Ingredients
Vegetables
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Fats
- 1 tbsp olive oil
- 3 cups vegetable broth
- ½ cup milk or cream (dairy or non-dairy)
Seasonings
- Salt & pepper to taste
- Optional: sprinkle of nutmeg or thyme
Instructions
- Roast Cauliflower: Preheat the oven to 400 °F (200 °C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 to 25 minutes until golden and tender, which enhances their natural sweetness and flavor.
- Sauté Aromatics: While the cauliflower roasts, heat a pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, which builds a savory base for the soup.
- Simmer Soup Base: Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together perfectly.
- Blend Soup: Using an immersion blender or transferring in batches to a blender, puree the soup until smooth and creamy. Return to the pot if needed.
- Add Creaminess and Season: Stir in the milk or cream of your choice to add richness. Taste and adjust the seasoning with additional salt, pepper, and optional nutmeg or thyme to enhance the flavor.
- Serve Warm: Ladle the creamy cauliflower soup into bowls. Optionally garnish with a drizzle of olive oil or roasted chickpeas for extra texture and flavor. Enjoy warm.
Notes
- For a vegan version, substitute the milk or cream with coconut milk or any plant-based milk.
- Garnish with a drizzle of extra virgin olive oil to add richness and flavor.
- Roasted chickpeas make a great crunchy topping for added texture.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust thickness by adding more broth if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
