Roasted Cauliflower Soup

Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients!

Ingredients:
  • 2 Tbls. minced garlic
  • 4 tablespoons olive oil, divided
  • 2 tsp. Kosher salt and 1 tsp. freshly ground black pepper
  • 2 heads cauliflower, cut into florets
  • 1 onion, diced
  • 5 cups vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 cup Plain Greek Yogurt

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets in a single layer onto the prepared baking sheet and toss with garlic, 3 Tbls. olive oil, salt and pepper, to taste.
  3. Place into oven and roast until cauliflower is golden brown, about 30-35 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
  5. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes.
  6. Puree with an immersion blender until desired consistency is reached.
  7. Stir in Greek Yogurt; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Serve immediately.