Creamy Roasted Cauliflower Soup with Thyme
This Creamy Roasted Cauliflower Soup with Thyme is a delightful blend of flavors that showcases the natural sweetness of roasted cauliflower. The aromatic garlic and onions, combined with fresh thyme, create a comforting and velvety soup perfect for chilly evenings. Finished with half-and-half for a rich texture, this soup is not only delicious but also easy to make. Share it with friends and family as a warming appetizer or a satisfying main dish, paired with crusty bread for dipping.
8
Servings
220
Calories
11
Ingredients
Ingredients
Cauliflower
1 large head (about 3 pounds) (cut into florets)
Onion
1 large (sliced)
Garlic
2 cloves (each halved)
Olive oil
2 tablespoons (for drizzling)
Chicken broth
2 (14 1/2 ounce) cans (approximately 3 2/3 cups)
Water
1 cup
Bay leaf
1
Fresh thyme
1 teaspoon (chopped)
Half-and-half
1 cup
Salt
1 teaspoon (to taste)
Black pepper
1/8 teaspoon (fresh ground, to taste)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large roasting pan or on a rimmed baking sheet, combine the cauliflower florets, sliced onion, and halved garlic cloves.
3
Drizzle the olive oil evenly over the vegetables and toss well to ensure they are thoroughly coated.
4
Roast the mixture in the preheated oven, stirring halfway through (around 15 minutes), until the vegetables are tender and golden brown, around 30 minutes total.
5
In a large saucepan, combine the roasted vegetable mixture with the chicken broth, water, bay leaf, and chopped thyme. Cover and bring to a boil.
6
Once boiling, reduce the heat to a simmer and cook, covered, until the cauliflower is tender, about 20 minutes.
7
After cooking, remove the bay leaf and carefully transfer the soup into a blender or food processor, blending in batches until completely smooth and creamy.
8
Return the pureed soup to the saucepan over low heat. Stir in the half-and-half and season with salt and black pepper to taste.
9
Heat gently until warmed through, then serve hot with a drizzle of olive oil or fresh thyme on top, if desired.
Nutrition Information
13g
Fat
14g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Roasted Cauliflower Soup with Thyme?
This soup is a delightful blend of roasted cauliflower, aromatic garlic, and onions, combined with fresh thyme and half-and-half for a velvety, comforting texture.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the recommended oven temperature for roasting the vegetables?
The oven should be preheated to 400°F (200°C).
How long should I roast the cauliflower, onion, and garlic?
Roast the vegetables for about 30 minutes total, stirring halfway through at the 15-minute mark, until they are tender and golden brown.
What size cauliflower head is needed?
You will need one large head of cauliflower, weighing approximately 3 pounds, cut into florets.
What ingredients are used for the liquid base of the soup?
The base consists of approximately 3 2/3 cups of chicken broth (two 14.5-ounce cans) and 1 cup of water.
Is there a specific dairy product used in this soup?
Yes, 1 cup of half-and-half is stirred in at the end to provide a rich and creamy texture.
How many calories are in a serving of this cauliflower soup?
Each serving contains approximately 220 calories.
What herbs are required for this recipe?
The recipe calls for 1 teaspoon of chopped fresh thyme and 1 bay leaf.
Can I use a food processor to blend the soup?
Yes, you can use either a blender or a food processor, blending in batches until the mixture is completely smooth.
What is the fat content per serving?
There are 13 grams of fat per serving.
How much protein is provided in one serving?
Each serving provides 7 grams of protein.
What are the total carbohydrates per serving?
There are 14 grams of carbohydrates in each serving.
How much olive oil is used for roasting?
Two tablespoons of olive oil are used to drizzle over and coat the vegetables before roasting.
Do I need to remove the bay leaf before blending?
Yes, you must carefully remove the bay leaf after the simmering process and before transferring the soup to a blender.
How long should the soup simmer?
After bringing the mixture to a boil, reduce the heat and simmer covered for about 20 minutes until the cauliflower is tender.
What should I serve with this soup?
It is recommended to serve this soup with crusty bread for dipping.
Can this soup be served as a main dish?
Yes, it can be served as a satisfying main dish or a warming appetizer.
How should the garlic be prepared for roasting?
The 2 cloves of garlic should be halved before being combined with the cauliflower and onion for roasting.
Is this soup considered a comfort food?
Yes, it is specifically tagged as a comfort food, perfect for chilly evenings.
How do I garnish the soup before serving?
You can serve it hot with an optional drizzle of olive oil or a sprinkle of fresh thyme on top.
How much salt and pepper should I add?
The recipe suggests 1 teaspoon of salt and 1/8 teaspoon of fresh ground black pepper, or you can season to taste.
What is the preparation for the onion?
One large onion should be sliced before being roasted with the other vegetables.
Is this recipe easy to follow?
Yes, the recipe is described as easy to make and involves simple roasting and simmering steps.
How do I reheat the soup?
Return the pureed soup to a saucepan over low heat and heat gently until warmed through.
What is the category of this recipe?
This recipe is categorized under Cauliflower.
What tags are associated with this recipe?
Tags include soup, cauliflower, roasted, creamy, comfort food, vegetarian, appetizer, and main dish.
Can I use dried thyme if I don't have fresh?
While fresh thyme is specified for the best flavor, you can use dried thyme as a substitute, typically using about one-third the amount of fresh.
Is the soup blended while hot?
Yes, the recipe instructs to carefully transfer the cooked soup to a blender or food processor after simmering.
How many ingredients are in this recipe in total?
There are 11 ingredients total in this recipe.