Description
A smooth and creamy roasted cauliflower soup recipe. This easy roasted cauliflower soup is packed with flavor from oven-roasted cauliflower and garlic. It’s a healthy and comforting dish perfect for any meal.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast cauliflower for 20-25 minutes, until tender and lightly browned.
- While cauliflower roasts, sauté onion in a large pot over medium heat until softened.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add roasted cauliflower and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Stir in milk and heat through, but do not boil.
- Serve hot, garnished with fresh parsley. This roasted cauliflower bisque is best enjoyed fresh.
Notes
- For a spicier roasted cauliflower soup, add a pinch of red pepper flakes when sautéing the onions.
- This recipe can easily be made vegan by using a plant-based milk alternative.
- Leftovers for this simple roasted cauliflower soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg