There’s nothing better in cold weather than enjoying a bowl of hot soup. However, as we all know, the best soups don’t come from a can — they are made with love by hand.
But preparing homemade soup doesn’t have to be a chore, and easy-to-make meals don’t have to come from the store!
With this roasted cauliflower soup, you can whip up a creamy, flavorful meal in minutes and savor it all winter long!
- 1 large head cauliflower de-stemmed and florets broken up
- 1½ tablespoons olive oil
- salt & pepper to taste
- 5 cloves garlic smashed with skins still on
- ½ large vidalia onion
- 2-3 sprigs thyme stems removed
- 4½ cups vegetable broth
- Preheat the oven to 450 degrees F. Line a baking sheet with a silicone mat.
- 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, mix 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 them afterwards. Roast for 15 minutes.
- 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.
- Add the roasted cauliflower, the garlic (skins removed), 2 sprigs of thyme and vegetable broth. Mix together with spatula.
- 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 mixture cool slightly and add slowly to the 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.
- Pour into bowls and top optionally with extra cauliflower, crushed red peppers, extra thyme and a drizzle of coconut milk.
How to store: Refrigerate roasted cauliflower soup in an airtight container for up to 5 days.
How to freeze: Freeze cauliflower soup in an airtight container or freezer bag for up to 3 months. It can be reheated from frozen or you can let it thaw in the refrigerator, then warm it up on the stovetop or in the microwave.
Making “yum” has never been so fun! So treat your family to a warm bowl of soup that’s as easy to make as it is scrumptious to enjoy!