Roasted Cauliflower Soup
A creamy and comforting roasted cauliflower soup that transforms simple ingredients into a warm hug in a bowl.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large head of cauliflower
- 1 large onion
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut cream
- Olive oil, salt, and pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Prep the cauliflower by cutting it into small florets and tossing with olive oil, salt, and pepper.
- Roast the cauliflower florets on a baking sheet for 25-30 minutes until golden brown.
- Sauté the onions in a pot with olive oil over medium heat for 8-10 minutes until soft.
- Combine the roasted cauliflower with the sautéed onions in the pot, add the broth, and bring to a gentle simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender.
- Add the heavy cream or substitute and warm the soup through. Taste and adjust seasoning.
- Serve in bowls and top with desired toppings.
Notes
This soup can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cauliflower soup, roasted cauliflower, creamy soup, vegetarian soup