Description
This roasted cauliflower soup offers a deep, rich flavor from perfectly roasted cauliflower blended into a creamy, comforting soup — ideal for chilly days.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup cream or coconut cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
Instructions
- Roast cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25-30 minutes until browned and tender.
- Sauté aromatics: In a large pot, sauté onion and garlic until softened and fragrant.
- Add broth and cauliflower: Add roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook 10 minutes.
- Blend: Use an immersion blender to puree until smooth and creamy.
- Add cream and season: Stir in cream. Warm through gently. Adjust salt and pepper to taste.
- Serve: Garnish with fresh herbs and serve warm.
Notes
For a dairy-free option, substitute cream with coconut cream. Roasting enhances the natural sweetness and depth of cauliflower.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 35mg
Keywords: roasted cauliflower soup, creamy cauliflower soup, healthy soup