My favorite homemade roasted cauliflower onion soup recipe is simple, deceptively rich tasting and full of flavor. This roasted cauliflower soup is nutty and delicious, especially topped with candied pecans, this soup is perfect for the cooler weather.
Happy October!!
Time time to do nothing while doing things we enjoy.
Time to gather your thoughts. It’s time to feel the nip in the air.
Time to listen to the sounds of nature.
Too many events fill your day, crowd you out of your life, and leave you exhausted without a clear recollection of what you did. If you paused, took time to set your expectations aside, go for a walk instead, youd remember that time, empty of intention, more clearly than your busy day. It is in the empty spaces that life takes place–not in the planning, but in the repose.
You need to see little things, the volume of things. The expanse of sky, the breadth of horizon. Be more on the edge, living the simple life. Truth gathers there and defines your being.
Take time to enjoy the simplicity, just like this soup:).
Soups inherently have that calming affect on us. It grounds us and to many is the favorite comfort food of the season. This roasted cauliflower soup is a slight twist to the classic and will forever remain one of my all-time favorite comfort foods. So if you’re looking for a well-tested recipe to add to your repertoire, I can vouch that this one’s a keeper!
EASY Roasted Cauliflower Onion Soup
Ingredients for roasted cauliflower onion soup:
The good news is that this roasted cauliflower soup only requires a few simple ingredients. You will need:
- Cauliflower: The most important cast in this recipe.
- Onions: You can use white, yellow or red onions for cauliflower onion soup. But to make it with red onions for that added sweetness.
- Olive oil: To keep it healthier I use olive or avocado oil. Although feel free to use vegan butter, if you are avoiding dairy.
- bouillon cube: A savory blend of vegetables and seasonings, the Vegetable Bouillon adds amazing flavor while keeping your recipe vegetarian.
- Veg stock or water: The classic base for Cauliflower onion soup is this and cream.
- Almond milk: Usually cream is added to make it creamy and thick. To keep this soup light and creamy, almond milk does the trick. You could add coconut milk too.
- Bread : For the cheesy toasts on top. Feel free to use whatever kind of bread (I recommend a crusty baguette)
- Roasted Pecans : Any nuts of your choice finely chopped adds a much needed texture.
- Herbs: Add cilantro, dill or tarragon which works great.
HOW TO Roast the veggies for the roasted cauliflower soup:
The first step to making traditional Roasted Cauliflower soup is to transform that big pile of cauliflower and raw onions into the decadent, sweet, and irresistibly caramelized mix that will form the rich base of this recipe. Caramelization is actually a really simple process, but it does take some time. My quick method is to toss it in some olive oil, put it in the air fryers or oven at 425 degrees for about 20 minutes.
HOW TO MAKE Roasted Cauliflower Onion Soup/Roasted Cauliflower Soup:
For this roasted cauliflower soup, roasting and caramelizing the veggies is a MUST. Once your cauliflower and onions are roasted and ready to go, simply:
- Add the remaining ingredients. Add it to a large pot, Stir the stock or water, bouillon cube, white pepper or chili powder., then let the soup continue to cook until it reaches a simmer. Reduce heat and simmer for at least 10 minutes. Check if the cauliflower is buttery soft. Turn off the heat and let cool. Grind it and pass it through a sieve for a smooth consistency. Add the milk and let simmer again for 5 minutes before adding herbs.
- Toast the bread. While the soup is simmering, go ahead and prep your toppings as well. If you’re going the traditional route with a slice of bread, toast it in the oven or in a toaster until it is nice and golden.
- And…serve! While the soup is freshly- top it with nuts and enjoy the soup. Yum.
If you make this version of roasted cauliflower onion soup, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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- 1 head of Cauliflower - remove the leaves and cut to one inch pieces, wash and dry
- 10 cloves garlic
- ½ large red onion or 1 small onion
- 2 tbsp olive oil
- ⅓ tsp salt
- 1 vegetable boullion cube
- 4 cups water or if you prefer veg stock. I like water.
- ½ tsp white chili powder or white pepper powder or more(use accordingly)
- 1 cup unsweetened almond milk
- Salt if needed
- Toasted pecans
- cilantro or chives
- croutons
- touch of vegan cream or coconut yogurt
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. You can use an airfryer too.
- On the baking sheet, toss the cauliflower, onion and garlic with 1 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering.
- Add the cauliflower, onion and garlic, pour in the water.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Add the bullion cube, white chili powder and cove, Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the cauliflower is buttery soft, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the veggies to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!). Add all the stock too in the end to blend.
- Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! Pour this soup over a sieve and pour it back in the stock pot.
- Add the milk and bring it to a smooth simmer for 5 minutes. Keep the consistency of the soup thicker.
- Pour it in bowls, Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, cilantro and/or chives.
- Top it with finely chopped pecans and a drizzle of olive if you prefer.
