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Roasted Cauliflower Soup

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A creamy and comforting roasted cauliflower soup that features caramelized flavors and a smooth texture, perfect for a cozy meal any time of year.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or cream)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • Optional: 1 tablespoon lemon juice
  • Optional garnish: chopped fresh parsley or chives

Instructions

  1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  2. Roast cauliflower for 25-30 minutes, stirring halfway, until golden and tender.
  3. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
  4. Add garlic and thyme; cook for 1 minute until fragrant.
  5. Transfer roasted cauliflower to the pot and pour in vegetable broth.
  6. Bring to a simmer and cook for 10 minutes to blend flavors.
  7. Using an immersion blender, puree the soup until smooth; alternatively, transfer soup in batches to a blender.
  8. Stir in almond milk and adjust seasoning with salt, pepper, and lemon juice if using.
  9. Heat through gently without boiling, then serve garnished with fresh herbs.

Notes

For extra richness, add a splash of heavy cream or garnish the soup with toasted nuts for a crunchy contrast.

Find it online: https://carmenwausa.com/roasted-cauliflower-soup/