Before I get to the roasted cauliflower soup, if you haven’t checked out my eCookbook page, I have created a pdf mini cookbook with five fantastic fall cookie recipes available for purchase. It includes 5 recipes with color photos and instructions in an easily printable format. Check it out here.
This is a really easy soup with only a few ingredients, but it tastes great and I love that it is a way to get more vegetables into my family. To make this soup, roast a head of cauliflower cut into florets with some olive oil, salt and pepper. Blend in a blender with some chicken stock, garlic or roasted garlic (I used roasted), salt, pepper, thyme, chicken stock or chicken bouillon and water, thyme, and some cream, milk, light cream, milk alternative, or leave the dairy out if you like. Thin with water if needed, although this should be a thicker soup. Let simmer on the stove to blend the flavors a bit and serve.
You can also add an onion to this, or some additional spices to make it more interesting. I think smoked paprika or a little cumin would be good in this.
Roasted Cauliflower Soup
- 1 large head of cauliflower
- 3 tbsp olive oil
- 2 cloves garlic or roasted garlic
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 onion optional
- 4-6 cups chicken stock or water plus chicken bouillon
- 1/2 tsp thyme
- salt and pepper
- 1/4 cup milk, cream, light cream, oat milk, etc
- Heat oven to 400 and toss cut cauliflower with olive oil, salt and pepper. You can also add the sliced onion here and roast it along with the cauliflower, or you can add it raw when pureeing.
- Roast until well browned. This gives a lot of the flavor so really let it get browned up but not burnt. This takes about 45 minutes depending on your oven.
- Add to a blender with the garlic, onion, onion powder, garlic powder, stock or water and milk. Blend until mostly smooth, adding enough stock or water to make a thick soup.
- Pour into a pot on the stove over medium and add the dried thyme, salt and pepper to taste. Simmer 10 minutes then serve.