A velvety and comforting roasted cauliflower soup, perfect for a cozy meal. This recipe brings out the nutty flavors of the cauliflower through roasting and blends it into a smooth and creamy soup.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 1 cauliflower
- 1 tsp fresh thyme
- 3 cloves garlic
- 1 cup heavy cream
- 3 tbsp olive oil
- 1 onion
- 1 tsp salt
- 4 cups vegetable broth
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper. Spread on a baking sheet.
Step 3
Roast in the preheated oven for 25-30 minutes, until golden brown and tender.
Step 4
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Step 5
Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 6
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Step 7
Stir in the heavy cream and fresh thyme. Adjust seasoning with salt and pepper if needed.
Step 8
Serve hot, garnished with additional thyme if desired.