There’s nothing quite like a warm hearty roasted cauliflower soup for dinner served with maybe a piece of crusty bread or just alone.
I have a pretty soft spot for soups, I mean they are the ultimate comfort food, they are comforting, delicious, a total crowd favorite and way better than anything when you are feeling a little bit down. Actually, I have the strong opinion that good soup should feel like a warm hug.
This roasted cauliflower soup is definitely like that, it’s extremely comforting and makes you feel loved and taken care of. Needless to say, it’s the ultimate sick day soup, feeling blue soup, or just because soup. It’s amazing, delicious, and packed with flavor.
Warm Hearty Roasted Cauliflower Soup
Because that’s the other thing, just because soups are warm and comforting doesn’t mean they can be boring, quite the opposite actually they should be interesting to eat, meaning that they should have complex flavors.
In this case, roasting the cauliflower gives this soup a ton of its complexity, we get the slightly smoky and woody flavor of the roasting and then we get all the creaminess of the cauliflower.
The other great thing about this recipe is how nutritious and healthy it is. I never made it to be that way, it just happens to be, so it tastes like a full of bad for you stuff soup while being light and healthy. The reason is because the cauliflowers provide so much creaminess you barely need to add anything else.
I like to serve it as is and just eat with the biggest spoon I can find around but if you prefer then some sourdough slices will go great with it. Alone, or served with bread, just make sure you make a batch big enough for seconds and thirds.
- 2 Cups cauliflower florets
- 1 Tbsp garlic powder
- 2 Tbsps olive oil
- 2 Tsps dried thyme
- ¼ Cup cornstarch
- 1 Large onion, chopped
- 4 Cups vegetable broth
- 1 Cup milk
- 1 Tbsp butter
- Salt and pepper to taste
- Preheat oven to 450°F.
- In a bowl mix the garlic, olive oil, thyme, salt, and pepper.
- Place the cauliflower florets on a baking sheet and drizzle with the olive oil mix.
- Transfer to the oven for 20 minutes. Halfway through the time turn them around.
- Meanwhile, in a pot over medium heat sauté the onion with the butter.
- Pour over the vegetable broth and simmer.
- Remove the cauliflowers from the oven and add to the broth.
- Take half of it to a blender and pulse until creamy.
- Take it back to the pot.
- In a bowl whisk well the cornstarch and milk. Then add to the pot.
- Bring to boil and stir constantly. Cook until everything is well incorporated.
- Serve in bowls and enjoy.
Have you ever made cauliflower soup? Share what other ingredients you add in the comments below.