Cauliflower- Roasted Soup

By timbrehse

Ingredients

• 4 cups cauliflower florets
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 1/2 cups vegetable broth
• 1 to 2 cups water (see note)
• 1/2 cup heavy cream (optional)
• Salt, to taste
• Toasted Walnuts or Hazelnuts or Bread crumbs, for topping
• Hot sauce for certain

Details

Servings 2
Preparation time 10mins
Cooking time 40mins
Adapted from naturallyella.com

Preparation

Step 1

Instructions
Preheat oven to 425˚ F.
Toss florets with 1 tablespoon olive oil and salt. Place on a baking tray in a single layer. Roast stirring once halfway through, until cauliflower is caramelized, 25 to 30 minutes.
In the interim, heat a medium stock pot over medium-low heat. Add olive oil and cook onions until translucent, 5 to 6 minutes.
Add in the garlic and thyme, cooking for one minute more.
Add in the vegetable broth and water, bring to a boil, reduce to a simmer until the cauliflower has finished roasting. Save a few small pieces of cauliflower for topping. Place the broth mixture and cauliflower in a blender and puree until smooth. Transfer back to the pot, measure in the heavy cream and heat over low until ready to serve.

**One may find using 100% vegetable broth overpowers the flavors ergo the option of a broth /water mix

+ The soup is creamy without the heavy cream. However,it does add a nice layer of richness