Creamy Roasted Adobo Cauliflower Soup
This creamy roasted adobo cauliflower soup is deliciously spicy and served with toppings that makes for an incredible meal in a bowl.
This roasted adobo cauliflower soup is delicious on its own, and even better with toppings.
The soup starts out with slices of cauliflower florets topped with adobo sauce that are roasted in the oven.
I especially like how the adobo adds a hint of smokiness to the soup.
To me, adobo sauce is pretty spicy, so I add a little at a time so not to overdo it.
When it comes to too much heat in a recipe, I’ve done it with adobo sauce and another time with ground pepper.
Both ranked high on my food fail list.
About Serving
Toppings are added to this soup to add garnish, more flavor, and a little crunch.
These toppings include lemon juice, sour cream, green onion, cilantro, red bell pepper and pepita seeds.
Let’s check out the ingredients.
Soup – cauliflower, adobo sauce (from a small can of chipotle peppers), olive oil, butter, onion, garlic, dried Mexican oregano (or regular dried oregano), ground cumin, salt, pepper, half and half, and chicken broth
Toppings (Optional) – green onion, red bell pepper, cilantro, sour cream, pepita (pumpkin) seeds, and juice from 1 lemon
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Roasted Cauliflower
Preheat the oven to 400 degrees F.
Cauliflower:
Cut the cauliflower florets into about 3/4-inch-thick slices.
In a large bowl, add the cauliflower.
Olive Oil, Salt and Pepper:
Add olive oil,
salt, and
pepper.
Toss the cauliflower so that the florets are evenly coated with the olive oil, salt and pepper.
On a cookie sheet,
add the cauliflower.
Lay it out evenly so that each piece is lying flat on the pan.
Adobo Sauce:
Brush adobo sauce on top of the cauliflower with a cooking or pastry brush.
Bake:
Bake in a preheated (at 400 degrees F.) oven for about 30 to 35 minutes…
…or until the edges of the cauliflower start to turn brown.
Remove from the oven and set aside.
For the Soup
Broth:
In a stock or soup pot, add the chicken broth.
Heat the broth on low heat and let simmer.
While the broth is simmering sauté the onions and garlic.
Onions and Garlic:
Chop the onions and…
garlic.
Heat a medium-size skillet on low to medium heat.
Butter:
Add the butter.
Onions:
When the butter melts, add the onion, salt and pepper…
…and stir.
Continue to sauté and stir the onions for about 4 minutes.
Garlic:
Then add the garlic and…
…stir.
Continue to sauté and stir until the onions start to turn translucent.
Then add the onion mixture to the stock pot.
Seasonings:
Next,
add the oregano,
salt, pepper,
cumin and,
stir.
Roasted Adobo Cauliflower:
Add the roasted cauliflower and…
stir.
Let simmer for 10 minutes.
Half and Half:
Set the half and half on the counter for about 5 minutes before adding it to the soup.
Cold half and half added to a hot soup may separate (curdle).
Then slowly stir in the half and half.
Blend:
After adding the half and half, the next step is to blend the soup by using an immersion blender (blending right in the stock pot) or a regular blender (with a jar).
If using a regular blender, it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
Here are some tips if using a blender:
- add the soup to the blender jar in batches that are no larger than 1/3 full
- remove the center piece from the blender lid
- place the lid (minus the center piece) on the blender jar
- cover the lid with a clean towel folded to a size slightly larger than the lid
- hold the towel over the lid while blending on the lowest speed
Do a quick taste test and add more salt if needed.
Add Toppings and Serve:
Serve warm and top with…
…drizzles of lemon juice, olive oil and adobo sauce; and…
…cilantro, sour cream, green onions, and red bell peppers.
If reheating the soup (prior to the toppings being added), the soup may thicken slightly.
Just add a bit of water to reach the desired consistency.
Thank you so much for stopping by CCC!
