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Description
A simple and flavorful roasted cauliflower soup recipe that is perfect for a weeknight meal or meal prepping.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup milk (dairy or non-dairy)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- While cauliflower is roasting, sauté onion in a large pot over medium heat until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to the pot, stir in milk, and heat through. Season with salt and pepper to taste.
Notes
- For a creamier soup, use full-fat milk or add a dollop of sour cream or Greek yogurt before serving.
- Garnish with fresh herbs like parsley or chives.
- This soup can be made vegan by using non-dairy milk and ensuring your vegetable broth is vegan.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg