SUBSCRIBE BY EMAILCreamy Roasted Cauliflower Soup with Parsley Oil is filling and flavorful, and you get it all in one bowl! Whether or not you add the vibrant green parsley oil is up to you, but I recommend this soup for your next lunch or dinner.
The weather here in Phoenix is warming up, but I’m still all about wearing my sweaters and boots (when tolerable), and serving soup anytime. Creamy Roasted Cauliflower Soup with Parsley Oil will be on my mind and on my stovetop for a while to come!
If you’re dreaming of spring, my Warm Avocado and Pea Soup might help you along.
Creamy Roasted Cauliflower Soup with Parsley Oil
There’s nothing better than a hearty, creamy soup with great flavor that won’t wreck your healthy eating habits. Creamy Roasted Cauliflower Soup with Parsley Oil brings big flavor from roasting the cauliflower.
You’ll find fun color (and a bit more flavor) from the parsley oil, and the creaminess from just a touch of cream and a bit of cheese – nothing over the top, I promise!
I’m the kinda gal who, once I get something in my head, can’t stop thinking about it until I (fill in the blank) eat it, buy it, try it, or make it.
When a coworker told me (twice) that she tried cauliflower soup for the first time at a local restaurant, I couldn’t stop thinking about it. She said she loved it and was going to check out a few recipes to try to make a version over the weekend.
I couldn’t wait until Monday morning to hear how her soup turned out, so I decided to make my own. I’m so glad I did because this creamy soup hit the spot.
The parsley oil is a bonus for this soup. It adds a pretty green tint and touch of added flavor. You don’t have to make it, but I love it! It stands out for my Roasted Butternut Squash and Fennel Soup with Parsley Oil.
Are you a veggie lover? Try this Creamy Carrot Soup for One. It couldn’t be easier to make and it’s just the right portion when you’re flying solo.
Don’t wait until Monday morning to make Creamy Roasted Cauliflower Soup with Parsley Oil! Make it now, whatever the weather.
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Yields Serves 4-6
Save Recipe5 based on 4 review(s)
Ingredients
- 1/4 cup olive oil
- 1/4 cup parsley (leave stems on)
- 1 large head cauliflower, leaves and stem trimmed, cut into florets
- 1/2 medium onion, cut into a few wedges
- 1 large carrot, diced large
- 1 large celery stalk, diced
- 4 cloves garlic
- 2 tablespoons olive oil, divided
- 3-1/2 cups vegetable broth
- 1/2 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 2 ounces heavy cream
- 1/2 cup shredded cheddar cheese
Instructions
- Blanch the parsley (add to boiling water for about 30 seconds, until bright green). Remove the parsley and run it under very cold water for a minute or so.
- Dry the parsley. Add the oil and the parsley to a blender and blend until smooth.
- Add the mixture to a jar and refrigerate overnight (or several hours).
- Remove from the refrigerator and allow it to sit until the oil has softened back to a liquid form.
- Strain the mixture using a cheesecloth. Squeeze the mixture to release as much oil as possible.
- Discard the remaining solid pieces.
- Drizzle over the soup just before serving.
- Preheat the oven to 400 degrees F.
- Add all the vegetables to a baking sheet. Drizzle with the olive oil and season with the cumin, coriander, salt, and black pepper. Toss with your hands.
- Roast in the oven for about 25 minutes, checking at about the 20-minute point. The cauliflower will be ready when it has softened and caramelized.
- You’ll likely need to remove the carrot, celery, and garlic if it seems to be roasting faster than the cauliflower and onion.
- Remove the remaining vegetables from the oven and transfer all of them to a blender along with 2 cups of the broth (or whatever the max capacity is for your blender). Carefully blend until smooth. Set aside.
- Add the butter to a large Dutch oven or stockpot over medium heat. When melted, add the flour and whisk for a minute or so. Transfer the contents from the blender to the Dutch oven, along with the remaining broth and 1/2 cup water.
- Heat through for a few minutes. Add the cheese and stir.
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