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Cauliflower Soup

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A rich and creamy roasted cauliflower soup with garlic, thyme, and cream cheese for a velvety texture. This comforting soup is full of flavor and perfect for a cozy meal.

Ingredients

  • 1 large head cauliflower, cut into florets (about 6 cups)
  • 3 tbsp olive oil, divided
  • 3/4 tsp sea salt, divided
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 8 oz cream cheese, softened at room temperature and cut into cubes
  • 1/4 tsp black pepper, or to taste

Instructions

  1. Preheat the oven to 425°F (218°C). Line a large baking sheet with foil and lightly grease it.
  2. Toss the cauliflower florets with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on the prepared baking sheet and roast for about 30 minutes, until browned on the edges and very tender.
  3. Heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the garlic and thyme and sauté for about 1 minute, until fragrant.
  4. Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer and cook for 5 to 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. If desired, reserve a few cauliflower florets before blending and stir them back in later.
  6. Reduce the heat to low and add the cream cheese cubes. Blend again until the cream cheese is fully melted and the soup is smooth.
  7. Stir in the remaining 1/2 teaspoon sea salt and the black pepper. Adjust seasoning to taste and serve warm.

Notes

  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • Garnish with fresh thyme, cracked black pepper, or roasted cauliflower florets before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup can be frozen for up to 2 months, though the texture may change slightly because of the cream cheese.

Nutrition

Find it online: https://yumfamilyrecipes.com/cauliflower-soup/