Soups are my favorite way to make it through winter. I love when they’re packed with vegetables, warm and filling. They literally feel like they’re refueling my body and soul one spoonful at a time.
I’ve been on a huge soup kick lately – even bigger than normal – because it’s been so cold here in Michigan. While we didn’t get much snow in December or January, February seems intent on covering us with a 3-inch layer of snow at all times that does not melt.
I’ve been making some old favorites like this vegetable one from my mom blog and working on some new recipes to share over here. Winter is sure to last at least another month in Michigan and there’s really no better comfort food than a big bowl of warm soup.
Cauliflower is one of my favorite vegetables because it’s so versatile. It can be eaten in so many ways, works in so many different dishes and is just 25 calories per cup.
This Roasted Cauliflower Soup combines my love for life-giving soups with this delicious vegetable that often gets overlooked in favor of the potato or even broccoli. It’s full of flavor from simply roasting the cauliflower, which gives it an amazing caramelization with some simple olive oil and salt and pepper. The dry heat in the oven helps to release natural sugars in vegetables and you get this beautiful sweet, nutty flavor that I adore.
Make it quickly too
Roasted Cauliflower Soup is actually pretty fast to make too! After cutting all the vegetables, the roasting time is just 25 minutes. Blending everything and adding the rest of the ingredients goes pretty quickly after that.
I don’t want to call it a 30-minute recipe because chopping can take some time (something I always feel like the 30-minute recipes leaves out), but you can make this all in less than an hour and be sitting down to eat it at the 60-minute mark.
Saving some for later…
Another amazing aspect about this Roasted Cauliflower Soup is that it keeps for a few days after making it and it freezes well.
I typically don’t have enough left to freeze because I’ll eat soups for breakfast, lunch and dinner until they’re gone. But, if you do have leftover you want to freeze it can last a month in the freezer. I wouldn’t go longer than 3 or 4 days in the refrigerator alone.
- Make sure that you do not layer any vegetables on the cookie sheet when roasting. Nothing should overlap.
- While you can make this soup vegan with vegetable broth and a vegan milk substitute, I do like it better with Chicken Broth and milk or even heavy cream. I just feel like the fuller-bodied ingredients gives the Roasted Cauliflower Soup a better rounded flavor.
- If you want this soup to be creamier, use some heavy cream and use an extra cup of it.
- Reserve a few extra pieces of cauliflower for a garnish.
You’ll find the whole, printable recipe for the Roasted Cauliflower Soup below.
For more Farmhouse Recipes, click here. And, if you’re a soup person too, check out our Roasted Red Pepper Soup. It’s amazing and a keeper with summer just around the corner…maybe. 🙂
Thank you so much for visiting today. I hope you’ll come back again and see what else we’re up to.
Roasted Cauliflower Soup with dill
- 3 heads of cauliflower, chopped
- 6 fresh cloves of garlic, peeled
- 3-5 Tbsp. extra virgin olive oil
- 1 yellow onion, sliced
- 2-3 tsp. salt
- 2-3 tsp. pepper
- 64 oz. vegetable broth or chicken broth I've made this with both and I prefer chicken broth for a better flavor profile.
- 1-2 cups of whole milk
- 1 cup of fresh dill
- Additional salt and pepper to taste
- Preheat your oven to 425 degrees.
- One you've chopped your cauliflower, sliced your onions and peeled your garlic, add it to a cookie sheet and brush with your extra virgin olive oil. I like to make sure to really get a lot of olive oil on each piece for extra flavor.
- Reserve a few pieces of your cauliflower as a garnish.
- Sprinkle the vegetables with half your salt and pepper and then flip. Repeat the process on the other side of your vegetables.
- Put the cookie sheet in the oven for 20-25 minutes to roast
- Once everything is roasted you can combine it in your blender with your broth and blend to liquify. Do this in batches if you need to.
- Once blended, add to a Dutch oven or large pot and simmer.
- Add in the whole milk, stir and bring to a boil.
- Once boiling, turn the heat down to low and add your dill. *** If you want to make this early, add the dill just before you serve.
- Serve immediately after dill is added and add additional salt and pepper to taste.