Creamy Roasted Cauliflower Soup
The ultimate comfort food for winter nights, Creamy Roasted Cauliflower Soup combines the rich flavors of roasted cauliflower with aromatic spices for a creamy, satisfying dish. Perfect for an easy weeknight dinner, this soup will warm your soul and fill your belly!
Equipment
- Dutch Oven
- Serving Bowls
Ingredients
- 1 medium head Cauliflower Fresh and firm cauliflower is key for a good texture.
- 2 small Red Onions These add sweetness and depth to the flavor.
- 3 cloves Garlic For aromatic goodness.
- 1 tablespoon Olive Oil For roasting and adding healthy fats.
- to taste Salt Adjust according to your preference.
- 1/2 teaspoon Ground Black Pepper For a touch of heat.
- 1/4 teaspoon Cayenne Pepper Powder Optional for those who like it spicy.
- 1/8 teaspoon Ground Nutmeg A warm spice that enhances the flavor.
- 2-3 cups Chicken Broth The base for the soup, enhances flavor.
- 2 tablespoons Butter Adds richness to the soup.
- 1 teaspoon Red Chili Flakes Optional for garnish.
- 2 tablespoons Parsley Chopped, for a fresh garnish.
- to taste Bread Croutons Optional, for crunch.
Instructions
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and keep it aside.
- Cut the cauliflower base and separate florets; transfer them to the tray. Add the red onions to the same tray.
- Toss the olive oil over the cauliflower along with the spices; salt, black pepper, cayenne pepper, and nutmeg. Coat them well.
- Place it in the oven and roast for 30 to 35 minutes until the cauliflower is roasted, flipping it halfway through.
- Heat a heavy-bottom pot over medium heat; add the roasted cauliflower along with the chicken broth. Let them simmer for 4 to 5 minutes.
- Transfer them to a blender; puree the soup until smooth and creamy. Add the butter and blend again.
- Pour the mixture into the same pot and simmer for 2 to 3 minutes. If the soup consistency is thick, add some more broth to make it a little thin.
- Spice up the soup with red chili flakes on top before serving and garnish with parsley, olive oil, and croutons on the side.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen for up to 3 months. Just thaw and reheat before serving.
- Pairing: Pair this soup with a fresh salad or crusty bread for a complete meal.
- Variations: Feel free to experiment with different toppings like cheese or crunchy seeds.
- Adding Protein: For a heartier meal, consider adding cooked chicken or beans.