Name: Roasted Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 large head of cauliflower, cut into florets; 2 tbsp olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper, to taste

How To Make Roasted Cauliflower Soup

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Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

1 large head of cauliflower, cut into florets
2 tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper, to taste

Instructions

Preheat the oven to 425°F (220°C).
Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and tender.
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Use an immersion blender or transfer the mixture to a blender, and blend until smooth and creamy.
Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Heat over low heat until warmed through.
Serve the roasted cauliflower soup hot, garnished with a sprinkle of freshly ground black pepper.