"This Roasted Cauliflower Soup uses very little ingredients to create a flavor-packed creamy and thick soup. It's vegan, gluten-free, paleo, and clean eating.
When I say INCREDIBLY easy, I mean you'll be in and out of your kitchen in no time, with very little ingredients, and one divinely flavorful Roasted Cauliflower Soup. Guaranteed."
Roasted Cauliflower Soup
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Prep time 10mins
Cook time 35mins
Serves or Makes: 4 - 5
Recipe Card
ingredients
- 1 head cauliflower, chopped into florets
- Salt and pepper, to taste
- 5 garlic cloves, smashed with skins still on
- 1/2 large onion, sliced
- 2 - 3 sprigs Thyme leaves
- 4 1/2 cups vegetable broth
- 2 tablespoons olive oil
Method
Step 1
Preheat the oven to 400℉. Line a rimmed baking pan with parchment paper.
Step 2
In a large bowl, mix the chopped cauliflower with 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss to coat. Mix in the smashed garlic. Transfer the caulfilower to a pan and roast in the oven for 20 minutes.
Step 3
Add the onion to a large pot with 1 tablespoon oil and sauté until transcluncent and golden brown. Then, add the roasted cauliflower-garlic mixture, thyme, and stock to the pot. Bring to a boil and simmer for 20 minutes.
Step 4
Use a handheld immersion blender or high speed blender (in batches) to blend the soup until thick and creamy.