Easy Roasted Cauliflower Soup Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth can be lower in sodium and cost.

Remove the larger leaves from the cauliflower, leaving the core intact.

Slice the cauliflower in half and cut each half into 3/4-inch thick slices.

Drizzle 2 tablespoons of olive oil onto a baking sheet, then arrange the cauliflower on top of the oil.

Drizzle 2 more tablespoons of olive oil over the cauliflower, then toss in 4 unpeeled garlic cloves and 1 teaspoon of fresh thyme leaves.

Season with salt and move the cauliflower around to ensure all pieces have oil.

Roast for 20 minutes or until the bottom of each slice looks well browned.

Flip each piece and roast for an additional 5 minutes.

While the cauliflower roasts, chop 1/2 of a large onion and 1 stalk of celery.

Melt 2 tablespoons of butter in a soup pot over medium heat.

Stir in the chopped onions, celery, a pinch of red pepper flakes, and 1/4 teaspoon salt. Cook until softened, about 5 minutes.

When the roasted garlic is cool enough to handle, squeeze the soft garlic from each clove into the soup pot.

Transfer the roasted cauliflower to the pot, then pour in 4 cups of broth (vegetable or chicken).

Bring to a simmer and cook for 10 minutes.

Turn off the heat and add 1/4 cup of grated parmesan or cheddar cheese and 2 tablespoons of lemon juice.

Blend the soup until smooth, adding more broth or water if it is too thick.

Taste the soup and add more lemon juice, salt, and pepper if needed.

Serve with more cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary