Print

French Roasted Cauliflower Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This French roasted cauliflower soup is a creamy and comforting delight, featuring caramelized cauliflower blended with aromatics and cream for a velvety texture. Perfect as a cozy starter or light meal.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
  4. Add the minced garlic and cook for another 1 minute until fragrant.
  5. Stir in the roasted cauliflower, dried thyme, and vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  6. Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth and creamy.
  7. Stir in the heavy cream and grated Parmesan cheese. Simmer for 2–3 minutes and adjust seasoning with salt and pepper.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • Add a pinch of nutmeg for a traditional French flavor enhancement.
  • The soup can be stored in the refrigerator for up to 3 days in an airtight container.
  • Freeze without the cream for up to 2 months and add cream when reheating.

Nutrition

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