup without scorching
  • 1 Immersion blender purees the soup right in the pot
  • 1 Sharp chef's knife cuts the florets into even pieces
  • 1 Metal spatula flips the florets without breaking them
  • 1 Fine mesh sieve gives an ultra silky finish, if you want it

Method
 

  1. Preheat the oven to 425°F and heat a rimmed baking sheet.
  2. Toss the florets with 2 tbsp oil and the spices, then roast on the hot pan for 25 to 28 minutes, adding the garlic for the last 12 minutes.
  3. Cook the onion in 1 tbsp oil for 6 to 7 minutes until soft.
  4. Add the potato, broth, roasted cauliflower, and squeezed garlic, then simmer for 10 minutes.
  5. Blend with an immersion blender for 1 to 2 minutes until silky.
  6. Stir in the milk, cream, lemon juice, and nutmeg, and warm over low heat for 2 to 3 minutes without boiling.
  7. Serve topped with pumpkin seeds, chives, olive oil, and paprika.
    8. Roast the cauliflower until the edges are deep golden and blend the soup for a full 2 minutes; underroasting makes the soup bland, and a short blend leaves it grainy.

Notes

  • Add the garlic late so it does not burn.
  • Use a regular blender only half full, with a towel over the vented lid.
  • Add the milk and cream off the heat to keep the soup smooth.
Storage: Refrigerate up to 4 days, or freeze without the cream up to 3 months.
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