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Creamy Roasted Cauliflower Soup Recipe


This creamy roasted cauliflower soup is packed filled with scrumptious taste and a wholesome serving of veggies! Cauliflower is roasted to perfection, blended with garlic and herbs and combined along with savory sharp cheddar cheese. Good for these chilly winter nights!

roasted cauliflower soup in a blue bowl topped with fresh thyme and cheddar cheese.

Why We Love This Recipe

Apart from being obsessive about the flavors we love that this roasted cauliflower soup is a implausible supply of veggies and fiber. It’s additionally nice if you could take heed to your carbohydrates consumption and/or are gluten-free. Additionally do you know that cauliflower is a good supply of vitamin C?!

Anybody who loves the style of roasted cauliflower (hello! that’s me!) will love this soup simply as a lot, if no more. This roasted cauliflower soup is so creamy however we not noted the butter and heavy cream! You’ll be stunned how creamy it tastes.

Substances in Roasted Cauliflower Soup

  • Head of cauliflower – seize 1 massive head or roughly 5 cups of florets
  • Olive oil – for roasting veggies and cooking onion
  • Garlic cloves – smash and depart the skins on for roasting! You’ll take away the skins simply earlier than mixing.
  • White onion – you might additionally use a yellow onion if that’s all you will discover
  • Contemporary thyme – take away the leaves from the stems
  • Vegetable broth – you might additionally use rooster broth if that’s all you could have and meat will not be a priority.
  • Salt + Pepper – half a teaspoon salt. Be at liberty so as to add extra should you’re not watching your sodium consumption. Ideally suited to make use of freshly cracked black pepper however use no matter you could have
  • Cheddar cheese – shredded into 1 1/2 cups

The way to Make Roasted Cauliflower Soup

STEP 1: ROAST CAULIFLOWER + GARLIC

Unfold out cauliflower florets and smashed garlic cloves onto baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 30-35 minutes or till cauliflower is tender and golden brown. Take away skins from garlic cloves.

roasted cauliflower and garlic on a sheet pan.

STEP 2: COOK ONION + THYME

On the stovetop warmth a big pot or dutch oven over medium warmth. Add in remaining tablespoon of olive oil and white onion and cook dinner till onion is translucent (about 5 minutes). Add in recent thyme leaves and cook dinner for 1-2 extra minutes.

Onion and thyme cooked in a pot

STEP 3: BLEND SOUP

To a blender add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable broth (2 cups) and salt and pepper. Mix till easy or desired consistency is reached.

roasted cauliflower soup blended up in a blender.

STEP 4: SIMMER + ADD CHEESE

Add blended soup again to pot and stir in remaining vegetable broth. Convey to a simmer over medium-low warmth for 10 minutes. Stir in cheddar cheese. Style and add extra salt and pepper, if desired.

pot of roasted cauliflower soup with a ladle.

Garnish Your Soup

Blended soups can all the time profit from a bit garnish. Whether or not it’s the crunch of nuts, the smokiness of meat or the spicy kick of pink pepper flakes, toppings are all the time a good suggestion. Listed here are some concepts:

Roasted cauliflower – save a number of the roasted cauliflower to garnish on high of your soup.

Inexperienced onions – slice the inexperienced a part of inexperienced onions and add to roasted cauliflower soup.

Nuts – almond slices, crushed hazelnuts and many others…are all scrumptious additions.

Bacon bits – I like the pairing of cauliflower soup and bacon bits! Additionally provides a bit little bit of protein. You might add every other protein you wish to this recipe.

Herbs – recent thyme, chives or chopped parsley could be nice!

Make it Vegan!

This recipe can simply be made vegan by omitting the cheddar cheese. You might additionally attempt utilizing a vegan cheese although I haven’t tried it myself.

The way to Retailer and Freeze Cauliflower Soup

The way to retailer leftovers: Preserve leftovers within the fridge in an hermetic container for as much as 5 days. Reheat leftovers in a big saucepan or within the microwave.

Freezing soup: this roasted cauliflower soup can simply be frozen. Simply retailer in an hermetic container, label and maintain in freezer for as much as 3 months. Take away from freezer and permit to thaw in a single day in fridge or on counter for a number of hours.

roasted cauliflower soup in a blue bowl topped with fresh thyme and cheddar cheese.

Extra Soup Recipes You’ll Love:

Print

Roasted Cauliflower Soup

roasted cauliflower soup in a blue bowl topped with fresh thyme and cheddar cheese.

This creamy roasted cauliflower soup is packed filled with scrumptious taste and a wholesome serving of veggies! Cauliflower is roasted to perfection, blended with garlic and herbs and combined along with savory sharp cheddar cheese. Good for these chilly winter nights!

  • Writer: Davida Lederle
  • Prep Time: 10 minutes
  • Cook dinner Time: 50 minutes
  • Whole Time: 60 minutes
  • Yield: 4 servings 1x
  • Class: Soup
  • Technique: Cook dinner
  • Weight loss plan: Gluten Free
  • 1 massive head of cauliflower, chopped into florets (roughly 5 cups)
  • 2 tbsp olive oil, divided
  • 5 massive garlic cloves, smashed with skins nonetheless on
  • 1 massive white onion, diced
  • 2 sprigs recent thyme, faraway from stem
  • 4 cups vegetable broth (or rooster broth if desired)
  • 1/2 tsp salt + extra for roasting veggies
  • freshly cracked black pepper
  • 1 1/2 cups shredded cheddar cheese

  1. Preheat oven to 425 levels F.
  2. Line a baking sheet with parchment or a silicone mat.
  3. Unfold out cauliflower florets and smashed garlic cloves onto baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt.
  4. Roast for 30-35 minutes or till cauliflower is tender and golden brown. Take away skins from garlic cloves.
  5. Whereas the cauliflower and garlic is roasting, warmth a big pot or dutch oven over medium warmth. Add in remaining tablespoon of olive oil and white onion and cook dinner till onion is translucent (about 5 minutes).
  6. Add in recent thyme leaves and cook dinner for 1-2 extra minutes.
  7. To a blender add roasted cauliflower, garlic, cooked onion + thyme, 1/2 vegetable broth (2 cups) and salt and pepper. Mix till easy or desired consistency is reached.
  8. Add blended soup again to pot and convey to a simmer over medium-low warmth. Add blended soup again to pot and stir in remaining vegetable broth. Convey to a simmer over medium-low warmth for 10 minutes.
  9. Stir in cheddar cheese.
  10. Style and add extra salt and pepper, if desired.
  11. Divide into bowls and serve heat.

Key phrases: roasted cauliflower soup

roasted cauliflower soup in a blue bowl topped with fresh thyme and cheddar cheese.

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Positive Recharge
Positive Rechargehttp://allthingsrelief.com
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