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Roasted Cauliflower and Herb Soup

This soup is made by roasting cauliflower with fresh thyme and sage until golden and fragrant, developing a nutty sweetness and herbal aroma. The roasted vegetables are blended into a smooth, velvety puree, resulting in a creamy soup with a rich, comforting texture and a vibrant appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 4 cloves garlic peeled and minced
  • 2 tablespoons olive oil for roasting
  • 2 sprigs fresh thyme whole sprigs
  • 2 sprigs fresh sage whole sprigs
  • 4 cups vegetable broth
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and toss to coat evenly. Scatter the garlic, thyme, and sage sprigs over the cauliflower.
  2. Roast in the oven for about 30-35 minutes, or until the cauliflower is golden brown and fragrant, and the herbs are slightly crispy.
  3. Remove the baking sheet from the oven and discard the herb sprigs. Transfer the roasted cauliflower, garlic, and any pan juices to a blender or a large pot if using an immersion blender.
  4. Add the vegetable broth to the blender or pot. Carefully blend until the mixture is completely smooth and velvety, about 1-2 minutes.
  5. Pour the soup into a pot if you used a blender, and heat over medium-low heat until warmed through, about 5 minutes. Season with salt and pepper to taste.
  6. Serve the soup hot, garnished with a drizzle of good-quality olive oil or a few fresh herb leaves if desired. Enjoy its smooth texture and rich, herbal aroma.

Notes

You can customize this soup by adding a splash of cream or a sprinkle of toasted nuts for extra richness. Adjust seasoning to suit your taste.