Creamy Roasted Cauliflower Soup
With a deep, roasted flavor, this soup eats like a meal. Garnish with leftover herbs, nuts and/or a little Parmesan cheese if you’d like.
- 1 large head cauliflower (about 7 cups florets removed)
- 3 tbsp extra virgin olive oil (divided 2 tablespoons + 1 tablespoon)
- Salt and pepper to taste
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh thyme
- 3½ cups vegetable or chicken broth
- ¼ cup half and half (warmed)
Preheat the oven to 400°F. Spread the cauliflower florets onto a half sheet pan. Drizzle with 2 tablespoons of olive oil and add salt and pepper to taste. Roast the cauliflower at 400°F for 25 minutes, turning once. Remove from the oven when done.
In a large stockpot, heat 1 tablespoon olive oil over medium heat. Sauté the shallots, garlic, and thyme just until fragrant. Add the roasted cauliflower and broth to the stockpot. Cover and simmer until the cauliflower is tender (about 20-30 minutes). Stir in the half and half.
Using an immersion blender (hand blender), puree the soup in the pot until smooth. If the soup is too thick, thin with hot broth, as needed. Garnish with leftover herbs, extra cauliflower, and extra olive oil. Serve warm.
Calories: 167kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 873mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 73mg | Calcium: 57mg | Iron: 1mg