Even though I think we have all had our share of “cauliflower” whatever, I have to share this one with you.
If you have ever been to a fancy restaurant and had cauliflower soup it is either fabulous or terrible. Either way it is usually loaded with butter and cream and cheese – but I have figured out the trick to perfect soup every time with an unbelievable flavor.
Roast. Your. Cauliflower.
Got it? Or do I need to repeat myself?
Roast your cauliflower- every time. Perfect taste and perfect texture and none of that funky cauliflower smell. Roasted cauliflower takes on an almost smoky flavor that is so rich and delicious!
This recipe also has 5 ingredients, is dairy free and is so incredibly creamy tasting. Its the perfect base for a drizzle of pesto, some fresh herbs, a side to a roasted chicken – so many options!
Roasted Cauliflower Soup
- 1 head cauliflower, chopped into florets
- 6 cloves garlic
- 1/4 cup + 2 tablespoons olive oil, divided
- 2-3 cups chicken or veggie broth, divided
- 1/2 teaspoon fresh thyme
- salt and pepper to taste
Preheat oven to 425*
Toss cauliflower and garlic cloves with 1/4 cup olive oil and spread out on a parchment lined baking sheet. Roast for 25-30 minutes or until cauliflower is tender and charred, be sure to toss halfway through so they don't burn on one side.
Transfer cauliflower and garlic to a blender with remaining olive oil, thyme and 2 cups of broth. Puree until smooth. Add the remaining broth slowly until a silky consistency is reached.
Transfer soup to a medium sauce pot and simmer over low heat for 10-15 minutes. Serve hot.
Due to the natural starches in cauliflower, this soup will thicken up more as it cools. To reheat, you may need to add a little broth or water to retain original consistency.