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Creamy Roasted Cauliflower Soup

08/12/2024
Cheese
Cook time: 45 min
Servings: 6
Bowl of creamy roasted cauliflower soup
Cheese Milk

Cauliflower has just the right texture to magnify creamy soups, and it plays well with two all-stars of vegetarian fare: thyme and garlic. This Creamy Roasted Cauliflower Soup recipe has all that, plus depth of flavor, thanks to the addition of Parmesan cheese. Make this soup for the velvety texture and an easy way to enjoy vegetables.

9 people made this

Ingredients:

  • 1 Teaspoon Black Pepper , freshly cracked
  • 1 Head Cauliflower , cut into florets
  • 3 Garlic Cloves , minced
  • 1 Teaspoon Kosher Salt
  • 2 Cups 2% Reduced-Fat Milk
  • 3 Tablespoons Olive Oil , divided
  • 3/4 Cup Grated Parmesan Cheese , divided
  • 2 Sprigs Thyme , minced
  • 3 Cups Vegetable Broth
  • 1 Yellow Onion , peeled and diced
See preparation

Directions:

  1. Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons of olive oil on a large, rimmed baking sheet, until lightly and evenly coated in oil. Bake until the cauliflower is tender and caramelized on the edges, 30 minutes, tossing halfway. Reserve four of the prettiest roasted cauliflower florets for garnish. 
  2. Heat remaining tablespoon of oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and thyme and continue to sauté for 1-2 more minutes, until fragrant.
  3. Add in the roasted cauliflower and vegetable stock and stir to combine. Cover and simmer over low heat for about 15 minutes, or until the cauliflower is tender.  
  4. Puree the soup until smooth, using either an immersion blender, or transferring the soup in batches to a traditional blender.
  5. Stir in the milk and a 1/2 cup of Parmesan, and season the soup to taste with salt and black pepper.
  6. Serve immediately, garnished with remaining Parmesan cheese and reserved cauliflower florets.

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