Description

Roasted Cauliflower Soup is a smooth, creamy, and deeply flavorful dish with a fluffy curry cream topping. It’s the perfect cozy meal for fall or winter, and easy enough for weeknight dinners.

Ingredients

Scale

For the Soup:

2 large heads of cauliflower (about 4 lbs), cut into 1-inch florets

9 tbsp extra-virgin olive oil, divided

Kosher salt, to taste

1 medium yellow onion, thinly sliced

1 celery stalk, thinly sliced

3 garlic cloves, smashed

1 large sprig fresh sage

4 cups chicken or vegetable broth

3/4 cup heavy cream

Freshly ground black pepper, to taste

For the Curry Cream:

1/2 cup heavy cream

1/2 cup sour cream

2 tsp curry powder

Kosher salt, to taste

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Instructions

Preheat and Prep: Heat your oven to 500°F (260°C) with racks in the upper and lower thirds. Spread cauliflower florets across two rimmed baking sheets. Drizzle with 6 tablespoons of olive oil, season with salt, and toss to coat. Arrange in a single layer.
Roast the Cauliflower: Roast for 25 minutes, flipping halfway and switching tray positions, until golden brown and caramelized.
Sauté the Aromatics: In a large saucepan, heat the remaining 3 tablespoons of olive oil over medium-high. Add onion, celery, and garlic. Season lightly with salt and cook until softened, about 6 minutes.
Simmer the Soup: Add roasted cauliflower to the pot along with the sage and broth. Bring to a simmer, then reduce heat and cook until everything is very soft, about 20 minutes. Remove the sage.
Blend Until Smooth: Transfer to a blender (in batches if needed) and blend until smooth and creamy. Alternatively, use an immersion blender.
Add Cream and Adjust: Return soup to the pot, stir in heavy cream, and thin with more broth or water until it reaches your preferred consistency. Season with salt and pepper.
Make the Curry Cream: Whisk together the heavy cream, sour cream, curry powder, and salt until soft peaks form.
Serve: Ladle hot soup into bowls and top with a generous spoonful of curry cream.

Notes

For dairy-free, use coconut cream and plant-based sour cream.

Use a high-speed blender for best texture.

Curry cream can be made up to 3 hours in advance.

Soup base stores well in the fridge for up to 5 days or in the freezer (without cream) for 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 5g
Carbohydrates: 16g
Protein: 5g