Creamy Roasted Cauliflower And Artichoke Soup Recipe

Name: Creamy Roasted Cauliflower And Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; extra virgin olive oil; 1 cup artichoke heart, cooked; 2 -3 cloves garlic, minced; 4 cups vegetable stock (or substitute chicken broth or plain water); 1 cup light cream (or half and half, whole milk, or even heavy cream); zest of one lemon; 2 -3 sprigs fresh thyme, leaves only, crushed; salt; fresh ground black pepper

Servings: persons

1 head cauliflower
extra virgin olive oil
1 cup artichoke heart, cooked
2 -3 cloves garlic, minced
4 cups vegetable stock (or substitute chicken broth or plain water)
1 cup light cream (or half and half, whole milk, or even heavy cream)
zest of one lemon
2 -3 sprigs fresh thyme, leaves only, crushed
salt
fresh ground black pepper

1
Preheat oven to 425 degrees.
2
Wash cauliflower then cut into flowerets.
3
In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
4
Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
5
Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
6
Add minced garlic to the oil in the pot and saute over medium heat until just golden.
7
Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
8
Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
9
Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
10
Enjoy!

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, extra virgin olive oil, 1 cup artichoke heart, cooked, 2 -3 cloves garlic, minced, and more.

Yes, Creamy Roasted Cauliflower And Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Roasted Cauliflower And Artichoke Soup

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