How to Make Fabulous Roasted Cauliflower Soup - A Step-by-Step Guide

Roasted cauliflower soup is a delicious and comforting dish that is perfect for the colder months. It's creamy, flavorful, and packed with nutrients, making it a crowd-pleaser for both vegans and non-vegans alike. This fabulous roasted cauliflower soup recipe takes the humble cauliflower to a whole new level, with the addition of roasted garlic and onions, and a hint of nutty, caramelized flavor from the roasting process.

Not only is this soup incredibly tasty, it's also incredibly ea...

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Ingredients

  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
  • Nutrition

    357 cal.

    • Total Fat: 32g
    • Saturated Fat: 19g
    • Cholesterol: 109mg
    • Sodium: 91mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 91mg
    • Calcium: 109mg
    • Iron: 1mg
    • Potassium: 704mg