Creamy Roasted Cauliflower Soup Recipe

Ingredients

• 2 heads cauliflower, broken into florets
• olive oil cooking spray
• 0.25 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 6 cups water
• salt and ground black pepper to taste

Instructions

1. Prepare all the necessary ingredients for the recipe.
2. Submerge the cauliflower florets in a large bowl filled with lightly salted water for approximately 20 minutes. After soaking, drain the florets thoroughly and pat them dry. Position an oven rack about 6 inches from the broiler and preheat the broiler. Cover a baking sheet with heavy-duty aluminum foil.
3. Spread the cauliflower florets in a single layer on the prepared baking sheet, then spray evenly with cooking spray to ensure even browning.
4. Broil in the preheated oven until the cauliflower is nicely browned, which should take approximately 20 to 30 minutes. Keep a close eye on it to prevent burning.
5. In a large soup pot, heat oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the roasted cauliflower and minced garlic. Pour in water, season generously with salt and pepper, and allow the mixture to simmer until all vegetables are completely tender, around 30 minutes.
6. Using an immersion blender, purée the soup directly in the pot until it reaches a perfectly smooth consistency.

Nutrition

• Calories: 141 kcal
• Fat Content: 9 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 93 mg
• Protein Content: 4 g
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g