Vegetarian Roasted Cauliflower Soup Recipe

This vegan roasted cauliflower soup is creamy, flavorful, and easy to prepare. Roasting the cauliflower enhances its natural sweetness, making it a comforting dish perfect for any season.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets (about 2 ½ pounds)
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 3-4 cloves garlic, peeled and smashed
• 2 stalks celery, sliced or diced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika (optional)
• 3 cups vegetable broth (low sodium)
• 1 cup canned lite coconut milk (or other non-dairy milk)
• 1 bay leaf
• Salt and pepper to taste
• Fresh herbs (like parsley or chives) for garnish
• Lemon juice to taste

Instructions

Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Roast the Cauliflower:

• On the prepared baking sheet, toss the cauliflower florets and smashed garlic cloves with 2 tablespoons of olive oil, salt, and pepper.
• Spread them out in a single layer and roast for about 20 minutes, or until tender and lightly browned. Stir halfway through for even roasting.

Sauté the Aromatics:

• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and celery, sautéing until softened and slightly golden, about 5–7 minutes.
• Add the dried thyme and smoked paprika, cooking for an additional minute until fragrant.

Combine Ingredients:

• Add the roasted cauliflower (removing skins from garlic), vegetable broth, and bay leaf to the pot with the sautéed onions and celery.
• Bring to a boil, then reduce heat to a simmer for about 10–15 minutes.

Blend the Soup:

• Remove from heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches in a regular blender.

Add Creaminess:

• Stir in the coconut milk (or non-dairy milk) and adjust seasoning with salt, pepper, and lemon juice to taste.

Serve:

• Ladle the soup into bowls and garnish with fresh herbs and a drizzle of olive oil if desired.

Variations of Roasted Cauliflower Soup

1. Add Other Vegetables: Incorporate vegetables like carrots, potatoes, leeks, or celery to enhance flavor and texture. Roasting these alongside the cauliflower adds depth to the soup.
2. Spice It Up: Use spices such as cumin, turmeric, or cayenne pepper for a warm, spicy kick. A pinch of smoked paprika can also add a nice depth of flavor.
3. Herb-Infused: Add fresh herbs like rosemary, thyme, or dill during cooking for an aromatic touch, or use them as a garnish.
4. Creamy Variants: Substitute coconut milk with cashew cream or blended silken tofu for a different creamy texture while keeping it vegan.
5. Mediterranean Twist: Incorporate spices like sumac and serve with a drizzle of olive oil and fresh herbs for a Mediterranean flair.

Making the Soup Thicker

To achieve a thicker consistency in your soup, consider these methods:

• Add More Starchy Vegetables: Incorporate potatoes or additional cauliflower, which will blend smoothly and thicken the soup.
• Use a Thickening Agent: Mix in a slurry of cornstarch or arrowroot powder with water and stir it into the soup while it simmers.
• Blend Less: Reserve some roasted cauliflower pieces before blending, then stir them back into the soup for added texture.

Good Bread Options to Serve with This Soup

1. Crusty Artisan Bread: A rustic sourdough or whole grain bread pairs beautifully.
2. Garlic Bread: Adds flavor and is perfect for dipping.
3. Focaccia: Soft and flavorful, ideal for soaking up the soup.
4. Breadsticks: Crunchy on the outside and soft inside, great for dipping.
5. No-Knead Bread: Easy to make and has a lovely crust.

Using a Slow Cooker

Yes, you can use a slow cooker to make this soup:

1. Roast the Cauliflower First: For best flavor, roast the cauliflower and garlic before adding them to the slow cooker.
2. Combine Ingredients: Add all ingredients (including sautéed onions and other vegetables) to the slow cooker.
3. Cook on Low: Let it cook on low for 6–8 hours or on high for 3–4 hours until all vegetables are tender.
4. Blend Before Serving: Blend the soup in batches or use an immersion blender directly in the slow cooker before serving.

These variations and tips will help you customize your roasted cauliflower soup to suit your tastes and preferences!