Description
A creamy, comforting cauliflower soup that’s easy to make and perfect for chilly days. This recipe blends roasted cauliflower with garlic and herbs for a flavorful, velvety bowl.
Ingredients
Scale
- 1 large head cauliflower, chopped
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper, to taste
- Fresh thyme or parsley for garnish
Instructions
- Roast cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
- Sauté aromatics: In a large pot, sauté onion and garlic until translucent and fragrant.
- Combine and simmer: Add roasted cauliflower and vegetable broth. Simmer for 10 minutes to meld flavors.
- Blend: Using an immersion blender or regular blender, puree the soup until smooth.
- Add cream and season: Stir in heavy cream or coconut milk. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh herbs and enjoy warm.
Notes
For a vegan option, use coconut milk instead of heavy cream. You can also add a pinch of nutmeg for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: cauliflower soup, creamy cauliflower soup, roasted cauliflower soup