Roasted Cauliflower Soup

This simple soup of roasted cauliflower is so smooth and creamy, you won't believe it's dairy- and potato-free!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 141 Calories

Ingredients

• 1 large onion, chopped
• salt and ground black pepper to taste
• 6 cups water
• 4 cloves garlic, chopped
• olive oil cooking spray
• 2 heads cauliflower, broken into florets
• 0.25 cup olive oil

Recipe Instructions

Step 1

Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.

Step 2

Broil the cauliflower until browned, 20 to 30 minutes.

Step 3

Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Step 4

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.