Description

This Roasted Cauliflower Soup is a comforting and creamy dish made from tender cauliflower roasted with garlic, shallots, and aromatic spices. Blended with bone broth and finished with a touch of heavy cream, it offers a rich and flavorful experience, perfect for a cozy meal. Garnished with croutons and za’atar, this soup combines smoky, earthy, and fresh flavors in every spoonful.

Ingredients

Scale

Vegetables and Aromatics

6 cups cauliflower small florets
4 garlic cloves
2 small shallots, quartered

Seasonings and Oils

3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon cumin

Liquids and Garnishes

32 ounces bone broth
1/4 cup heavy cream plus more for garnish
Croutons for garnish
Za’atar seasoning for garnish

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Instructions

Preheat the Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
Prepare Vegetables: Combine the cauliflower florets, quartered shallots, and whole garlic cloves in a large baking dish to start the roasting process.
Season and Toss: Drizzle the olive oil over the vegetables. Sprinkle salt, pepper, dried oregano, smoked paprika, and cumin evenly on top. Toss everything well to coat the vegetables evenly with the oil and spices.
Roast Vegetables: Place the baking dish in the oven and roast for 20-25 minutes, until the cauliflower is tender and golden brown, allowing the flavors to intensify through caramelization.
Transfer & Simmer: Move the roasted vegetables to a medium saucepan and pour in the bone broth. Heat the mixture over medium heat and bring it to a gentle simmer.
Blend the Soup: Use an immersion blender directly in the saucepan to puree the soup until smooth. If using a regular blender, cool the soup slightly and blend in batches to avoid spills.
Add Cream and Heat Through: Return the blended soup to low heat, stir in 1/4 cup heavy cream, and let it simmer for a few minutes until warmed and creamy.
Adjust Seasoning: Taste the soup and add extra salt or pepper if needed to balance the flavors to your preference.
Serve with Garnishes: Ladle the soup into bowls, add a drizzle of heavy cream, top with crunchy croutons and a sprinkle of za’atar seasoning for an aromatic finish.

Notes

You can substitute bone broth with vegetable broth for a milder flavor or to make it pescatarian.
To make this soup dairy-free, replace heavy cream with coconut cream or omit altogether.
The za’atar seasoning adds a Middle Eastern flavor note but can be skipped or replaced with fresh herbs like parsley or thyme.
For a smoother texture, strain the soup after blending if desired.
Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.