Roasted Cauliflower Soup
Servings: 4
This Roasted Cauliflower Soup is a blend of simple, roasted ingredients. Made with beans (instead of cream) & topped with homemade croutons.
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Ingredients
- 1 head cauliflower, cut into small florets
- 4 cloves garlic (keep peel/skin on)
- 4 tbsp olive oil, divided
- 1/2 tsp coarse salt
- 1/4 tsp pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground paprika
- 1 small yellow onion, chopped
- 2 tbsp olive oil
- 398 ml can white navy (or cannellini) beans
- 6 cups vegetables stock
- 2 sprigs fresh thyme
- salt and pepper
Optional: Homemade croutons
- 2 cups whole grain bread (or other bread of choice)
- 1 tbsp olive oil
- 1 tsp dried thyme
- pinch salt and pepper
Instructions
- Pre-heat your oven to 450F. Mix the cauliflower florets with 2 tbsp olive oil, salt, pepper, cumin and paprika and then spread out onto a baking sheet. Then add in the garlic cloves, still in their peels onto the baking sheet.
- Bake the cauliflower in the oven for 15 minutes, take out and flip the cauliflower, then put back in the oven for 10 more minutes until tender and starting to turn golden / caramelized.
- While the cauliflower is roasting, turn your large pot to medium heat and add in 2 tbsp olive oil. Then add in your chopped onions, sautéing until translucent, about 5-7 minutes.
- Add in the beans, broth, sprigs of thyme and a pinch of salt and pepper and bring to a simmer. Once simmering, set to low and let simmer for 8 more minutes. Then turn the heat off until your cauliflower is done roasting.
- Once the cauliflower is done roasting, remove the thyme sprigs from the pot. Then, add the cauliflower to the pot and squeeze the roasted garlic out of their shells into the pot.
- Using a hand-blender, blend until your desired consistency in the pot (or if you’re using a regular blender, blend in batches and then return all of the soup to the pot).
- Heat the soup over low heat for about 5 minutes and then taste, adjusting seasoning further to your liking with more salt and pepper.
- Once your soup is finished you can make the croutons. Pre-heat your oven to 400F and slice your multigrain bread into small squares to measure 2 cups of bread. In a bowl mix the bread cubes with 1 tbsp olive oil, 1 tsp dried thyme and pinches of salt and pepper. Spread out the bread on a baking sheet and bake for 8-10 minutes or until turning golden.
- Then top your delicious soup with the homemade croutons for a wonderfully cozy meal! Alternatively you can just serve with your favourite toasted bread.
Notes
- Store in the fridge for up to 3 days.
- A quick note when you go to reheat the soup, since it's a thicker soup, add a splash of broth or water and then reheat on medium-low.
- If you like soup with more texture, puree a little less to your desired consistency.
- For an extra creamy flavour, stir in ½ cup shredded old / sharp cheddar cheese.
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