Alright, so I was thinking about how cauliflower soup is this refined and silky dish. It’s smooth and creamy and just feels fancy with its delicate flavors and velvety texture. So good.
On the other hand, I’m a fan of bombastic, in-your-face flavors. I usually want my food to be loud, vibrant, and exciting—a party in my mouth—chicken wings, nachos, pizza.
Enchiladas. Hmm, tacos…
Time to hit up Gippity Kitchen and see what we can do with this.
The Prompt
Let’s make something fun. I like tacos. I want to make a Cauliflower soup with Tex-Mex flavors. A Cauliflower Taco Soup. Whaddya got?
Gippity Kitchen Says:
Sure thing, Stephen!
I’ll have to think outside the box to make something extraordinary.
Cauliflower is a fantastic base because it soaks up flavors beautifully. Let’s start by roasting it. Roasting will caramelize the cauliflower’s natural sugars, giving it a richer flavor.
And why stop there? Adding roasted onion, garlic, and jalapeño will bring in some sweetness and a bit of heat, creating a robust flavor profile for our soup.
To balance the textures and colors, we’ll blend these roasted veggies with vegetable broth and taco seasoning for a smooth, flavorful base.
Adding diced tomatoes, black beans, and corn will make the soup hearty and visually appealing. A squeeze of lime juice and fresh cilantro will brighten up the flavors.
Finally, we can top it off with avocado, tortilla strips, and a sprinkle of cheese or sour cream for added richness and crunch. This way, every spoonful will be a delightful mix of flavors and textures!
Roasted Cauliflower Taco Soup
Transform simple ingredients into a vibrant and satisfying meal with our Roasted Cauliflower and Black Bean Taco Soup. Packed with flavor and easy to make, it’s a must-try!
Ingredients
For the Soup:
- 1 large head of cauliflower, cut into florets
- 1 large onion, quartered
- 3 cloves garlic, unpeeled
- 1 jalapeño
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
Garnishes:
- Avocado
- Tortilla strips or chips
- Shredded cheese
- Sour cream
- Fresh cilantro
Instructions
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Roast the Veggies: Preheat your oven to 425°F (220°C). Toss the cauliflower florets, onion, whole garlic cloves, and whole jalapeño with olive oil on a baking sheet. Season with salt and pepper. Roast for 20-25 minutes, turning the jalapeño occasionally, until the vegetables are golden and tender. Remove from the oven and let cool slightly. Peel the garlic, remove the stem and seeds from the jalapeño, and then chop finely.
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Blend the Soup Base: Transfer the roasted cauliflower, onion, and garlic (without the jalapeño) to a blender. Add the vegetable broth and taco seasoning. Blend until smooth. Pour the mixture into a large pot and warm over medium heat.
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Combine the Soup Ingredients: To the pot, add the finely chopped roasted jalapeño, diced tomatoes with their juice, black beans, and corn. Stir to combine and bring the soup to a simmer.
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Simmer the Soup: Let the soup cook for 10-15 minutes, allowing the flavors to meld together. Adjust the seasoning with additional salt, pepper, or taco seasoning.
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Add Fresh Elements: Stir in the lime juice and fresh cilantro just before serving.
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Serve: Ladle the soup into bowls and top with avocado slices, tortilla strips, shredded cheese, and sour cream. Garnish with fresh cilantro leaves.
This Cauliflower Taco Soup promises a rich, creamy base with a roasted, smoky underpinning from the jalapeño. It perfectly balances a smooth, flavorful soup and the textural contrast of the added vegetables and beans. This soup should beautifully encapsulate the essence of cauliflower tacos, transformed into a comforting and satisfying meal.
Cauliflower Taco Soup?
So, full disclosure, I initially thought up this combo for the Gippity Kitchen: Will It Soup series. I was thinking about making weird things into soup, and a Cauliflower Taco sounded like a good option.
But then I realized that cauliflower and taco soups are already pretty common. I still wanted Gippity to take a crack at it, though. I knew they’d come up with something good.
And just like pretty much every “Will It Soup” concept I’ve thrown at them, they knocked it out of the park.
This Roasted Cauliflower Taco Soup is a perfect blend of creamy, smoky, and zesty flavors. It’s hearty, satisfying, and just plain delicious.
