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- 15 mins
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Roasted Cauliflower Soup
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 6 people
Skip To The Recipe
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Roasted Cauliflower Soup. As fall is settling everywhere in the Northern hemisphere except on our side of the world where 100F is still the daily norm, therefore I am bringing you a soup out of desperation and want for summer to be over with.
Super easy and with a short list of ingredients that are mostly staples in the kitchen therefore will not require a special trip to the store, this soup is ready to be enjoyed in less than 45 minutes. I know roasted cauliflower soup may not strike your fancy. However, before you brush it off, give it a try you will be surprised how tasty it is.
Roasting the Cauliflower
By roasting the cauliflower, a natural caramelization occurs and giving this soup a greater depth of flavor.
Yellow onions are milder in flavor, and if you can find Vidalia, I highly recommend you use them. Sweetness delight.
Using fresh herbs such as thyme, it brings out the natural flavor to the dish. The freshly ground nutmeg, my personal favorite, gives it the je ne sais quoi to this dish. A true flavor enhancer.
Season the cauliflower florets with salt and pepper to your liking. I like to go easy on the salt, personal choice of course. Do toss the cauliflower prior to going in the oven to make sure all florets are nicely seasoned.
It will take approximately 20 minutes in the oven for this roasted cauliflower recipe.
I like to use a blender instead of an immersion blender for this recipe. You want this soup to be creamy and silky. I use Vitamix, the affiliate link below, (a great any occasion present) to make all my soups. The velvety texture is all I can think of.
Always sprinkle something over your soup. Here you can sprinkle the bacon, thyme, and more cheese.
TIPS:
- This roasted cauliflower soup can be made up to a certain point, indicated in the recipe, ahead of time.
- Oven roasting cauliflower will enhance the flavor of the soup.
- Gluten-free.
- It can also be made vegetarian by substituting chicken broth with vegetable broth.
- Furthermore, you can substitute the bacon with vegan bacon, however, add some olive oil to work the onions. Perfect for your family and friends that have special dietary needs.
- Are you lactose intolerant? Not to worry, replace the milk and cream with vegetable broth. Parmesan cheese has very little lactose, about 0.1 gram per ounce, and thus can be enjoyed.
Please let me know how this recipe turns out for you in the comments! I love to hear from you.
Looking for more delicious recipes?
You may want to try:
Roasted Cauliflower with Lemon Dressing
Cauliflower and Goat Cheese Gratin
Equipment used to prepare this wonderful recipe:
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Nutrition Facts
Roasted Cauliflower Soup
Amount Per Serving
Calories 399
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g81%
Cholesterol 63mg21%
Sodium 905mg39%
Potassium 608mg17%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 8g9%
Protein 16g32%
Vitamin A 642IU13%
Vitamin C 50mg61%
Calcium 360mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Cauliflower Soup
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 6 people
Ingredients
-
1 large head of cauliflower, trimmed and diced
-
3 tablespoons olive oil
-
6 thick slices of bacon, cut into 1-inch pieces
-
1 cup chopped yellow onion (Vidalia if you can)
-
2 cups low-sodium chicken broth
-
1 teaspoon chopped fresh thyme
-
1 teaspoon salt
-
½ teaspoon ground black pepper
-
¼ teaspoon nutmeg
-
2 ½ cups whole milk
-
½ cup heavy cream
-
1 cup freshly grated parmesan cheese
Garnish
-
parmesan, thyme
Instructions
-
Preheat oven to 400F
-
Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine. Transfer the cauliflower to the baking sheet and bake until is browned 25 to 30 minutes. Remove from the oven and let cool.
-
Meanwhile, in a large Dutch oven pot, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and let it cool. Crumble and set aside.
-
Add onions to the bacon fat and cook stirring often until tender, 5 minutes. Add roasted cauliflower, broth, thyme, salt, nutmeg and pepper. Cook stirring occasionally for about 15 minutes. Remove from heat and let cool.
-
In the container of a blender, puree soup, if necessary, in batches, until smooth, (the soup can be made a day ahead at this point and refrigerated overnight)
Return to pan and add milk, cream, and cheese. Cook over medium heat until soup is heated through and cheese is melted.
-
Garnish with bacon, thyme, and cheese, if desired.
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