Description
This creamy roasted cauliflower soup is a comforting and flavorful dish perfect for any season. Roasting the cauliflower and onions enhances their natural sweetness, while a blend of warm spices adds depth to the soup. Finished with butter and garnished with red chili flakes, parsley, and optional croutons, this recipe is easy to make and ideal as a starter or a light meal.
Ingredients
Scale
Main Ingredients
- 1 medium head of cauliflower
- 2 small red onions, cut into chunks
- 3 garlic cloves
- 1 tablespoon olive oil
- Salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2–3 cups chicken broth
- 2 tablespoons butter
Optional Garnishes
- 1 teaspoon red chili flakes
- 2 tablespoons parsley, chopped
- Bread croutons
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Separate the cauliflower into florets by cutting off the base, then add them to the prepared baking tray along with the chopped red onions.
- Season and Oil: Drizzle olive oil over the cauliflower and onions, then sprinkle salt, black pepper, cayenne pepper, and ground nutmeg evenly. Toss everything well to ensure even coating.
- Roast the Vegetables: Place the tray in the preheated oven and roast for 30-35 minutes, flipping the vegetables halfway through to achieve an even roast and caramelization.
- Simmer with Broth: Transfer the roasted cauliflower and onions to a heavy-bottom pot set over medium heat. Add garlic cloves and pour in 2-3 cups of chicken broth. Allow the mixture to simmer gently for 4-5 minutes to blend the flavors.
- Blend the Soup: Carefully transfer the mixture to a blender. Puree the soup until it becomes smooth and creamy. Add the butter and blend again to incorporate it fully, enriching the texture and flavor.
- Finalize Cooking: Pour the blended soup back into the pot and simmer for another 2-3 minutes. If the soup is too thick, add more broth to reach your desired consistency.
- Garnish and Serve: Spice up the soup by sprinkling red chili flakes on top. Garnish with freshly chopped parsley, a drizzle of olive oil, and serve with bread croutons on the side if desired.
Notes
- Roasting the cauliflower and onions enhances their natural sweetness, adding depth to the soup.
- Adjust the cayenne pepper and red chili flakes according to your preferred spice level.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- For a vegan version, substitute butter with a plant-based alternative.
- Serve immediately to enjoy the soup at its freshest and creamiest.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
