Mom loved this soup and said it would be divine with chopped cooked bacon on top. I think that’s a delicious idea 🙂
Roasted Cauliflower Soup
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Soup
Yield: 4 servings
Ingredients
- cauliflower - 1 head, cut into florets
- onion - 1, chopped
- garlic - 5 cloves, chopped
- butter - ¼ cup melted
- salt - ½ teaspoon
- black pepper - ½ teaspoon
- chicken broth - 4 cups
- salt - ½ teaspoon
- dried thyme - ½ teaspoon
- canned full-fat coconut milk - ¼ cup
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place cauliflower, onion, and garlic in a 9x13 inch baking dish. Pour the butter over and sprinkle on the salt and pepper. Toss. Roast for 35 minutes. Transfer the roasted veggies to a soup pot and add the broth, salt, thyme, and coconut milk. Simmer about 5 minutes. Puree in batches in a blender until extremely smooth. Return the soup to the pot and heat through.
