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Roasted Cauliflower Soup Recipe- Savor the Warmth

Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup Recipe- The recipe for this roasted cauliflower soup is an updated and enhanced version of one that I posted many years ago, when Love & Lemons was just getting started all those years ago. Although the soup is thick and creamy, the delicious texture of the soup is achieved by blending cauliflower rather than heavy cream. The core notion remains the same.

I have been making this cauliflower soup every winter for years now, and each time I make it, I make some minor adjustments to it. Because the revised version turned out so well when I prepared it again a few weeks ago, I felt compelled to share the recipe with each and every one of you at this time.

I really appreciate how easy it is to make this soup using cauliflower. It simply requires ten fundamental components to be used! The flavor of the soup is still decadent, despite the fact that all of the ingredients are plant-based and healthy. It is the ideal way to warm up on a chilly winter night because it is velvety, salty, and nutty all at the same time.

Cauliflower Soup Recipe Ingredients

You only need 10 basic ingredients to make this creamy cauliflower soup:

  • Cauliflower, of course! It gives the soup a silky texture without any nuts or dairy.
  • Garlic and shallots – You’ll roast them along with the cauliflower. Once they’re tender and caramelized, they add rich, nutty flavor to this cauliflower soup.
  • Fresh thyme – For fresh, earthy flavor.
  • White miso paste – It adds savory, umami flavor that tastes fantastic with the roasted cauliflower, shallots, and garlic.
  • Dijon mustard – For tang.
  • Extra-virgin olive oil – For richness.
  • Vegetable broth – So that the soup is, well, soup-y.
  • Fresh lemon juice – It makes the soup nice and bright.
  • And sea salt and fresh black pepper – To make all the flavors pop!

How to Make Cauliflower Soup

Roast, simmer, and mix are the three simple processes that I like to think of when I think about this recipe for cauliflower soup.

  • Begin by roasting the vegetables. The cauliflower should be cut into florets, and the cores should be chopped up. After peeling and chopping the shallots into quarters, place them in a piece of aluminum foil along with the garlic cloves that have not been peeled, a drizzle of olive oil, and some salt and pepper.
  • A baking sheet that has been prepared with parchment paper should be used to spread the chopped cauliflower florets and core in a uniform layer. Then, sprinkle the cauliflower with oil, salt, and pepper. Once the cauliflower has reached the desired level of browning around the edges, add the foil packet to the sheet and roast it.
  • The next step is to simmer. Bring the vegetable broth to a simmer in a big pot once the vegetables have reached the desired level of tenderness and have been browned. In addition to the cauliflower, shallots, and thyme, include the garlic cloves that have been peeled and added to the saucepan. Maintain a low simmer for fifteen minutes.
  • That’s it, the blend! Please allow the soup to gently cool down. The next step is to place it in a blender and incorporate the miso paste, mustard, olive oil, and lemon juice into the mixture.
  • Blend until it is completely smooth. Add additional salt, pepper, and lemon juice to taste before you eat, and do so in accordance with your preferences.

Cauliflower Soup Serving Suggestions

Your bowl should be garnished with micro greens and/or freshly cracked black pepper when you are ready to eat. The addition of homemade croutons or roasted chickpeas to the top of this cauliflower soup would be a wonderful way to add some crunch to the dish.

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