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Roasted Cauliflower Soup

Golden roasted cauliflower blended into a velvety soup with warm spices, thyme, and a creamy finish—comfort in every spoonful!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Servings: 5 people

Equipment

  • Baking Sheet
  • Large Pot
  • Wooden spoon or spatula
  • Immersion blender or countertop blender
  • Measuring Spoons
  • Measuring Cups
  • Cutting board
  • Chef's knife

Ingredients

  • 1 large head of cauliflower cut into florets
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1/2 tsp ground cumin optional, but highly recommended for a warm flavor note
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • Fresh parsley or chives for garnish
  • Croutons or toasted nuts for garnish (optional)

Instructions

Roast the Cauliflower:

  • Preheat your oven to 425°F (220°C).
  • Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat.
  • Roast the cauliflower for 20-25 minutes, or until golden brown and tender, tossing halfway through.

Cook the Aromatics:

  • In a large pot, heat the remaining tablespoon of olive oil over medium heat.
  • Add the diced onion and cook until softened, about 5 minutes.
  • Add the garlic, thyme, and ground cumin (if using), and cook for another 1-2 minutes, until fragrant.

Simmer the Soup:

  • Add the roasted cauliflower to the pot along with the vegetable or chicken broth.
  • Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, allowing the flavors to meld.

Blend the Soup:

  • Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
  • Stir in the heavy cream or coconut milk.

Season and Serve:

  • Taste and adjust seasoning with salt and pepper, as needed.
  • Ladle the soup into bowls and garnish with fresh parsley or chives. Add croutons or toasted nuts for a crunchy texture, if desired.

Notes

* Adding Extra Flavor: For a smoky flavor, add a dash of smoked paprika. A sprinkle of grated Parmesan or a drizzle of truffle oil can also elevate the soup.
* Make it Vegan: Use coconut milk or cashew cream instead of heavy cream for a vegan version that’s still creamy and satisfying.
* Toppings: Garnish with roasted chickpeas, a drizzle of olive oil, or a sprinkle of chili flakes for a bit of heat.