Description
A simple and creamy roasted cauliflower soup perfect for a quick meal.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast cauliflower for 20-25 minutes, until tender and slightly browned.
- In a large pot, sauté onion over medium heat until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the roasted cauliflower and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream if using.
- Heat gently until warmed through. Do not boil if cream has been added.
- Season with additional salt and pepper to taste.
Notes
- For a dairy-free option, omit the heavy cream or use full-fat coconut milk.
- Garnish with fresh herbs like parsley or chives.
- Add a pinch of nutmeg for warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Easy Roasted Cauliflower Soup, creamy cauliflower soup, simple soup recipe, roasted vegetable soup, quick soup