Imagine a soup so creamy, so rich, and so unexpectedly delicious that it turns even the most skeptical vegetable-avoider into a cauliflower enthusiast. This Roasted Cauliflower Soup with Chimichurri isn't just another recipe—it's a flavor explosion that combines the deep, caramelized notes of roasted cauliflower with the vibrant, herbaceous punch of chimichurri sauce. Prepare to embark on a culinary journey that will elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 cup chimichurri sauce
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Chop the cauliflower into uniform florets, ensuring they are roughly the same size for even roasting. Place the cauliflower pieces on the prepared baking sheet.
- Drizzle the cauliflower with olive oil, then season generously with salt and pepper. Toss the florets to ensure they are evenly coated with oil and seasoning.
- Roast the cauliflower in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and slightly crispy.
- While the cauliflower is roasting, dice the onion into small, uniform pieces.
- In a large pot, heat a small amount of olive oil over medium heat. Sauté the diced onion until translucent and soft, approximately 5-6 minutes.
- Add the roasted cauliflower to the pot with the sautéed onions. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Cook the soup for 10-15 minutes, allowing the flavors to meld together. Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the coconut milk and adjust seasoning with additional salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Ladle the soup into serving bowls and top each portion with a generous drizzle of chimichurri sauce.
- Serve immediately, garnishing with additional fresh herbs or a swirl of chimichurri if desired. Enjoy the rich, roasted flavors of this comforting soup.
Tips
- Size Matters: Cut your cauliflower florets uniformly to ensure even roasting and prevent burning.
- Don't Overcrowd: Spread cauliflower pieces on the baking sheet in a single layer to achieve that perfect golden-brown caramelization.
- Blending Technique: Use an immersion blender for a smoother texture, or a standard blender for ultra-creamy results (just be careful with hot liquids).
- Coconut Milk Magic: Choose full-fat coconut milk for a richer, more luxurious soup consistency.
- Chimichurri Customization: Make your own chimichurri or use a high-quality store-bought version to add a fresh, zesty finish.
- Temperature Tip: Let the soup rest for a few minutes after blending to allow flavors to meld and reach the perfect serving temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
