Roasted Cauliflower Soup With Fried Jalapenos Recipe

Picture this: a cozy evening, a warm bowl in hand, and the perfect balance of creamy comfort and spicy flair with every spoonful—this roasted cauliflower soup is about to become your new go-to.

I love creating comforting yet exciting dishes, and Roasted Cauliflower Soup with Fried Jalapeños is a personal favorite. With the mellow taste of roasted cauliflower and the aromatic depth of onions and garlic cooked in olive oil, this creamy soup is beautifully balanced.

Adding fried jalapeños provides an unexpected spicy crunch, perfect for those seeking a little heat while maintaining nutritional goodness from the cauliflower and vegetable broth.

Roasted Cauliflower Soup With Fried Jalapenos Recipe Ingredients

• Cauliflower: Low-calorie, high-fiber, aids digestion, rich in vitamins C and K.
• Olive Oil: Heart-healthy fats, rich in antioxidants, anti-inflammatory properties.
• Onion: Adds sweetness, high in antioxidants, supports heart health.
• Garlic: Boosts immunity, rich in antioxidants, has anti-inflammatory benefits.
• Heavy Cream: Adds creaminess, rich in fats, creates velvety texture.
• Jalapeños: Adds heat, rich in vitamin C, may boost metabolism.
• Cilantro: Freshens dish, contains antioxidants, high in vitamins A and C.
• Lime: Adds acidity, high in vitamin C, enhances flavor.

Roasted Cauliflower Soup With Fried Jalapenos Recipe Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 2 jalapeños, sliced into rings
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Fresh cilantro, for garnish
• Lime wedges, for serving

How to Make this Roasted Cauliflower Soup With Fried Jalapenos Recipe

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.

2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute.

3. Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let simmer for 10 minutes.

4. Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.

5. Stir in the heavy cream, adjusting the seasoning with additional salt and black pepper to taste. Keep the soup warm on low heat while you prepare the jalapeños.

6. In a small skillet, melt the butter over medium-high heat. Coat the sliced jalapeños in the all-purpose flour, shaking off excess.

7. Add enough vegetable oil to the skillet to submerge the jalapeño slices slightly. Heat the oil until it shimmers.

8. Fry the coated jalapeño slices in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

9. Ladle the warm soup into bowls, topping each with a few fried jalapeño rings.

10. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup. Enjoy your flavorful roasted cauliflower soup with a spicy kick!

Roasted Cauliflower Soup With Fried Jalapenos Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Large pot
4. Immersion blender or countertop blender
5. Small skillet
6. Slotted spoon
7. Paper towels
8. Knife
9. Cutting board
10. Measuring spoons
11. Measuring cups
12. Tongs (optional for handling hot ingredients)
13. Mixing spoon or spatula
14. Ladle
15. Bowls (for serving)

FAQ

• Can I use frozen cauliflower instead of fresh?
  Yes, you can use frozen cauliflower. Just make sure to thaw it first and pat it dry to remove excess moisture before roasting.
• Is there a substitute for heavy cream?
  You can substitute heavy cream with coconut milk or a non-dairy cream alternative if you prefer a vegan or lighter option.
• How can I make the soup spicier?
  You can increase the amount of jalapeños, or add a pinch of cayenne pepper or some chili flakes to the soup while it’s cooking.
• Can I make this soup ahead of time?
  Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently on the stove before serving.
• What can I pair with this soup?
  Serve this soup with crusty bread, grilled cheese sandwiches, or a fresh salad for a wholesome meal.
• How do I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Roasted Cauliflower Soup With Fried Jalapenos Recipe Substitutions and Variations

• 1 head of broccoli, cut into florets (substitute for cauliflower)
• 3 tablespoons coconut oil, divided (substitute for olive oil)
• 1 cup coconut milk (substitute for heavy cream)
• 1 teaspoon soy sauce (substitute for salt, adjust to taste)
• 1 large shallot, diced (substitute for onion)

Pro Tips

1. For enhanced flavor, consider adding a sprinkle of smoked paprika or a pinch of cayenne pepper to the cauliflower before roasting. This adds a subtle smokiness and extra depth to the soup.

2. When blending the soup, if you want an ultra-smooth texture, strain it through a fine mesh sieve or cheesecloth after blending to remove any remaining bits.

3. For a more decadent and richer taste, replace half of the heavy cream with crème fraîche or Greek yogurt. This also adds a slight tang to balance the flavors.

4. To ensure crispy fried jalapeños, make sure they are evenly coated with flour, and shake off the excess before frying. The oil should be hot enough that the jalapeños start sizzling immediately upon contact.

5. To add a fresh twist, consider adding a squeeze of lime juice directly into the soup before serving, not just on the side. This brightens the flavors and complements the roasted cauliflower beautifully.