Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

I’ve got to level with you.  This soup is pretty freakin’ awesome!!

You’ve got to understand, this is big for me.  I’ve spent the first 35 years of my life with a fairly ambivalent attitude toward cauliflower.  Cauliflower was the vegetable that lived on uninspired crudité platters and in overcooked “mixed vegetable” side dishes at chain restaurants.  It usually came raw or steamed or smothered in cheese sauce and it was always boring.

That all changed the first time I ate roasted cauliflower.  The roasting changed everything.  Cauliflower tossed in olive oil and seasoned with kosher salt and pepper is crispy and flavorful…almost addictive.  And that’s the way that I usually eat it, sometimes right out of the pan with my fingers.

However, this cold weather has me craving soup, so I came up with this little number.  Creamy, flavorful and comforting, this meal is one of the good things about Winter.  Plus it’s pretty darn healthy.  Bonus!

Creamy Roasted Cauliflower Soup

Print-Friendly Recipe

 

  • 1 head cauliflower
  • 1/4 cup olive oil, divided
  • 3/4 teaspoon kosher salt, divided, plus more to taste
  • freshly ground pepper
  • 1 medium onion, chopped (approx 1 cup)
  • 1 large stalk of celery, chopped (approx 1/2 cup)
  • 1 medium carrot, diced (approx 1/2 cup)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • pinch of cayenne pepper
  • 1 teaspoon minced garlic
  • 4 cups chicken or vegetable stock
  • 1/4 cup sour cream (regular or light, non nonfat) plus more for garnish
  • cilantro, chopped

Makes 5-6 servings

Break the cauliflower into uniform pieces, toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt and a couple of grinds of black pepper.  Roast in a 450 degree F oven for about 18-20 minutes, tossing the florets once midway through.  It’s done when the cauliflower is still firm, but golden brown on a couple of sides.

Meanwhile, add the chopped onion and the remaining 2 tablespoons of olive oil to a medium-size stock pot.

Sauté over medium high heat until translucent, about 6-7 minutes.  Add the chopped celery, carrots and the remaining 1/2 teaspoon kosher salt.  Cook until the vegetables are beginning to soften, about 10 minutes.  Next, add the spices and garlic.  Sauté for 2 more minutes, taking care not to burn the garlic.

When the cauliflower is done, add it to the pot with the chicken stock.  Bring all this to a boil, then down to a simmer.  Simmer uncovered for about 10 minutes or until the cauliflower is quite soft.

Now it’s time to puree this deliciousness.  Add 1/4 cup sour cream and puree.  I like to use an immersion blender (sometimes called a stick blender).  If you don’t have one, you can transfer the soup in batches to your blender and puree that way.

Garnish with more sour cream and chopped cilantro.  Would also be wonderful with hot Cheese Gougères.  Delish!

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