This silky smooth Golden Roasted Cauliflower Soup is loaded with nourishing veggies that are roasted till sweet and caramelized. It’s so delicious, even non-cauliflower lovers, love it!
I’m pretty sure if you look up the word “nourishing” in the dictionary, you’ll see a picture of this Golden Roasted Cauliflower Soup. It’s super creamy (without any cream) and loaded with veggies and lots of warm, flavorful spices. The dictionary might also say that” it’s certain to cure just about anything that ails a soul”, although I can’t guarantee that part.
In addition to cauliflower, the recipe includes chickpeas, carrots, onion and potatoes. That’s the bulk of the recipe other than the chicken (or vegetable) broth utilized to simmer and meld everything together. Oh, and the spices… lots of flavor is infused into the veggies as they roast in a delicious spice/olive oil concoction.
This “concoction” might sound fancy but it’s simply a mixture of olive oil, garlic salt, cumin, coriander, paprika and a pinch of curry powder, all combined together and drizzled over the vegetables before they roast. It creates delicious flavor as this “concoction” infuses the veggies and the oven does the magic of caramelization.
Is cauliflower healthy?
I remember years ago reading and hearing that cauliflower didn’t have much nutritional value, that it was just a boring white vegetable that could create quite a stink as it cooked. Wow, that was quite a fallacy! Cauliflower is actually considered one of the “superfoods” because of it’s “super” high concentration of nutrients.
Cauliflower has high levels of fiber, is an excellent source of vitamins C and the B groups, has infection and cancer-fighting antioxidants and is low in fat, cholesterol and calories. See what I mean? It’s a superstar! In fact, that’s exactly the moniker given to cauliflower by the Mayo Clinic – they are calling it the “nutritional superstar” of 2020!
If you have any non-cauliflower lovers in the family, you might want to just keep quiet the first time you serve this Golden Roasted Cauliflower Soup. I’ve found that even those who don’t care for cauliflower, return their bowl empty and often request second helpings!
Café Tips for making this Golden Roasted Cauliflower Soup
- There are a lot of veggies in this soup so you’ll want to season generously to bring out the flavor. Taste the soup once it’s finished and season with kosher salt and black pepper.
- You can use an immersion blender or regular blender to puree this soup. I love my immersion blender as I can leave everything right in the pot to blend it. It’s one of those wonderful little kitchen workhorses and one that doesn’t take up much space. Once you have one of these little blenders, you’ll wonder what you did without it!
- If you use a regular blender, allow the soup to cool a bit before blending. Also, leave the cap off of the top and cover the top with a small funnel or several thicknesses of paper towels to allow the steam to escape and prevent a big mess in the kitchen.
- Another nice way to garnish this soup is with a drizzle of heavy cream or half and half, some toasted pine nuts and fresh thyme leaves, delish!
- I like to serve this Golden Roasted Cauliflower Soup with some warm crusty bread )like this Ridiculously Easy Focaccia Bread or this Easy Rosemary Artisan Bread) and a simple green salad.
Since we’re on a healthy veggie kick today, you might also enjoy these delicious soups, all with lots of veggies!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This silky smooth Golden Roasted Cauliflower Soup is loaded with nourishing veggies that are roasted till sweet and caramelized. It's so delicious, even non-cauliflower lovers, love it!
- 1 ½ teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- ½ teaspoon curry
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots cut into 1-inch pieces
- 1 medium head cauliflower core removed and broken into large florets
- 15 ounces 1 can can chickpeas, rinsed, drained and patted dried
- 1 tablespoon butter
- 1 large onion peeled, halved and sliced
- 4 garlic cloves sliced or roughly chopped
- 8-9 cups low sodium chicken or vegetable broth
- 2 medium potatoes peeled and cut into 2-inch pieces
- kosher salt to taste
- fresh ground black pepper to taste
- reserved roasted cauliflower and chickpeas
- fresh thyme leaves
Preheat the oven to 425˚F. Line a large rimmed baking pan (sheet pan) with foil or parchment paper for easy cleanup. Lightly oil or spray the prepared pan with cooking spray.
While the oven is heating, combine all of the rub ingredients (including the olive oil) in a small bowl. Stir well to combine. Set aside.
Slice the cauliflower florets into ¼-inch slices and transfer to the prepared sheet pan along with any little cauliflower pieces and the carrots.
Push the cauliflower and carrots over a bit to make room for the chickpeas. Add the drained chickpeas to this side of the pan.
Drizzle the oil/spice mixture over the veggies on the pan and stir to evenly distribute.
Roast the veggies for 10 minutes then remove from the oven and stir. Return to oven and roast another 15-20 minutes until everything is nicely caramelized.
While the veggies are roasting, melt the butter in a large Dutch oven or soup pot over medium heat. Add the sliced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring continuously.
Add 8 cups of the chicken broth and the potatoes to the pot with the onion. Bring to a boil.
When the cauliflower/chickpea mixture is golden and caramelized, remove it from the oven and add these veggies to the simmering broth mixture. (If desired, reserve some of the pretty cauliflower slices for garnishing the soup.) Cook for15-20 minutes until the potatoes are nice and tender.
Using an immersion blender or regular blender (see Café Tips above in the post) puree soup until nice and smooth. Add more broth, if needed to thin the soup to the desired consistency.
Taste, and season kosher with salt and pepper. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and fresh thyme.
Store leftover soup in the refrigerator in an airtight container. Soup keeps well for 2-3 days.
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