A comforting and flavorful roasted cauliflower soup with a creamy texture and aromatic herbs.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even roasting.
Cut the cauliflower into small florets and place them on a baking sheet.
Uniformly sized florets roast more evenly.
Add the garlic cloves and onion slices to the baking sheet with the cauliflower.
Spread the vegetables out to avoid overcrowding.
Drizzle the vegetables with olive oil and toss to coat evenly.
Use your hands to ensure all pieces are coated.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until golden and tender.
Keep an eye on the garlic to prevent it from burning.
In a large pot, combine the roasted vegetables, vegetable broth, thyme, and bay leaf.
Scrape any browned bits from the baking sheet into the pot for extra flavor.
Simmer the mixture over medium heat for 20 minutes to blend the flavors.
Cover the pot partially to retain moisture while allowing some evaporation.
Remove the bay leaf and blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Heat the soup gently over low heat until warmed through, then serve.
Garnish with a sprig of thyme or a drizzle of olive oil for presentation.
Nutze unsere App für das beste Erlebnis
