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Creamy Roasted Cauliflower Soup

A comforting creamy soup made with roasted cauliflower, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, chopped
  • 1 medium onion, diced
  • 2 cloves cloves of 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 and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop the cauliflower into small florets. Toss it in a bowl with olive oil, salt, and pepper until evenly coated.
  3. Spread the cauliflower on a baking sheet and roast in the oven for about 25-30 minutes until golden brown and tender.
  4. 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
  1. 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.
  2. 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
  1. 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.