Warm up with a bowl of creamy, comforting roasted cauliflower soup! This delicious recipe combines perfectly roasted cauliflower, carrots, celery, and garlic, blended with savory chicken or vegetable stock for a velvety finish. It’s a wholesome, gluten-free, and easy-to-make option for cozy dinners, meal prep, or as a holiday appetizer centerpiece.
### Ingredients:
– 1 head cauliflower, chopped into florets
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 medium onion, chopped
– 4 garlic cloves, minced
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2-3 tbsp olive oil
– 4 cups chicken or vegetable stock
– Salt and pepper to taste
### **Directions:**
1. **Prepare the Vegetables:** Preheat your oven to 425°F (220°C). Spread the cauliflower florets, carrots, celery, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, then toss to coat evenly.
2. **Roast the Vegetables:** Roast for 20–25 minutes, or until the vegetables are tender and golden brown, flipping halfway through.
3. **Blend the Soup:** Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add the chicken or vegetable stock and blend until smooth and creamy.
4. **Heat and Serve:** Pour the blended soup into a pot and heat over medium heat. Adjust seasoning as needed. Serve warm with a drizzle of olive oil or a sprinkle of fresh thyme for garnish.
[Music] looking for a cozy crowd pleasing dish that’s easy as it is delicious this roasted cauliflower soup will have everyone asking for seconds and it all starts with a handful of simple wholesome ingredients let’s get cooking first we’re roasting cauliflower carrots celery onion and garlic to bring out those fresh Rich caramelized flavors toss them with olive oil thyme salt and pepper feel free to add your favorite fresh or dry herbs then into the oven they go once roasted we blend them up with chicken or vegetable stock until silky smooth Heat serve and enjoy this gluten-free dairyfree bowl of comfort perfect for chili nights or as an easy appetizer
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Ingredients:
– 1 head cauliflower, chopped into florets
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 medium onion, chopped
– 4 garlic cloves, minced
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2-3 tbsp olive oil
– 4 cups chicken or vegetable stock
– Salt and pepper to taste
Directions:
1. Prepare the Vegetables: Preheat your oven to 425°F (220°C). Spread the cauliflower florets, carrots, celery, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme, then toss to coat evenly.
2. Roast the Vegetables: Roast for 20–25 minutes, or until the vegetables are tender and golden brown, flipping halfway through.
3. Blend the Soup: Transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add the chicken or vegetable stock and blend until smooth and creamy.
4. Heat and Serve: Pour the blended soup into a pot and heat over medium heat. Adjust seasoning as needed. Serve warm with a drizzle of olive oil or a sprinkle of fresh thyme for garnish.
Yum! 😊