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Roasted Cauliflower Soup


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This wonderful creamy soup will make you a healthy lunch or satisfying dinner if served with bread.
There is nothing better on a cold winter day than a warm bowl of soup. My family loves soups and I also love making them, especially when i find an interesting new flavor with  healthy ingredients. I made lots of delicious soups in the past months and i could not decide which one to post first. I will start my soup section with  this excellent, nutritious cauliflower soup. We absolutely loved it. The original recipe called for double the ingredients but since I only had 1 head of cauliflower at home I split every ingredients by half. The ingredients below makes enough for 4 people. If you want to make more, just double the ingredients.

Roasting the cauliflower with the garlicky mixture right before cooking, gives a unique taste to it.
1 head cauliflower
2 garlic cloves(crushed)
1 tbsp olive oil
1 1/2 cup chicken broth
½ cup water
½ teaspoon finely chopped fresh thyme leaves or dried thyme
1 bay leaf
1 cup heavy cream
salt, pepper to taste
Preheat oven for 425 degrees.
Combine olive oil, crushed garlic, salt and pepper. Cut cauliflower into 1 inch pieces and toss them on a baking sheet with the garlicky oil. Roast in the oven for 30 minutes or until golden brown.
Once the cauliflower is roasted, simmer broth, cauliflower mixture, water and herbs for about 30 minutes until the cauliflower very tender.
Discard bay leaf and pure soup in a blender, until very smooth.
Stir in cream, salt and pepper if needed and heat soup on moderate heat until heated through.
Serve it with toast.
RECIPE ADAPTED: Epicurious.com

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One Comment

  1. This looks amazing! Fall is right around the corner and this is going on the list of soups to make. Your pictures are great. Found you through GYB and following on bloglovin

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