Roasted Cauliflower Soup

<p>This roasted cauliflower soup brings together the warm, nutty flavor of caramelized cauliflower with creamy white beans, creating a hearty, comforting dish without cream. It’s perfect for cozy nights when you want something nourishing and soothing yet simple to prepare. Topped with homemade thyme croutons, this soup is a lovely way to enjoy vegetables in a rich, satisfying form.</p> <p>I first made this during a chilly weekend and now my family asks for it whenever cauliflower is in season. The combination of roasted garlic and toasted spices quickly became a favorite in our meal rotation.</p>

Ingredients

<ul><li><strong>Cauliflower:</strong> One head chopped into small florets ensures quick roasting and even caramelization</li><li><strong>Garlic:</strong> Four whole garlic cloves left in the peel for roasting gently infuse the soup with mellow garlic flavor</li><li><strong>Olive oil:</strong> Provides a rich base for roasting and sautéing contributing to a silky texture</li><li><strong>Salt and pepper:</strong> Half a teaspoon coarse salt and quarter teaspoon pepper balance the seasoning carefully without overwhelming; additional salt and pepper for adjusting to taste</li><li><strong>Ground cumin:</strong> Adds a subtle earthiness that complements the cauliflower’s sweetness opt for fresh ground if possible</li><li><strong>Ground paprika:</strong> Imparts a smoky warmth choose a mild or smoked variety depending on your preference</li><li><strong>Onion:</strong> One small yellow onion chopped and sautéed adds natural sweetness building the soup’s flavor foundation</li><li><strong>White beans:</strong> A 398 ml can of white navy or cannellini beans delivers creaminess and protein making the soup filling</li><li><strong>Vegetable stock:</strong> Six cups act as the soup’s broth choose a good quality or homemade stock for best flavor</li><li><strong>Thyme:</strong> Two sprigs fresh thyme bring a subtle herbal note essential to the aromatic profile</li><li><strong>Optional croutons:</strong> Use whole grain bread for texture and extra flavor enhanced by olive oil and dried thyme</li></ul>

Instructions

<dl><dt><strong>Sear and Roast the Cauliflower:</strong></dt><dd>Preheat your oven to 450 degrees Fahrenheit. Mix cauliflower florets with 2 tablespoons olive oil salt pepper cumin and paprika until evenly coated. Spread them flat on a baking sheet and add the whole garlic cloves with skins on to the sheet to roast alongside. Roast first for 15 minutes then remove the tray and flip the cauliflower carefully. Return to the oven for another 10 minutes until the cauliflower is tender and starts to caramelize on the edges.</dd><dt><strong>Sauté the Onions:</strong></dt><dd>While cauliflower roasts heat a large pot over medium heat. Add 2 tablespoons olive oil and chopped onions. Cook gently for 5 to 7 minutes stirring occasionally until onions become translucent and tender building a sweet aromatic base.</dd><dt><strong>Simmer with Beans and Broth:</strong></dt><dd>Add drained white beans vegetable stock thyme sprigs and a pinch of salt and pepper to the pot. Bring to a simmer. Once simmering reduce heat and let it gently bubble for 8 minutes to allow flavors to meld. Turn off heat and hold covered until cauliflower is done.</dd><dt><strong>Blend Soup and Adjust Seasoning:</strong></dt><dd>Remove thyme sprigs from the pot. Transfer roasted cauliflower and squeeze roasted garlic out of skins into the pot. Use an immersion blender blending directly in the pot until creamy smooth or slightly chunky as you prefer. Alternatively use a countertop blender in batches and return to pot.</dd><dt><strong>Warm Through and Season to Taste:</strong></dt><dd>Heat soup gently over low heat about 5 minutes. Taste and add more salt or pepper as needed to enhance the flavors.</dd><dt><strong>Prepare Homemade Croutons (Optional):</strong></dt><dd>Preheat oven to 400 degrees Fahrenheit. Cut multigrain bread into small cubes about 2 cups. Toss bread cubes with olive oil dried thyme salt and pepper. Arrange on a baking sheet and bake for 8 to 10 minutes until golden and crisp.</dd><dt><strong>Serve:</strong></dt><dd>Serve the soup topped with warm croutons for a crunchy texture or alongside toasted bread for dipping.</dd></dl>

<p>I love the transformation that roasting brings to the humble cauliflower each time the kitchen fills with its toasty aroma it reminds me of cozy family dinners on cold evenings when everyone gathers around the table begging for seconds</p>

Storage Tips

<p>Store leftover soup in an airtight container in the refrigerator for up to three days. When reheating add a splash of broth or water to loosen the thicker soup before warming gently on the stove. This helps keep the texture smooth and prevents sticking.</p>

Ingredient Substitutions

<p>Feel free to swap white navy beans for cannellini or great northern beans for similar creaminess. If you cannot find fresh thyme dried thyme will work though use half the amount for a gentler herb flavor. For bread croutons any sturdy bread like sourdough or rustic white will toast well.</p>

Serving Suggestions

<p>Serve this soup with a simple green salad lightly dressed to balance the richness. Toasted sourdough or rye bread on the side are wonderful accompaniments. For something extra indulgent sprinkle sharp cheddar cheese on top or swirl in a bit of coconut cream for dairy-free luxury.</p>

<p>This roasted cauliflower soup is comforting and full of depth from roasting and warm spices. It makes a cozy meal any time cauliflower is in season.</p>

Common Questions About Recipes

→ What type of beans work best in this dish?

White navy or cannellini beans provide a creamy texture and mild flavor that complement the roasted cauliflower beautifully.

→ How do you get the garlic flavor without overpowering the soup?

Roasting garlic cloves whole in their peel mellows their sharpness, creating a sweet, subtle garlic essence when blended.

→ Can I prepare the croutons ahead of time?

Yes, homemade croutons can be baked in advance and stored in an airtight container to maintain their crunch.

→ What is the purpose of roasting the cauliflower before blending?

Roasting caramelizes the cauliflower, enhancing its natural sweetness and adding depth to the flavor base.

→ How can I adjust the soup’s thickness?

Blend to your preferred consistency, adding vegetable stock or water when reheating if needed for a thinner texture.

→ Are there seasoning alternatives to cumin and paprika?

Yes, herbs like rosemary or spices such as turmeric can change the flavor profile while harmonizing with the roasted vegetables.