Cauliflower was a vegetable my father hated and therefore never wanted in our house. I had, for the longest time, not liked cauliflower either, but I had only experienced it raw on a veggie tray or boiled with butter as a topping, neither of which really could convince anyone to like cauliflower. It wasn’t until I tried roasting it that I began to really like cauliflower. Roasting changes the flavor, it becomes a bit nuttier and the texture becomes more interesting. So when I wanted to try a cauliflower soup, I knew it had to be a Roasted Cauliflower Soup.
I like chunky soups so when I made this one, I pureed about 75% of the cauliflower, but left the rest whole so that the soup was chunky. To serve it and make it look pretty, I reserved a few florets to put on top. This soup really benefits from using fresh ingredients, do not use frozen cauliflower as it won’t roast properly and you won’t be able to achieve the same taste and texture. I’d also urge you to use fresh herbs as much as possible. The taste is much more prevalent and it improves the overall quality of your dish.
How to roast cauliflower
Roasting cauliflower is an easy, quick and mess free way to prepare cauliflower. I preheat my oven to 400 degrees and cut the cauliflower either by the florets or slice into steaks. I season generously with salt and pepper and drizzle olive oil over the florets. Cauliflower can take a lot of seasoning, so don’t be shy and season away!
Cauliflower can take a lot of seasoning, so don’t be shy and season away!
I line my baking sheet with aluminum foil so that clean up is a breeze. That’s one of my favorite roasting hacks. I hate doing dishes so anything to avoid them helps! I’ll spread the cauliflower onto the tray in an even layer, then roast for about 25 minutes or until golden brown and cooked through. Cooking times can vary depending on the size of your florets, the thickness of your slices and based on the actual cauliflower variety. So when cooking, use your intuition and you should be all set.
If you are new to reading my blog, let it be known that soup is one of my favorite comfort food meals. I enjoy making soup because:
- Soup is usually a quick meal
- A single batch of soup makes a lot
- Soup freezes really well for leftovers
- Soup can be a cheap meal
- It’s warm and filling OR cool and satisfying if you make gazpacho or similar in the summer
- The possibilities are endless! You can make a soup out of almost any ingredient
I’ve made some really great soups but some of my favorites that i’ve also posted on the blog are my Italian Wedding Soup, which is perfect if you want a light vegetable soup with meatballs. A Classic Bistro French Onion Soup is a must, especially when you want to feel like Anthony Bourdain trying food abroad. And the last one I’ll point out is my Creamy Broccoli Cheddar Soup, which will give Panera a run for its money!
More Soup Recipes
- Creamy Chicken Gnocchi Soup
- Homemade Chicken Noodle Soup
- Creamy Potato Soup
- New England Corn Chowder
- Italian Wedding Soup
- French Onion Soup
- Broccoli Cheddar Soup
Roasted Cauliflower Soup
Up your soup game with this Roasted Cauliflower Soup recipe. This soup is hearty and delicious, the perfect comfort food for cold weather!
- 1 Head Cauliflower
- 5 Cloves Garlic
- Olive Oil
- 1/2 Cup Onion Diced
- 1/4 Cup Butter
- 1/4 Cup Flour
- 5 Cups Vegetable Stock
- 3 Sprigs Fresh Thyme
- 3/4 Cup Heavy Cream
Preheat oven to 400 degrees.
Cut cauliflower into individual florets. Season generously with salt and pepper and toss with olive oil. Spread onto a baking sheet into a single layer. Roast for 25 minutes or until golden brown and softened.
While cauliflower is roasting, in a large pot or dutch oven cook onions in butter on medium-high heat until softened. Add in flour stir to fully incorporate.
Add vegetable stock and stir until thickened. Bring to a simmer and add cauliflower.
Puree soup with an immersion blender (a stand blender is fine, but be careful processing hot soup!) and blend until smooth. If you want a chunky soup, reserve some cauliflower to add in after the puree.
Season soup with thyme and with salt and pepper to taste. Stir in cream, then serve and enjoy!
Lazy days are sometimes the best days. I love how poofy her tail is! Also pictured a DIY wreath…there’s a reson i’m not a crafting blogger you guys lol