Whip up a hearty bowl of Roasted Cauliflower Soup, a creamy and delicious comfort food perfect for any meal. Perfectly roasted cauliflower gives it a wonderful depth of flavor.
Chop the cauliflower into florets and toss them with one tablespoon of olive oil. Spread them out on a baking sheet and roast for about 20-25 minutes or until golden brown and slightly charred.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until golden.
Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
Use a blender to puree the soup until smooth. Return it to the pot and stir in the cream. Heat gently, then season with salt and pepper to taste.
Notes
For a deeper flavor, ensure the cauliflower is well roasted until the edges are slightly charred.
If you prefer a smoother soup, blend it thoroughly, or leave it slightly chunky if you like some texture.
Don't rush the sautéing process. Let the garlic cook slowly so it can release all its flavors.
Make sure to heat the broth before adding it to the cauliflower to maintain a steady cooking temperature.
You can adjust the creaminess of the soup by adding more or less cream according to your preference.