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Roasted Cauliflower Soup

Roasted Cauliflower Soup – Creamy, Cozy & Deeply Flavorful!
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A creamy and flavorful roasted cauliflower soup that’s perfect for any occasion.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh chives, chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is translucent.
  4. Add the minced garlic and dried thyme to the pot, cooking for an additional 1-2 minutes until fragrant.
  5. Once the cauliflower is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
  6. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a thicker consistency, you can add the heavy cream at this stage and blend again.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh chives.

Notes

  • For a vegan version, omit the heavy cream.
  • This soup can be stored in the refrigerator for up to 3 days.
  • Reheat gently on the stove before serving.

Nutrition

Find it online: https://www.spiritsdrink.com/roasted-cauliflower-soup-creamy-delight-recipe/