Description
A creamy and flavorful soup made with roasted cauliflower.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- In a large pot, sauté onion over medium heat until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to the pot. Stir in heavy cream and heat through. Season with salt and pepper.
Notes
- For a dairy-free option, substitute coconut milk for heavy cream.
- Garnish with fresh parsley or croutons.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
Keywords: roasted cauliflower soup, creamy cauliflower soup, vegetable soup, easy soup recipe