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Roasted Cauliflower Soup

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Ingredients

Scale
  • 1 large cauliflower, cut into equal-sized florets
  • 3 tablespoons olive oil, divided
  • 2 sprigs fresh thyme, de-stemmed
  • 1 large vidalia onion, sliced
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup freshly grated parmesan cheese
  • Sea salt
  • Freshly cracked black pepper

Instructions

  1. Preheat the oven to 425ºF. Place the cauliflower florets on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil and toss to coat. Sprinkle with thyme, salt, pepper and spread the florets evenly on the baking sheet without overcrowding (or you will steam them, not roast).
  2. Roast for 25 minutes or until cooked through and the edges begin to brown.
  3. Meanwhile, in a large pot over medium heat, saute the onion and garlic in the remaining tablespoon of olive oil until translucent, 7-10 minutes. If you notice the onion beginning to brown, add a few tablespoons of water as they cook through.
  4. Add the roasted cauliflower to the pot, along and cover with broth. Bring to a boil and then using an immersion blender, purée until smooth.
  5. Add the grated parmesan and stir to combine. Adjust seasoning and serve.

Notes

Blender method

  • I like to prepare this recipe using my Vitamix for convenience. If you own a large power blender as well, pick-up at Step #3.
  • Saute the onion and garlic in a medium saute pan rather than a large sauce pot and reserve.
  • When the cauliflower is roasted, add it along with with the sauteed onion, broth and parmesan directly to the blender and puree until smooth. Adjust seasoning and serve.

Nutrition

Find it online: https://motivenutrition.com/roasted-cauliflower-soup/