Recently, I heard someone say that it makes no sense to eat cauliflower, as it’s essentially just a broccoli ghost, so you might as well just eat the real deal in color, not its pale blanket-white counterpart. Well, there won’t be anything ghost like about this roasted cauliflower soup, I promise.
Cauliflower has somehow recently gotten this weird reputation of being a big faker and the go-to solution whenever you need to replace something “naugthy” that is normally an integral part of a meal – like steak. This innocent veggie has been turned into fake rice, a.k.a., low-carb rice, or cauliflower steak. I admit that I happily take part in that trend, for instance with my cauliflower pizza crust or my mashed cauliflower.
Well, this roasted cauliflower soup is none of that as it’s pure and simple. It doesn’t need anything fancy to shine. It tastes amazing nonetheless. The roasting process brings out the most beautiful flavors in cauliflower.
Also check out my recipe for cauliflower cheddar chowder – A perfect chowder when you want to cozy up from the inside.
At a glance
- Servings: 4
- Calories per serving: 186 kcal
- Preparation time: 30 min
- Oven time: 30 min
- Start to finish: 1 hr
- 1 medium-sized head of cauliflower (i.e., 1.5-2 lbs = 750-1000 grams)
- 2 tablespoons of sesame oil (alternatively use vegetable oil)
- 1 medium-sized yellow onion
- 2 garlic cloves
- 3 cups (720 ml) of vegetable broth
- 1 cup (240 ml) of milk (any plant-based milk works just as well btw)
- 1 teaspoon of thyme
- Fresh cilantro/coriander
- Salt and pepper to taste
How to prepare roasted cauliflower soup
Step 1: The first step for preparing your roasted cauliflower soup is roasting the cauliflower, garlic and onion. For this, preheat the oven to 425 degrees Fahrenheit/225 degrees Celsius. Cut the cauliflower florets into smaller chunks and place them on a baking tray. Drizzle the sesame oil on top, add salt and pepper and toss the veggies around a little so that they are all lightly coated. Cut the onion and garlic in halves and place them facing downward on the tray as well. Bake everything for 30 minutes in the oven until the cauliflower is tender and golden.
Step 2: Pour the veggies, onion and garlic into a large pot and add the vegetable broth and thyme. Bring the pot to a boil and let it cook for a minute on high temperature. Alternatively, heat up the veggie broth in a microwave. This step is essentially only to warm up the broth, so that you don’t end up with a cold soup.
Step 3: Add the milk and fresh cilantro/coriander and blend all of the ingredients with an immersion blender. You can also use a smoothie-maker for this process. In fact, I would say that the smoothie maker is actually a tini-tiny bit superior, as it really blends everything to perfection.
Step 4: Add salt and pepper to taste and your roasted cauliflower soup is ready for serving.