Crazy delicious soup!
Try to keep from devouring this roasted cauliflower before it gets in the soup! Roasted cauliflower is my favorite vegetable, but this soup almost tastes like potato soup (probs why I love it so!). Cauliflower takes on a rich satisfying flavor when it’s roasted, and it makes the perfect creamy soup. To change the flavor profile (next time you make it) add about 2 teaspoons of ground cumin to the roasting veg, and substitute lime for lemon at the end, viola, you’ve got a great first course (or lunch) for a south of the border meal!
This soup is also very versatile. Change it up with different herbs and spices. Add cumin, coriander, and some dried Mexican oregano, and you have an entirely new soup.
Why should you make this soup?
- hits that ‘gotta have a bowl or two’ urge, yet it’s guilt-free
- quick, easy and few ingredients
- easy to change it up and change the flavor profile
Q & A
Here are some answers to those questions swirling around in that pretty-lil-head of yours.
- Can I use almond milk vs. real milk? > sure
- May I use vegetable stock instead of chicken stock? > you bet
- What if my cauliflower isn’t all golden and beautiful like your photo? > turn up the heat on the over (just 25-50 more) and let it go a little longer. Place it on the rack closest to the heat source.
Roasted Creamy Cauliflower Soup
This soup almost has a bacon flavor to it, but there isn’t one strip in the entire dish. It’s so quick to prepare, easy, and very satisfying. Perfect for a chilly night.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 6 cups
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 1-2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- 1 medium onion, sliced
- 3 cloves garlic
- 1/2 teaspoon red chili flakes (totally optionnal)
- 4 cups chicken stock
- 1 tablespoons butter (salted or unsalted)
- 1/2 cup milk (whole if you’ve got it)
- 2 tablespoons apple cider vinegar
- Scant ¼ teaspoon ground nutmeg (it would be great if it were freshly grated)
- Green onion (greens and white) thinly sliced
Turn your oven on to 425 degrees (no need to preheat). On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower, onion, garlic (leave garlic whole) and chili flakes (if using) in a single layer and sprinkle with kosher salt (a good 2 pinches). Roast until the cauliflower and onion is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Scrape cauliflower mixture into the jar of a blender (you want to be sure and grab those yummy caramelized bits-that’s flavor baby!) Add about a cup of chicken stock, blend until smooth
Tip: hold the top of the blender or food processor (affiliate link) down with a towel, so not to accidentally burn yourself. Add the butter and blend until smooth, then add the milk. Add the vinegar and nutmeg and blend again. Pour blended mixture into a large saucepan and add remaining chicken stock Over medium-high heat, bring the mixture to a simmer. Cook, stirring occasionally, until all the flavors are acquainted, about 20 minutes.
Taste for seasoning, add more salt if needed. Be sure it is seasoned enough. Garnish filled bowls with green onions. (I always forget the garnish!) or roasted chickpeas (as photograhed) This soup keeps well in the refrigerator, covered, for about four days, or for a few months in the freezer.
Keywords: roasted cauiflower soup, roasted cauliflower, chickpeas, easy weeknight, no-processed food, healthy, dinner, lunch