Description
Roasted cauliflower makes this soup luxuriously creamy and rich, but without the heavy cream! A perfect comforting meal.
Ingredients
Units
Scale
- 1 large head (1 large head) cauliflower
- 1 medium (1 medium) yellow onion
- 2 cloves (2 cloves) garlic
- 2 cups (473 ml) cremini mushrooms
- 4 cups (946 ml) vegetable broth
- 2 tbsp (30 ml) olive oil
- Salt
- Pepper
- Fresh thyme
- Crusty bread
Instructions
- Preheat the oven to 400°F (204°C). Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until golden and tender. Set aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Add the mushrooms and sauté for 5-6 minutes until browned.
- Pour in the vegetable broth and add the roasted cauliflower. Season with salt and pepper, then bring to a boil. Reduce heat and simmer for 10-15 minutes to allow flavors to meld.
- Using an immersion blender, purée the soup until smooth and creamy.
- Ladle the soup into bowls, garnish with fresh thyme if desired, and serve with crusty bread.
Notes
- For a richer flavor, roast the cauliflower at 425°F (220°C) for the last 5 minutes of cooking time.
- If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 0mg