Description
This cauliflower soup is rich, creamy, and comforting — made with roasted cauliflower and simple ingredients for a velvety texture and deep, savory flavor.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil or butter (plus more for roasting)
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth or chicken broth
- Salt and pepper to taste
- 1 tsp fresh or dried thyme or rosemary (optional)
- Optional toppings: roasted cauliflower florets, croutons, drizzle of olive oil, fresh herbs
Instructions
- Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender, stirring halfway through.
- In a large pot, heat 2 tbsp olive oil or butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 1–2 minutes until fragrant.
- Add the roasted cauliflower to the pot along with broth, herbs (if using), salt, and pepper.
- Bring to a simmer and cook for 10–15 minutes to let flavors blend.
- Use an immersion blender or transfer soup in batches to a blender. Blend until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
Use olive oil for a dairy-free and vegan version.Roasting the cauliflower adds depth and caramelized flavor to the soup.Add potatoes or carrots for a heartier version.Soup can be frozen for up to 2 months — reheat gently on the stove.Top with croutons, roasted cauliflower, or a swirl of olive oil for added texture and flavor.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 180
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
