Roasted Cauliflower Soup
A smooth roasted cauliflower soup with onion and olive oil. This four-serving recipe explains browning, blending and adjusting the texture without cream. How to Thicken Cauliflower Soup: Roasting and Texture Guide
Ingredients
Ingredients
Step-by-Step Method
Step 1
Heat a conventional oven to 220°C. Cut 800 g trimmed cauliflower into roughly 3 cm florets, rinse and dry thoroughly. Chop the onion and crush the garlic.
Step 2
Toss cauliflower with 20 ml olive oil and spread in one layer. Roast for 30–35 minutes, turning halfway, until golden at the edges and fork-tender through the stems. Discard burnt pieces; reserve a few florets for serving.
Step 3
During the last 10 minutes of roasting, heat the remaining 10 ml oil in a saucepan. Soften 150 g onion over medium-low heat for 7–8 minutes. Add 10 g garlic and stir for 1 minute.
Step 4
Add roasted cauliflower, initially 800 ml water, 5 g salt and 1 g black pepper. Bring to a boil, reduce the heat and simmer gently for 10 minutes. All pieces should mash easily.
Step 5
Remove from the heat. Blend smooth with an immersion blender, keeping its head submerged to limit splashing. Gradually add the remaining 200 ml water to adjust consistency, reheat and divide among four bowls with the reserved florets.
Chef's Tips & Tricks
A smooth roasted cauliflower soup with onion and olive oil. This four-serving recipe explains browning, blending and adjusting the texture without cream.