This roasted cauliflower soup is creamy, comforting, and healthy! It’s low-carb, and you will only need 5 ingredients and seasoning to make this recipe.
Why you will love this recipe
- This roasted cauliflower soup is vegan and gluten-free.
- It’s simple and easy to make.
- It’s hearty, creamy, and comforting.
Ingredients for this recipe
Cauliflower: Cut your cauliflower into florets.
Onion: For extra flavor.
Garlic: We’ve used 4 garlic cloves. Roasted garlic is the best!
Water: Use boiling water or vegetable stock.
Olive oil: Use extra virgin olive oil.
Salt: Add salt to season.
Thyme: Serve your soup garnished with fresh thyme.
How to make this recipe
Preheat the oven to 400 F (200 C) and prepare the vegetables.
Add the cauliflower florets, onion, and garlic to a baking tray, drizzle a bit of olive oil on top, and season with a pinch of salt and black pepper. Bake for 35 minutes or until tender and golden brown.
Boil the water in a soup pot for 5 minutes, then turn off the heat, add the roasted vegetables, salt, olive oil, and blend with an immersion blender until smooth. Turn on the heat and boil the soup for 5 minutes.
Serve garnished with small roasted cauliflower florets and fresh thyme.
How long does cauliflower soup last in the fridge?
This cauliflower soup lasts up to 5 days in the fridge when stored in an airtight container.
Tips for making this recipe
- Keep some roasted florets to garnish: Save some small roasted cauliflower florets to garnish the soup when serving for extra crunchiness.
- Use a large soup pot: Ensure you use a large-sized soup pot to blend the soup safely.
- Adjust consistency: You can adjust the consistency of this soup by changing the amount of water. If you prefer a thinner soup, add more water or add less water if you like a creamy and thick consistency.
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Roasted Cauliflower Soup
Ingredients
- 2 lb cauliflower florets 1 kg
- 4 garlic cloves
- 1 onion sliced
- 2 tbsp olive oil
- 3 tsp salt
- 1 pinch black pepper
- 5 cups water or vegetable stock 1 l
- fresh thyme to garnish (optional)
Instructions
- Preheat the oven to 400 F (200 C) and prepare the vegetables.
- Add the cauliflower florets, onion, and garlic to a baking tray, drizzle one tablespoon of olive oil on top, and season with a pinch of salt and black pepper.
- Bake for 35 minutes or until tender and golden brown.
- Boil the water in a soup pot for 5 minutes, then turn off the heat, add the roasted vegetables, one tablespoon of olive oil, salt, and blend with an immersion blender until smooth.
- Turn on the heat and boil the soup for 5 minutes.
- Serve garnished with small roasted cauliflower florets and fresh thyme.