The first time I had this roasted cauliflower soup, I wondered where it had been all of my life. It has a smooth, velvety texture and rich flavor, compliments of the caramelized cauliflower, thyme and garlic.
I have to keep my environment clean because if I don’t have easy access to nutritious food, I will be the first one at the drive-thru.
Soups make a great snack, meal or side dish. You can easily add a handful of chopped nuts, toasted seeds, crispy parmesan chickpeas or turkey bacon bits for protein.
I make a couple of different soups on the weekend so that I’m stocked with a variety in my fridge and freezer.
How to make roasted cauliflower soup
First, you roast the cauliflower. It’s important that you don’t overcrowd the pan or they will not brown as nicely (and you really want that browned flavor depth added to the soup). Use 2 pans if necessary and I typically swap racks halfway through the cooking time.
Make sure you test along the way to ensure it’s properly seasoned. Add more sea salt when necessary.
While the cauliflower is roasting, saute the onions in olive oil.
Once the cauliflower is done, add it to the onion pan. Then add the broth and bayleaf.
Once the cauliflower is soft and falling apart (approximate 20 minutes), it’s ready to blend. You ca add the thyme before blending or after.
Feel free to use an immersion blender, directly in the pot or use a blender. If using a blender, like a ninja, I let it cool for a little bit and then blend in batches. I also open the blender with a cloth or dishrag over the top because it tends to spit.
Add the pureed soup back to the pot and if it’s too think, add more broth until you’ve reached the desired consistency.
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This velvety, rich roasted cauliflower soup is the perfect treat to warm you during the cold season! Sweetened, caramelized cauliflower with hints of thyme and garlic take this soup to the next level!
- 1 head cauliflower (about 2 pounds) cut into bite size florets – should be about 8 cups
- 1/4 cup extra virgin olive oil, divided
- 5 cloves garlic, roughly chopped
- 1 teaspoon sea salt
- 3 teaspoons roughly chopped fresh thyme leaves, divided
- 1/2 large onion, chopped
- 3 cups low sodium chicken broth
- 1 bay leaf
- Preheat oven to 450 degrees F.
- Toss the cauliflower with olive oil, garlic and red pepper on a baking sheet; sprinkle with salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Set aside.
- While cauliflower is in the oven, place a large pot (or dutch oven) over medium heat. Add 1 tablespoon olive oil. Add onions and cook until tender – about 5 minutes.
- Added roasted cauliflower, broth and bay leaf to the pot. Bring to a boil, reduce heat and simmer until the cauliflower is falling apart, about 20 minutes.
- Using an immersion blender, puree soup until smooth (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
- Season with sea salt and ground pepper. Add remaining 1 tablespoon of thyme. If soup is too thick, add some additional broth until you’ve reached the desired consistency.
- To make vegan, use vegetable broth instead of chicken broth.