Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

This roasted cauliflower soup recipe with garlic, shallots, thyme, and heavy cream is easy to make, comforting, and sure to become a fall favorite.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
357 Calories

Recipe Instructions

Step 1
Roast in the preheated oven until toasted and tender, about 30 minutes.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower pieces, olive oil, garlic, and shallots in a large bowl; spread mixture out evenly in a roasting pan or rimmed baking sheet.
Step 3
Transfer roasted cauliflower to a pot; pour in chicken broth and water. Season with thyme and add bay leaf; bring to a boil. Cook over medium heat for 30 minutes. Remove and discard bay leaf.
Step 4
Puree soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in cream and season with salt and pepper. Heat through before serving, but do not boil.

Ingredients

  • 1 cup water
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups chicken broth
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 heads cauliflower, separated into florets

Categories

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