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Roasted Cauliflower Soup

Roasted Cauliflower Soup
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This roasted cauliflower soup is a comforting and filling soup with a splash of cream for richness and a pinch of red pepper flake for spice. Perfect for meal prep and freezing.

Ingredients

Scale
  • 2 heads cauliflower (about 4 pounds total), cleaned and cut into small chunks
  • ½ cup extra virgin olive oil, divided
  • 1 small white onion, diced
  • 1 tablespoon minced garlic
  • 4 cups vegetable stock
  • Kosher salt to taste
  • Black pepper to taste
  • Red pepper flakes to taste
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 400°F. Place a rimmed baking sheet in the oven while it preheats.
  2. Process the cauliflower heads, discarding the leaves and core and chopping into 1 to 2 inch chunks.
  3. Toss cauliflower in a large bowl with 6 tablespoons olive oil and sprinkle with salt and pepper. Using oven mitts, carefully pour onto hot baking sheet and roast for 60 minutes, stirring halfway through, until golden brown with caramelized spots and fork-tender.
  4. Place Dutch oven or large soup pot over medium heat and add remaining 2 tablespoons olive oil. Add onion and cook until it begins to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt.
  5. Add roasted cauliflower and vegetable stock to Dutch oven. Increase heat to high and bring to a simmer, about 5 to 7 minutes. Add a pinch of red pepper flakes. Taste and adjust seasoning.
  6. Remove soup from heat and puree with an immersion blender directly in the pot or carefully in batches in a blender (fill halfway, remove center lid cap, cover with towel) until completely smooth.
  7. Stir in cream until fully incorporated. Gently reheat over low heat for 1 to 2 minutes if needed. Serve with another pinch of red pepper flakes and a drizzle of garlic-infused olive oil if desired.

Notes

  • To freeze: Omit cream before freezing. Freeze in portions for up to 3 months. Add cream when thawing and reheating.
  • For dairy-free version, substitute heavy cream with full-fat coconut cream or cashew cream.
  • Roasting cauliflower until golden brown with caramelized spots is key for developing deep flavor.
  • Each serving is approximately 1.5 cups of soup.
  • Use low-sodium vegetable stock if watching sodium intake.

Nutrition

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