Cauliflower Soup

There’s something about a warm bowl of Cauliflower Soup that instantly wraps you in comfort. I remember the first time I tried it—it was during a chilly winter evening, and the aroma wafting through the house was simply irresistible. As the soup simmered, I couldn’t help but sneak a spoonful, and the creamy texture blended with the subtle hint of spices took my senses on a delightful journey. This soup has become a family favorite, often requested during those cold months when all we want is something that warms both our hearts and bellies.

Cauliflower Soup Shopping List

When it comes to crafting the perfect Cauliflower Soup, the right ingredients make all the difference. Each element plays a crucial role in creating the rich, creamy texture and flavorful profile you’re looking for. Let’s dive into the star players that come together to make this delicious soup.

• 1 large head cauliflower (approx. 8 cups), chopped into florets: The main ingredient, bringing a creamy base and rich flavor.
• 2 tablespoons olive oil: Used for roasting and sautéing, adding depth to the dish.
• 1 teaspoon yellow curry powder: A hint of warmth and exotic flavor.
• 1/2 teaspoon salt: Essential for enhancing all the flavors.
• 1/4 teaspoon pepper: Adds a touch of heat.
• 2 tablespoons butter: Richness that adds to the creaminess (can be substituted with olive oil).
• 1 large white onion, chopped: A foundational flavor that sweetens as it cooks.
• 1 bulb of fennel, chopped: Adds a unique, slightly sweet, and licorice-like flavor.
• 2 cups chopped celery: For crunch and freshness.
• 4 cloves garlic, minced: A fragrant addition that elevates the soup.
• 2 tablespoons flour: Helps to thicken the soup.
• 4 cups low sodium chicken broth: The base liquid; can be switched for vegetable broth.
• 1/2 teaspoon EACH dried basil, dried parsley, dried oregano, salt: A mix of herbs that enhance the overall flavor.
• 1/4 teaspoon pepper: Seasoning to taste.
• Pinch (⅛ teaspoon) cayenne pepper: For a little kick.
• Milk as needed to thin: Use broth if freezing to maintain texture.

How to Prepare Cauliflower Soup

Preparing Cauliflower Soup is as enjoyable as it is straightforward. You’ll find that each step builds layers of flavor and texture, resulting in a comforting bowl that’s perfect for any occasion. Let’s get started with the process.

1. Preheat your oven to 425 degrees F. Line a baking tray with foil and lightly spray it with nonstick cooking spray. This ensures the cauliflower won’t stick while roasting, allowing for that beautiful caramelization.

2. Add the chopped cauliflower to the prepared baking tray. Drizzle with olive oil and sprinkle with the yellow curry powder, salt, and pepper. Toss everything until the cauliflower is evenly coated in the oil and seasonings. Spread it out in a single layer to ensure even roasting.

3. Roast the cauliflower at 425 degrees F for 25 to 30 minutes, or until it starts to char around the edges. This roasting step is essential as it brings out the natural sweetness of the cauliflower. You can use this time to chop the onion, fennel, and celery!

4. After the cauliflower has been roasting for about 10 to 15 minutes, melt the butter with olive oil in a large Dutch oven or soup pot over medium-low heat. Add the chopped onions, fennel, and celery. Cook until translucent and tender, stirring often, which should take about 10 to 15 minutes. This step is vital as it creates a flavorful base for your soup.

5. Increase the heat to medium-high and add the minced garlic. Sauté for 30 seconds until fragrant. Next, sprinkle in the flour and cook for an additional 2 minutes, stirring constantly to avoid any lumps.

6. Reduce the heat to low and pour in the chicken broth along with all the roasted cauliflower except for about ½ cup reserved for garnish. Add in your dried herbs and remaining spices. Bring the mixture to a boil, then reduce it to a simmer for about 5 minutes, allowing all the flavors to meld.

7. Next, puree the soup using an immersion blender directly in the pot. If you don’t have one, carefully transfer batches to a standard blender but be cautious—leave a corner open for steam to escape to avoid any explosions! A smooth, creamy texture is what you’re aiming for.

8. If necessary, stir in a little milk or half and half to reach your desired consistency. Taste your delicious soup and adjust with additional salt and pepper if needed. Remember, the seasoning is critical to balancing all those flavors.

9. Finally, ladle the soup into bowls and garnish with the reserved roasted cauliflower. You can also top it with freshly chopped parsley and roasted pepitas for added texture and flavor.

Ways to Customize

There are numerous ways you can personalize your Cauliflower Soup to suit your taste preferences or dietary restrictions. Here are some creative ideas to explore:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain its creamy texture.
• Freezing: This soup freezes well! Transfer cooled soup to freezer-safe containers or bags for up to three months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with a slice of crusty bread or a side salad for a complete meal.
• Spice it Up: Add a pinch of chili flakes or some diced jalapeños for an extra kick!
• Herb Up: Experiment with fresh herbs like thyme or rosemary for a different flavor profile.
• Garnish Ideas: Top with a swirl of cream, croutons, or crispy roasted chickpeas for added texture.
• Vegan Version: Make it completely plant-based by using vegetable broth and omitting the butter.

