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    Home » Roasted Cauliflower Soup

    October 15, 2021

    Roasted Cauliflower Soup

    Jump to Recipe
    two bowls served with soup and roasted cauliflower, olive oil, thyme and black pepper
    two bowls served with soup and roasted cauliflower, olive oil, thyme and black pepper

    This roasted cauliflower soup is creamy, comforting, and healthy! It's low-carb, and you will only need 5 ingredients and seasoning to make this recipe.

    two bowls served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    Why you will love this recipe

    • This roasted cauliflower soup is vegan and gluten-free.
    • It's simple and easy to make.
    • It's hearty, creamy, and comforting.
    two bowls served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    Ingredients for this recipe

    Cauliflower: Cut your cauliflower into florets.

    Onion: For extra flavor.

    Garlic: We've used 4 garlic cloves. Roasted garlic is the best!

    Water: Use boiling water or vegetable stock.

    Olive oil: Use extra virgin olive oil.

    Salt: Add salt to season.

    Thyme: Serve your soup garnished with fresh thyme.

    two bowls served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    How to make this recipe

    Preheat the oven to 400 F (200 C) and prepare the vegetables.

    Add the cauliflower florets, onion, and garlic to a baking tray, drizzle a bit of olive oil on top, and season with a pinch of salt and black pepper. Bake for 35 minutes or until tender and golden brown.

    Boil the water in a soup pot for 5 minutes, then turn off the heat, add the roasted vegetables, salt, olive oil, and blend with an immersion blender until smooth. Turn on the heat and boil the soup for 5 minutes.

    Serve garnished with small roasted cauliflower florets and fresh thyme.

    two bowls served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    How long does cauliflower soup last in the fridge?

    This cauliflower soup lasts up to 5 days in the fridge when stored in an airtight container.

    Tips for making this recipe

    • Keep some roasted florets to garnish:  Save some small roasted cauliflower florets to garnish the soup when serving for extra crunchiness. 
    • Use a large soup pot: Ensure you use a large-sized soup pot to blend the soup safely.
    • Adjust consistency: You can adjust the consistency of this soup by changing the amount of water. If you prefer a thinner soup, add more water or add less water if you like a creamy and thick consistency.
    a bowl served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    More related recipes

    • Cream of Zucchini Soup
    • White Bean Stew
    • Sweet Potato Sew
    two bowls served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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    a bowl served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

    Roasted Cauliflower Soup

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 4 servings 1x
    • Category: Appetizer
    • Method: Bake
    • Cuisine: American
    • Diet: Vegan
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    Description

    This roasted cauliflower soup is creamy, comforting, and so easy to make. This recipe is vegan, gluten-free, and only requires 5 main ingredients to make it!


    Ingredients

    Scale
    • 2 lb cauliflower florets (1 kg)
    • 4 garlic cloves
    • 1 onion, sliced
    • 2 tbsp olive oil
    • 3 tsp salt
    • 1 pinch black pepper
    • 5 cups water or vegetable stock (1 l)
    • fresh thyme, to garnish (optional)

    Instructions

    1. Preheat the oven to 400 F (200 C) and prepare the vegetables.
    2. Add the cauliflower florets, onion, and garlic to a baking tray, drizzle one tablespoon of olive oil on top, and season with a pinch of salt and black pepper.
    3.  Bake for 35 minutes or until tender and golden brown.
    4. Boil the water in a soup pot for 5 minutes, then turn off the heat, add the roasted vegetables, one tablespoon of olive oil, salt, and blend with an immersion blender until smooth.
    5. Turn on the heat and boil the soup for 5 minutes.
    6. Serve garnished with small roasted cauliflower florets and fresh thyme.

    Notes

    Keep some roasted florets to garnish:  Save some small roasted cauliflower florets to garnish the soup when serving for extra crunchiness.

    Use a large soup pot: Ensure you use a large-sized soup pot to blend the soup safely.

    Adjust consistency: You can adjust the consistency of this soup by changing the amount of water. If you prefer a thinner soup, add more water or add less water if you like a creamy and thick consistency.

    Keywords: cauliflower soup, roasted cauliflower soup recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

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