Roasted Cauliflower Soup with Cumin, Thyme, and Cream Recipe

Introduction

This creamy cauliflower soup is a comforting and flavorful dish perfect for cozy days. Roasting the cauliflower with cumin and thyme adds a delightful depth of flavor, making this simple soup feel special and satisfying.

Ingredients

• 1 large cauliflower (1½ kg), cut into florets
• ½ tbsp ground cumin
• 2 tbsp olive oil, plus extra for drizzling
• 4 thyme sprigs
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 750-850ml vegetable or chicken stock
• 100ml single cream
• ½ small bunch of parsley, finely chopped

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the ground cumin, and the thyme sprigs. Roast for 15 minutes or until golden and tender. Remove and discard the thyme sprigs.
2. Step 2: While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and celery, frying gently for about 10 minutes until softened.
3. Step 3: Add the crushed garlic to the pan, cooking for 1 minute until fragrant. Stir in most of the roasted cauliflower, reserving some for garnish.
4. Step 4: Pour in 750ml of the stock and bring the mixture to a simmer. Cook gently for 10 minutes, allowing flavors to meld.
5. Step 5: Use a hand blender or food processor to blitz the soup until smooth. Stir through the single cream and season with salt and pepper to taste. Add extra stock if you prefer a thinner consistency.
6. Step 6: Ladle the soup into bowls and garnish with chopped parsley, the reserved roasted cauliflower, and a drizzle of olive oil before serving.

Tips & Variations

• For a vegan version, substitute single cream with coconut milk or a plant-based cream alternative.
• Add a pinch of smoked paprika for a smoky twist.
• Use fresh thyme leaves instead of sprigs to avoid picking out stems later.
• If you like a bit of texture, reserve some roasted cauliflower, chop it finely, and stir it back into the soup instead of pureeing all of it.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens after cooling, add a splash of stock or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen cauliflower?

Fresh cauliflower is best for roasting and flavor, but you can use frozen florets if pressed for time. Thaw and drain frozen cauliflower well before roasting to avoid sogginess.

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance. Just cool completely before refrigerating. Reheat gently and adjust seasoning and consistency as needed before serving.

Roasted Cauliflower Soup with Cumin, Thyme, and Cream Recipe

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★★★★★

4.9 from 60 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A comforting and flavorful roasted cauliflower soup infused with cumin and thyme, finished with creamy single cream and fresh parsley. Perfect as a warming starter or light meal, this soup combines roasted vegetables with a smooth, velvety texture.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 large cauliflower (1½ kg), cut into florets
• 4 thyme sprigs
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• ½ small bunch of parsley, finely chopped

Spices and Seasonings

• ½ tbsp ground cumin

Liquids and Oils

• 2 tbsp olive oil, plus extra for drizzling
• 750–850 ml vegetable or chicken stock
• 100 ml single cream

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Instructions

1. Roast the cauliflower: Preheat the oven to 220°C (200°C fan)/gas mark 7. Toss the cauliflower florets in 1 tablespoon of olive oil, ground cumin, and thyme sprigs in a roasting tin. Roast in the oven for 15 minutes or until the cauliflower is golden and tender. Once done, remove and discard the thyme sprigs.
2. Sauté the aromatics: Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and celery and cook for about 10 minutes until softened. Add the crushed garlic and cook for an additional 1 minute to release its aroma.
3. Simmer the soup: Stir most of the roasted cauliflower into the saucepan, reserving some florets for garnish. Pour in 750 ml of vegetable or chicken stock and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
4. Blend until smooth: Using a hand blender or food processor, blitz the soup until completely smooth. If needed, add extra stock to achieve your desired soup consistency.
5. Finish and serve: Stir the single cream into the blended soup and season with salt and pepper to taste. Ladle the soup into bowls, then top with the reserved roasted cauliflower, freshly chopped parsley, and a drizzle of olive oil for extra flavor and presentation.

Notes

• You can substitute chicken stock with vegetable stock to keep this soup vegetarian.
• Adjust the consistency by adding more or less stock depending on how thick or thin you prefer your soup.
• For a vegan version, replace single cream with coconut cream or a plant-based cream alternative.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting
• Cuisine: British

Keywords: cauliflower soup, roasted cauliflower, creamy soup, cumin soup, healthy soup, easy soup recipe