Roasted Cauliflower Soup (Printer-Friendly)
Velvety roasted cauliflower with garlic, beans, and herbs finished with crisp homemade croutons.
# List of Ingredients:
→ Vegetables
01 -
1 head cauliflower, cut into small florets
02 -
4 cloves garlic, unpeeled
03 -
1 small yellow onion, chopped
04 -
2 sprigs fresh thyme
→ Oils and Fats
05 -
6 tablespoons olive oil, divided
→ Spices and Seasonings
06 -
1/2 teaspoon coarse salt, plus additional to taste
07 -
1/4 teaspoon black pepper, plus additional to taste
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon ground paprika
→ Legumes and Broth
10 -
398 ml can white navy beans or cannellini beans
11 -
6 cups vegetable stock
→ Optional - Croutons
12 -
2 cups whole grain bread, cut into cubes
13 -
1 tablespoon olive oil
14 -
1 teaspoon dried thyme
15 -
Pinch of salt and black pepper
# Preparation Steps:
01 -
Preheat oven to 232°C (450°F). Toss cauliflower florets with 2 tablespoons olive oil, salt, pepper, cumin, and paprika. Spread evenly on a baking sheet and add unpeeled garlic cloves. Roast for 15 minutes, then turn cauliflower and roast an additional 10 minutes until tender and golden.
02 -
While cauliflower roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 to 7 minutes.
03 -
Add navy beans, vegetable stock, thyme sprigs, salt, and pepper to the pot. Bring to a simmer, then reduce heat and simmer gently for 8 minutes. Turn off heat and keep warm until cauliflower is done roasting.
04 -
Remove thyme sprigs from the pot. Add roasted cauliflower and squeeze roasted garlic from skins into the pot. Blend soup using an immersion blender until smooth or desired consistency is reached. Alternatively, blend in batches with a stand blender and return to pot.
05 -
Heat blended soup over low heat for 5 minutes. Adjust seasoning with additional salt and pepper as needed.
06 -
Preheat oven to 204°C (400°F). Toss bread cubes with 1 tablespoon olive oil, dried thyme, salt, and pepper. Spread on baking sheet and bake for 8 to 10 minutes until golden and crisp. Use as a topping for soup.
# Additional Suggestions:
01 -
Store soup refrigerated up to 3 days. When reheating, add a splash of broth or water to maintain texture. Adjust blending to desired consistency for thicker or smoother soup. For creamier flavor, stir in 120 ml (½ cup) shredded sharp cheddar cheese.