Real Recipes From Real Home Cooks ®

creamy roasted cauliflower soup

Recipe by
barbara lentz
beulah, MI

Delicious creamy vegetarian soup

yield 4 -6
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For creamy roasted cauliflower soup

  • 1 lg
    head cauliflower broke into florets
  • 6 clove
  • 2 Tbsp
    olive oil
  • 2 tsp
    ground cumin
  • 1
    15 oz can chickpeas drained and patted dry
  • 1 md
    onion chopped
  • 3 c
    vegetable broth
  • 14 oz
    silken tofu
  • 1/2 c
    heavy cream
  • salt and pepper
  • fresh thyme for garnish

How To Make creamy roasted cauliflower soup

  • 1
    Preheat oven 400 degrees. Line 2 baking sheets with parchment paper.
  • 2
    In a bowl mix the cauliflower, garlic, half the olive oil and cumin. Spread out on one baking sheet and place in the oven for 25 minutes flipping half way through. In the same bowl mix the chickpeas with the remaining olive oil and cumin. Place in a single layer on the other baking sheet and place in oven with the cauliflower.Remove both baking sheets when the cooking time is done.
  • 3
    Meanwhile add the onions to a large pot with the vegetable broth. Bring to a simmer. Reserve all of the chickpeas and 1/3 of the cauliflower.
  • 4
    Add the remaining cauliflower and silken tofu to the pot. With an immersion blender blend until smooth. add the heavy cream and pulse again.
  • 5
    Stir in the resevered cauliflower and chickpeas. Season with salt and Pepper and garnish with the thyme

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