Description
A creamy, comforting soup made with roasted cauliflower, garlic, and herbs. This easy, flavorful dish is perfect for cozy nights and makes delicious leftovers.
Ingredients
- Cauliflower Florets: 1 large head, cut into florets (about 6 cups)
- Olive Oil: 3 tablespoons
- Yellow Onion: 1 large, diced
- Garlic Cloves: 4 cloves, minced
- Vegetable Broth: 4 cups
- Thyme Leaves: 1 teaspoon, fresh or dried
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Unsweetened Plant-Based Milk or Heavy Cream: ½ cup
- Lemon Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
- Prepare Your Cooking Vessel: While cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onions until soft and translucent, about 5 minutes. Add garlic and thyme, cook another 1–2 minutes.
- Assemble the Dish: Once the cauliflower is golden (about 25 minutes), transfer it into the pot with onions and garlic. Pour in the vegetable broth.
- Cook to Perfection: Bring to a simmer and cook for 10–15 minutes, allowing the flavors to meld.
- Finishing Touches: Turn off the heat. Add lemon juice and plant-based milk or cream. Use an immersion blender or transfer to a blender in batches to purée until smooth.
- Serve and Enjoy: Ladle into bowls, drizzle with olive oil or a swirl of cream, and top with fresh herbs or croutons if desired.
Notes
- Roast until edges are crispy — don’t under-roast.
- Blend well for the smoothest texture.
- Add a pinch of smoked paprika for a smoky note.
- Stir in nutritional yeast for a cheesy twist (if vegan).