How to Enjoy Cauliflower Soup

Serving your Cauliflower Soup can be just as delightful as making it. Here are several ways to enjoy this comforting dish:

• Perfect for Lunch: A warm bowl of soup makes for an ideal lunch, especially during winter months.
• Cozy Dinner Option: Serve with a light salad or sandwich for a heartwarming dinner.
• Great for Gatherings: This soup can be a fantastic starter at dinner parties or family gatherings. It’s sure to impress!
• Seasonal Appeal: Especially during the colder months, this soup acts as a perfect pick-me-up.
• Garnish Creatively: Top with fresh herbs or a drizzle of olive oil before serving to elevate the presentation.
• Meal Prep Friendly: Make a large batch on Sunday, and enjoy it throughout the week for a quick, healthy meal.
• Comfort Food: Nothing beats curling up on the couch with a warm bowl of soup and some good bread.

FAQ

Conclusion

This Cauliflower Soup is a delightful and comforting dish that brings warmth and nutrition to any meal. The combination of roasted cauliflower and aromatic spices creates a rich flavor that you’ll crave again and again. I encourage you to give it a try and savor its creamy texture and delicious taste. It’s perfect for sharing with friends and family, making it a wonderful addition to your recipe repertoire.

Cauliflower Soup

The ultimate comfort food, this creamy Cauliflower Soup is packed with flavor and nutrition. With roasted cauliflower, aromatic spices, and a velvety texture, it's a perfect easy weeknight dinner. You’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 7 servings

Course: Soups

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head Cauliflower approx. 8 cups, chopped into florets
• 2 tablespoons Olive Oil
• 1 teaspoon Yellow Curry Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Butter may sub olive oil
• 1 large White Onion chopped
• 1 bulb Fennel chopped
• 2 cups Celery chopped
• 4 cloves Garlic minced
• 2 tablespoons Flour
• 4 cups Low Sodium Chicken Broth
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Dried Parsley
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Pepper
• 1/8 teaspoon Cayenne Pepper pinch
• to thin Milk as needed (use broth if freezing)

Equipment

• Saucepan
• Oven
• Large Pot
• Baking Sheet
• Chef's Knife
• Blender
• Wooden Spoon

Method

 

1. Preheat your oven to 425 degrees F. Line a baking tray with foil and lightly spray it with nonstick cooking spray. This ensures the cauliflower won't stick while roasting, allowing for that beautiful caramelization.
2. Add the chopped cauliflower to the prepared baking tray. Drizzle with olive oil and sprinkle with the yellow curry powder, salt, and pepper. Toss everything until the cauliflower is evenly coated in the oil and seasonings. Spread it out in a single layer to ensure even roasting.
3. Roast the cauliflower at 425 degrees F for 25 to 30 minutes, or until it starts to char around the edges. This roasting step is essential as it brings out the natural sweetness of the cauliflower. You can use this time to chop the onion, fennel, and celery!
4. After the cauliflower has been roasting for about 10 to 15 minutes, melt the butter with olive oil in a large Dutch oven or soup pot over medium-low heat. Add the chopped onions, fennel, and celery. Cook until translucent and tender, stirring often, which should take about 10 to 15 minutes. This step is vital as it creates a flavorful base for your soup.
5. Increase the heat to medium-high and add the minced garlic. Sauté for 30 seconds until fragrant. Next, sprinkle in the flour and cook for an additional 2 minutes, stirring constantly to avoid any lumps.
6. Reduce the heat to low and pour in the chicken broth along with all the roasted cauliflower except for about ½ cup reserved for garnish. Add in your dried herbs and remaining spices. Bring the mixture to a boil, then reduce it to a simmer for about 5 minutes, allowing all the flavors to meld.
7. Next, puree the soup using an immersion blender directly in the pot. If you don’t have one, carefully transfer batches to a standard blender but be cautious—leave a corner open for steam to escape to avoid any explosions! A smooth, creamy texture is what you’re aiming for.
8. If necessary, stir in a little milk or half and half to reach your desired consistency. Taste your delicious soup and adjust with additional salt and pepper if needed. Remember, the seasoning is critical to balancing all those flavors.
9. Finally, ladle the soup into bowls and garnish with the reserved roasted cauliflower. You can also top it with freshly chopped parsley and roasted pepitas for added texture and flavor.

Notes

• Tip 1: Use gluten-free flour to make this a gluten-free Cauliflower Soup.
• Tip 2: Substitute chicken broth with vegetable broth for a vegetarian option.
• Tip 3: For dairy-free, thin the soup with broth instead of milk and use oil instead of butter.
• Tip 4: Allow the soup to cool completely before freezing.
• Tip 5: Transfer soup to a freezer-safe container and label. It can be frozen for up to three months.
• Tip 6: The easiest way to thaw is in the refrigerator overnight and then reheat on the stovetop or microwave.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!