This healthy roasted cauliflower soup recipe is one of my favorites soups. Low in carbs, you can play with the flavor profile and it's so easy to make! What makes it even better, you can store the leftovers in your fridge or freezer. This makes meal planning and taking something warm and yummy to work with you a snap!
Roast the cauliflower and garlic: Preheat oven to 425°F. Line a baking sheet with parchment paper for easier clean-up. Cut up cauliflower into florets and spread out on a baking sheet. Drizzle 1 tablespoon olive oil over cauliflower and sprinkle with salt and pepper to taste. Slice off the top of a garlic head and wrap head in foil, drizzling a teaspoon or so of olive oil over the top of garlic. Place it on the baking sheet with cauliflower. Roast for 20 - 25 minutes, or until browning on the edges of the florets.
Make the Soup base: heat 1 tablespoon of olive oil in large dutch oven or stock pot over medium-high heat. Add chopped onion, carrots, and celery. Saute until soft and onion is translucent.
When cauliflower is done roasting, remove sheet from oven. To the pot, add the broth, and roasted cauliflower. Squeeze the cloves from the garlic head and add them to the pot. Add the thyme. Bring to boil, then reduce heat to medium-low. Simmer for 10 to 15 minutes.
Turn off burner. Use a stick blender or food processor to puree the soup. Stir in the half-and-half and the romano cheese. Add oregano, turmeric, and 1 teaspoon of salt. Add pepper to taste. Turn heat to medium and allow to simmer for 3 minutes more.
Notes
If you want to make this roasted cauliflower soup a bit thicker, you can add a cubed potato to the ingredients. For added flavor, roast the potato with the cauliflower and garlic!
Take this soup to the next level and add the zest of a lemon to the pot.