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+ servings
bowl of cauliflower soup with cream swirl
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Roasted Cauliflower Soup

This Roasted Cauliflower soup easy to make with a slightly nutty and smokey taste and a creamy cauliflower texture.
Course Dinner
Cuisine American
Type Dairy Free, Low Calorie, Low Carb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 3 people (approx 6 cups)
Calories 261kcal
Author Kim

Ingredients

  • 1 large cauliflower head (approx 4 cups)
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • 1 large onion
  • 2 cloves garlic
  • 4 cups vegetable broth/stock
  • 2 tablespoon butter
  • ⅛  teaspoon nutmeg
  • ¼ teaspoon cumin
  • ½ teaspoon Black pepper

Instructions

  • Preheat the oven to 425 degrees F/220 degrees C
  • Remove the leaves and the stem of the cauliflower and chop it into florets. Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
  • Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray. Drizzle with olive oil and roast until golden brown, about 20-25 minutes. Place garlic cloves in a small piece of foil and roast them with the onion.
  • Peel the onion and garlic cloves and place them into a saucepan. Add the roasted cauliflower, butter, and vegetable broth. Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
  • Place the soup into a food processor or blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary. TIP Select a few lovely florets to garnish the soup bowls.
  • Divide the soup into individual bowls. Garnish with the selected cauliflower florets, some freshly ground pepper, and paprika.

Notes

  1. Cauliflower:  Buying a whole head of cauliflower is the best option for this recipe.  If the cauliflowers are on the small side, buy two and use both in the recipe.  Alternatively buying 1 large cauliflower should be enough.  I tend to avoid buying the cauliflower already chopped into pieces as its more expensive. 
  2. Onion: Any type of onion will work, brown, yellow or white. The onion provides a savoury base to the soup.
  3. Olive Oil:  I love using extra virgin olive oil, however you can use whatever you have on hand.  If you don;t have olive oil, you can substitute with vegetable oil or grapeseed oil 
  4. Garlic:  Using fresh garlic is best for this recipe as I like to roast it with the cauliflower in the oven, which creates a lovely garlicy, nutty savoury undertone to the cauliflower soup.  If you only have the garlic from a jar, rub some onto the garlic pieces before roasting to create a similar effect. 
  5. Broth/Stock:  You can use vegetable stock or chicken stock in this recipe.  I find using chicken stock adds more flavour, however if you want to keep it vegetarian, use the vegetarian stock option.  I’d recommend buying a good quality stock/broth, or use the boullion cubes dissolved in boiling water. 
  6. Butter:  Butter adds a rich creaminess to the soup.  To keep it dairy free, use a dairy free butter, otherwise regular butter is fine.  I tend to use a full fat butter for extra flavour as the lighter, low fat butters don’t create as much flavour. 
  7. Nutmeg/Cumin:  Add these spices to taste.  I use ¼ of a teaspoon of each which I find to be enough, however you may like to add a little extra.  I do recommend using some kind of spices in this recipe to enhance the flavour.  If you don’t have these particular spices on hand, good substitutes for Cumin include ground paprika, curry powder, ground corriander, and even taco seasoning.  Substitutes for Nutmeg include ground ginger powder, all spice powder. 
  8. Salt/Pepper: this is essential for seasoning and really brings out the flavours, especially the smokey roasted cauliflower.
  9.  
  10. Consistency:  If you’d like a thinner consistency, just add extra broth or water when blending. On the other hand, you can add some coconut or regular heavy cream if you’d like a thicker soup. 
  11. Calories:  Calories are based on 3 serves which is about 6 cups

Nutrition

Calories: 261kcal | Carbohydrates: 15g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Fiber: 4g | Sugar: 5g