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–+ servings
creamy cauliflower soup in a bowl.
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5 from 1 vote

Roasted Cauliflower Soup

This creamy Roasted Cauliflower Soup is the perfect filling yet healthy meal for a cold winter dinner. With only a few staple ingredients, you can make this light and creamy soup for the whole family.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: easy
Servings: 6
Calories: 90kcal

Equipment

Ingredients

For the soup:

  • 1 Large head Cauliflower 2 pounds/900g
  • 4 tablespoons Olive oil
  • 2 Onions chopped
  • 3-4 Garlic cloves unpeeled
  • 1 Large Potato diced
  • 4-6 cup Vegetable broth read notes
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Cumin
  • ½ teaspoon Ground nutmeg

For serving:

  • Roasted cauliflower
  • Chives/parsley
  • Olive oil
US Customary - Metric

Instructions

  • Preheat oven to 425°F (220°C).
  • Cut the cauliflower into florets or medium-sized chunks. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated.
  • Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown. Be careful not to burn the garlic. If the garlic burns too quickly and the cauliflower is not done yet, remove the garlic from the oven. *Reserve about 1 cup of roasted cauliflower for the garnish and set aside.
  • Meanwhile, in a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion and sauté until golden, about 8-10 minutes.
  • Add potatoes, roasted cauliflower, squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt pepper and cumin.
  • Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
  • Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth.
  • Check the seasoning and add spices as needed.
  • Ladle out into soup bowls, garnish with a drizzle of olive oil, chives/parsley, a few roasted cauliflower florets and serve.

Notes

Note about the Broth: depending on how thick you want your soup, you can add more or less broth. After blending the soup, check the texture. If you prefer a thinner soup, add 1-2 cups of broth or water and mix.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 1444mg | Potassium: 507mg | Fiber: 4g | Sugar: 6g | Vitamin A: 528IU | Vitamin C: 56mg | Calcium: 44mg | Iron: 1mg