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

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

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.