Roasted Cauliflower Soup with Cumin and Cream Recipe

Introduction

This comforting cauliflower soup is rich, creamy, and full of warm flavors from cumin and thyme. Roasting the cauliflower brings out a delicious depth, making it a perfect starter or light meal any time of year.

Ingredients

• 1 large cauliflower (1½ kg), cut into florets
• ½ tbsp ground cumin
• 2 tbsp olive oil, plus extra for drizzling
• 4 thyme sprigs
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 750-850ml vegetable or chicken stock
• 100ml single cream
• ½ small bunch of parsley, finely chopped

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. In a roasting tin, toss the cauliflower florets with 1 tablespoon of olive oil, the ground cumin, and thyme sprigs. Roast for 15 minutes or until the cauliflower is golden and tender. Remove and discard the thyme sprigs.
2. Step 2: Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and celery and cook for about 10 minutes until softened. Add the crushed garlic and cook for an additional minute.
3. Step 3: Stir most of the roasted cauliflower into the pan, reserving some florets to garnish the soup later. Pour in 750ml of the stock and bring to a simmer. Let it cook for 10 minutes to blend the flavors.
4. Step 4: Use a hand blender or food processor to blitz the soup until smooth. Stir in the single cream and season with salt and pepper to taste. Add extra stock if you prefer a thinner consistency.
5. Step 5: Ladle the soup into bowls and top with the reserved roasted cauliflower, chopped parsley, and a drizzle of olive oil before serving.

Tips & Variations

• For a vegan version, replace the single cream with coconut cream or a plant-based alternative.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• To make the soup heartier, stir in some cooked potatoes or white beans before blending.
• Use fresh or dried thyme if fresh is unavailable, adjusting the amount to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup has thickened, add a splash of stock or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Thaw it and drain any excess moisture before roasting to ensure the best texture and flavor in the soup.

Is it possible to make this soup ahead of time?

Absolutely. The soup can be prepared a day in advance and reheated just before serving. This can even enhance the flavors as they meld together.

Roasted Cauliflower Soup with Cumin and Cream Recipe

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★★★★★

4.6 from 50 reviews

• Author: Jake
• Total Time: 40 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy cauliflower soup flavored with roasted cumin and fresh thyme, finished with a touch of single cream and fresh parsley. This cozy soup combines roasted and sautéed vegetables for depth and richness, perfect for a warming starter or light meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large cauliflower (1½ kg), cut into florets
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• ½ small bunch of parsley, finely chopped

Spices & Herbs

• ½ tbsp ground cumin
• 4 thyme sprigs

Liquids & Oils

• 2 tbsp olive oil, plus extra for drizzling
• 750–850ml vegetable or chicken stock
• 100ml single cream

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Instructions

1. Roast the Cauliflower: Preheat the oven to 220C/200C fan/gas mark 7. Toss the cauliflower florets in 1 tablespoon of olive oil, ground cumin, and thyme sprigs in a roasting tin. Roast for 15 minutes until the cauliflower is golden and tender. Remove and discard the thyme sprigs.
2. Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and celery and fry for about 10 minutes until softened. Add the crushed garlic and cook for another minute, releasing its aroma.
3. Simmer Soup Base: Stir most of the roasted cauliflower into the saucepan, keeping some florets aside for garnish. Pour in 750ml of vegetable or chicken stock and bring the mixture to a simmer. Cook gently for 10 minutes to meld the flavors.
4. Blend the Soup: Use a hand blender or food processor to blitz the soup until smooth and creamy. If desired, add extra stock to achieve your preferred consistency.
5. Finish and Serve: Stir in the single cream and season the soup to taste with salt and pepper. Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets, chopped parsley, and a drizzle of olive oil for extra richness and freshness.

Notes

• You can substitute single cream with coconut cream for a dairy-free version.
• For a vegan option, use vegetable stock and replace cream with a plant-based alternative.
• Adjust the cumin quantity based on your preference for spice intensity.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: British

Keywords: cauliflower soup, roasted cauliflower soup, creamy cauliflower soup, vegetable soup, healthy soup recipe