Creamy Roasted Cauliflower Soup with Parmesan

Introduction

Creamy Roasted Cauliflower Soup with Parmesan is a luxurious, velvety soup that combines the nutty, caramelized flavors of roasted cauliflower with the rich, savory taste of Parmesan cheese. This soup is perfect for chilly evenings, elegant dinner starters, or a cozy lunch. Roasting the cauliflower first brings out a deep, slightly sweet flavor, while the Parmesan adds a subtle umami richness, making each spoonful comforting and satisfying.

I love this recipe because it’s simple, healthy, and incredibly flavorful. The soup is naturally creamy without needing heavy cream, thanks to the roasted cauliflower and gentle blending. It’s perfect for both weeknight dinners and special occasions, offering a sophisticated taste while remaining approachable and easy to prepare.

Why I Love This Recipe

I love this recipe because it’s rich and comforting without being heavy. The roasting process enhances the natural sweetness and nuttiness of the cauliflower, while the Parmesan adds depth and savory complexity. It’s a soup that feels indulgent, yet it’s wholesome and light. Each spoonful is smooth, creamy, and packed with flavor, making it a perfect dish for cold weather or whenever you crave a comforting bowl of soup.

Why It’s a Must-Try

• Rich and creamy: Naturally creamy without heavy cream.
• Deep flavor: Roasted cauliflower brings a nutty, caramelized taste.
• Savory and comforting: Parmesan adds a satisfying umami depth.
• Easy preparation: One pot plus roasting for maximum flavor with minimal effort.
• Healthy: Low in calories and packed with nutrients.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4–6
• Calories: ~180 kcal per serving
• Course: Soup / Starter
• Cuisine: American / Contemporary

Ingredients

Main Ingredients:

• 1 large cauliflower head, cut into florets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• ½ cup grated Parmesan cheese
• ½ cup unsweetened milk or coconut milk (optional for extra creaminess)
• 1 tsp fresh thyme leaves (optional)

Garnish:

• Additional grated Parmesan
• Fresh thyme or parsley
• Croutons or toasted nuts (optional)

Cooking Directions

1. Preheat oven: Set to 400°F (200°C).
2. Roast cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden brown and caramelized.
3. Sauté aromatics: In a large soup pot, heat a teaspoon of olive oil. Add chopped onion and garlic; cook until soft and fragrant, about 5 minutes.
4. Combine ingredients: Add roasted cauliflower to the pot along with broth and thyme. Bring to a simmer and cook for 5–10 minutes to blend flavors.
5. Blend soup: Use an immersion blender to puree until smooth, or transfer in batches to a blender.
6. Add Parmesan and milk: Stir in Parmesan cheese and milk (if using) until fully incorporated. Adjust seasoning with salt and pepper.
7. Serve: Ladle into bowls and garnish with extra Parmesan, thyme, or croutons.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C).
2. Cut cauliflower into florets, toss with olive oil, salt, and pepper, and roast 20–25 minutes.
3. Sauté onion and garlic in soup pot until soft.
4. Add roasted cauliflower and broth, simmer 5–10 minutes.
5. Blend until smooth with immersion blender or regular blender.
6. Stir in Parmesan and milk, adjust seasoning.
7. Serve hot with garnishes.

How to Serve

• Serve hot as a starter or main course.
• Pair with crusty bread, garlic toast, or a side salad.
• Garnish with fresh herbs, extra Parmesan, or crunchy toppings like croutons or toasted nuts.

Recipe Tips

• Even roasting: Spread cauliflower in a single layer to caramelize evenly.
• Smooth texture: Blend thoroughly for a creamy consistency.
• Make ahead: Soup can be made in advance; reheat gently before serving.
• Enhance flavor: A pinch of nutmeg or smoked paprika can add warmth and depth.
• Balance salt: Parmesan is salty, so taste soup before adding extra salt.

Variations

1. Spiced version: Add curry powder or cumin for a warm twist.
2. Vegan: Use vegetable broth and omit Parmesan or use a vegan alternative.
3. Cheesy twist: Mix in Gruyère or fontina for a richer flavor.
4. Herbal infusion: Add rosemary or sage for a different herbal profile.
5. Nutty touch: Top with toasted almonds or pine nuts for texture.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months; thaw overnight before reheating.
• Reheating: Warm gently on the stovetop, adding broth or milk if needed to restore creaminess.

Special Equipment Needed

• Baking sheet for roasting cauliflower
• Soup pot or Dutch oven
• Immersion blender or regular blender
• Knife and cutting board
• Wooden spoon or spatula

FAQ

Q1: Can I skip roasting the cauliflower?
A: Roasting enhances flavor, but you can cook cauliflower directly in broth. The soup will be less nutty.

Q2: Can I make this soup thicker or thinner?
A: Adjust consistency with more or less broth or milk.

Q3: Can I use pre-grated Parmesan?
A: Yes, but freshly grated Parmesan melts better and has more flavor.

Q4: Can I make this soup ahead?
A: Yes, it can be made 1–2 days in advance. Reheat gently before serving.

Q5: Can I add cream instead of milk?
A: Yes, it will make the soup richer and creamier.

Conclusion

Creamy Roasted Cauliflower Soup with Parmesan is a rich, velvety, and comforting soup that is easy to prepare yet packed with flavor. The nutty sweetness from roasted cauliflower combined with the savory depth of Parmesan makes it a perfect dish for any occasion, from weeknight dinners to holiday starters. Healthy, elegant, and satisfying, this soup is a must-try for anyone who loves creamy, flavorful, and aromatic soups.