A rich and creamy caramelized onion and cauliflower soup that is the perfect healthy comfort food meal.
The wonderful thing about cauliflower soup is that it has a creamy taste and texture, even though it doesn’t contain any cream. Once pureed, the cauliflower becomes creamy. This is the type of soup that warms you up on a chilly day – and keeps you feeling full.
The process of making this soup is easy. While the cauliflower is roasting in the oven, you caramelize the onions. Once the onions are ready, season them with some garlic and add the broth. Then everything gets combined in the blender. The total preparation time is just about 45 minutes.
This soup has a few inspirations: Charles randomly buying a head of cauliflower at the grocery store (due to the combination of covid and having a newborn he has taken over grocery shopping), the temps dipping into the low 60s, and the fact that Charles is on a diet. The diet isn’t very specific; Charles created it himself. It involves cutting out carbs and beer and eating more vegetables. This soup makes the cut.
Making cauliflower soup was a delicious way to mix things up after several nights of eating chicken breasts, zucchini, and quinoa.
The secret to a rich flavorful caramelized onion and cauliflower soup is a little patience. You need to give the onions and cauliflower time to caramelize and reach a deep golden color. This adds so much flavor to the soup – don’t undercook your veggies! Give them the time they need to reach peak flavor.
You have the option of making this soup vegan. I used chicken broth to prepare the soup because I had a bunch of homemade broth in my freezer. But, if you opt to use vegetable broth, (and obviously, don’t add bacon as a garnish), the soup will be vegan!
Another thing that I love about this soup is that there are so many ways to garnish it! I added a few small florets of roasted cauliflower, some crumbled bacon, a sprinkle of paprika, and a drizzle of olive oil.
Note: I like my cauliflower soup to be thick. If that isn’t your thing, it’s easy to thin it out a bit by adding some more broth.
How to make Caramelized Onion and Cauliflower Soup:
- 1 head Cauliflower, about 3 cups chopped
- 4 tablespoons Olive Oil
- 1/2 large White Onion, about 2/3 cup chopped
- 4 cups Chicken Broth
- 3 cloves Garlic, run through a garlic press
- 1/4-1/2 teaspoons Garlic Powder
- about 1 teaspoon Sea Salt
- 1/4 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- garnish with crumbled Bacon, Roasted Cauliflower, and/or Paprika
Rinse the cauliflower and chop into medium-sized florets.
Spread the cauliflower out on a glass dish or metal baking sheet. (I like to line metal pans with parchment so that the cauliflower roasts more evenly and clean-up is easier).
Drizzle 2 tablespoons of olive oil over the cauliflower. Either use your hands or tongs to toss the cauliflower in the oil until it is evenly coated. Sprinkle with about 1/2 teaspoon of sea salt.
Roast in the oven at 425 degrees for about 25-35 minutes. It took 35 minutes when I used a glass baking dish. Flip the cauliflower after 20 minutes. Cook until golden brown.
While the cauliflower is roasting, prepare the caramelized onions. Chop the onion into thin half-round slices. Heat the olive oil in a soup pot over medium-low heat. Then add the onion. Toss the onion in the oil to evenly coat it in the oil.
Keep a close eye on the onions and stir frequently until they eventually reach a deep golden brown color. The more closely you watch the onions the higher the cooking temperature can be. If you watch very closely, you can cook at medium or medium-low, if you will be doing other things in the kitchen, keep the heat low.
Once the cauliflower is ready, remove it from the oven.
Once the onions are deep golden brown, add the garlic to the pot. Cook for another 2 minutes. Then add the chicken broth and bring to a simmer.
Then combine the cauliflower and the broth/caramelized onion mixture in the blender and puree. You may need to do this in batches. *You may want to set some small florets of cauliflower aside to use to garnish the soup.
Return the pureed soup to the soup pot and bring to a simmer. Add the pepper and paprika and season to taste with the salt.
Serve the soup hot and garnish with crumbled bacon, roasted cauliflower, and/or paprika.