Description
Creamy, flavorful, and wholesome, this Roasted Cauliflower Soup is the ultimate cozy comfort food. Perfect for a light lunch or a hearty dinner, and ready with simple ingredients!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup unsweetened coconut milk (or heavy cream)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Fresh thyme or parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add the roasted cauliflower to the pot along with the vegetable broth, salt, pepper, and smoked paprika (if using). Bring to a simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. (Or transfer to a blender in batches.)
- Stir in the coconut milk. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh thyme or parsley.
Notes
- For extra richness, use heavy cream instead of coconut milk.
- Add a squeeze of lemon before serving for brightness.
- This soup freezes beautifully for up to 3 months.
Pair this soup with our Southern Praline Pecan Cake for the perfect meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg