Roasted Cauliflower and Boursin Soup
There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, and this Roasted Cauliflower and Boursin Soup does just that. The earthy flavors of roasted cauliflower pair beautifully with the creamy, herb-infused Boursin cheese, creating a velvety smooth soup that’s perfect for any occasion. Whether you’re looking for a cozy dinner or an elegant starter for a dinner party, this soup is sure to impress. Let’s dive into the recipe!
Ingredients
- 4-5 cups cauliflower florets
- 1 tsp salt
- 1/2 tsp black pepper
- 4 Tbsp olive oil, divided
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable stock
- 1/2 tsp ground cumin (or more to taste)
- 1 tsp paprika
- Additional salt to taste
- 5.2 oz (150 grams) Boursin cheese (Garlic and Herbs)
- Lemon juice, to serve
Directions
1. Preheat Your Oven: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil for easy cleanup, if desired.
2. Roast the Cauliflower: Spread the cauliflower florets on the prepared baking sheet. Generously drizzle or spray them with 2 tablespoons of olive oil, then season with salt and black pepper. Roast for 30 minutes, turning the florets halfway through, until they are cooked and tender.
3. Sauté the Aromatics: While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a deep pot over medium heat. Add the chopped onion and cook for about 2 minutes, until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Simmer the Soup: Pour the vegetable stock into the pot, then stir in the ground cumin, paprika, and additional salt and pepper to taste. Once the cauliflower is done roasting, add it to the pot and let the soup simmer on medium heat for 10 minutes.
5. Blend Until Smooth: Remove the pot from heat and allow the soup to cool slightly for about 10 minutes. For a creamy texture, transfer the soup to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
6. Add the Boursin: Return the blended soup to the pot and place it over low heat. Add the Boursin cheese, whisking until it melts completely into the soup. Remove from heat.
7. Serve and Enjoy: Ladle the soup into bowls, and if desired, garnish with reserved roasted cauliflower florets. A squeeze of fresh lemon juice before serving adds a bright, tangy finish. Serve hot and enjoy this luxurious, creamy soup.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 250 kcal per serving
- Servings: 4
This Roasted Cauliflower and Boursin Soup is not only delicious but also simple to prepare. The roasting process enhances the cauliflower’s natural sweetness, while the Boursin cheese adds a rich, creamy texture that takes this soup to the next level. Don’t forget to add a splash of lemon juice for a zesty kick that brightens up the flavors!
Enjoy this soup on a chilly evening or serve it as a starter for a special meal. Either way, it’s sure to become a favorite in your recipe collection. Happy cooking!
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Roasted Cauliflower And Boursin Soup
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
4–5 cups cauliflower florets
1 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil, divided
1/2 medium chopped onion
3 garlic cloves, minced
4 cups vegetable stock
1/2 tsp ground cumin (or more to taste)
1 tsp paprika
additional salt to taste
one 5.2 oz (150 grams) of Boursin cheese (Garlic and Herbs)
lemon juice to serve
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil (optional). Arrange cauliflower on baking sheet, generously drizzle (or spray) with olive oil, season with salt and pepper. Roast for 30 minutes, until cooked and tender, turning halfway through.
Meanwhile, heat 2 tbsp olive oil over medium heat in a deep pot and cook onion for 2 minutes, until translucent. Add garlic and cook for 1 more minute, stirring frequently.
Add vegetable stock, paprika, cumin, salt, and pepper. Add cauliflower and simmer on medium for 10 minutes. Remove from heat and let it cool for 10 more minutes. At this point, you can reserve some of the cauliflower florets for garnishing the soup later.
Transfer to a blender (or alternatively use an immersion blender) and blend until smooth. Transfer soup back to a pot and set heat on low. Add in Boursin cheese, whisk until melted. Remove from heat and serve. Add lemon juice (optional).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250 Kcal