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Roasted Cauliflower Soup
This creamy roasted cauliflower soup is warm, comforting, and infused with the aromatic flavors of garlic, thyme, and cumin. Perfect for any season!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 293 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 head cauliflower large cut into bite-size florets
- 2 cloves garlic large, peeled
- 3 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 onion medium, diced
- 2 talks celery diced
- 1 teaspoon thyme fresh, plus extra for garnish
- ¼ teaspoon cumin
- 3 cups vegetable broth low sodium
- 1 bay leaf
- 1 cup canned coconut milk
Instructions
- Preheat the oven to 450°F.
- Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with about 1 ½ tablespoons of olive oil and lightly sprinkle with ½ teaspoon of salt and cracked pepper to taste. Toss to coat evenly using your hands. Roast for 15-20 minutes until tender and lightly browned, tossing occasionally. Optional: reserve a few roasted pieces for soup topping)
- In a large pot, heat the remaining olive oil over medium heat. Add onions and celery and sauté until tender and lightly browned, about 5-6 minutes.
- Stir in thyme and cumin, and sauté for 30-60 seconds until fragrant.
- Add the roasted cauliflower, garlic cloves, broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook for 8-10 minutes, then remove from heat and discard the bay leaf.
- Stir in the coconut milk. Using an immersion blender or regular blender, blend until the soup is very creamy and smooth. If the consistency is too thick, you can add a little vegetable broth to thin it out. Taste for seasoning and adjust as needed.
- Serve in bowls topped with some baked cauliflower florets and more fresh thyme leaves.
Cup of Yum
Notes
- Cut cauliflower into uniform sizes for even roasting and to avoid uneven cooking.
- Deglaze the baking sheet with broth or water after roasting to capture flavorful browned bits.
- Soups thicken as they cool, so adjust broth accordingly.
Nutrition Information
Calories
293kcal
(15%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
1356mg
(57%)
Potassium
695mg
(20%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
494IU
(10%)
Vitamin C
75mg
(83%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1356mg | 57% |
| Potassium | 695mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 75mg | 83% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.