Our Creamy Roasted Cauliflower soup is the ultimate comfort soup in a bowl! To make it even fancier, we topped it with roasted red grapes, sliced almonds and parsley.
Why We Love This Roasted Cauliflower Soup So Much?
- Simple ingredients, but combined they taste amazing.
Because roasting cauliflowers gives the soup all the flavours. We’re also adding some cumin, onion, garlic and vegetable broth. A soup with less than 6 ingredients!
- Basic soup or fancy soup, you choose!
If you’re feeling fancy or you have friends over, we recommend adding some roasted red grapes, sliced almonds and parsley. You can also serve the soup on its own with a sandwich for an easy lunch. - Freezer-friendly.
You can easily double the recipe and freeze half of it. The soup will be good for up to 3 months.
How to Make It?
We start by roasting cauliflower florets with garlic, onion and cumin on a baking pan. After that, we transfer the ingredients in a large pot and we add the vegetable broth. When it’s ready, we simply blend it.
Roasted Grapes & Parsley Topping
We add about 5–6 grapes per soup. We just have to roast it into the oven with olive oil, salt and pepper.
We also add some parsley, sliced almonds and we drizzle with olive oil.
Roasted Cauliflower Soup With Grapes & Parsley
4
servings15
minutes40
minutes55
minutesOur Creamy Roasted Cauliflower soup is the ultimate comfort soup in a bowl! To make it even fancier, we topped it with roasted red grapes, sliced almonds and parsley.
Ingredients
- For the soup
1 big cauliflower, cut into fleurets
4-5 garlic cloves, finely chopped
½ onion, sliced
3 tbsp of olive oil
1L of vegetable broth
- Toppings
20 red grapes
Parsley
Sliced almonds
Olive oil
Instructions
- Preheat the oven to 425 degrees C.
- On a baking pan, place the cauliflower fleurets and onion. Add 2 tbsp of olive oil and cumin. Mix well.
- Wrap the garlic cloves with aluminium foil and 1 tbsp of olive oil. Place into the baking pan.
- Cook for 25-30 minutes.
- For the roasted grapes, you just add the grappes to another baking pan with olive oil, salt and pepper. Cook for the same amount of time.
- In a big pot, add vegetable broth, roasted cauliflower and garlic. Bring to a boil, reduce heat and cook for about 15 minutes.
- Blend the mixture to get a creamy soup.
- Add the toppings.
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