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Roasted Cauliflower Soup

A close-up of a bowl of velvety roasted cauliflower soup, garnished with paprika, black pepper, and a drizzle of olive oil.
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A velvety and comforting soup with deep, nutty flavors from roasted cauliflower, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Optional garnishes: paprika, croutons, olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and caramelized.
  4. While cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  5. Add chopped onion and sauté until softened, about 5-7 minutes.
  6. Add minced garlic and thyme, cook for 1 minute more until fragrant.
  7. Add the roasted cauliflower to the pot.
  8. Pour in the vegetable broth and bring to a simmer.
  9. Cook for 10 minutes to allow flavors to meld.
  10. Carefully transfer the soup to a blender (or use an immersion blender) and puree until silky smooth.
  11. Return the soup to the pot. Stir in the heavy cream.
  12. Heat gently without boiling. Season with salt and pepper to your preference.
  13. Serve hot, garnished with a drizzle of olive oil, paprika, or croutons if desired.

Notes

  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • If you don’t have fresh thyme, you can use 1/2 teaspoon of dried thyme.
  • This soup pairs well with crusty bread for dipping.
  • Consider this soup as part of a healthy meal plan.

Nutrition

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