Roasted Cauliflower Soup Recipe

Humble cauliflower gets all dressed up in this richly flavored soup seasoned with rosemary, thyme and garlic.
  • Ready in: 1 hours, 15 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 1 hour
  • By:
  • Servings: 12 (¾ cup) starter servings or 6 (1½ cup) main dish servings

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ingredients

cooking methods

  • Bake
  • Stovetop

directions

  1. Preheat oven to 425°F. Place cauliflower florets on a foil-lined, large rimmed baking sheet. Drizzle with Roasted Garlic Infused Oil. Sprinkle with salt and pepper. Roast 25 minutes or until golden brown and softened; stirring halfway through.
  2. Transfer to a large saucepan or Dutch oven over medium-high heat. Add chicken broth, Rustic Herb Seasoning and Garlic Garlic™ Seasoning. Bring to a boil. Reduce heat and simmer 10-15 minutes. Cool slightly.
  3. Using an immersion blender, blender or food processor, blend soup until smooth; blend in batches, if needed.
  4. Place back in pan. Add cashewmilk and simmer until heated through, about 10 minutes. Serve soup in bowls garnished with pepitas, a drizzle of Roasted Garlic Infused Oil and a sprinkle of Rustic Herb Seasoning.

Makes 12 (¾ cup) starter servings or 6 (1½ cup) main dish servings.

Make ahead: Prepare through step 3. Store in an airtight container. Refrigerate up to 2 days ahead. Continue with step 4.

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