Creamy roasted cauliflower soup is a creamy gourmet soup that’s loaded with vitamin C. It’s simple to make, low carb, and healthy. Enjoy this comfort food as the ideal gluten free meal for cold fall and winter days.
For the Soup
- 8 1/2 cups cauliflower, cut into small florets (from 2 large heads)
- 4 tablespoons olive oil (60 ml)
- 1 1/2 cups yellow onion, chopped (216g)
- 1 tablespoon garlic, minced (from 5 large cloves)
- 1 Granny Smith apple, peeled and chopped (224g with skin)
- 6 cups low-sodium chicken broth (1.4 liters)
- 2 bay leaves
- 7 sprigs of fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream (236 ml)
For the Garnish
- Drizzle of olive oil
- 3 parsley leaves per bowl
- Shards of Asiago cheese or cubes of smoked Gouda
- Freshly cracked black pepper
Making the Soup
- Preheat the oven to 400 F. Line two large cookie sheets with aluminum foil, then brush them lightly with olive oil.
- Toss the rinsed cauliflower florets in olive oil, then evenly spread them on the prepared trays. Place trays side by side on the same rack and roast for 20 minutes, stirring the cauliflower halfway through. (Optional: set aside 1/2 cup of roasted cauliflower for garnish.)
- While the cauliflower is roasting, saute the onion in 1 tablespoon of olive oil over medium high heat for 5 minutes, stirring occasionally. Add the garlic and saute until fragrant. Add the apple and cook for 2 minutes.
- Pour in the chicken broth, then add the cauliflower, bay leaves, salt, black pepper, and fresh thyme sprigs. Cover and bring to a boil, then reduce the heat to medium low and simmer for 20 minutes.
- Remove the bay leaves and thyme sprigs. Puree the cauliflower soup in a blender or food processor in small batches. Be careful not to burn yourself.
- Return the pureed soup to the soup pot and turn the heat to medium. Add the heavy cream and stir until well combined. If necessary, add more chicken broth to thin the soup. Heat through for 5 minutes, then taste and adjust seasonings if necessary.
- Garnish the soup with a drizzle of olive oil, fresh parsley leaves, Asiago shards, or smoked Gouda cubes, and freshly cracked black pepper. Serve hot with garlic and Asiago twists.
- Wait to add the cream until just before serving, if you plan on making this ahead.
- Keep 1 cup of roasted florets for garnish.
- The pureed cauliflower thickens the soup.
- To give the soup a caramelized note and a depth of flavor, roast the vegetables.
- Category: Soup
- Method: Roasted
- Cuisine: American
- Serving Size: 1 1/4 cup
Keywords: healthy, easy, roasted