Servings: 4 bowls
Calories: 350kcal
Equipment
- Baking Sheet
- Large pot
- Immersion blender
Ingredients
For the Soup
- 1 large head Cauliflower
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
- Salt to taste
- Pepper freshly ground, to taste
- 1 teaspoon Smoked Paprika optional
For Garnishing
- Fresh Chives or Parsley for presentation
Instructions
How to Make Creamy Roasted Cauliflower Soup
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets on a baking sheet with olive oil, salt, and pepper.
- Roast in the preheated oven for about 25-30 minutes until golden brown and tender.
- Sauté chopped onion in a large pot with olive oil over medium heat for about 5 minutes.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Combine the roasted cauliflower with the sautéed onion and garlic in the pot.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Simmer for about 10 minutes.
- Blend the soup until smooth and creamy.
- Stir in the heavy cream and heat through without boiling.
- Taste and adjust the seasoning as necessary.
- Serve hot garnished with fresh chives or parsley.
Notes
Drizzle with a bit of additional olive oil for an elegant finish.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 20g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 1mg
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