CREAMY ROASTED CAULIFLOWER SOUP

 

EASY creamy roasted cauliflower soup recipe with 6 ingredients!

 

INGREDIENTS

1 large head of Cauliflower (cut into florets

3 tbsp Olive oil divided

3/4 tsp Sea salt divided into 1/4 tsp and 1/2 tsp

4 cloves Garlic

1 tbsp fresh thyme

4 cups Chicken broth

8 oz Cream cheese at room temperature, cut into cubes

1/4 tsp Black pepper to taste

 

Heat the oven to 425° F. Prepare an extra-large baking sheet with foil and gently butter it.

Toss the cauliflower florets with 2 tablespoons olive oil and 1/4 teaspoon (1 tsp sea salt in a large mixing dish. Bake for 30 minutes, or until browned on the edges and very soft.

In a saucepan or dutch oven, heat the remaining tablespoon of olive oil over medium heat. Mix in the garlic and thyme. Saute for a minute, or until aromatic. Combine the chicken broth and roasted cauliflower in a mixing bowl. Heat to a simmer, then turn down to a lo heat. Cook for 5 to 10 minutes.

Puree the cauliflower with an immersion blender until smooth.

Add the cream cheese cubes to the soup while it is still on low heat. Next, use the immersion blender to assist the cream cheese melt into the soup until it is smooth.

Add 1/2 teaspoon sea salt and 1/4 teaspoon (1 g) black pepper, adjusting to taste.