Description
Indulge in the creamy comfort of this Roasted Cauliflower Soup. Velvety smooth and bursting with flavor, this vegetarian soup is perfect for cozy nights in or as a starter for a special meal.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper to taste
For Soup Base:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1/2 tsp dried thyme
- 1/4 tsp nutmeg (optional)
- 2 tbsp butter (optional)
Garnish:
- Chopped chives or parsley for garnish
Instructions
- Roast Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Prepare Soup Base: Sauté onion in oil until soft. Add garlic, then roasted cauliflower, broth, thyme, nutmeg. Simmer for 10–15 minutes.
- Purée Soup: Use immersion blender or blender to purée soup until smooth. Stir in milk or cream, adjust seasoning, simmer for 5 minutes.
- Serve: Garnish with chives or parsley, drizzle of olive oil or cream.
Notes
- For added richness, stir in grated Parmesan cheese or top with crispy bacon.
- Use coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
