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–+ servings
creamy roasted cauliflower soup

Roasted Cauliflower Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 1 large head of cauliflower cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter
  • fresh parsley for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
  • Roast the cauliflower in the oven for 25 minutes until golden and tender.
  • In a large pot, melt butter and sauté onion and garlic until soft.
  • Add roasted cauliflower to the pot and stir in vegetable broth.
  • Bring the mixture to a boil, then reduce heat and let simmer for 10 minutes.
  • Use a blender to puree the soup until smooth and creamy.
  • Stir in heavy cream, thyme, and nutmeg, then heat through.
  • Let the soup rest for 10 minutes before serving.
  • Garnish with fresh parsley if desired.

Notes

For the best results, ensure the cauliflower is evenly coated with olive oil before roasting to achieve a golden-brown color. Adjust the seasoning according to your taste preference, and for a richer flavor, consider adding a sprinkle of parmesan cheese before serving.
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