Roasted Cauliflower Soup Recipe
Looking for a creamy, comforting soup that combines the earthy goodness of cauliflower with the aromatic flavors of garlic, celery, and black pepper? This Roasted Cauliflower Soup is the perfect solution. A delightful side dish that’s easy to make, this soup is rich, velvety, and packed with flavor. Whether you’re looking for a satisfying vegetarian dish or a warming comfort food for chilly evenings, this recipe is a true crowd-pleaser. Here’s how to make it.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi), cut into florets | 2 cups |
| Celery, chopped | 1/2 cup |
| Garlic cloves | 5 cloves |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | To taste |
| Milk | 1 cup |
| Water | 1/2 cup |
| Black pepper powder | 1 teaspoon |
| Butter | 1 teaspoon |
| Whole black pepper corns, crushed | 2 whole |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Base:
- Heat a large pan over medium heat and add the extra virgin olive oil. Once the oil is heated, toss in the garlic cloves and chopped celery. Sauté for about 1 minute, stirring occasionally, until the garlic becomes fragrant and the celery softens slightly.
-
-
Roast the Cauliflower:
- Add the cauliflower florets into the pan, sprinkle with salt, and roast them on high heat for about 4-6 minutes. Stir occasionally to ensure even roasting. This step will bring out a deep, rich flavor in the cauliflower.
-
Cook with Water:
- After roasting the cauliflower, sprinkle some water into the pan. Cover the pan and let it cook for an additional 5 minutes on low heat, allowing the cauliflower to soften further.
-
Cool and Blend:
- Once the cauliflower is tender, remove the pan from the heat and let it cool down to room temperature. Transfer the cooled cauliflower mixture into a mixer jar and blend it to a smooth puree, adding a little water to achieve the desired consistency.
-
Make the Soup:
- Heat a fresh pan and melt 1 teaspoon of butter. Add the cauliflower puree to the pan and bring it to a gentle boil. Stir occasionally to ensure it heats evenly.
-
Finish the Soup:
- Add milk, water, and black pepper powder to the pan. Bring the mixture to a rolling boil, stirring continuously until well combined. This will help the soup become creamy and full of flavor.
-
Garnish and Serve:
- Once the soup has reached the desired consistency, remove it from the heat. Pour the soup into bowls and garnish with crushed black pepper corns for an extra burst of flavor.
-
Serving Suggestions:
- Serve this Roasted Cauliflower Soup alongside a Roasted Vegetable Panini Sandwich with Feta Cheese for a wholesome meal. For a sweet finish, pair it with a New York Style Baked Cheesecake for a perfect, balanced meal.
Tips for Making Roasted Cauliflower Soup:
- For extra creaminess: Add a splash of cream or substitute part of the milk with heavy cream for a richer texture.
- Spice it up: For those who love a little heat, add a pinch of cayenne pepper or red chili flakes while cooking the soup.
- Use vegetable broth: If you prefer a more savory base, substitute the water with vegetable broth for an added depth of flavor.
- Top with fresh herbs: Garnish the soup with fresh herbs like parsley, thyme, or chives for a burst of freshness.
This Roasted Cauliflower Soup is sure to be a comforting dish you’ll turn to time and time again. The balance of roasted cauliflower’s subtle nuttiness, the warmth of garlic, and the slight heat from black pepper makes for a bowl of pure satisfaction. Whether as a light meal or paired with your favorite sandwich, this soup is a must-try!
