Roasted Cauliflower Soup
Servings: 4 servings
Calories: 293kcal
This creamy roasted cauliflower soup is warm, comforting, and infused with the aromatic flavors of garlic, thyme, and cumin. Perfect for any season!
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Equipment
- 1 Blender optional
Ingredients
- 1 head cauliflower large cut into bite-size florets
- 2 cloves garlic large, peeled
- 3 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 onion medium, diced
- 2 stalks celery diced
- 1 teaspoon thyme fresh, plus extra for garnish
- ¼ teaspoon cumin
- 3 cups vegetable broth low sodium
- 1 bay leaf
- 1 cup canned coconut milk
Instructions
- Preheat the oven to 450°F.
- Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with about 1 ½ tablespoons of olive oil and lightly sprinkle with ½ teaspoon of salt and cracked pepper to taste. Toss to coat evenly using your hands. Roast for 15-20 minutes until tender and lightly browned, tossing occasionally. Optional: reserve a few roasted pieces for soup topping)
- In a large pot, heat the remaining olive oil over medium heat. Add onions and celery and sauté until tender and lightly browned, about 5-6 minutes.
- Stir in thyme and cumin, and sauté for 30-60 seconds until fragrant.
- Add the roasted cauliflower, garlic cloves, broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook for 8-10 minutes, then remove from heat and discard the bay leaf.
- Stir in the coconut milk. Using an immersion blender or regular blender, blend until the soup is very creamy and smooth. If the consistency is too thick, you can add a little vegetable broth to thin it out. Taste for seasoning and adjust as needed.
- Serve in bowls topped with some baked cauliflower florets and more fresh thyme leaves.
Notes
- Cut cauliflower into uniform sizes for even roasting and to avoid uneven cooking.
- Deglaze the baking sheet with broth or water after roasting to capture flavorful browned bits.
- Soups thicken as they cool, so adjust broth accordingly.
Nutrition
Calories: 293kcal | Carbohydrates: 17g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1356mg | Potassium: 695mg | Fiber: 5g | Sugar: 8g | Vitamin A: 494IU | Vitamin C: 75mg | Calcium: 63mg | Iron: 2mg
