This creamy roasted cauliflower soup is made with oven-roasted cauliflower, garlic, and herbs, then blended until smooth and finished with cream.
Ingredients
1large(1.85lb)Cauliflowercut into florets
1largeSpanish onioncut into wedges
1wholeGarlic bulbtop sliced off
2 - 3tbspOlive oil
1tspSalt (adjust later)
½tspBlack pepper
1tspPaprika
½tspGround cumin
2 - 3sprigsFresh rosemary
2 - 3sprigsFresh thyme
3 - 4 cupsVegetable or chicken brothhot
½ - 1Single Cream to taste and adjust consistency
Instructions
Roast the vegetables - Preheat the oven to 220°C / 425°F. Spread the cauliflower florets and onion wedges on a large baking tray. Add the garlic bulb, rosemary, and thyme. Season with salt, pepper, paprika, and cumin. Drizzle generously with olive oil and toss to coat.
1 large Cauliflower, 1 large Spanish onion, 1 whole Garlic bulb, 2 - 3 tbsp Olive oil, 1 tsp Salt , ½ tsp Black pepper, 1 tsp Paprika, ½ tsp Ground cumin, 2 - 3 sprigs Fresh rosemary, 2 - 3 sprigs Fresh thyme
Bake until tender and caramelized - Roast for 35–45 minutes, turning once halfway, until the cauliflower is tender with deep golden edges and the onions are soft and lightly caramelized.
Prepare for blending - Remove the herbs and discard. Peel the roasted onions, and squeeze the soft roasted garlic cloves out of their skins.
Blend the soup - Transfer the roasted vegetables and garlic to a blender. Add the hot broth and cream. Blend until completely smooth. Adjust the consistency with more broth if needed.
3 - 4 cups Vegetable or chicken broth, ½ - 1 Single Cream
Taste and finish - Taste and adjust seasoning with extra salt, pepper, or a splash of cream. Serve hot.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you