Total Time
55mins
Prep 15 mins
Cook 40 mins

Roasting the cauliflower for this soup brings out a rich, nutty flavor.

Ingredients Nutrition

Directions

  1. Preheat an oven to 425°F
  2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
  3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
  4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
  5. Add the heavy cream and salt; heat through.
  6. Puree the soup with an immersion blender or in batches in a countertop blender.
  7. Serve hot.

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