Cauliflower Soup: A Cozy Staple for Your Kitchen
As the crisp air settles in and leaves crunch beneath our feet, there’s something about a warm bowl of cauliflower soup that transports me back to cozy evenings spent at my grandmother’s kitchen table. The aroma of roasting vegetables mingling with spices filled her home, wrapping us in comfort and warmth. This creamy delight is not just a soup; it’s a hug in a bowl that stirs up fond memories while creating new ones. Whether you’re preparing an easy weeknight dinner or hosting friends over for a weekend brunch, this Cauliflower Soup is sure to become a cherished recipe in your household. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Texture: The tahini adds a rich, velvety element, making each spoonful indulgently satisfying.
- Simple Ingredients: With just a handful of pantry staples, you’re only a few steps away from a heartwarming dish.
- Vegetarian and Vegan-Friendly: Perfect for everyone at the table, making it an inclusive choice for gatherings.
- Nutrient-Packed: Cauliflower is loaded with vitamins, making this creamy comfort food a healthy option too!
- Quick and Easy: This recipe comes together in under an hour, perfect for those busy weeknights.
- Versatile and Customizable: You can easily make variations that fit your taste, allowing for creative spins every time.
What You’ll Need
Gather These Simple Ingredients:
- 1 large head cauliflower (about 2 pounds or 1000 grams, cleaned)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 1½ tablespoons extra virgin olive oil
- 1 large onion (white or yellow, chopped)
- 2 cloves garlic (grated)
- 1 teaspoon ground cumin
- 3 cups vegetable broth
- ¼ cup tahini
- 3 tablespoons lemon juice
- ⅓ cup olives (sautéed in extra virgin olive oil and 2 thinly sliced garlic cloves)
- 1 handful parsley (best if flat-leaf)
How to Make Cauliflower Soup
Let’s Make It Together:
- First, preheat your oven to 400°F (200°C). This will help roast the cauliflower, enhancing its natural sweetness.
- Chop the large head of cauliflower and add it to a baking tray. Toss it with 1 tablespoon of extra virgin olive oil, ½ teaspoon salt, and a generous two twists of black pepper. Bake for 30 minutes or until fork-tender.
- While the cauliflower roasts, heat 1½ tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring often to achieve a lovely translucent finish.
- Stir in the grated garlic and ground cumin, sautéing for another minute until fragrant.
- Pour in the 3 cups of vegetable broth and allow it to simmer for about 5 minutes. Next, add most of the roasted cauliflower, reserving some florets for garnishing later.
- Blend the mixture with an immersion blender until it’s wonderfully smooth. Then, introduce ¼ cup of tahini and blend for just a few seconds to incorporate it fully.
- Stir in 3 tablespoons of lemon juice, tasting for seasoning. Adjust salt or acidity with more lemon juice if desired. Let the soup simmer for an additional two minutes if it needs warming.
- Now serve your luscious soup in bowls and garnish with the reserved roasted cauliflower florets, sautéed olives, and a sprinkle of fresh parsley for that final touch of flavor and color.
Variations & Creative Twists
Fun Ways to Customize It:
- Spice It Up: Add a pinch of cayenne or chili powder for a delightful kick of heat!
- Herb Infusion: Incorporate fresh herbs like thyme or rosemary during cooking for a fragrant twist.
- Nutty Crunch: Top with toasted pine nuts or almonds for an added crunch that complements the creamy soup.
- Creamy Dream: For an even richer experience, swirl in a dollop of your favorite vegan or Greek yogurt before serving.
Chef Emma’s Helpful Tips
Tips for Perfect Results:
- Make-Ahead Advice: This soup stores beautifully in the fridge! Prepare it in advance and simply reheat before serving.
- Ingredient Swaps: If tahini isn’t available, a splash of coconut milk can provide creaminess with a tropical twist.
- Slicing Tricks: For even roasting, cut your cauliflower into similar-sized florets to ensure they cook at the same rate.
- Storage Suggestions: Keep any leftovers in an airtight container in the refrigerator for 3-4 days of cozy enjoyment later on.
Nutrition Information per Serving
What’s Inside – Nutrition Breakdown (based on a 1-cup serving):
- Calories: 250
- Carbs: 14g
- Sugar: 3g
- Fat: 19g
- Protein: 6g
- Sodium: 300mg
Frequently Asked Questions
Reader FAQs About Cauliflower Soup:
- Can I make this ahead? Absolutely! This soup is perfect for meal prep and can be stored in the fridge or frozen for later.
- Can I use different ingredients? Yes! Feel free to add different vegetables like carrots or potatoes for extra heartiness.
- How do I store leftovers? Keep the leftovers in an airtight container and refrigerate. It tastes just as good the next day!
- How long does it last? Properly stored, this delicious soup can last for 3-4 days in the fridge.
Final Thoughts
Wrapping It Up: This creamy cauliflower soup is more than just a recipe; it encapsulates the essence of comfort and warmth, perfect for any season. I hope this soup warms your heart and home as it has mine, inviting friends and family to the table for a delightful shared experience. Save this Cauliflower Soup to your cozy recipe board so it’s ready when you need a comforting treat! Happy cooking!
Print
Cauliflower Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This creamy cauliflower soup is a warm, comforting dish that captures the essence of cozy evenings, featuring a rich blend of roasted cauliflower and tahini.
Ingredients
- 1 large head cauliflower (about 2 pounds, cleaned)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 1½ tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 cloves garlic (grated)
- 1 teaspoon ground cumin
- 3 cups vegetable broth
- ¼ cup tahini
- 3 tablespoons lemon juice
- ⅓ cup olives (sautéed)
- 1 handful parsley (flat-leaf)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the cauliflower and toss with 1 tablespoon of olive oil, salt, and black pepper. Bake for 30 minutes until fork-tender.
- Heat 1½ tablespoons of olive oil in a large pot, add onion, and sauté for 5 minutes until translucent.
- Add grated garlic and cumin, sauté for another minute until fragrant.
- Pour in vegetable broth and simmer for 5 minutes.
- Add most of the roasted cauliflower (reserve some for garnish) and blend until smooth.
- Stir in tahini and blend briefly to incorporate.
- Add lemon juice, adjust seasoning, and simmer for 2 additional minutes.
- Serve garnished with reserved cauliflower florets, sautéed olives, and parsley.
Notes
This soup can be made ahead and stored in the fridge for up to 3-4 days. For an extra flavor twist, consider adding herbs or a splash of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cauliflower soup, vegan soup, creamy soup, comfort food, healthy recipe