4.9 from 210 votes
Roasted Cauliflower Soup
Roasted Cauliflower Soup blends caramelized cauliflower and onions with roasted garlic, spices, and vegetable broth to create a warm, aromatic soup. Roasting brings a deep, nutty flavor to cauliflower and garlic, while cumin and coriander add warm, earthy notes. The soup is smooth and comforting, perfect for cooler days or as a starter at meals.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Calories:
126 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 cauliflower large head
- 1 white onion or yellow onion
- 3-4 garlic unpeeled, cloves
- 2 tablespoons avocado oil or olive oil
- 1 teaspoons cumin
- 1/2 teaspoons Coriander
- salt to taste
- black pepper to taste
- 4 cups vegetable broth or more for a thinner consistency
Garnish
- cauliflower roasted florets
- almond toasted slices
- thyme
Instructions
- Preheat your oven to 425F (220C).
- Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
- Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
- Use your hands to mix everything together on the baking tray.
- Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
- Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
- Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
- Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
- Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
- To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.
Cup of Yum
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
985mg
(41%)
Potassium
488mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
501IU
(10%)
Vitamin C
72mg
(80%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 126
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 985mg | 41% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 72mg | 80% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.