The perfect roasted cauliflower soup recipe to start Autumn right

As I’m posting this, it is the FIRST OFFICIAL DAY OF AUTUMN! That can only mean it’s S season. Soup season, Slow cooker season and Spiced pumpkin lattes all around! The leaves are turning, the Gimore Gals are out in full force, it’s a great time to be alive.

Now, in honour of soup season, we’re starting off with this beautiful roasted cauliflower soup. We’re not prolonging the cauliflower rice thing, no, we’re using cauliflower how it should be…in a rich and delicious soup. You also can’t beat a good cauliflower cheese – my Christmas version is absolutely ridiculous, in the good kinda way.

Why you’ll be all over this roasted cauliflower soup…

Umami flavours – the white miso paste gives you that unami goodness that balances the dish and gives it a little edge.

Garlic – because when has garlic ever made a dish worth? I’ve suggested 4 cloves, but do your thing.

Double cream – the addition gives you a velvety, rich soup that feels that little bit indulgent.

Roasted cauliflower – the secret to this soup is roasting the cauliflower til golden, giving you an added depth of flavour.

Thyme and bay leaves – my herbs of choice, however you can a little spice too if you like your soups to have a kick.

I’m fully invested in soup season, give me more inspo…

I’m glad you’re here. If like me, you’ve fallen down the soup rabbit hole and crave more and more, then why not try my curried cauliflower soup if you’ve got some spare cauli leftover? We don’t waste any food here, so whip up another batch and stockpile for the next rainy day.

Or, my Thai squash soup blends beautifully aromatic flavours with a load of veg. Perfect to devour ahead of cold and flu season. Trust me, if you deliver this up, fresh and steaming, to any ill relatives or friends, they’ll be forever in your debt.

Now, if you’d prefer a spice free dish, you need to try my French onion soup, inspired by the iconic Julia Child. Don’t forget that the cheesy, delicious toasted topping is non-negotiable.

Cauli at CHRISTMAS

Yes it’s September, no it’s not too early to be thinking about Christmas. Santa gets the elves working year round, so no harm in planning out the most MONSTROUS cauliflower cheese you’ve ever seen. You don’t want your reputation to be tarnished by a sad, watery side dish. Oh no no no, we’re bringing out the big guns for this bad boy. All the cheese, all the garlic, all the drama.

Cauliflower cheese hero

Final thoughts…

If you’re looking for a soup to see you through the autumnal months, that is both luxurious and packed full of veggie goodie, this is the recipe you’ve been waiting for. The swirl of miso makes this soup a little different and will convince even devout veg avoiders that this is a masterpiece. Give it a go and report back.

Roasted cauliflower soup

By Poppy Cooks

https://www.poppycooks.com/recipes/roasted-cauliflower-soup/

Soup season has arrived and this roasted cauliflower soup is rich, creamy and full of unami goodness. Perfect served alongside a loaded cheese toastie.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Serves 4-6
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Ingredients

Metric Imperial

    Metric

  • 1.25kg cauliflower, roughly chopped, leaves and all
  • 4 cloves garlic, still in their skins
  • 20g unsalted butter, for the onions
  • 2 brown onions, diced
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 litre chicken stock
  • 1 tsp white miso paste
  • 75g cold unsalted butter, cubed
  • 100ml double cream
  • Olive oil, salt and pepper

    • Imperial

  • 2.75lbs cauliflower, roughly chopped, leaves and all
  • 4 cloves garlic, still in their skins
  • 1oz unsalted butter, for the onions
  • 2 brown onions, diced
  • 4 sprigs thyme
  • 1 bay leaf
  • 34fl oz chicken stock
  • 1 tsp white miso paste
  • 2.5oz cold unsalted butter, cubed
  • 3fl oz double cream
  • Olive oil, salt and pepper

Instructions

  1. Preheat the oven to 200ºc fan/220ºc/400ºf. Toss the cauliflower into a baking tray with the garlic and toss with olive oil, salt and pepper. Roast for 30 minutes, until golden brown.
  2. While the cauliflower is roasting in the oven, pop a large saucepan over a medium heat with the butter for the onions and a glug of olive oil. Tip in all of the diced onions and cook for 7-10 minutes, until softened and lightly golden brown.
  3. Chuck in the thyme, bay leaf, roasted cauliflower, chicken stock and miso with a pinch of salt and pepper. Remove the garlic from their skins and add that into the pan too. Bring to a simmer and cook for around 30 minutes, until the cauliflower is completely soft.
  4. Add in the cubes of cold butter while blitzing with a stick blender. Pour in the cream and blend until smooth, seasoning to taste as you go. Serve with a delicious cheese toastie for the ultimate autumnal lunch.

Find this recipe online at https://www.poppycooks.com/recipes/roasted-cauliflower-soup/

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