Roasted Cauliflower Soup: A Creamy, Flavorful Comfort in Every Spoonful


Roasted cauliflower soup is a creamy, rich, and flavorful dish that’s perfect for chilly days, light lunches, or as a starter for dinner. The roasting process enhances the natural sweetness and nuttiness of cauliflower, transforming this humble vegetable into a velvety, savory masterpiece. Best of all, it’s simple to make, uses wholesome ingredients, and can easily be adapted to suit vegan or gluten-free diets. Here’s a step-by-step guide to creating this delicious soup.

Ingredients

For the Soup:

  • 1 large head of cauliflower, chopped into florets
  • 1 medium onion, diced
  • 3–4 garlic cloves, peeled and left whole
  • 3 tablespoons olive oil
  • 4 cups vegetable broth (or chicken broth for non-vegan option)
  • 1 cup unsweetened coconut milk or heavy cream (optional, for added creaminess)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional, for a smoky depth)
  • Salt and black pepper to taste

For Garnishing:

  • Chopped fresh parsley or chives
  • Croutons or roasted chickpeas
  • A drizzle of olive oil or coconut milk

Equipment Needed

  • Baking sheet
  • Large soup pot or Dutch oven
  • Blender (immersion or countertop)
  • Wooden spoon or spatula

Step-by-Step Method