Quick and Creamy Roasted Cauliflower Soup
A creamy, rich, and flavorful roasted cauliflower soup that’s easy to make and packed with deep, nutty flavors.
Ingredients
- 1 medium head of cauliflower cut into florets
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup milk or cream optional
- ¼ cup Parmesan cheese optional
- Fresh parsley for garnish
Instructions
- Roast the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until golden brown and tender.
- Sauté the aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant.
- Add the roasted cauliflower and broth: Transfer the roasted cauliflower to the pot and pour in the vegetable broth. Stir in the thyme and let the soup simmer for about 10 minutes.
- Blend until smooth: Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches to avoid splattering.
- Adjust consistency: Stir in the milk or cream (if using) and blend again to achieve a creamy texture. If the soup is too thick, add more broth as needed.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!