Roasted Cauliflower Soup Recipe

As the golden hues of autumn embrace the landscape, there’s nothing more comforting than a warm, velvety bowl of Roasted Cauliflower Soup. Perfect for family gatherings or cozy nights in, this soup captures the essence of fall with its rich, nutty flavors and aromatic spices. Imagine the comforting aroma of roasted cauliflower mingling with sage and a hint of nutmeg, transporting you to a rustic autumn haven. It’s more than just a meal; it’s an experience that brings warmth and joy to every spoonful. Let’s dive into this delightful recipe, a true testament to the harmony of simple ingredients and heartfelt cooking.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk for a dairy-free option
• 1 teaspoon ground nutmeg
• 1 teaspoon dried sage
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Roast the cauliflower in the preheated oven for 25-30 minutes, until they are golden brown and tender.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
7. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
8. Stir in the heavy cream or coconut milk, ground nutmeg, and dried sage. Season with additional salt and pepper to taste.
9. Let the soup simmer for another 5 minutes, then remove from heat.
10. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty toasted bread on the side.

Helpful Tips

• For a vegan version, use coconut milk instead of heavy cream and ensure your vegetable broth is vegan-friendly.
• If you don’t have sage, thyme works wonderfully as a substitute.
• Add a sprinkle of Parmesan cheese on top for an extra layer of flavor.

Storage Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; simply allow it to cool completely before transferring to a freezer-safe container. It will keep for up to 3 months in the freezer. Reheat gently on the stove over low heat, stirring occasionally, until warmed through.

Suggested Pairings

This Roasted Cauliflower Soup pairs beautifully with a fresh green salad and a side of crusty garlic bread. For a cozy fall dinner, enjoy it alongside a glass of white wine, such as a Chardonnay, or a warm cup of spiced apple cider.

We hope this Roasted Cauliflower Soup brings warmth and joy to your family table. We’d love to see your creations! Please share them with us using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/. If you enjoyed this recipe, subscribe to our newsletter for more delicious updates and follow Zynahz on social media. Happy cooking!