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Roasted Cauliflower Soup (Primary Keyword: Roasted Cauliflower Soup)

Roasted Cauliflower Soup in bowl with toppings
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This roasted cauliflower soup is a creamy, garlicky blend of oven-roasted cauliflower, onion, and warm spices. It’s low-carb, naturally vegan, and perfect for cozy nights.

Ingredients

Scale
  • 1 large head of cauliflower
  • 1 white or yellow onion
  • 3–4 garlic cloves, unpeeled
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • Salt and pepper, to taste
  • 4 cups vegetable broth, or more for a thinner consistency
  • Garnish:
  • Roasted cauliflower florets
  • Toasted almond slices
  • Fresh thyme

Instructions

1. Preheat your oven to 425°F (220°C).

2. Cut the cauliflower into florets and place on a baking sheet.

3. Drizzle with oil, cumin, coriander, salt, and pepper. Toss to coat evenly.

4. Slice the onion in half, rub oil on the cut sides, and place cut-side down on the baking sheet.

5. Trim one end off each garlic clove, drizzle with oil, wrap in foil, and place on the baking sheet.

6. Roast everything for 30–35 minutes, until cauliflower is golden brown.

7. Save a few roasted florets for garnish. Transfer the rest to a high-powered blender.

8. Remove skins from roasted onion and garlic, then add them to the blender.

9. Add vegetable broth and blend on high for 1 minute until smooth.

10. Adjust consistency with more broth or water, if desired.

11. Serve in bowls topped with reserved florets, almond slices, and thyme.

Notes

Use a high-speed blender for the smoothest consistency. Be cautious when blending hot liquids—don’t overfill the blender, and vent the lid to release steam.

Soup stores well in the fridge for up to 5 days or can be frozen in portion-sized containers.

Optional toppings include bacon bits, grated cheese, chopped herbs, or toasted nuts for added texture and flavor.

Nutrition

Find it online: https://paulakitchen.com/roasted-cauliflower-soup/