This oven-roasted cauliflower soup is made with only 5 simple ingredients but it doesn't lack in flavor. Char roasted cauliflower is incredibly tasty and you will love eating it on its own as a healthy snack or a side to any entree.
Why this recipe works:
Would you believe that this soup only has 5 ingredients AND is absolutely delicious? If you’re anything like me, when the temperature dips below freezing, I don’t step outside for more than a minute.
Roasted cauliflower is totally divine coming out of the oven. Add some olive oil, and a little salt, and these little white trees come out golden brown. They’re good enough to eat as a snack on their own like a French fry, but lower carb. Okay, and maybe not as satisfying, because potatoes are amazing.
Cauliflower is commonly used as a low-carb and healthier alternative for dieters as rice or oats substitute, as a mash, and added to many dishes in order to add volume.
It can serve that purpose here, but its main component is, of course, its flavor. Because the vegetable itself is rather bland and doesn’t have a strong, distinct flavor, the combination of seasonings you can use is endless.
Cauliflower is also the perfect vegetable to hide in other dishes for picky eaters. I've been adding it to my mac and cheese for years and my granddaughters are still not on to me. 🙂
As I said before, not potatoes, but their nutrition profile should make you feel better about eating them! Cauliflower rocks significant amounts of Vitamin C, Vitamin K, folate, and vitamin b6 per 1 cup.
There are also numerous antioxidants in cauliflower. Due to all of this, cauliflower has been studied and associated with reducing the risk for cardiovascular disease and with better regulation of cholesterol.
Soup is one of the best foods to have after running inside from the cold weather, brutal winds, and white snow. However, this soup is so delicious, I make it even when it’s 75 and sunny!
This cauliflower soup recipe is vegan but it's not mandatory by any means. Add a splash of heavy cream or a dollop of sour cream if you wish, or even sprinkle with bacon bits!
Ingredients:
- cauliflower
- yellow onion
- vegetable stock
- olive oil
- salt
- Fresh marjoram and thyme leaves for garnish (optional)
How to make it:
- Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add ¼ cup water to the dish.
- Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and the cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 10 minutes. Add cauliflower and vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
- Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
Related Recipes:
- Caramelized Cauliflower and Mushroom Spaghetti
- Easy Cauliflower Frittata
- Cauliflower Salad
- Cauliflower Steaks
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Oven Roasted Cauliflower Soup
Ingredients
- 1 large head cauliflower
- 1 small yellow onion diced
- 4 cups vegetable stock
- 4 tablespoons olive oil
- 1 teaspoon salt
- Fresh marjoram and thyme leaves for garnish optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add ½ cup water to the dish.
- Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add cauliflower and the vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
- Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
Expert Tips
Nutrition
Editor's Note: This recipe was originally published in May 2012 and it has been completely revamped and updated.
Catherine Lewis says
I am going to try this! I am on a diet that recommends these foods and this sounds great!
Jas says
Enjoy! Thanks for stopping in! 🙂