Coupon Clipping Cook

Roasted Adobo Cauliflower Soup

This creamy roasted cauliflower soup is deliciously spicy and served with toppings that makes for an incredible meal in a bowl.

This roasted adobo cauliflower soup is good on its own and even better with flavorful toppings.  The soup starts its life with slices of cauliflower florets that are topped with a light coating of adobo sauce, then roasted in the oven and is ready to serve in less than 60 minutes.

I especially like how the adobo adds a hint of smokiness to the soup.  To me, adobo sauce is pretty spicy so it’s one of those ingredients that I add a little at a time so not to overdo it.

Have you ever put way too much of something in a recipe before?

When it comes to too much heat, I’ve done it with adobo sauce and another time with ground pepper.  Both ranked high on my food fail list.

But my worst food fail ever which I’ll never forget in my entire life was when I was just out of high school and making a spaghetti dinner for friends (including a certain someone I was trying to impress with my cooking skills).

Someone previously suggested that I add liquid smoke to my spaghetti sauce so I put it in the sauce that night for dinner.  And not just a dab, dash, drop, or small bit of it either.

The taste of that spaghetti sauce was what bad dreams are made of.

The faces of my friends looked like they were trying to hold themselves back from gagging.  And I’m pretty sure they were all thinking of how they could hide the food on their plate under their napkin or somehow get rid of it without me knowing.

It gives me a nervous twitch just thinking about it.

Let’s check out the ingredients.

For the 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

For the Toppings – green onion, red bell pepper, cilantro, sour cream, pepita (pumpkin) seeds, and juice from 1 lemon

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Roasted Cauliflower:

Preheat the 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.

While the broth is simmering sauté the onions and garlic…

..chop 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 and pepper…

…and stir.  Continue to sauté and stir the onions for about 4 minutes.

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.

Next,

add the oregano,

salt, pepper,

cumin and,

stir.

Add the roasted cauliflower and…

stir.

Let simmer for 10 minutes.

Then 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).

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.  Serve immediately while hot and top with…

…drizzles of lemon juice, olive oil and adobo sauce; and…

…cilantro, sour cream, green onions, and red bell peppers.

Then…

…enjoy each and every creamy bite.

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!

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

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Print Recipe

Roasted Adobo Cauliflower Soup

This creamy roasted cauliflower soup is deliciously spicy and served with toppings that makes for an incredible meal in a bowl.

Course Appetizer, Main Course
Cuisine American
Keyword Adobo, Cauliflower, Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

For the Roasted Cauliflower:

  • 1 head 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 ounce) chicken broth
  • 4 tablespoons butter
  • 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:

  • 4 drizzles olive oil
  • 1 lemon cut in quarters (juice from 1 quarter lemon per serving)
  • 4 drizzles of 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:

  1. Preheat oven to 400 degrees F. 
  2. 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. 
  3. 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. 
  4. 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:

  1. In a stock or soup pot, add the chicken broth. Heat the broth on low heat and let simmer (uncovered). 

  2. While the broth is simmering, saute 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. 

  3. 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).

  4. 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.

  5. 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

  6. Do a taste test and add more salt if needed.

For the Toppings:

  1. Serve immediately while hot and top with drizzles of lemon juice, olive oil and adobo sauce; top with cilantro, sour cream, green onions, and red bell peppers. 

  2. 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.

Recipe Notes

TIPS

  1. 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.

     

  2. 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

  3. 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.

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