Creamy Roasted Cauliflower Soup
A comforting creamy soup made with roasted cauliflower, perfect for chilly evenings.
Equipment
- oven
- pot
- Immersion blender
Ingredients
Main Ingredients
- 1 head cauliflower, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the cauliflower into small florets. Toss it in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet and roast in the oven for about 25-30 minutes until golden brown and tender.
- While the cauliflower is roasting, heat a pot over medium heat. Add the diced onion and cook until soft and slightly caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
Blending
- Once the cauliflower is out of the oven, add it to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
- Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy!
Notes
Store any leftover Creamy Roasted Cauliflower Soup in an airtight container for 3-4 days in the fridge. Freeze for up to 2-3 months. Reheat gently on the stove, adding vegetable broth if it thickens too much.
Nutrition
Serving: 1cupCalories: 300kcal
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