About the Recipe
This creamy roasted cauliflower soup gets its deep flavor from caramelized cauliflower and roasted garlic. Thyme and oregano add warmth, while blending creates a silky, comforting texture.
Ingredients
1 large head cauliflower, cut into florets
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
7 garlic cloves, unpeeled, or more to taste
½ white or yellow onion, diced
5 cups vegetable broth
½ tbsp dried oregano
2 tsp dried thyme
Fresh thyme, for garnish
Preparation
Step 1
Preheat the oven to 220°C.
Step 2
Arrange the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Step 3
Roast for 30–35 minutes, turning halfway through, until the cauliflower is golden and caramelized and the garlic is soft.
Step 4
Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins.
Step 5
Heat a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, until softened. Add a splash of olive oil or vegetable broth if needed.
Step 6
Add the roasted cauliflower, roasted garlic, vegetable broth, dried oregano, and dried thyme. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes.
Step 7
Blend until completely smooth and creamy using an immersion blender or high-speed blender. Add more broth if needed.
Step 8
Taste and season with additional salt and pepper.
Step 9
Serve with fresh thyme, olive oil, cracked black pepper, red pepper flakes, and crusty bread.
