Roasted Cauliflower Soup

This roasted cauliflower soup is rich, smooth, and creamy — you'll never believe it's made with no dairy or potatoes! Just cauliflower, onion, and garlic.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 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

Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.

Step 2

Broil in the preheated oven until browned, 20 to 30 minutes.

Step 3

Gather the ingredients.

Step 4

Purée soup with an immersion blender until smooth.

Step 5

Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.

Step 6

Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes.