Description
Indulge in the creamy comfort of this Roasted Cauliflower Soup, a velvety blend of roasted cauliflower, onions, garlic, and aromatic thyme, pureed to perfection and enriched with the goodness of milk and butter. Garnish with fresh chives or parsley for a touch of freshness.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh chives or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Roast Cauliflower: Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
- Saute Onion and Garlic: In a pot, sauté onion in olive oil until softened. Add garlic and cook until fragrant.
- Puree Soup: Add roasted cauliflower and broth to the pot. Simmer, then puree until smooth. Stir in butter, milk/cream, and thyme. Season with salt and pepper.
- Finish and Serve: Warm through if needed. Serve hot, garnished with chives or parsley.
Notes
- For a dairy-free version, use coconut milk or almond milk.
- Add a pinch of smoked paprika for extra flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
