This roasted cauliflower soup is the perfect dish for a cozy night in. The roasted cauliflower adds a depth of flavor, while the hint of sweetness from the caramelized onions takes it to the next level. It's a hearty and satisfying soup that will warm you up from the inside out.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat the oven to 400°F. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 25-30 minutes, until they are golden brown and tender.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring to a simmer and cook for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
