Roasted Cauliflower Soup
Roasting to the rescue! This Roasted Cauliflower Soup is the perfect way to transform a humble vegetable into a creamy, flavorful masterpiece.
Imagine: rich and hearty soup bursting with the nutty richness of roasted cauliflower, complemented by a touch of garlic and fresh herbs. Every spoonful is a warm and comforting experience, perfect for a chilly day or a light and satisfying lunch.
Here’s why you’ll love it:
- Simple and healthy: Roasting unlocks the cauliflower’s natural sweetness, creating a delicious and nutritious soup.
- Naturally creamy: No need for heavy cream! This soup achieves its rich texture with pureed cauliflower florets.
- Budget-friendly: A delicious and affordable meal option that’s perfect for busy weeknights.
**Ready to ditch the boring soup and experience the magic of Roasted Cauliflower Soup? Continue reading for the recipe below and get ready to savor this healthy and flavorful bowl of goodness!
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- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
Ingredients
Scale
- 1 large head of cauliflower, roughly chopped
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour, can use gluten-free flour
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese, we use white cheddar or sharp cheddar
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
- Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
- Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
- Ladle chowder into bowls and serve warm.
Keywords: Soup, Cauliflower, Main Dish, Side Dish