Print

Roasted Cauliflower Soup

Print Recipe

This creamy Roasted Cauliflower Soup offers a comforting blend of caramelized cauliflower and savory herbs, perfect for a nourishing and flavorful meal any time of year.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves (optional)
  • Chopped chives or parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper.
  2. Spread cauliflower evenly on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
  3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add the roasted cauliflower to the pot, then pour in the vegetable broth and bring to a simmer.
  6. Simmer for 10 minutes to allow flavors to meld.
  7. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer soup to a blender in batches and blend.
  8. Stir in heavy cream and fresh thyme, if using. Adjust salt and pepper to taste.
  9. Serve hot, garnished with chopped chives or parsley.

Notes

For added depth, try topping the soup with roasted pumpkin seeds or a drizzle of truffle oil before serving.

Find it online: https://dumafoods.com/roasted-cauliflower-soup/