Savory Roasted Garlic Cauliflower And Tomato Soup with Crispy Quinoa

As the weather turns crisp and the days grow shorter, there’s nothing quite like the warmth of a steaming bowl of soup. Roasted Garlic Cauliflower and Tomato Soup with Crispy Quinoa is the perfect dish for cozy evenings spent with loved ones or for entertaining guests during festive gatherings. This recipe combines rich flavors and vibrant colors, transforming your ordinary dinner into something truly special.

Inspired by the comforting soups of my childhood, this recipe brings together the earthy sweetness of roasted cauliflower, the acidity of fresh tomatoes, and the warm, aromatic undertones of garlic. The addition of crispy quinoa adds a delightful crunch that contrasts beautifully with the velvety texture of the soup, making it an unforgettable culinary experience. Whether you’re looking for a healthy meal or simply a way to get more veggies onto your plate, this soup is both nourishing and delicious.

Why You’ll Love This Recipe

This Roasted Garlic Cauliflower and Tomato Soup is a delightful mix of flavors and textures that makes it a standout dish. Here are a few reasons why you’ll fall in love with it:

• Easy to Prepare: With simple steps and minimal prep work, this recipe is accessible for cooks of all skill levels.
• Health-Conscious: Packed with nutritious ingredients, this soup is vegan, gluten-free, and low in calories.
• Comforting and Satisfying: The combination of creamy soup and crispy quinoa makes for a filling meal that’s perfect for any time of year.
• Customizable: You can easily adjust the recipe to suit your dietary needs or personal taste preferences.

What Does The Recipe Taste Like

The flavor profile of this soup is a harmonious blend of sweet, savory, and a hint of tang. Roasting the garlic and cauliflower brings out their natural sweetness, while the tomatoes add bright acidity that balances the dish perfectly. The crispy quinoa offers a nutty flavor and a satisfying crunch, making each spoonful a delightful experience. It’s not just soup; it’s a journey through rich, comforting flavors that will warm your heart and soul.

Ingredients You’ll Need

Gathering the right ingredients is key to achieving the perfect Roasted Garlic Cauliflower and Tomato Soup. Here’s what you’ll need:

Main Ingredients

• 1 medium head of cauliflower (about 4 cups, chopped): The star of the dish, cauliflower adds a creamy texture and mild flavor when roasted.
• 4 cloves of garlic: Roasted garlic provides a sweet and nutty flavor, enhancing the overall taste of the soup.
• 3 cups of diced tomatoes (canned or fresh): Tomatoes contribute acidity and brightness, balancing the richness of the cauliflower.
• 1 onion (medium, diced): Sautéed onions lend sweetness and depth to the soup.
• 4 cups of vegetable broth: The liquid base for the soup, adding flavor and moisture.
• 1 tablespoon olive oil: This adds richness and helps with sautéing the onions and garlic.
• Salt and pepper to taste: Essential for enhancing and balancing the flavors of the soup.
• 1 cup of quinoa: Provides a nutritious crunch that complements the creamy soup nicely.

Optional Additions

• For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions.
• For a creamier soup, blend in a 1/2 cup of coconut milk after cooking.
• Include other vegetables like carrots or bell peppers for added flavor and nutrition.

Special Garnishes

• Fresh herbs: Top with chopped basil, cilantro, or parsley for a fresh pop of color.
• Avocado slices: Add creamy avocado slices on top for a delicious twist.
• Croutons: Homemade croutons can provide an extra crunch.

Step-by-Step Instructions

Follow these clear and easy steps to make your Roasted Garlic Cauliflower and Tomato Soup with Crispy Quinoa:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the cauliflower: Wash and chop the cauliflower into small florets. Spread them evenly on a baking sheet.
3. Roast the garlic: Wrap the garlic cloves in aluminum foil and place them next to the cauliflower. Toss the cauliflower with a little olive oil, salt, and pepper. Roast everything for about 25-30 minutes until the cauliflower is golden and tender and the garlic is soft.
4. Sauté the onions: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
5. Add the tomatoes: Stir in the diced tomatoes and let them cook for 5 minutes to combine the flavors.
6. Combine the ingredients: After roasting, squeeze the roasted garlic out of the skins and add it, along with the roasted cauliflower, to the pot. Pour in the vegetable broth, stir, and let everything simmer for about 10-15 minutes.
7. Blend the soup: Use an immersion blender or transfer the soup to a countertop blender and blend until smooth.
8. Cook the quinoa: While the soup is simmering, rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes in 2 cups of water. Fluff with a fork once it’s done.
9. Serve: Ladle the soup into bowls, top with crispy quinoa and your choice of garnishes, and enjoy!

