This Roasted Cauliflower Soup uses very little ingredients to create a flavour packed creamy, thick and fluffy soup! Perfect weeknight dinner for those busy days! Vegan, gluten free, paleo and clean eating.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Ah, January. I doubt I’m alone, but going back to work has been – challenging to say the least. I love my job, as was clearly expressed in my last blog post, but OH the holidays. The endless nights of family, laughter and Netflix marathons have left me missing it and wanting way more of those chill days and nights. It’s also left me feeling very simple when it comes to weeknight dinners – ALL I want are easy quick and delicious recipes. That’s where this soup comes in to save the day.
Hello healthy, beautiful clean eating warming comfort food. I had a different post planned for today, but after tasting this roasted cauliflower soup I knew one thing for sure: I had to share this with you immediately. When I say INCREDIBLY easy, I mean you’ll be in and out of your kitchen in no time, with very little ingredients, and one divinely flavourful Roasted Cauliflower Soup. Guaranteed.
Here’s the story of how I became in love with cauliflower: I roasted it – the end. Honestly, roasted cauliflower is one of life’s greatest pleasures. That’s probably why my sticky sesame cauliflower wings have become one of my most popular blog posts. Roasted cauliflower is as easy as adding a little bit of Olive Oil, some salt and pepper, and roasting for 15 minutes. The transformation is astounding. You’ve gone from raw cauliflower to a nutty, toasty and fragrant delight. When you make this Roasted Cauliflower Soup I highly recommend that you don’t skip this step.
I amped this up even more by adding five smashed garlic cloves in the mix. This means roasted garlic (YES) in the soup. P.s. if you’ve never roasted garlic you need to now; you’re missing a crucial life element.
After your roast is the cauliflower, the next steps are so ridiculously easy that you’ll probably go out and buy a cauliflower to make this for dinner tonight. Sauté some onion until fragrant, add the garlic, cauliflower, broth and thyme. All this comes to a boil them simmers for 15 minutes. Here’s where the fun begins. You can use an immersion blender, but I found using a blender made an outstanding difference. I’m talking drinking a cloud difference. The soup became heavenly fluffy, soft, thick and creamy with an intoxicating aroma. Cue the food blogger standing by, starting at the bowl, contemplating her new move very carefully.
I took a little spoon to it and that’s when the madness started. Well, I never expected it to taste as good as it did. I mean, rich in flavour yet subtle all at the same time. None of the ingredients overwhelmed the others, and everything shone through with just the perfect touch. The right hint of roasted flavour from the cauliflower and garlic definitely kicked this soup up a notch. Again, such an easy step that I wouldn’t skip it. P.S. we made our own broth and I am NEVER going back to store bought organic. It makes such a difference flavour wise! If you want, I would recommend doing this also.
This soup takes about 45 minutes from start (prep) to table, which means about 10 minutes of actual prep time and the rest of just cooking. Oh, to kick things up a notch, definitely add a bit of thyme and crushed red pepper on top. If you want to be extra, go ahead and add a drizzle of coconut oil. Also perfect on these? Crispy chickpeas as a crouton. Even Crispy crushed almonds. Crispy anything. Enjoy!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat.
Add the cauliflower to the baking sheet and 1 tablespoon olive oil, about ½ teaspoon salt and grind some pepper over it all. Using your hands, mixing it all in, massaging the ingredients into the cauliflower. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you'll remove thee afterwards. Roast for 15 minutes. I like to reserve a few pieces after roasting to top the soup with.
Meanwhile, in a large high sided pot over medium high heat, sauté the onions in the ½ tablespoon olive oil until fragrant and browning, about 8 minutes, stirring infrequently.
Add the roasted cauliflower, the garlic (skins remove), 2 sprigs of thyme and vegetable broth. Mix together with spatula.
Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and stir once more. If using an immersion blender, blend the soup together. If using a high powered blender, let cool slightly and add slowly to blender. Press the "soup" setting or blend on high until soup is thoroughly mixed and incorporated, at least 1 minute. Be careful that your soup is not too hot to crack your blender. Taste and salt and pepper to taste.
Pour into bowls and top optionally with extra cauliflower, crushed red peppers, extra thyme and a drizzle of coconut milk. Enjoy!
This recipe is vegan and gluten free. We made our own broth and saw a phenomenal difference, so if possible do this! If not, ensure you got an organic healthy vegetable broth to use.
If you try this Roasted Cauliflower Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.