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Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

This creamy roasted cauliflower soup is a delightful fall dish that is perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 357 kcal

Equipment

  • roasting pan
  • large pot
  • immersion blender

Ingredients
  

Vegetables

  • 2 heads cauliflower separated into florets
  • 2 shallots chopped
  • 3 cloves garlic chopped

Liquids

  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 2 cups heavy cream

Seasonings

  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt to taste
  • ground black pepper to taste

Instructions
 

Preparation

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
  • Roast in the preheated oven until golden and tender, about 30 minutes.

Cooking

  • Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
  • Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

Notes

Serve with crusty rolls for a complete meal.

Nutrition

Serving: 1cupCalories: 357kcalCarbohydrates: 16gProtein: 6gFat: 32gSaturated Fat: 19gCholesterol: 109mgSodium: 91mgPotassium: 704mgFiber: 5gSugar: 5gVitamin C: 91mgCalcium: 109mgIron: 1mg
Keyword comfort food, Creamy Roasted Cauliflower Soup, fall recipe, recipe, Soup, vegetarian
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