Roasted Cauliflower Soup

Roasted cauliflower soup is a perfect comfort food on any cold day. The roasted cauliflower adds depth and smokiness to the soup, while the creaminess soothes the taste buds. A hint of sweetness from the pears adds an extra layer to this hearty soup.

Course Soups

Cuisine Soup

Keyword broccoli and cauliflower soup, broccoli cauliflower soup, cauliflower soup, cauliflower soup vegetarian, creamy soup, roasted cauliflower soup, Roasted Cauliflower Soup Recipe, soup recipes, vegan cauliflower soup, vegetarian soup

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 210kcal

Author Shannah Coe

Ingredients

2 large cauliflower heads
3 tablespoon extra-virgin olive oil divided
2 teaspoons sea salt
½ teaspoon ground pepper
2 medium white onions chopped
2 pears or green apples roughly chopped
2 cloves garlic minced
8 cups vegetable broth low sodium
Water if needed

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
Chop two heads of cauliflower into large florets. Drizzle with 2 Tbsp of olive oil and season with salt and pepper. Toss to coat and then transfer to prepared baking sheet. Roast in the preheated oven for 20 minutes.
2 large cauliflower heads, 3 tablespoon extra-virgin olive oil, 2 teaspoons sea salt, ½ teaspoon ground pepper
Meanwhile, heat 1 Tbsp of olive oil in a large stock pot (I used a 6-qt) over medium heat. Add onions and cook for 1-2 minutes. Add pears or apples and garlic. Continue cooking, stirring occasionally, for 10 minutes.
2 medium white onions, 2 pears or green apples, 2 cloves garlic
Transfer the roasted cauliflower to the stock pot and add the vegetable broth. Add enough water to almost cover the cauliflower, if needed.
8 cups vegetable broth, Water
Bring to a boil over medium-high heat. Then, reduce the heat to low and cook, uncovered, for 40-45 minutes, or until cauliflower is easily pierced with a fork.
Using an immersion blender (be careful because the soup will be hot), blend to desired consistency.

Notes

For a thicker soup, reduce the amount of broth or water that is used. Alternatively, you can thin the soup out with additional broth or with a small amount of milk.
If you do not have an immersion blender, carefully transfer the soup, in batches, into a blender and pulse to blend to the right consistency.

Nutrition