Roasted Cauliflower Soup is so rich and creamy, you won’t even know it’s cauliflower. In fact, you could even pass it off as Loaded Baked Potato Soup. There is potatoes in it after all.
Roasted Cauliflower Soup takes no time at all to make, is a great make ahead meal and it reheats wonderfully! Best yet, it’s healthy! Without the bacon and cheese on top, of course.
Making this soup starts simply with roasting the cauliflower. Cut a cauliflower into florets, and spread them in an even layer on a baking sheet. Drizzle with some olive oil, season with salt and pepper, and then toss it in a 400 degree oven to toast until brown and crispy – about 15 minutes. While it’s roasting, bring your stock to a boil, and cook potatoes until tender. Add the cooked cauliflower, and cook another 5 minutes or so. Transfer the soup to a blender (or with an immersion blender) and add 1 cup milk, and puree until smooth. Pour back into pot, and heat through. Serve topped with cheese and bacon if desired.
Seriously, that easy. Doesn’t have any fancy ingredients, just a simple recipe, done right, and you’re gonna love it. Or be sneaky, and add a little bit of this puree to your cheese sauce when making mac and cheese, and no one will even know there was veggies in there!
Here’s how you make it:
4 cups cauliflower, cut into florets (about 1 large head)
2 tbsp olive oil
salt and pepper
4 cups vegetable stock
2 yukon gold potatoes, peeled and cut into 1”pieces
2 tbsp garlic
1 leek, thinly sliced
1/2 cup cream
4 tbsp butter, divided
1 tbsp olive oil
cooked, crumbled bacon
shredded cheddar cheese
sliced green onions
Preheat oven to 425 degrees.
Place cauliflower in an even layer on a rimmed baking sheet, and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 minutes, or until cauliflower is softened. Remove from oven and set aside.
In a large pot over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter until shimmering. Add leek and cook 5-7 minutes, until softened and translucent. Add in garlic and cook 30 seconds, or until fragrant. Add in vegetable broth and stir, scraping up all browned bits on bottom of pan.
Add potatoes to pot, bring to a boil, and cook until potatoes are fork tender and fall apart – about 20 minutes.
Add 3/4 of cooked, cooled cauliflower to pot with potatoes, and cook 5 minutes, to warm through.
Add cream and remaining butter to pot, and with an immersion blender, puree soup until smooth. Alternatively, transfer warm soup to blender, and puree until smooth. Return soup to pot, and heat over low for 5 minutes to warm.
Serve topped with cooked, crumbled bacon, cheddar cheese and thinly sliced green onions.
Click the link below to get a PDF version of the recipe.