Easy Roasted Cauliflower Soup
234kcal
Ingredients
- 4 cups cauliflower florets
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter or margarine
- 1 tsp minced garlic 2 cloves
- 1 tbsp fresh thyme leaves
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream or plant based cream
- 1/8 tsp cayenne pepper
Instructions
- Preheat oven to 425°F (218°C).
- On rimmed baking sheet, spread cauliflower out in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast cauliflower on center rack of oven until tender at the edges, about 10 – 15 minutes. Set aside.
- Add butter to a 6 quart dutch oven or similar size pot. When melted, add garlic and thyme; cook while continuing to stir until fragrant, about 1 minute.
- Stir in broth, cream and cayenne. Bring to a simmer over medium heat.
- Add in cauliflower, stir and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender (or transfer to upright blender in batches), blend until smooth or until desired consistency is reached. If soup is too thick, add additional cream or milk by the tablespoon until soup is at desired consistency.
- Ladle into bowls and serve warm. Garnished with thyme leaves and shredded cheddar cheese (optional)
Nutrition
Serving1cupCalories234kcalCarbohydrates6gProtein3gFat23gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat8gTrans Fat0.2gCholesterol55mgSodium598mgPotassium249mgFiber2gSugar3gVitamin A1023IUVitamin C34mgCalcium48mgIron1mg