Roasted Cauliflower Soup
Roasted cauliflower soup is a creamy, comforting delight that brings warmth and flavor to every spoonful. With its rich, nutty aroma and velvety texture, this soup is perfect for cozy dinners or impressing guests at gatherings. Easy to prepare with fresh ingredients, it’s a delicious way to enjoy vegetables while indulging in a bowl of goodness that can be served hot or cold year-round.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 head cauliflower (about 1.5 lbs), cut into florets
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper.
- Spread the cauliflower on a baking sheet and roast for 25-30 minutes until golden brown.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5-7 minutes). Add garlic, cumin, and paprika; cook for another minute.
- Stir in roasted cauliflower and vegetable broth; let simmer for 10 minutes.
- Blend the mixture using an immersion blender until smooth. If using a regular blender, allow steam to escape before blending.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg