This flavorful roasted cauliflower soup delivers all the comfort food feels you need on a cold day. With a few simple ingredients, you get a dreamy weeknight meal.
Creamy Cauliflower Soup with Cumin
Turning veggies into appealing meals the entire family wants to eat is my motto, and this creamy roasted cauliflower soup with cumin always delivers. By roasting cauliflower, this veggie develops a caramelized, bronzed flavor you can't get from steaming.
When blended with a little cream, the tender florets emulsify into one smooth, creamy, and velvety soup that’s drool-worthy.
Ingredients
To make the cauliflower florets super tasty, I use garlic, olive oil, salt, black pepper, and cumin. To turn them into a soup, grab an onion, a bay leaf, vegetable broth, and half and half (heavy cream or canned coconut milk are good swaps). If you omit the half and half or its substitutes, the soup won’t be creamy!
How to Make Creamy Roasted Cauliflower Soup
Following is an overview of the steps to make this soup and a video recipe below:
- Roast the cauliflower.
After chopping cauliflower into florets, toss them with garlic, drizzle some oil, and season. Roast for 30 minutes or until fork-tender and golden brown. - Simmer the soup.
In a large soup pot or Dutch oven, sauté the onion. Stir in the broth and bring to a simmer. Add the roasted cauliflower and garlic and simmer for 10 minutes. - Blend.
Blend the soup with an immersion blender or in smaller batches with a traditional blender. Make sure you remove the bay leaf before blending!
Laura’s Tips for This Recipe
If you don’t have an immersion blender, use a regular blender filled no more than ¾ full and blend until smooth. If your blender has a top in the middle of the lid, open it up to vent the steam. Work in batches and transfer the smooth soup into a separate large pot while you repeat the process.
If your roasted cauliflower soup is on the thin side, you can easily fix this by whisking 1 tablespoon of cornstarch with ¼ cup of cold water. As it cooks, the starch will thicken the consistency of the soup.
To freeze leftover soup, transfer the lukewarm soup into an airtight container or freezer bag and freeze it for up to 3 months. When ready to eat, defrost the soup in the refrigerator overnight or in a water bath. Reheat on the stovetop or microwave, and you’re ready to eat.
Creamy Roasted Cauliflower Soup
Watch how it’s made:
Ingredients
- 3 cloves garlic, peeled
- 1 large head or 2 small heads of cauliflower, washed and cut into florets
- 3 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 1 medium white onion, diced
- 1 leaf bay
- 4 cups vegetable broth, about 32oz
- ¼ cup half-and-half, heavy cream, or coconut milk
Instructions
Prep:
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Roast the cauliflower:
- Add the garlic and cauliflower to the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and cumin.
- Roast the cauliflower for 30 minutes or until fork tender and golden brown. Remove the baking sheet from the oven and set aside.
Cook the soup:
- Heat the remaining oil in a large Dutch-oven or soup pot over medium-high heat. Add the onion and cook until tender, about 3 minutes.
- Stir in the broth and bay leaf, bring to a simmer, then add the cauliflower and garlic. Bring to a boil, then reduce the heat, and simmer for 10 minutes.
Make it creamy:
- Turn off the heat, and carefully remove the bay leaf. Use an immersion blender to pureé the soup, or use a regular blender and blend the soup in smaller batches. Return the smooth soup to the pot.
Serve:
- Ladle the soup into bowls and enjoy.
Notes
- Use a regular blender filled no more than ¾ of the way up and blend until smooth. If your blender has a top in the middle of the lid, open it up to vent the steam. Make sure to do this in batches and transfer the smooth soup into a separate large pot while you repeat the process.
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Holley says
This is one of my go-to soup recipes! It’s so flavorful and comforting!
DK says
This cauliflower soup is so creamy and delicious! I especially love the addition of the roasted cauliflower!
chara says
Love this recipe, my family loves it too! I love it! thank you
Dina and Bruce says
Loved the cumin in this dish!! So tasty!