Creamy Roasted Cauliflower Soup
  1. Preheat the Oven: Preheat your oven to 400°F (200°C).

  2. Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray.

  3. Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned.

  4. Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy.

  5. Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed.

  6. Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste.

  7. Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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