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a bowl served with soup and garnished with roasted cauliflower, olive oil, thyme and black pepper

Roasted Cauliflower Soup

AuthorRita
This roasted cauliflower soup is creamy, comforting, and so easy to make. This recipe is vegan, gluten-free, and only requires 5 main ingredients to make it!
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Prep Time10 minutes
Cook Time55 minutes
Servings4 servings

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 

  1. Preheat the oven to 400 F (200 C) and prepare the vegetables.
  2. 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.
  3.  Bake for 35 minutes or until tender and golden brown.
  4. 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.
  5. Turn on the heat and boil the soup for 5 minutes.
  6. Serve garnished with small roasted cauliflower florets and fresh thyme.

Notes

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.