Making soup from scratch is more time consuming than emptying a can into a bowl and sticking it in the microwave for two minutes. This one takes well over an hour, but only because you’re baking the cauliflower for the majority of the time. Nonetheless, the recipe is still simple, delicious, and well worth the wait.
Broccoli is usually the fan favorite floret vegetable, especially for roasting; however, I have recently taken a strong liking to cauliflower. Roasted cauliflower is totally divine coming out of the oven. Add some olive oil, and a little salt and these little white trees come out golden brown.
Oven Roasted Cauliflower Soup Recipe
This oven roasted cauliflower soup is made with only 5 simple ingredients, incredibly tasty, and good for you too!
Ingredients
- 1 large head cauliflower
- 1 small yellow onion diced
- 4 cups vegetable stock
- 4 tablespoons olive oil
- 1 teaspoon salt
- Fresh marjoram and thyme leaves for garnish optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add 1/2 cup water to the dish.
- Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add cauliflower and the vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
- Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
Recipe Adapted : Oven Roasted Cauliflower Soup @ all-thats-jas