Creamy Roasted Cauliflower Soup

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.