Easy Creamy Roasted Cauliflower Soup Recipe

Ingredients

• 2 heads cauliflower, separated into florets
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups heavy cream
• salt and pepper to taste

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a large bowl, toss the cauliflower florets, shallots, minced garlic, and olive oil. Spread evenly in a single layer on a roasting pan or rimmed baking sheet.
3. Roast in the preheated oven for approximately 30 minutes, or until the cauliflower is golden brown and tender.
4. Transfer the roasted cauliflower mixture to a large pot. Add vegetable broth, water, fresh thyme sprigs, and a bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes. Remember to remove and discard the bay leaf before the next step.
5. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, you can use a regular blender, working in batches. Stir in heavy cream, then season with salt and freshly ground black pepper to taste. Gently heat before serving, ensuring it's warmed through but not boiling.

Nutrition

• Calories: 357 kcal
• Fat Content: 32 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 91 mg
• Protein Content: 6 g
• Cholesterol Content: 109 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g