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Roasted Cauliflower Soup

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Soup
Roasted Cauliflower Soup
Ingredients
  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste
Instructions
1
Preheat your oven to the high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Combine cauliflower pieces, olive oil, minced garlic, and chopped shallots in a large bowl; distribute the mixture uniformly across a roasting pan or a rimmed baking sheet.
3
Roast in the preheated oven until the cauliflower is nicely browned and tender, taking approximately 30 minutes.
4
Transfer the roasted cauliflower to a pot; pour in chicken broth and water. Add some thyme and a bay leaf for flavor; heat the mixture until it reaches a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
5
Blend the soup in the pot using a handheld blender, or transfer it to a blender and blend in small batches before returning it to the pot. Stir in some cream and season with salt and pepper to taste. Heat the mixture through before serving, but avoid boiling it.