Description
This roasted cauliflower soup is rich, creamy, and completely plant-based! Roasting the cauliflower brings a caramelized sweetness that will have you coming back for seconds!
Ingredients
Units
Scale
- 1 head cauliflower cut into 1” pieces
- 2 tablespoons olive oil, divided
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Toss the cauliflower with one tablespoon of olive oil and season with salt and pepper.
- Roast for 15 minutes, then flip and continue to roast for another 10 minutes or until lightly browned.
- In a large pot, add the remaining olive oil, carrots, onion, and celery.
- Cook over medium heat, stirring occasionally, for 8-10 minutes or until the vegetables are softened.
- Add the roasted cauliflower, garlic, and thyme. Continue to cook for 2 minutes.
- Add the vegetable broth and bring to a boil, then reduce heat to a simmer and continue to cook for another 15-20 minutes or until the vegetables are very soft.
- Carefully transfer the soup to a blender. Allow steam to escape through the vent in the top, covered with a kitchen towel.
- Blend until smooth.
- Season with additional salt and pepper to taste.