The first time I saw cauliflower soup on a menu, I did not think much about it. In fact, I passed it by without giving it a thought. I was wrong to overlook it. It’s a good thing that years later I decided to order it one fall afternoon where I was feeling the need for comforting soup. I was completely blown away by how a simple vegetable and soup could have so much flavor. I was hooked.
Since then, I have experimented on my own and found that this recipe is the simplest and best way to make cauliflower soup at home. Not only does it taste great, but it contains simple enriching ingredients that are good for you. You will be surprised how rich and creamy this soup is, you will be shocked it does not have a bit of cream or dairy.
Cut the cauliflower, separating the little florets and spread evenly on a pan to roast.
Once the cauliflower has been roasted, add to pot along with all the other ingredients …
Add contents to a blender (or you can use a wand within the pot). If your blender is small, be sure to do this in batches. We don’t want hot soup splattering everywhere! Trust me, I did this once and I do not recommend it!!
Just like that – you have a rich and creamy soup!
Enjoy immediately and drizzle with olive oil and garnish with fresh thyme. Happy eating!
- 1 cauliflower head, stem removed and florets broken up
- 1 1/2 tablespoon olive oil
- salt & pepper to taste
- 5 cloves garlic, smashed with skins still on
- 1/2 large yellow onion
- 2-3 sprigs thyme
- 41/2 cups vegetable broth
- 1. Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat.
- 2. Add the cauliflower to the baking sheet and 1 tablespoon olive oil, about ½ teaspoon salt and grind some pepper over it all. Using your hands, mixing it all in, massaging the ingredients into the cauliflower. Add the smashed garlic (skins still on) on the baking sheet. The skins help to prevent it burning; you'll remove thee afterwards. Roast for 15 minutes. I like to reserve a few pieces after roasting to top the soup with.
- 3. Meanwhile, in a large high sided pot over medium high heat, sauté the onions in the ½ tablespoon olive oil until fragrant and browning, about 8 minutes, stirring infrequently.
- 4. Add the roasted cauliflower, the garlic (skins remove), 2 sprigs of thyme and vegetable broth. Mix together with spatula.
- 5. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and stir once more. If using an immersion blender, blend the soup together. If using a high powered blender, let cool slightly and add slowly to blender. Press the "soup" setting or blend on high until soup is thoroughly mixed and incorporated, at least 1 minute. Be careful that your soup is not too hot to crack your blender. Taste and salt and pepper to taste.
- 6. Pour into bowls and top optionally with extra cauliflower extra thyme and drizzle with olive oil before serving.