Description
Roasted Cauliflower Soup is a creamy, comforting soup made with oven-roasted cauliflower blended with aromatics and broth for a rich, velvety texture and nutty flavor.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy-free alternative
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons butter or vegan butter
- Optional toppings: chopped chives, croutons, extra olive oil, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until cauliflower is golden and tender.
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add roasted cauliflower, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
- Stir in milk and season with additional salt and pepper to taste. Reheat gently if needed.
- Serve hot, garnished with toppings of choice.
Notes
- For extra flavor, sprinkle cauliflower with smoked paprika before roasting.
- Use roasted garlic for a sweeter, richer taste.
- Adjust consistency with more broth if needed.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg