Description
A smooth and rich soup made with roasted cauliflower for deep flavor.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden.
- Heat remaining oil in a pot. Sauté onion and garlic until soft.
- Add roasted cauliflower and vegetable broth. Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and adjust seasoning.
Notes
- Use an immersion blender for easier cleanup.
- For a dairy-free version, replace heavy cream with coconut milk.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 45mg
