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Roasted Cauliflower Soup

Amateur kitchen, taken with iPhone 15 Pro. Close-up slight angle of freshly prepared Roasted Cauliflower Soup on white bowl. Mouthwatering --ar 4:3 --style raw --s 240
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A creamy and comforting roasted cauliflower soup that highlights the natural sweetness of cauliflower with a hint of garlic and herbs, perfect for a cozy meal.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 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 for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.
  5. Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
  7. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with chopped chives if desired.

Notes

For a dairy-free option, substitute heavy cream with coconut milk or a plant-based cream alternative.

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