Garlic Parmesan Roasted Cauliflower Soup

$- 1 medium head of cauliflower, chopped into florets - 6 cloves of garlic, unpeeled - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) The heart of this soup is the cauliflower. It gives the soup a rich, creamy base. The garlic adds a deep flavor that makes each bite special. I love using olive oil for roasting; it brings out the best in the cauliflower. Vegetable broth adds depth and warmth. The cream, whether heavy or coconut, makes the texture smooth and rich. - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Fresh parsley, chopped for garnish These optional ingredients can elevate your soup. Parmesan cheese gives a salty kick, while nutritional yeast offers a cheesy flavor for vegans. Onion powder adds sweetness, and smoked paprika brings warmth. Fresh parsley is perfect for adding color and freshness. - Salt and pepper - Variations in cheese options Salt and pepper are key to enhancing flavors. Taste as you go to find the perfect balance. If you want to mix things up, try different cheeses. Cheddar or Gouda can add an interesting twist. Each cheese changes the taste and feel of the soup. {{ingredient_image_1}} First, you need to preheat your oven to 425°F (220°C). This hot oven will give your soup a rich flavor. Next, grab a large baking sheet. Toss the chopped cauliflower florets and unpeeled garlic cloves with two tablespoons of olive oil. Make sure to add salt and pepper for taste. Mix everything well, so the oil coats all the pieces. Now, spread the cauliflower and garlic on the baking sheet. Place it in the hot oven and roast for 25 to 30 minutes. Stir the veggies halfway through to ensure even cooking. You’ll know they are ready when the cauliflower turns golden brown and is tender. This adds depth to the soup. After roasting, take the baking sheet out of the oven and let it cool for a few minutes. Squeeze the roasted garlic out of its skin. In a large pot, combine the roasted cauliflower, garlic, and four cups of vegetable broth. Add one teaspoon of onion powder and half a teaspoon of smoked paprika. Bring it to a simmer over medium heat. For blending, you can use an immersion blender to make the soup smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Blend until it is creamy. Once blended, stir in one cup of heavy cream and half a cup of grated Parmesan cheese. Heat until warmed through. Adjust salt and pepper to your taste. To get the best flavor from your soup, roasting is key. Roasting the cauliflower and garlic makes them sweeter and richer. Here’s how to do it right: - Roasting tips: Preheat your oven to 425°F (220°C). Toss the cauliflower florets and unpeeled garlic with olive oil, salt, and pepper. Spread them out on a baking sheet. This helps them roast evenly. - Balancing seasoning: Start with a pinch of salt and a dash of pepper. Taste as you go. The garlic and cheese need to shine. Adjust until you get that perfect mix. Even simple recipes can have pitfalls. Here are some common mistakes to watch out for: - Monitoring roasting time: Keep an eye on your veggies. They should be golden brown but not burnt. Roast for 25-30 minutes and stir halfway through. - Over-blending the soup: Blend just until smooth. If you blend too much, you might lose that desired texture. A creamy soup is great, but it should still have some body. Serving can elevate your dish from good to great. Here are some ideas: - Ideal accompaniments: Serve with crusty bread or crunchy croutons for added texture. They also soak up the soup's rich flavors. - Presentation tips: Use bowls to serve. Drizzle olive oil on top and sprinkle with extra Parmesan cheese. Garnish with fresh parsley to add a burst of color. This makes your soup look as delightful as it tastes! Pro Tips Use Fresh Ingredients: Fresh cauliflower and garlic will enhance the flavor of your soup significantly. Look for firm, unblemished florets for the best results. Adjust the Creaminess: If you prefer a thicker soup, reduce the amount of vegetable broth. Conversely, for a lighter soup, add more broth until you reach your desired consistency. Flavor Variations: Experiment with different spices such as cumin or curry powder for a unique twist on this classic recipe. Adding herbs like thyme or rosemary can also elevate the flavors. Garnish Creatively: Besides parsley, consider garnishing with croutons, a drizzle of balsamic reduction, or a sprinkle of chili flakes for an added kick. {{image_2}} To make this soup dairy-free, use coconut cream instead of heavy cream. Coconut cream gives a rich and creamy texture. You can also skip the Parmesan and use nutritional yeast for a cheesy flavor without dairy. Nutritional yeast is full of nutrients and is great for a vegan diet. You can add spices to warm up the soup. Try cumin for a nutty taste or curry powder for a bit of heat. Both spices work well with the roasted cauliflower. You can also mix in other veggies. Carrots add sweetness, while leeks bring a mild onion flavor. Both will deepen the soup’s taste. Garnishes can change the look and flavor of your soup. Chives give a fresh note, while thyme adds earthiness. You can also play with how you serve your soup. Use mugs for a casual feel or shot glasses for fun appetizers. Both styles make for a unique dining experience. To keep your Garlic Parmesan Roasted Cauliflower Soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. The soup will last for about three to four days. When you’re ready to enjoy it again, check for any changes in smell or texture. If it seems off, it's best to toss it. Freezing this soup is easy and a great way to save it for later. Let the soup cool completely before freezing. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. The soup can stay good in the freezer for up to three months. When you want to eat it, just thaw it overnight in the fridge. To reheat your soup while keeping it creamy, use a pot on medium heat. Stir often to prevent sticking. If it seems too thick, add a splash of vegetable broth or cream. You can also use the microwave, but do it in short bursts. Stir in between to ensure even heating. Enjoy your warm, delicious soup! Yes, you can use frozen cauliflower. It saves time and is easy to find. Just remember to thaw it first. Drain any excess water after thawing. This helps keep your soup from being too watery. Frozen cauliflower may not get as crispy when roasting, but the flavor will still shine through. To adjust the spice level, you can add spices or herbs. For mild flavor, stick to basic seasonings. If you want more heat, try adding a pinch of red pepper flakes or cayenne pepper. Start with a little and taste as you go. You can also add black pepper for a bit of kick. Yes, you can use other types of cheese. Cheddar, Gruyère, or Gouda can work well. If you want a vegan option, use nutritional yeast for a cheesy flavor. It adds a nice, nutty taste without the dairy. Just remember to adjust the amount based on how strong you want the cheese flavor. This blog has shown how to make a creamy cauliflower soup. We covered ingredients, prep steps, and cooking tips. Always roast to boost flavor and balance your seasoning well. Remember to avoid over-blending and monitor roasting time. You can adjust this soup easily for different diets or flavors. In the end, enjoy your delicious soup with a twist that suits you. Happy cooking!$

Garlic Parmesan Roasted Cauliflower Soup

A creamy and flavorful soup made with roasted cauliflower and garlic, perfect for a comforting meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium head cauliflower, chopped into florets
6 cloves garlic, unpeeled
2 tablespoons olive oil
to taste salt and pepper
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a dairy-free option)
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 teaspoon onion powder
1/2 teaspoon smoked paprika
to taste fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C).
Toss the cauliflower florets and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
Once roasted, remove from the oven and let cool for a few minutes. Then squeeze the roasted garlic cloves out of their skins and set aside.
In a large pot, combine the roasted cauliflower, roasted garlic, vegetable broth, onion powder, and smoked paprika. Bring to a simmer over medium heat.
Use an immersion blender to blend the mixture until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the heavy cream and grated Parmesan cheese, and heat until warmed through. Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

Serve in bowls, drizzling a little extra olive oil on top and sprinkling additional Parmesan cheese before garnishing with parsley for a pop of color.

Keyword cauliflower, garlic, soup, vegetarian