I have been on a serious cauliflower kick lately. Last year, my local grocery store had this truffle cauliflower soup and it was basically life changing. They never brought it back, but it really turned me onto cauliflower ever since. I eat cauliflower probably twice a week, usually roasted or sometimes a quick cauliflower rice will make its way onto my dinner menu but now that it’s fall I really wanted to change it up and make a cauliflower soup!
I initially set out to make a simple parmesan cauliflower soup but then again, since when is spice a bad thing?! However, as I was making this soup, I really didn’t want to over power it with a TON of chili powder or strong flavors. I wanted the taste of the roasted cauliflower to shine through so I added just a touch of garam masala. You might not even notice its in there when you taste the soup, and you may want to add more but again, I wanted something a little less “curry-fied ” this time. LOL.
Hope you guys enjoy this recipe. Below are some of my suggestions/tips so be sure to read through these before you make the soup! If you make this, I would love for you to tag my Instagram handle “@thechutneylife” so I can see your creations !! Happy Eating <3
Because this soup is simple in flavor, it is a great dish to have fun with toppings/additions! Here are some suggestions I think would be delicious:
- Top off with a dollop of sour cream and sliced scallions
- Add a few dashes hot sauce
- Drizzle with some chili oil
- Top with caramelized mushrooms
- Add shredded parmesan, pecorino or gruyere cheese
- Crisp up some naan or sourdough toast as dippers
- Do not brown your cauliflower too much, you want to see just a little bit of color. Don’t worry if the florets are not completely cooked through, they will continue to cook in the pot.
- You can definitely add more spices to this but beware that the color will also change with the addition of things like chili powder, cumin or turmeric.
- I like my cauliflower soup to be on the thick/bisque side but you can add more broth or milk to yours even after you have pureed it, if you think it is too thick. Just remember to re-adjust your salt and or spices.