Creamy Roasted Cauliflower Soup

If cauliflower isnt usually your favorite, youll definitely change your mind after trying this excellent soup.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 head Garlic, fresh

  • 2 piece Cauliflower, fresh

  • 1 piece Onion, raw

  • 4 spoon Oil, olive

  • 1.2 l Soup base, chicken, cube

  • 1 piece Spices, bay (leaves)

  • 3 twigs Thyme, fresh

  • 150 ml Sweet cream

  • pieces Salt, table

Steps

  1. Preheat the oven to 210 degrees Celsius. Line a low baking dish with parchment paper or lightly grease it with oil.

  2. Using a sharp knife, cut the top off the garlic head (a few millimeters below the top where the stem grew). Place it on a piece of aluminum foil with the cut side facing up. Season the head with salt and pepper, drizzle with a tablespoon of olive oil, then loosely wrap it in the aluminum foil.

  3. Clean the cauliflower, wash it, and divide it into smaller florets. Season with salt, pepper, and 2 tablespoons of olive oil. Mix well to ensure all pieces are evenly seasoned, then spread them in a single layer in the baking dish.

  4. Add the foil-wrapped garlic head to the dish, then place it in the preheated oven for 30-35 minutes (bake until the cauliflower pieces are nicely browned on top and around the edges).

  5. Peel the onion and finely chop it. Heat the remaining tablespoon of olive oil in a pot and sauté the onion until it becomes translucent and soft. Add thyme, broth, and a bay leaf. Bring the broth to a boil, then reduce the heat, cover the pot, and let it simmer gently for 5 minutes.

  6. Meanwhile, carefully remove the roasted cloves from the garlic head and add them to the pot along with the roasted cauliflower. Cover and cook until the cauliflower is completely soft and starts to fall apart (about 10 minutes).

  7. Remove the pot from the heat and take out the bay leaf. Blend the soup until smooth using an immersion blender. Stir in the sweet cream and season with pepper and salt to taste. If the soup is too thick, add a bit more broth.

  8. Serve the prepared soup in deep bowls or soup cups. Garnish with roasted cauliflower, croutons, and/or chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 64.23 kcal
  • Fat: 3.6 g
    • Saturated Fat: 0.45 g
  • Carbohydrates: 5.49 g
    • Sugars: 1.17 g
  • Protein: 1.08 g
  • Fiber: 1.89 g

Advice

Instead of sweet cream, you can use buttermilk or sour cream.