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Creamy Roasted Adobo Cauliflower Soup
Ingredients
For the Roasted Cauliflower:
- 1 head of cauliflower (medium size, about 2 pounds) stem and leaves removed, rinsed
- 3 teaspoons olive oil
- 3 dashes salt
- 3 dashes ground black pepper
- 3 teaspoons adobo sauce from a can (7 ounces) of Chipotle Peppers in Adobo Sauce
For the Soup:
- 1 carton (32 ounces) chicken broth
- 4 tablespoons butter salted or unsalted
- 1/2 of a large onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 2 dashes salt for sautéing the onions and garlic
- 2 dashes ground black pepper for sautéing the onions and garlic
- 1 teaspoon dried Mexican oregano leaves or regular dried oregano leaves
- 2 dashes ground cumin
- 2 dashes salt or salt to taste
- 2 dashes ground black pepper or to taste
- Roasted cauliflower
- 1/4 cup half and half let sit out about 5 minutes before using
For the Toppings (Optional):
- 4 drizzles olive oil
- 1 lemon cut in quarters (juice from 1 quarter lemon per serving)
- 4 drizzles adobo sauce
- 4 tablespoons sour cream
- 3 tablespoons chopped green onions
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped red bell pepper
- 3 tablespoons pepita seeds
Instructions
For the Roasted Cauliflower:
- Preheat oven to 400 degrees F.
- Cut the cauliflower florets into about 3/4-inch thick slices. In a large bowl, add the cauliflower, olive oil, salt, and pepper. Toss the cauliflower so that the florets are evenly coated with the olive oil, salt and pepper.
- On a cookie sheet add the cauliflower. Lay it out evenly so that each piece is lying flat on the pan. Brush adobo sauce on top of the cauliflower with a cooking or pastry brush.
- Bake in a preheated oven for about 30 to 35 minutes or until the edges of the cauliflower start to turn brown. Remove from the oven and set aside.
For the Soup:
- In a stock or soup pot, add the chicken broth. Heat the broth on low heat and let simmer (uncovered).
- While the broth is simmering, sauté the onions and garlic - Heat a medium-size skillet on low to medium heat and add the butter. When the butter melts, add the onion, salt, pepper and stir. Continue to sauté and stir the onions for about 4 minutes. Add the garlic and stir. Continue stirring until the onions start to turn translucent.
- Add the ingredients to the soup pot - Add the onion mixture to the stock pot. Add the oregano, cumin, salt and pepper. Stir. Add the roasted cauliflower and stir. Let simmer for 10 minutes and slowly stir in the half and half (prior to adding the half and half make sure to let it sit out for 5 minutes at room temperature before adding it to the pot; if the half and half is cold it could separate when adding it to the hot soup).
- Blend the soup - The next step is to blend the soup by using an immersion blender (blending right in the stock pot) or a regular blender (with a jar). If using a regular blender, it's very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
- Here are some important tips if using a blender:- add the soup to the blender jar in batches that are no larger than 1/3 full
- remove the center piece from the blender lid
- place the lid (minus the center piece) on the blender jar
- cover the lid with a clean towel folded to a size slightly larger than the lid
- hold the towel over the lid while blending on the lowest speed - Do a taste test and add more salt if needed.
For the Toppings:
- Serve warm and top with drizzles of lemon juice, olive oil and adobo sauce; top with cilantro, sour cream, green onions, and red bell peppers.
- If reheating the soup (prior to the toppings being added), the soup may thicken slightly. Just add a bit of water to reach the desired consistency.
Notes
TIPS:
- Prior to adding the half and half make sure to let it sit out for 5 minutes at room temperature before adding it to the pot; if the half and half is cold it could separate when adding it to the hot soup.
- If using a regular blender, it's very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender. Here are some important tips if using a blender: - add the soup to the blender jar in batches that are no larger than 1/3 full - remove the center piece from the blender lid - place the lid (minus the center piece) on the blender jar - cover the lid with a clean towel folded to a size slightly larger than the lid - hold the towel over the lid while blending on the lowest speed
- If reheating the soup (prior to the toppings being added), the soup may thicken slightly. Just add a bit of water to reach the desired consistency.
Serving Suggestions
Serve this adobo cauliflower soup with “Quick and Easy Garlic Bread”, “Chipotle Lime Tortilla Chips”, a salad or just by its delicious self.
Recipes with Vegetables
More recipes with vegetables you may like “Eggplant Supper Soup with Corn on the Cob“, “Bourbon and Maple Brussels Sprouts” and “Spaghetti Squash with Mushrooms and Tomatoes“.
Other Soup Recipes
More Soup Recipes You May Like:
Hamburger Soup by the Pioneer Woman
Minestrone Soup by Simply Recipes
Eggplant Supper Soup by Coupon Clipping Cook
Roasted Green Chili and Cilantro Tortilla Soup by Coupon Clipping Cook
