Roasted Cauliflower Soup

Cozy, creamy cauliflower soup. Courtesy of Lauren Allen

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This easy roasted cauliflower soup recipe is about to take the place as your go-to soup! It’s creamy, flavorful, and so comforting on a chilly day.

Why I Love This Recipe

• Flavorful—The process of roasting the cauliflower and garlic brings such a delicious flavor to this soup!
• Creamy—We love the ultra smooth texture and flavor of this roasted cauliflower and garlic soup. It’s perfect on a cold day served with crusty bread or in a bread bowl.
• Veggie First—There’s a whole head of cauliflower is in this soup, and I appreciate comfort food that’s meatless. (Here are more vegetarian meal ideas).

How to Make Roasted Cauliflower Soup

Prep Cauliflower and Garlic: Remove core and leaves then cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.

Remove the papery leaves from the bulb of garlic, leaving the skin and leaving it as a whole bunch. Cut ¼ inch from the top of the cloves then drizzle olive oil on the exposed garlic cloves so it drips down the inside. Place whole bulb inside a piece of aluminum foil then seal closed. Place on baking sheet next to cauliflower.

Courtesy of Lauren Allen

Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.

Courtesy of Lauren Allen

Make Soup: Melt butter in a large soup pot then add onion and cook for 5 minutes. Add roasted cauliflower then press the garlic cloves to squeeze the roasted garlic into the pot. Pour in chicken stock and thyme, cover, then cook for 15 minutes.

Courtesy of Lauren Allen

Blend: Ladle easy cauliflower soup into a blender and blend until smooth. Return to pot then add a little more stock, if it’s too thick. Stir in cream and nutmeg then season with additional salt and pepper, to taste.

Courtesy of Lauren Allen

Serve: Garnish with a pinch of cheddar cheese and chives and serve with crusty bread.

Courtesy of Lauren Allen

Make Ahead and Freezing Instructions

To Make Ahead: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.

To Freeze: Let cool completely then store in a freezer safe bag or container for up to 2 months.Thaw overnight in the fridge.

Roasted Cauliflower Soup

Servings 4 people

Ingredients

Cauliflower:

• 1 head cauliflower (about 2lb)
• 1 head garlic
• 3 Tablespoons olive oil, divided
• ½ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper

Soup:

• 2 Tablespoons butter
• 1 onion, large, diced
• 4 cups vegetable broth, or chicken broth
• 1/2 heavy whipping cream
• 1/4 tsp ground nutmeg
• 2 teaspoons fresh thyme, chopped
• salt and freshly ground black pepper, to taste
• 1 pinch crushed red pepper flakes

Garnish:

• shredded cheddar cheese, freshly grated
• chives, chopped
• heavy whipping cream, extra drizzle

Instructions

1. Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
2. Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
3. Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
4. Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
5. Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
6. Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.

Notes

Make Ahead Instructions: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.

Freezing Instructions: Let cool completely then store in a freezer safe bag or container for up to 2 months. Let thaw overnight in the fridge.

Nutrition

Calories: 214kcal, Carbohydrates: 15g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 1322mg, Potassium: 509mg, Fiber: 4g, Sugar: 6g, Vitamin A: 733IU, Vitamin C: 75mg, Calcium: 58mg, Iron: 1mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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