On a rainy spring day this roasted cauliflower soup is the ultimate in comfort. After a long winter of heavy foods I always crave lighter fare come spring. Here in VA we have some cool wet spring days that leave me craving something warm but not heavy.
By replacing cream with potatoes, this soup transforms into a light yet satisfying bowl of goodness. The roasted cauliflower and garlic adds a wonderful robust flavor that is quite unforgettable. If you are making this for dinner guests I might suggest making it the night before, that way you have time to air out the house. My family hates the smell of roasted cauliflower. I adore roasted cauliflower so much I don’t mind it.
This skinny roasted cauliflower soup is one delicious warm recipe you will want to make before the hot days of summer get here.
- 1 head cauliflower, cleaned + cut into bite-sized pieces
- 1 clove garlic, minced
- 2 T olive oil
- 4 C chicken broth
- 2 russet potatoes, cleaned + diced
- 1 tsp salt, more to taste
- ¼ tsp pepper, more to taste
- Preheat oven to 400*
- Place cauliflower and garlic on baking sheet. Massage with olive oil and season with salt and pepper.
- Roast for 30 minutes.
- Meanwhile, in a heavy bottomed pot bring broth and potatoes to a boil.
- Reduce heat to a simmer until potatoes are tender.
- Add in cauliflower and garlic to pot.
- Season with salt and pepper.
- You may need to add more broth or water.
- Using an immersion blender, blend until smooth.
- Adjust seasoning, if needed.
- Garnish with croutons and a drizzle of olive oil, if desired