Description
A rich and velvety creamy roasted cauliflower soup that’s perfect for cozy meals. Roasting the cauliflower brings out deep flavors that blend beautifully into this smooth soup.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- Salt and pepper, to taste
- Fresh thyme or parsley for garnish
Instructions
- Roast cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender.
- Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
- Simmer soup: Add roasted cauliflower and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Blend: Puree soup with an immersion blender until smooth and creamy.
- Add cream: Stir in heavy cream or coconut cream. Heat gently without boiling. Adjust seasoning as needed.
- Serve: Garnish with fresh herbs and enjoy warm.
Notes
Use coconut cream for a dairy-free alternative. Roasting adds a rich, nutty flavor that elevates this soup to a comforting classic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 35mg
Keywords: creamy roasted cauliflower soup, roasted cauliflower soup, comfort food soup