Gourmet's Roasted Cauliflower Soup

Indulge in the velvety richness of Gourmet's Roasted Cauliflower Soup, a comforting blend of roasted vegetables and bold spices that elevates this classic dish to fine-dining status. This recipe highlights the nutty caramelization of oven-roasted cauliflower and garlic, infused with aromatic cumin and smoked paprika for a touch of depth. A swirl of heavy cream adds luxurious silkiness, while fresh parsley lends a burst of freshness. Perfect for chilly evenings, this creamy cauliflower soup comes together in under an hour and pairs beautifully with crusty bread for dipping. Whether served as an elegant appetizer or a satisfying main, this soup is a must-try for lovers of hearty yet sophisticated flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 head (medium) Cauliflower
• 4 cloves Garlic
• 3 tablespoons Olive oil
• 1 medium (chopped) Yellow onion
• 4 cups Vegetable broth
• 0.5 cup Heavy cream
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 4 slices (optional, for serving) Crusty bread

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the cauliflower into small florets. Peel the garlic cloves and keep them whole.

Step 3

Spread the cauliflower florets and garlic cloves onto a baking sheet, then drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper.

Step 4

Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.

Step 5

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly caramelized.

Step 6

Once the cauliflower and garlic are roasted, add them to the pot with the sautéed onions.

Step 7

Pour in the vegetable broth, and stir in the ground cumin, smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10 minutes to allow the flavors to meld.

Step 9

Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a countertop blender, then return the soup to the pot.

Step 10

Stir in the heavy cream and adjust seasoning to taste. Heat through for 2-3 minutes without bringing it to a boil.

Step 11

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with slices of crusty bread on the side, if desired.

Nutrition Facts

Serving size	(1916.2g)

Amount per serving	% Daily Value*
Calories	1929.6

Total Fat 100.4g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 7.0g
Cholesterol 120mg	0%
Sodium 6497.2mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 28.1g	0%
Total Sugars 31.9g
Protein 48.5g	0%

Vitamin D 0IU	0%
Calcium 399.4mg	0%
Iron 15.6mg	0%
Potassium 3638.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 10.0%

Carbs: 43.3%