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Chris's Roasted Cauliflower Soup

Roasted cauliflower soup is a blend of a few simple ingredients to create the perfect tasty, low-carb soup recipe. It’s creamy, a bit garlicky, and has a slighty nutty aroma. For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flower, the simmer it with onion and water to make an unfussy, spice-infected puree. My friend Chris, made this for her 2022 Thanksgiving dinner starter. Delicious!
Course Main, Side Dish
Cuisine American, Cauliflower, Soup
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings
Author Tanya

Ingredients

  • 1 medium head of cauliflower 1 1/2 pounds—halved, cored and cut into 1 1/2-inch florets
  • 1 teaspoon cumin seeds OR 1/2 teaspoon powdered Cumin
  • 1 teaspoon curry powder
  • 1/4 cup sunflower or grapeseed oil
  • Kosher salt
  • Freshly ground pepper
  • 1 small onion diced (1 cup)
  • 3 tablespoons unsalted butter
  • 1 bay leaf
  • 4 cups water
  • 1/4 cup whole milk

Instructions

  • Preheat the oven to 375º.
  • On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil.
  • Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
  • In a large saucepan, heat the remaining 1 tablespoon of oil.
  • Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
  • Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer.
  • Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes.
  • Pick out and discard the bay leaf.
  • In a blender, puree the soup in two batches until very smooth.
  • Return the soup to the saucepan and stir in the milk.
  • Rewarm it over moderate heat, adding more water for a thinner consistency, if desired.
  • Season the soup with salt and pepper and serve hot.

Notes

Make Ahead
The soup can be refrigerated for up to 3 days.
https://www.foodandwine.com/recipes/roasted-cauliflower-soup-cumin