Cozy up with a bowl of Roasted Cauliflower Soup, a comforting, velvety delight perfect for chilly evenings. With the rich flavors of roasted garlic and onions, this creamy soup will have even the staunchest cauliflower skeptics begging for seconds. A versatile recipe easily boosted with your favorite spices, it promises warmth and satisfaction in every spoonful.
Budget Information
This delicious Roasted Cauliflower Soup comes together for about $10.00. That breaks down to roughly $2.50 per serving, making it not just a warm hug on a cold day but also a budget-friendly meal option!
Why This Recipe Works
This Roasted Cauliflower Soup recipe works because it takes a humble vegetable and elevates it to a new level. The roasting process caramelizes the cauliflower, allowing it to develop a complex flavor, while the garlic and onion contribute to a beautifully layered taste profile. Plus, it’s adaptable—whether you’re a meat lover or vegetarian, this soup suits all diets. And let’s be honest, who doesn’t love a one-pot wonder that’s so easy to whip up?
Ingredients + Optional Substitutions
Here’s what you’ll need to create this cozy dish:
- 1 medium head of cauliflower (approx. $3.00)
- 2 tablespoons olive oil or butter (approx. $0.40)
- 1 medium onion, diced (approx. $0.50)
- 4 cloves garlic, minced (approx. $0.30)
- 4 cups vegetable or chicken broth (approx. $2.00)
- Salt and pepper to taste (approx. $0.10)
- Optional: herbs like thyme or rosemary for garnish (approx. $1.00)
Feel free to swap olive oil for coconut oil for a slightly sweeter taste, or use garlic powder if you’re in a pinch!
Step-by-step Recipe Instructions
Step 1: Start by preheating your oven to 350°F (175°C). This initial step is crucial for roasting, as it creates the perfect environment for caramelizing the cauliflower. You want it to roast evenly and deeply.
Step 2: Take that beautiful head of cauliflower and place it on a baking sheet. Drizzle half of the olive oil or butter over it, then sprinkle with salt and add 1/2 cup of water. Cover the cauliflower loosely with aluminum foil to trap the moisture. Pop it into the oven and roast for about 1 hour and 30 minutes. You’re looking for it to be tender and starting to caramelize, which gives the soup a fantastic depth of flavor.
Step 3: While your cauliflower is roasting, grab a large pot and heat the remaining olive oil or butter over medium heat. Toss in the diced onion and minced garlic, stirring occasionally. Sauté them until they turn translucent and fragrant—about 5 to 7 minutes. The smell alone will make your heart skip a beat!
Step 4: Once the cauliflower is roasted and has cooled slightly, chop it into chunks and add it to the pot with the sautéed onion and garlic. Pour in your broth of choice, and don’t forget to save some of those beautiful roasted pieces if you want to use them for garnish later! Bring the mixture to a gentle simmer for about 10 minutes, allowing the flavors to meld beautifully.
Step 5: Time to blend! Using either an immersion blender or a countertop blender, purée the soup until it’s silky and smooth. Add more broth if you prefer a thinner consistency, and salt and pepper to taste. Serve hot, and don’t shy away from garnishing with fresh herbs or that reserved roasted cauliflower for added flair. Dig in and enjoy the warmth!
Nutritional Facts
- Calories: 197
- Protein: 4 g
- Carbohydrates: 12 g
- Total Fat: 15 g
- Saturated Fat: 14 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 1293 mg
Storage and Reheating Tips
If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm it up in a pot over medium heat or use the microwave until heated through. If the soup thickens up too much, add a splash of broth or water to regain that luscious, creamy texture.
Serving Suggestions
This Roasted Cauliflower Soup is divine on its own, but pair it with some crusty bread or a simple side salad to turn it into a complete meal. For some added elegance, serve with a swirl of cream or a sprinkle of Parmesan cheese before diving in.
Reader Tips or Helpful Notes
Don’t skip the roasting step! It’s where the magic happens. Roasting caramelizes the natural sugars in the cauliflower and enhances its flavor dramatically. Also, feel free to play around with spices—curry powder or cumin can give this soup an exciting twist. And if you find yourself with too much soup, it also freezes beautifully for those days when you need a quick meal.
Recipe FAQs
Can I make this soup vegan? Absolutely! Just use vegetable broth and ensure your oil or butter is plant-based.
How can I make this soup spicier? Consider adding red pepper flakes during the sautéing step, or blend in a dash of hot sauce after pureeing.
Is it necessary to blend the soup? While blending creates a creamy texture, you can leave it chunky if you prefer a little more bite!
Can I add other vegetables to this recipe? Yes! Carrots or potatoes work beautifully to add more texture and flavor to the soup.
How long can I store the soup in the freezer? You can freeze the soup for up to three months, just be sure to label your container with the date!
