Description
Indulge in the velvety richness of this Creamy Roasted Cauliflower Soup, a comforting blend of roasted cauliflower, aromatic spices, and luscious cream. This soup is a delightful way to warm up on chilly days and makes for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup Base:
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg (optional)
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
Optional Garnish:
- 2 tablespoons grated Parmesan cheese
- Chopped chives or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F. Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Prepare the soup base: In a pot, sauté onion in butter until soft. Add garlic, thyme, and nutmeg. Pour in roasted cauliflower and broth. Simmer for 10 minutes.
- Blend and finish: Puree the soup until smooth. Stir in cream or coconut milk and Parmesan. Adjust seasoning. Serve hot garnished with chives or parsley.
Notes
- For a vegan version, use coconut milk and skip the Parmesan.
- Stores well in the fridge for up to 4 days; can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
