Description
Silky, flavorful, and soul-warming, this creamy roasted cauliflower soup blends golden roasted florets with garlic, herbs, and a splash of cream for the ultimate comfort food experience.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on the baking sheet and roast until golden brown, about 25 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
4. Add roasted cauliflower, thyme, and vegetable broth to the pot. Simmer for 10–15 minutes.
5. Blend the soup using an immersion blender or transfer to a blender in batches until smooth.
6. Stir in heavy cream (if using) and lemon juice. Adjust salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and an optional drizzle of olive oil.
Notes
Use coconut milk instead of cream for a vegan version. Roast cauliflower in a single layer for even browning. Add a pinch of red pepper flakes for a spicy twist. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.