Roasted Cauliflower Soup — Damn Delicious

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Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

I hope you all had an amazing Christmas.

We woke up to an inch or two of snowfall, giving us a beautiful white Christmas.

I personally didn’t leave the house in 17 degree weather but I was still able to see the blanket of snow from the window.

It’s all the same, right?

I was honestly just too busy faceplanting myself into this cauliflower soup.

It’s the creamiest of all soups, and it has cauliflower in it, so it has to be good for you, right?

We’re just going to overlook this heavy cream situation but hey, we need the heavy cream (although half and half should also do the trick!).

Roasting is key here, guys. Both the garlic and cauliflower get roasted in 30-35 minutes of heaven.

From there, you can use an immersion blender or blender (in batches) for the best winter soup you’ll have in 2017.

Roasted Cauliflower Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

Ingredients:

  • 1 head garlic
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 heads cauliflower, cut into florets
  • 1 onion, diced
  • 5 cups vegetable stock
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 cup heavy cream

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
  4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
  5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
  6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
  7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Serve immediately.

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26 comments

This soup sound is amazing!!I Love this sharing so much. Thank you.Belated merry christmas.

It is so yummy! We’ve added it to our go-to favourites. Really hands off and simple!

We got snow here in Vermont yesterday. Love this healthy yet comforting recipe for after the holidays! Yummy!

What is nutrition info especially carbs

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Barbara!

Can you tell us how many carbs, calories, etc? It sounds like it would be safe for a diabetic. I love your recipes. Thank you and Merry Christmas.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Mary Ann!

Sounds delicious, but would use cashew milk instead of heavy cream to make heart healthy, and more garlic for spreading on baguettes to go with soup. Sounds delicious, will definitely make soon!
( Can be used for cheddar broccoli base soup as well.)

Can be made without cream by simply blending til smooth 1 cup of raw cashews with 1 of the cups of veggie broth. Treat it like cream because it is as delicious for any soup.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Wow, I love this soup, especially with our temps for today is a -3, with a hightest 10. Low teens for tge next week ad a half. Night temps single digits. Coooooool! Perfect time for warm soups. Thanks.

nice winter soup, thank you for this, a nice use of cauliflower, stay warm!

I also made a roasted cauliflower soup quite recently! yours looks amazing (:

I love cauliflower soup!!

Your soup looks fantastic! I am curious about what brand of vegetable stock you use. My daughter’s vegetarian and soup should be an easy dinner to share but yet I find that I don’t care for any of the vegetable stocks that I’ve tried.

I actually don’t have a preferred brand!

I cant wait to pick up your cookbook hun. Your recipes totally rock 😉

Can you freeze this soup?

Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.

I made this last night and it was delicious! I think my cauliflower was bigger than yours because it ended up super thick and I had to add quite a bit more liquid.

I roasted the cauliflower and garlic a couple days ahead because I had the oven going anyway and then just put it all together last night. I used chicken broth instead of vegetable stock because it’s what I had.

Fantastic!! This recipe is definitely a keeper!

I HATE to do this, but I’m reviewing with a few changes because this was a spur-of-the-moment dinner decision when I remembered that the two heads of cauliflower in my fridge were pushing one week old and needed to be used ASAP. I did not have a head of garlic, so I roasted the cauliflower with salt & pepper, and added 1t of jarred garlic when I added the cauliflower to the liquid in step 6. I didn’t have any veggie stock, so I used 4C of chicken broth. I had no fresh thyme so I used 1/2t of dried. I had no heavy cream on hand, so I used half-and-half. In spite of all of that, this turned out DAMN DELICIOUS and is an absolute keeper!

I’m planning on making this for Easter dinner (for 16 people). Do you have any pointers for making it a day or two in advance? Wait to puree and add cream? Go ahead and puree but add cream later? I want to do as much as possible in advance…thank you! Sounds yummy!

As long as you hold off on the cream prior to serving, you should be just fine, Dawn. 🙂

I can’t wait to try this soup tomorrow, by the way my Korean name is Chungah too!!

Just made this and omitted the cream. It didn’t need it – was thick and delicious without it. I did top it with some grated cheddar just before serving, mostly to add a little color.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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