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Roasted Cauliflower Soup

Freshly prepared Roasted Cauliflower Soup on white plate
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This creamy roasted cauliflower soup is a comforting and flavorful dish that blends caramelized cauliflower with aromatic herbs for a rich, satisfying meal.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or coconut milk
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper.
  2. Spread the cauliflower on a baking sheet and roast for 25–30 minutes until golden and tender, stirring halfway through.
  3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  4. Add the garlic and thyme, cooking for another 1 minute 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. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
  7. Stir in the heavy cream or coconut milk and adjust seasoning with additional salt and pepper if needed.
  8. Serve hot, garnished with fresh parsley or chives if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes while sautéing the garlic or drizzle with a touch of truffle oil before serving.

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