Description
This creamy roasted cauliflower soup blends caramelized roasted cauliflower with savory aromatics for a rich, comforting dish. Roasting the cauliflower deepens its flavor, creating a smooth, velvety texture without heavy cream.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk or full-fat coconut milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley or chives
Instructions
- Preheat your oven to 425°F (220°C).
- Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast cauliflower for 25-30 minutes until golden brown and tender.
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add chopped onion and cook for 5-7 minutes until soft.
- Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Add roasted cauliflower and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree soup until smooth.
- Stir in almond milk or coconut milk and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a nuttier flavor, roast cauliflower until edges are dark brown.
- Adjust soup thickness by adding more broth for a thinner consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze soup in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg