Creamy Roasted Cauliflower & Garlic Soup
Introduction
As the crisp autumn air settles in, it invites us to gather around the table with comforting bowls of soup. This Creamy Roasted Cauliflower & Garlic Soup is the ultimate cozy dish to warm your soul as the days grow shorter. With its luxurious texture and delightful garlic undertones, this soup is a wonderful way to embrace the flavors of November. Plus, it’s super easy to whip up! Join me in savoring this warming bowl of goodness, and don’t forget to subscribe for more delicious recipes to your inbox!
Why You’ll Love This Recipe
This recipe is simply amazing! Not only is it packed with flavor, but the roasted cauliflower gives it an irresistible nuttiness that perfectly complements the rich garlic. It’s also family-friendly—the creamy texture and delicious taste will please everyone at the table, young or old. You can have this on the stove in under 10 minutes and, before you know it, you’ll be indulging in your new favorite autumn soup!
Ingredients
– 1 large head of cauliflower, chopped into florets
– 1 whole garlic bulb
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 tablespoon unsalted butter
– 1 medium onion, chopped
– 1 teaspoon thyme leaves
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons fresh parsley, chopped (for garnish)
Necessary Tools
– Baking sheet
– Foil
– Large pot
– Immersion blender (or regular blender)
– Measuring spoons and cups
– Cutting board and knife
Ingredient Swaps and Additions
Feel free to customize this delicious soup! You can swap the cauliflower for broccoli or use both for a vibrant mix. If you’re vegan, replace the heavy cream with coconut milk or a vegan cream substitute for a similar texture. For an extra kick, add a pinch of red pepper flakes or a splash of lemon juice for brightness.
Step-by-Step Instructions
1. Preheat the Oven: Set your oven to 400°F (200°C) and let it warm up while you prepare the veggies.
2. Prepare Cauliflower and Garlic: Spread the cauliflower florets on a baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper, and toss to evenly coat. Slice the top off the garlic bulb, drizzle it with olive oil, and wrap it in foil. Place both the cauliflower and garlic in the oven.
3. Roast the Vegetables: Roast for 25-30 minutes until the cauliflower is golden and tender, and the garlic is soft.
4. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and thyme, sautéing until the onions are translucent—around 5 minutes.
5. Combine Ingredients: Add the roasted cauliflower and squeeze the roasted garlic cloves into the pot.
6. Add Broth: Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 10 minutes for the flavors to meld beautifully.
7. Blend the Soup: Using an immersion blender, puree the soup until it’s smooth and creamy. If you only have a regular blender, be sure to blend in batches, allowing steam to escape.
8. Finish with Cream: Stir in the heavy cream and adjust seasoning with salt and pepper to your liking.
9. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley.
Serving Suggestions
This soup pairs beautifully with fresh crusty bread or a warm loaf of sourdough for dipping. A light salad dressed with vinaigrette makes a delightful contrast to the rich soup, giving your meal a refreshing touch!
Pro Tips for Success
– Make sure to roast the cauliflower until it’s nice and caramelized; this enhances its natural sweetness.
– For a smoother soup, let it cool a little before blending to avoid splatters.
– Taste and adjust seasoning after adding the cream—sometimes a little extra salt does wonders!
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of vegetable broth or water to loosen the soup, as it may thicken when refrigerated.
FAQ Section
– Can I freeze this soup?
Absolutely! Let the soup cool completely before pouring it into freezer-safe containers. It can be frozen for up to three months.
– Is this soup gluten-free?
Yes, all the ingredients are naturally gluten-free!
– What if I don’t have thyme?
You can substitute with rosemary or oregano for a slight flavor twist.
Conclusion
This Creamy Roasted Cauliflower & Garlic Soup is not just a meal; it’s a warm hug on a chilly day! With simple ingredients and easy steps, you’ll love how quickly this dish comes together. I encourage you to give it a try, and please leave a review or tag your photos on Pinterest and Instagram. I can’t wait to see your creations!
Nutritional Information
Approximate nutritional information per serving:
– Calories: 250
– Protein: 5g
– Carbohydrates: 18g
– Dietary Fiber: 4g
– Fat: 18g
– Saturated Fat: 9g
Creamy Roasted Cauliflower & Garlic Soup
Ingredients
Method
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare Cauliflower and Garlic: Spread the cauliflower florets on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil.
- Roast the vegetables for 25-30 minutes until the cauliflower is golden and tender, and the garlic is soft.
- In a large pot, melt the butter over medium heat. Add the chopped onion and thyme, sautéing until translucent (about 5 minutes).
- Add the roasted cauliflower and squeeze the roasted garlic cloves into the pot.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches while allowing steam to escape.
- Stir in the heavy cream and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
