Creamy Roasted Cauliflower Soup
Cozy up with this Creamy Roasted Cauliflower Soup! Made with golden roasted vegetables, garlic, cheddar, and a hint of thyme, it’s the perfect healthy comfort food.
Easy to make and packed with flavor!
Ingredients
- 1 head (2 lb/900g) cauliflower, cut into florets
- 2 small (150g) potatoes, diced
- 1 large (150g) yellow onion, quartered
- 1 head (40g) garlic, top trimmed to expose cloves
- 3 Tbsp. 21g olive oil
- 4 cups 946 ml chicken or vegetable broth
- ½ cup 115g half and half
- 1 cup 60g shredded cheddar
- 1 tsp. fresh or dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the cauliflower florets, diced potatoes, and quartered onion on a baking sheet. Place the garlic head (cut side up) among the vegetables.
- Drizzle the vegetables with olive oil, season with salt, and toss to coat evenly.
- Roast in the preheated oven for 25–30 minutes, flipping halfway, until the vegetables are tender and golden brown.
- Transfer the roasted vegetables to a large pot. Squeeze the roasted garlic cloves out of the skin into the pot and discard the skins.
- Add the broth and half-and-half to the pot. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches using a blender.
- Heat the soup on medium-low until it gently boils, then reduce to a simmer. Cover and let simmer for 5–8 minutes to meld the flavors.
- Stir in the shredded cheddar until melted and smooth. Add the thyme, salt, and pepper to taste. Adjust the consistency with extra broth if needed.
- Garnish with additional thyme or cheddar, if desired, and serve warm.
Notes
How Many Calories in Roasted Cauliflower Soup?
| Calories (1 serve, 14oz/400g): 272 kcal | Calories (per 100g): 68 kcal |
|---|---|
| Protein: 11.9 g | Protein: 3.0 g |
| Carbohydrates: 27.6 g | Carbohydrates: 6.9 g |
| Fat: 14.0 g | Fat: 3.5 g |