Delicious Roasted Cauliflower Soup isn’t like other vegetable soups — it’s better! The creamy, mild flavor of cauliflower serves as the perfect backdrop for savory chicken broth and herbaceous garlic and shallots. Rich, luscious, and indulgently sippable, Delicious Roasted Cauliflower Soup has the deep caramelized flavors of the best roasted vegetables taken to the next level. It tastes like coming in from the cold and feeling your face warm up!
Ingredients
- 2 heads cauliflower, separated into florets
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 3 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups heavy cream
- salt, to taste
- pepper, to taste
- croutons, optional, to taste, store-bought or homemade, for garnish
- fresh parsley leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a large bowl, toss the cauliflower, the olive oil, the garlic, and the shallots until combined.
Step 3 –Spread the cauliflower mixture in a roasting pan or a baking sheet with sides.
Step 4 –Roast the cauliflower mixture in the oven until toasted and tender, about 30 minutes.
Step 5 –Transfer the cauliflower mixture to a soup pot.
Step 6 –Pour in the chicken broth, the water, the bay leaf, and the thyme.
Step 7 –Bring the soup mixture to a boil and cook over medium heat for about 30 minutes.
Step 8 –Remove and discard the bay leaf.
Step 9 –Purée the soup using an immersion blender or by transferring the mixture to a blender in batches and returning it to the pot.
Step 10 –Once the soup is puréed, add in the heavy cream.
Step 11 –Season the soup with the salt and the pepper.
Step 12 –Heat through, but don’t boil, and serve topped with the croutons and the parsley leaves!
