Creamy Roasted Cauliflower Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
48 mins
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Total Time
53 mins
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Servings
4 people
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Calories
168 kcal
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Course
Main Course, Soup
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Cuisine
British
Creamy Roasted Cauliflower Soup
Description
Creamy Roasted Cauliflower Soup uses cauliflower florets roasted with garlic and olive oil until lightly crisped to build a base rich in flavor. Alongside, shallots and celery are softened in a pan, then combined with the roasted vegetables, vegetable stock, and fresh thyme for simmering. The addition of milk and thorough blending ensures a silky, smooth texture that's both filling and gentle on the palate.
The soup’s mild yet savory profile makes it suitable as a starter or light main course. The roasted garlic infuses a subtle sweetness and warmth, and the fresh thyme lift adds an aromatic dimension. It's hearty without being heavy, making it a versatile soup for cooler days.
Variations in herbs like parsley or rosemary can replace thyme, and different milks, including plant-based options, allow adjustment of creaminess and flavor. The soup also serves as a good base if you prefer to use other roasted vegetables in place of cauliflower, such as broccoli or parsnips. For an extra touch, stirring in grated parmesan before serving enhances richness.
Ingredients
- 1 head cauliflower
- 3 garlic clove
- 2 tablespoon olive oil for the roasted cauliflower
- 1 tablespoon olive oil for the shallots and celery
- 3 shallot peeled and diced
- 2 celery chopped, ribs
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon thyme chopped, fresh
- 750 ml vegetable stock
- 375 ml skimmed milk (or any milk)
Instructions
- Preheat your oven to 190°C/375°F/Gas 5.
- Cut 1 head Cauliflower into chunks and put in a large baking pan with the 3 Garlic clove (still in skin). Drizzle with 2 tablespoon Olive oil, season with 1 pinch Sea salt and ground black pepper and mix well. Put into the oven for 30-35 minutes until the cauliflower starts to get crispy.
- Once the cauliflower florets are cooked, add 1 tablespoon Olive oil to a large saucepan and add 3 Shallots and 2 Celery ribs and gently cook for 3 minutes over a medium heat.
- Add the cauliflower and squeeze the garlic out of the skin into the pan. Pour in 750 ml Vegetable stock and add 2 tablespoon Fresh thyme.
- Stir well and simmer for 15 minutes.
- Add 375 ml Skimmed milk to the pan and then using a stick blender, blend until smooth. If it is still a little thick, add a little more stock.
Notes
- Thyme pairs well with cauliflower; parsley, rosemary, or chives are good alternatives.
- Use almond milk and oat creme fraiche instead of dairy milk for a vegan version.
- This recipe works well with other vegetables like broccoli, carrots, parsnips, or beetroot in place of cauliflower.
- Adding grated parmesan just before serving will make the soup creamier and add depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 168kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 9mg | 3% |
| Sodium | 838mg | 35% |
| Potassium | 652mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 77mg | 86% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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