Description
This creamy Roasted Cauliflower Soup combines tender roasted cauliflower with aromatic garlic, onions, and thyme, resulting in a comforting and flavorful dish. Enhanced with vegetable broth and optional heavy cream for richness, it’s perfect as a warming appetizer or light meal. Garnished with fresh chives, this soup highlights simple ingredients turned into a deliciously smooth and satisfying soup.
Ingredients
Scale
Soup Ingredients
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower, which will bring out its natural sweetness and add depth to the soup.
- Roast Cauliflower: Spread the cauliflower florets evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes until golden brown and tender, ensuring a rich flavor and soft texture.
- Sauté Onion: While cauliflower is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant, forming the flavor base of the soup.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking for an additional 1-2 minutes until aromatic, which will enhance the soup’s complexity.
- Simmer Soup: Add the roasted cauliflower to the pot along with the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend Soup: Using an immersion blender, puree the soup until smooth and creamy. For a richer texture, stir in the heavy cream and blend again to incorporate fully.
- Season: Taste the soup and adjust seasoning with additional salt and pepper as desired to balance the flavors perfectly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives for a pop of color and freshness.
Notes
- To make this soup vegan, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.
- For a thicker soup, reduce the amount of vegetable broth or add more roasted cauliflower.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to add a pinch of nutmeg or smoked paprika for an extra flavor dimension.
- Use an immersion blender carefully to avoid splashing hot soup.
