Description
A velvety and wholesome French roasted cauliflower soup that combines the rich flavors of roasted cauliflower, garlic, and herbs for a creamy and satisfying dish.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted cauliflower to the pot along with the vegetable broth and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and heat through without boiling.
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust the thickness of the soup by adding more or less broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg