Roasted Creamy Cauliflower soup is lusciously creamy and comforting. This cauliflower soup is super easy and can be made with simple pantry staples. If you have a head of cauliflower in your refrigerator, then you are ready for making this soup.
Cauliflower soup might not sound appealing, but trust me, it is very delicious and flavourful. This cauliflower soup is a perfect accompaniment to garlic bread, sandwiches and even salads.
Roasted Creamy Cauliflower soup is made with basic ingredients but yields amazing flavours. The roasted cauliflower does the trick by adding that roasted flavour to the soup. Pureed cauliflower is so velvety rich, and thus makes this soup creamy without adding cream.
This cauliflower soup is perfect for those cold winter days when you are craving for something that is comforting and will keep you warm. Roasted Creamy Cauliflower soup can be made diet-friendly and gluten-free by avoiding cheese and replacing butter with olive oil. Feel free to add herbs as per your taste and availability.
If you try this recipe, let us know! Leave a comment and don’t forget to tag your photo with #blissofcooking on Instagram. You may like to try our other similar recipes like Corn Soup With Sautéed Mushrooms and Cream Of Mushroom Soup (Vegetarian).
Yield: 4 servings
Prep time: 30 minutes
Total time: 60 minutes
Ingredients for Roasted Creamy Cauliflower Soup
600 to 700 grams cauliflower cut into bite-size florets
2 tablespoons olive oil to spray
1/2 teaspoon salt
1 tablespoon butter (replace with olive oil for gluten-free)
1 medium onion, chopped
4 cloves garlic minced
4 cups vegetable broth
2 tablespoon cheddar cheese (optional, avoid for gluten-free)
1 tablespoon lemon juice
1/4 teaspoon pepper powder
1/4 teaspoon ground nutmeg
Salt to taste
For garnish
1 tablespoon finely chopped celery/ parsley
1 tablespoon spring onion greens/chives
Directions for Roasted Creamy Cauliflower Soup
- Cut the cauliflower into bite-size pieces. Wash and place on kitchen towel to dry.
- Preheat the oven to 200 degrees Celsius.
- Place the cauliflower on a baking tray in a single layer. Spray olive oil to coat lightly and sprinkle salt.
- Bake until the cauliflower is tender and caramelized on the edges, about 25 to 35 minutes.
- Heat a pot; add butter, onions, garlic and saute till onions are translucent and soft.
- Now pour in the vegetable stock and let it come to a gentle boil on medium heat.
- Reserve 4 well-roasted cauliflower florets for garnish and transfer the remaining cauliflower to the pot.
- Increase the heat to high and bring the mixture to a simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally.
- Switch off the heat and let it cool for a few minutes. Transfer the soup to a blender, add butter and blend until smooth.
- Add puréed soup back into the pot and stir in the stock. Add 2 tablespoon shredded cheese stirring until completely melted. Switch off the heat.
- Add half of the greens to the soup, season with nutmeg, salt and pepper to taste. Add lemon juice if desired.
- Top individual bowls of soup with 1 roasted cauliflower floret and sprinkle rest of parsley and spring onion greens.
