Description
Creamy Roasted Cauliflower Soup with garlic, thyme, and parmesan – comforting, velvety, and crowd-pleasing.
Ingredients
Scale
- 1 large cauliflower head (about 2 pounds/900g), cut into florets
- 3 tablespoons olive oil, divided
- 1 medium onion (about 1 cup/160g), diced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 4 cups (950ml) vegetable broth (low sodium preferred)
- 1 cup (240ml) heavy cream or full-fat coconut milk
- 1 teaspoon salt (plus more for roasting)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg, freshly grated
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Preheat the oven and roast cauliflower Preheat your oven to 425°F (220°C). Place cauliflower florets on a large baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper, then roast for 25-30 minutes until golden brown.
- Step 2: Sauté aromatics Heat 1 tablespoon of olive oil in a pot, then sauté diced onion for 4-5 minutes. Add minced garlic and thyme, cooking for another 30 seconds.
- Step 3: Combine ingredients in pot Add the roasted cauliflower to the pot with sautéed aromatics. Pour in vegetable broth and simmer for 10 minutes to meld flavors.
- Step 4: Blend the soup Let the soup cool slightly, then blend in batches until smooth. Return to the pot over low heat.
- Step 5: Add final ingredients Stir in cream or coconut milk, nutmeg, salt, and pepper. Heat gently, then add fresh lemon juice just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 60mg