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Roasted Cauliflower & Carrot Soup
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An easy, comforting soup recipe.
  • CourseMain Dish, Soup
  • CuisineGluten-free, Holiday, Vegan, Vegetarian
  • 1 medium head cauliflower, de-stemmed and cut into pieces
  • 2 medium carrots, diced
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 cloves garlic, smashed with skins on
  • 1 small onion
  • 1 tsp. dried thyme
  • 32 oz. vegetable broth
  1. Preheat oven to 425 degrees.
  2. Add the cauliflower and carrots to the baking sheet and 1 1/2 Tbsp. olive oil, salt, and pepper. Combine. Add the garlic with skins on. Bake for 15-20 minutes.
  3. In a medium pot, sauté the onions in the ½ Tbsp. olive oil until translucent.
  4. Remove vegetable mixture from oven and take off garlic skins.
  5. Add the vegetable mixture, thyme, and vegetable broth to the pot. Combine.
  6. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally.
  7. Remove from heat and let cool. Puree with an immersion blender.
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