Roasted Cauliflower Soup
A creamy and comforting roasted cauliflower soup, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large head of cauliflower
- 1 onion
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Olive oil, for roasting
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and trim the cauliflower, breaking it into florets.
- Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat.
- Roast for 25-30 minutes, turning halfway through.
- Sauté the chopped onion in olive oil over medium heat until soft.
- Add the roasted cauliflower to the pot with the onion.
- Pour in the broth and bring to a simmer for 10-15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and heat gently.
- Serve in bowls, garnished with olive oil or fresh herbs if desired.
Notes
This soup can be made ahead of time and stored in the fridge for 3-4 days. To make it vegan, substitute heavy cream with coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: soup, roasted cauliflower, comfort food, vegetarian recipe, cozy meal