Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Roasted cauliflower soup It is a blend of some simple ingredients to create the perfect low carb, tasty soup recipe. It is creamy, a little garlicy and has a light nutty aroma. Garnish with a few pieces of roasted cauliflower, almond slices, and thyme for a stunning presentation.
Cauliflower, how versatile you are. You are my favorite to freeze and mix into a healthy smoothie, turn it into cauliflower rice, mix it into a hummus, puree cauliflower, or just toast it.
But today, I am going to transform this ultra versatile vegetable into a delicious mixed soup! Made from oven-roasted cauliflowers and a few other ingredients, this soup is simple in nature, but full of fresh, natural flavors.
Cauliflower Soup Recipe Video
Look the following video for a quick step-by-step tutorial. This recipe combines easily!
Cauliflower Soup Ingredients
So what's in this roasted cauliflower soup? Let me tell you:
- Cauliflower: everyone's favorite blank canvas that's packed with nutrients
- Onion: you can use white or yellow onions (just stay away from red so you don't end up with a funky colored soup)
- Garlic: because garlic combines perfectly with cauliflower and gives it flavor
- Cumin and Coriander: two delicious spices with earthy and salty notes
- Vegetable broth: to make it creamy and smooth
- Salt and pepper: to season it perfectly
Tips for mixing hot soups
When it comes to mixing soups, there is the option of using an immersion blender or a counter blender. While an immersion blender may seem easier to use, I think using my Vitamix produces a silkier consistency and does not get too dirty. Here are some tips when using a blender.
Follow us on PINTEREST!
- Do not fill your blender beyond the maximum fill line. Note that the volume of the soup will increase as you mix it. If the jar is overfilled, you could end up with soup all over the counter, or you!
- You can vent the lid to allow steam to escape. If you haven't used it yet, many blender lids come with a removable lid. This empty slot can be used to open the tamper or, in this case, to release steam. As the hot liquids mix, the steam builds pressure inside the jar. If you feel like your container is getting too hot, you can allow some steam to escape. (This is also the reason why it is not suggested to use a bullet to mix hot soups, as it does not have a removable centerpiece)
- Try not to start and stop. To avoid additional splashing, don't get into the habit of starting and stopping the mixing process. When you start the blender for the first time, there is minimal splashing. However, if you paused and then resumed mixing, the mix will want to splash right away!
How to make roasted cauliflower soup
- Prepare the cauliflower. Preheat your oven to 425 degrees Fahrenheit and place your sliced cauliflower florets on a baking sheet. Drizzle avocado oil, along with cumin, coriander, salt, and pepper. Mix well with your hands to make sure all the flowers absorb the flavors.
- Prepare the onions. Cut the onions in half, rub oil on the cut side, and place them on the baking sheet next to the cauliflowers.
- Roast the cauliflower and onion. Place the baking sheet in the oven for about 30-35 minutes, or until the edges of the cauliflower turn golden.
- Transfer the ingredients to a blender. Add cauliflower, onion, garlic, and vegetable stock. Be sure to remove the outer skin of the onions and the garlic cloves.
- Mix over high heat for one minute. If you find that the soup is too thick, you can add more vegetable stock or water.
- Decorate the soup with leftover toasted foils, roasted almond slices, fresh thyme and serve!
Other ways to garnish your soup
I don't know about you, but I think mashed creamy soups always benefit from having a pinch of crunchy bits. This recipe is garnished with extra roasted cauliflower flowers, roasted almonds, and thyme. But, here are some other ways to fix it.
For those who like a richer flavor profile, they can add pieces of baked bacon, grated cheese and diced green onions. Or if you are looking for a light and delicate flavor, you You can add freshly chopped parsley, chives, and roasted hazelnuts.
How to store and freeze cauliflower soup
Cauliflower soup is good for up to 5 days in the refrigerator if properly stored in a tightly closed container. If you want to enjoy the soup for another week, you can also freeze it!
Pour the soup into a safe freezer container, such as Weck Jars, or my favorite silicone soup cubes. These large soup cubes contain one to two cups per slot, and you simply put it in a bowl when you're ready to eat. How easy is that?
Can't have enough cauliflower?
Here are some other ways to enjoy this delicious ingredient. Because the more cauliflower recipes, the better, right?
roasted cauliflower soup
Preparation time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4 servings
This roasted cauliflower soup It is a mixture of simple ingredients to create the perfect creamy puree. Just roast some ingredients and then mix! Very easy!
- 1 large head of cauliflower
- 1 white or yellow onion
- 3-4 garlic cloves, unpeeled
- 2 tablespoons of avocado oil or olive oil
- 1 teaspoon of cumin
- 1/2 teaspoons coriander
- salt and pepper to taste
- 4 cups vegetable broth or more for a finer consistency
- roasted cauliflower flowers
- roasted almond slices
Preheat your oven to 425F (220C).
Use a large knife to cut the cauliflower head in half through the stem, then quarter. Remove the florets from the quarters by cutting the stem diagonally. Cut any large flower into small pieces.
Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt, and pepper.
Use your hands to mix everything on the baking sheet.
Cut the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
Use a knife to cut one end of the unpeeled garlic cloves. This makes it easier to crush them after they have baked. Put them on a piece of aluminum foil, drizzle with a little oil and wrap them in the aluminum foil.
Place the baking sheet in the oven and broil for 30-35 minutes, or until the edges of the cauliflower flowers begin to brown.
Save some of the prettiest flowers to decorate. Then transfer the remaining cauliflower to a high power blender. Remove the outer skin of the onion and the garlic cloves and add them to the blender as well.
Pour the vegetable stock into the blender. Mix over high heat for one minute. If you want a thinner consistency, simply add more broth or water.
To serve, add roasted cauliflower soup to a bowl and top with a couple of roasted cauliflower florets, roasted almond slices, and fresh thyme.
Calories: 126kcal, Carbs: 14g, Protein: 3g, Fat: 8g, Saturated fat: 1g, Sodium: 985mg, Potassium: 488mg, Fiber: 3g, Sugar: 6g, Vitamin A: 501IU, Vitamin C: 72mg, Calcium: 47mg Iron: 1mg
Roasted cauliflower soup