Recipe Variations

If you want to change things up a bit, here are a few variations you can try:

• Italian twist: Add Italian herbs like thyme, oregano, or rosemary while simmering for an aromatic flavor.
• Asian-inspired: Incorporate coconut milk and a splash of soy sauce for a unique spin.
• Protein addition: For a heartier meal, add cooked lentils or chickpeas into the soup.

Serving and Storage Tips

Serve the soup warm, garnished with crispy quinoa and fresh herbs, alongside some crusty bread for dipping. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of vegetable broth if it thickens too much. The crispy quinoa is best added fresh, so consider storing it separately if you plan to enjoy the soup later.

Helpful Tips

• Roasting the cauliflower brings out its natural sweetness, so don’t skip this step!
• Adjust the seasoning towards the end of cooking to suit your taste.
• Blend only part of the soup for a chunkier texture if you prefer that consistency.
• For added flavor, consider squeezing a bit of fresh lemon juice into the finished soup.

Special Equipment

While this recipe can be made with basic kitchen tools, a few items can make the process easier:

• Immersion blender: Great for blending the soup directly in the pot, which minimizes dishes.
• Sheet pan: For roasting the cauliflower and garlic evenly.
• Large pot: Essential for cooking the soup and combining all flavors effectively.
• Measuring cups and spoons: To ensure accuracy in your ingredients, helping maintain consistent taste.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup can be made in advance and stored in the refrigerator for up to 4 days. Just reheat and add the crispy quinoa right before serving for the best texture.

Is this soup suitable for freezing?

Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Can I add other vegetables to the soup?

Definitely! Feel free to add your favorite vegetables, such as spinach, kale, or bell peppers. Just make sure to adjust the cooking time accordingly, as some vegetables may require less or more cooking time than cauliflower.

What can I serve with this soup?

This soup pairs wonderfully with a side of crusty bread, a fresh green salad, or a light sandwich. It makes a great light lunch or a hearty dinner option!

Conclusion

Roasted Garlic Cauliflower and Tomato Soup with Crispy Quinoa is not just a dish; it’s an inviting experience full of warmth and joy. Its unique blend of flavors and textures creates a comforting meal that’s perfect for sharing with family or friends. I hope you find this recipe as delightful to prepare as it is to eat. Don’t forget to share your adaptations and favorite serving suggestions in the comments below. Together, let’s create memorable moments around the table!

Savory Roasted Garlic Cauliflower Tomato Soup with Crispy Quinoa

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• Author: souzanfood
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Savor the rich flavors of roasted garlic cauliflower tomato soup topped with crispy quinoa for a deliciously healthy meal Perfect for any occasion

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Ingredients

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1 medium head of cauliflower (about 4 cups, chopped)

4 cloves of garlic

3 cups of diced tomatoes (canned or fresh)

1 medium onion, diced

4 cups of vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

1 cup of quinoa

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Instructions

Preheat the oven to 400°F (200°C).

Wash and chop the cauliflower into small florets. Spread them evenly on a baking sheet.

Wrap the garlic cloves in aluminum foil and place them next to the cauliflower. Toss the cauliflower with a little olive oil, salt, and pepper. Roast for about 25-30 minutes until golden and tender.

In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Stir in the diced tomatoes and let them cook for 5 minutes.

Squeeze the roasted garlic out of the skins and add it, along with the roasted cauliflower, to the pot. Pour in the vegetable broth and let everything simmer for about 10-15 minutes.

Blend the soup until smooth using an immersion blender or countertop blender.

Rinse the quinoa under cold water and cook according to package instructions.

Ladle the soup into bowls, top with crispy quinoa and garnishes, and enjoy!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Cuisine: Vegan

Nutrition

• Calories: 250 calories
• Sugar: 6 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams
• Protein: 8 grams