Let’s talk about soup. Not just any soup—the soup you’ll want to wrap yourself in like a warm blanket on a chilly day. Enter the Roasted Cauliflower Soup with Sage Chili Oil! I know cauliflower isn’t always the life of the party, but trust me, after a little time in the oven, it transforms into a golden, caramelized goodness. Pair that with roasted garlic (because garlic makes everything better), and you’ve got yourself a bowl of comfort with a kick of spice.
Now, if you’re thinking, “Cauliflower? Really?” stick with me. This isn’t your bland, sad veggie moment. This is a creamy, dreamy soup that’s perfect for cozy nights, lazy lunches, or impressing guests who think they’ve tasted it all.
Cauliflower is like that friend who seems quiet at first but really knows how to throw a party. Roasting it brings out all its nutty, rich flavors—plus, it makes your kitchen smell amazing. And then there’s the roasted garlic… We’re talking soft, buttery cloves you can practically spread on toast (which I’ve been known to do). When you blend it all together with warm spices like cumin, turmeric, and a little cayenne, the soup becomes this thick, velvety hug in a bowl.
Oh, did I mention the Sage Chili Oil? This isn’t just any drizzle, my friends. This is where the party really gets started. Fresh sage leaves and red chili peppers get a hot oil bath that turns them into crispy little flavor bombs. When you pour this over the creamy soup, you get these little pops of heat and herbaceous goodness in every bite.
Plus, it’s ridiculously fun to make. Watching that hot oil hit the chili and sage is like a mini fireworks show in your kitchen. (And yes, you can totally show off your fancy oil-drizzling skills on Instagram.)
1. Cauliflower:
The star of the show! Roasting brings out its natural sweetness and nutty flavor. If you don’t have cauliflower, you can swap it for broccoli. The soup will be a little greener and just as delicious.
2. Garlic:
Roasting a whole head of garlic turns it soft and buttery, adding depth to the soup. If you’re in a rush, you can use 2-3 cloves of raw garlic, but the roasted version really takes this soup to another level!
3. Onion:
Onion adds a nice savory base to the soup. Yellow or white onions work best, but if you only have red onions on hand, they’ll do the trick too!
4. Spices (Cumin, Cayenne Pepper, Turmeric):
These spices give the soup warmth and a bit of heat. If you don’t have cumin or turmeric, you can try ground coriander or smoked paprika for a slightly different flavor profile. As for the cayenne, adjust to your heat preference or skip it if you’re not into spicy.
5. Vegetable Broth (or Water):
Using vegetable broth gives the soup more flavor, but water works just fine if you’re out of broth. You can also use a low-sodium broth if you’re watching your salt intake. For extra creaminess, you can swap in part of the broth with coconut milk.
6. Olive Oil:
Olive oil helps the cauliflower and garlic roast beautifully and adds richness to the soup. Feel free to use any other neutral oil like avocado oil or even coconut oil for a slightly different flavor.
7. Sage Chili Oil (Sage, Chili Peppers, Oil):
The sage chili oil brings a spicy, herby kick. No sage? Try rosemary or thyme for a different but equally delicious herbal note. You can also replace the red chili peppers with dried chili flakes or jalapeños if that’s what you have on hand.
This roasted cauliflower soup is best served hot with a side of croutons or some toasted sourdough. I like to drizzle a bit more olive oil on the bread because, well, why not? You could even add a sprinkle of chili flakes if you’re feeling extra bold. It’s a recipe that feels fancy but is super simple to whip up, which is the best kind of recipe if you ask me!
This soup is completely vegan, gluten-free, and packed with flavor. So whether you’re cooking for two, meal-prepping for the week, or just trying to impress your friends with a cozy fall dish, this one’s a keeper.
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