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Roasted Cauliflower & Garlic Cream Soup

A warm and comforting roasted cauliflower and garlic cream soup that's perfect for cozy evenings. Nutritious and satisfying, it's ideal for meal prepping or impressing guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cauliflower, cut into florets
  • 5-6 cloves garlic, peeled Feel free to add an extra clove if desired.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk (for a dairy-free version)
  • to taste Salt
  • to taste Pepper
  • optional Fresh parsley for garnish For decoration.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Spread cauliflower florets and garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
  2. Roast cauliflower and garlic for 20-25 minutes until golden and slightly crispy.
Cooking
  1. In a large pot over medium heat, add a dash of olive oil and diced onions. Sauté until translucent, about 5 minutes.
  2. Add roasted cauliflower and garlic to the pot, then pour in the broth. Bring to a gentle simmer and cook for about 10 minutes.
  3. Using an immersion blender, blend the soup until smooth. Stir in heavy cream or coconut milk and adjust seasoning with salt and pepper as needed.
Serving
  1. Ladle the soup into bowls, sprinkle with fresh parsley if desired, and serve warm with crusty bread or a light salad.

Notes

This soup keeps well in the fridge for up to 4 days. Reheat gently when ready to enjoy. For a vegan version, replace heavy cream with coconut milk and ensure the broth is vegetable-based. Enhance flavor with your favorite herbs or a splash of lemon juice.