Roasted Cauliflower Soup
Warm up your taste buds with our creamy Roasted Cauliflower Soup. This velvety blend of oven-roasted cauliflower, onions, garlic, and celery, accented with fresh thyme, creates a satisfying bowl of comfort. With a drizzle of olive oil, a dash of salt and pepper, and a touch of heavy cream, this soup is a delightful addition to any meal. Follow my step-by-step instructions to prepare this soul-soothing dish.| Cook With Paolo |
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.