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Roasted Cauliflower Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper, then spread on baking sheet and roast for 30-35 minutes until golden brown.
  3. In a large pot, heat remaining olive oil over medium heat and sauté onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
  4. Add roasted cauliflower, vegetable broth, and thyme to the pot and bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
  6. Stir in almond milk and adjust seasoning with salt and pepper before serving.