Creamy Roasted Cauliflower Soup
Warm up with a bowl of creamy, roasted cauliflower soup. Packed with flavorful roasted veggies like carrots, celery, garlic, and onion, this dish is healthy, hearty, and oh-so-satisfying! Perfect for a quick weeknight dinner or as a starter, this gluten-free and dairy-free soup is a must-try. Pair it with crusty bread for the ultimate comfort meal.
Ingredients
- 1 head cauliflower, chopped into florets
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 celery stalks, diced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2-3 tbsp olive oil
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). Spread the cauliflower florets, carrots, celery, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, then toss to coat evenly.
- Roast the Vegetables: Roast for 20–25 minutes, or until the vegetables are tender and golden brown, flipping halfway through.
- Blend the Soup: Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add the chicken or vegetable stock and blend until smooth and creamy.
- Heat and Serve: Pour the blended soup into a pot and heat over medium heat. Adjust seasoning as needed. Serve warm with a drizzle of olive oil or a sprinkle of fresh thyme for garnish.