Roasted Cauliflower Soup: a culinary masterpiece that marries the depth of oven-roasted cauliflower, onions, and garlic with the fragrant bouquet of fresh thyme. This recipe transforms these simple ingredients into a velvety symphony of flavors. Each spoonful takes you on a journey through the rich, earthy essence of roasted veggies, while the subtle notes of thyme add a layer of complexity. To achieve this culinary feat, we roast the cauliflower, onions, and garlic to release their full potential, then gently blend them into a creamy, dreamy soup. Finished with a drizzle of heavy cream, this soup is a warm embrace for your taste buds, a luxurious experience for your palate.
My Roasted Cauliflower Soup is not just a dish; it’s a celebration of comfort and warmth. It’s the perfect bowl to savor on those chilly evenings when all you crave is a little extra coziness. Whether you’re an experienced home chef or a beginner, this recipe is accessible and delightful, providing the perfect canvas for your culinary creativity. This Roasted Cauliflower Soup will undoubtedly become a cherished addition to your repertoire of go-to recipes.
Roasted Cauliflower Soup
Equipment
- Dutch oven or large pot
- Sheet Tray
Ingredients
- 1 head of cauliflower, cut into florets
- 2 onions, peeled and quartered
- 1 head of garlic, top sliced off to expose cloves
- 4 celery stalks, chopped
- A handful of fresh thyme sprigs
- 2 Tbsp Olive oil
- Salt and pepper, to taste
- 900 ML Vegetable Stock
- ¼ cup heavy cream
Instructions
- Roasting the VegetablesPreheat your oven to 400°F (200°C).On a baking sheet, place the cauliflower florets, onion quarters, Celery, and the head of garlic. Drizzle the vegetables generously with olive oil. Season with salt, pepper, and fresh thyme leaves.Roast the vegetables in the preheated oven for about 30-35 minutes or until they turn golden and tender.
- Preparing the SoupIn a large pot, squeeze the roasted garlic cloves into the pot. Add the oven-roasted cauliflower, celery and onions. Pour in the vegetable broth to cover the vegetables. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
- Blending and FinishingUsing an immersion blender, puree the soup until it's smooth and creamy.Stir in the heavy cream for added richness.Adjust the seasoning with salt and pepper to taste.
- ServingLadle the soup into bowls, garnish with fresh thyme, and serve hot.Enjoy this delicious Creamy Roasted Cauliflower Soup as a comforting appetizer or a satisfying main course. Its rich, roasted flavours are sure to warm your soul.