Cream of Roasted Cauliflower Soup

Cream of Roasted Cauliflower Soup. A luxurious blend of fresh organic vegetables and cream in a most rustic and comforting dish of Fall flavors.

Song of the day: “The Look of Love” by ABC.

Cream of Roasted Cauliflower Soup

Cream of Roasted Cauliflower Soup takes soup making up a few flavor notches. It is quick and so simple. A dish that is both rich and rustic, creamy and textured all in one. Great for lunch or even those chilly fall evenings.

I have been in soup making mode as of late and with the abundance of Fall organic produce, my creativity has flourished. Our kitchen has been blessed with the aroma of mirepoix and the richness of creamy soups.

What’s in season?

Going through the markets you can tell that our local farmers have been busy picking the crops. Carrots, beets, onions of all kinds, cabbage, kale, and so much more filling their stands for people to buy. What caught my eye was cauliflower, however, this was not your usual cream colored one. It was orange!

What do I have planned for this cauliflower you ask?

My first thought is to roast the cauliflower in a nice hot oven. I want to really flavor it up. A drizzle of olive oil and a sprinkling of spices and its ready to get caramelized and delicious, however, I am not going to stop there. In my mind, I am thinking soup. A perfect dish to warm the cockles of anyone’s heart. If I can succeed in doing that, then my motivation for cooking is complete!

Take a look below and see how beautiful the cauliflower is all crisp on top and those spices and olive oil infused with the cauliflower’s rich natural flavor.

Cream of Roasted Cauliflower Soup

Out of the oven, it comes!

It is too bad that there is not virtual smell because this cauliflower has such a wonderful aroma that I want to eat it just like this!

Cream of Roasted Cauliflower Soup

One of the best purchases Nicoletta and I made was this heavy cast pot. It makes soup making a really easy and consistent process. For me, soups are easy. I love making them and usually in just a short time we are feasting at the table on a flavorful rich aromatic soup.

Tips to fast soup making:
  1. Have a good supply of soup stock jarred and in your fridge ready to use.
  2. Another good idea is to chop up your onion, carrots, and celery and freeze it in an air sealed bag. Today I have used fresh.
  3. Roasting your star vegetable creates a wonderful heightened flavor profile and cuts the total time substantially.

Cream of Roasted Cauliflower Soup

You may be tired of hearing this, but I absolutely love the smell of soup base (mirepoix) sauteing in the pot. Brings back so many memories of my childhood, being awakened by the simmering soup on Sunday mornings. Today’s special is Cream of Roasted Cauliflower Soup.

Steps to making this delicious soup:

  • Roast cauliflower in the oven after it has been flavored with olive oil, salt, pepper, onion powder, paprika, dried basil, marjoram, thyme.
  • In a heavy soup pot saute onions, garlic, celery, carrots, leeks, potatoes, fresh basil, and chopped parsley.
  • Add in the cauliflower florets, and pour in vegetable stock.
  • Let simmer for a time, then add cream.
  • Taste for seasoning and add if needed.
  • Puree partially with a hand blender, leaving some chunky cauliflower for texture.

That’s it, not really that hard!

Cream of Roasted Cauliflower Soup

Nothing like a warm bowl of this Cream of Roasted Cauliflower Soup!

Here in western Canada we can get some cool temperatures, and comes Fall you can start to smell the aromas of soups in the air. I especially love watching people wrap their hands around a bowl of warm soup and seeing that look of comfort. Then the first spoonful and you see that glorious look of love on their face. This is “food love”.

Cream of Roasted Cauliflower Soup

Lunch is ready “Come and get it!”

I love the aroma. You can smell all those spices and that earthy richness of the cauliflower. My first spoonful has my taste buds buzzing.

The paprika, thyme, basil all play delightfully with the creamy luxurious broth. There are these small chunks of the cauliflower that just burst with flavor. I can taste that caramelized spiced surface of this vegetable and it adds such a nice contrast to the cream. The leeks, potato, carrots, and celery are the perfect foundation for this soup. They add a luxury to the mix, and those bits of red chili add just enough spice to keep things interesting!

Final notes:

Fall is in the air, the leaves are crisp under our footsteps. Our breath is more visible as we sigh and that fog that appears and disappears is magical. This is a rest for nature and a time for us to settle in our homes and create beautiful heartfelt warm and comforting dishes.

The harvest this year has been bountiful and beautiful. Let’s celebrate and sit at the table. There is Cream of Roasted Cauliflower Soup on the stove. Grab a bowl and spoon and let’s eat! Most of all ………….


Song of the day: “The Look of Love” by ABC.


Cream of Roasted Cauliflower Soup

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