Creamy Roasted Cauliflower Thyme Soup – a delicious recipe with cauliflower, olive oil, salt, pepper, shallot, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 400u00b0F.
2
Spread the cauliflower florets onto the KitchenAid(R) Professional-Grade Nonstick Half Sheet Pan. Drizzle with 2 tablespoons olive oil and add salt and pepper to taste. Roast the cauliflower at 400u00b0F for 30 minutes, turning once. Remove from the oven when done.
3
In a KitchenAid(R) Sculptured Stainless Steel Stockpot, heat 1 tablespoon olive oil over medium heat. Saute the shallots, garlic and thyme just until fragrant.
4
Add the roasted cauliflower and broth to the stockpot. Cover and simmer until the cauliflower is tender (about 20-30 minutes). Add the half and half.
5
Using the KitchenAid(R) 2-Speed Hand Blender, blend the soup in the pot until smooth. If the soup is too thick, thin with hot broth or water as needed.
6
Garnish with leftover herbs, nuts and/or parmesan cheese. Serve warm.
168
kcal
Calories
11
g
Fat
13
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head cauliflower about 7 cups florets removed, 3 tablespoons olive oil divided 2 tablespoons + 1 tablespoon, salt, pepper, and more.
Yes, Creamy Roasted Cauliflower Thyme 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.
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