Description
This velvety, nutrient-dense roasted cauliflower soup is the ultimate comfort food. By caramelizing the florets in the oven, you unlock a deep, nutty sweetness that transforms humble ingredients into a sophisticated meal. This recipe relies on high-heat roasting and aromatic garlic and onions to create a complex, savory flavor profile without the need for heavy cream. Perfectly smooth and naturally plant-forward, this soup is a wholesome choice for any weeknight dinner.
Ingredients
1 large head cauliflower, cut into uniform florets
3 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 teaspoon dried thyme
Sea salt to taste
Black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a large sheet pan.
Roast for 25 minutes, turning halfway, until deep golden-brown edges appear.
Heat the remaining 1 tablespoon of oil in a large stockpot over medium heat.
Sauté the onions until translucent and soft, about 5 minutes.
Add the minced garlic and cook for 60 seconds until fragrant.
Add the roasted cauliflower, vegetable broth, and thyme to the stockpot.
Simmer the mixture for 10 minutes to meld the flavors.
Use an immersion blender to process the soup until completely smooth.
Season with additional salt and pepper if desired before serving.
Notes
For a richer texture, you can add a half cup of coconut milk or cashew cream before blending. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Roasting and Simmering
- Cuisine: Modern Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg