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To make creamy roasted garlic cauliflower soup, gather these ingredients: - 1 medium head of cauliflower, chopped into florets - 1 whole bulb of garlic - 1 large onion, chopped - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - 1 teaspoon thyme (dried or fresh) - 1 tablespoon lemon juice - Fresh parsley for garnish You can swap some ingredients if needed: - Use shallots instead of onion for a sweeter flavor. - Replace heavy cream with coconut cream for a vegan option. - Use chicken broth instead of vegetable broth for a richer taste. - If you don’t have thyme, try rosemary or oregano instead. Each serving of this soup offers great nutrients: - Calories: 250 - Protein: 3g - Fat: 20g - Carbohydrates: 18g - Fiber: 4g - Sugar: 3g This soup is a warm hug in a bowl. Enjoy the creamy texture and rich flavors! First, gather your ingredients. You need: - 1 medium head of cauliflower, chopped into florets - 1 whole bulb of garlic - 1 large onion, chopped - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - 1 teaspoon thyme (dried or fresh) - 1 tablespoon lemon juice - Fresh parsley for garnish Now, preheat your oven to 400°F (200°C). Trim the top off the garlic bulb. This helps it roast better. Wrap the garlic in aluminum foil and set it aside. Next, chop the cauliflower and onion. Toss them in a bowl with olive oil, salt, and pepper. Make sure they are well coated for flavor. Spread the cauliflower and onion on a large baking sheet. Keep them in a single layer for even roasting. Place the wrapped garlic on the same sheet. Roast everything in the oven for about 30-35 minutes. The cauliflower should be tender and slightly golden. When the timer goes off, check the veggies. Let them cool for a few minutes before moving on. Once the garlic has cooled a bit, squeeze the cloves out of their skins into a blender. Add the roasted cauliflower and onion next. Pour in the vegetable broth. Blend until smooth. If your blender is small, do this in batches. Then, return the soup to a pot over medium heat. Stir in the heavy cream (or coconut cream), thyme, and lemon juice. Taste it and adjust the salt and pepper as needed. Heat the soup for about 5 minutes. When ready, serve it hot, garnished with fresh parsley and a drizzle of olive oil if you like. Enjoy your creamy roasted garlic cauliflower soup! To get the best creamy texture, use heavy cream or coconut cream. Both options add richness. Blend the roasted cauliflower, onion, and garlic well. If your blender gets too full, blend in batches. This ensures a smooth soup. Make sure to blend until there are no lumps. For an even creamier base, add a little more cream before heating. Seasoning is key for great flavor. Use salt and pepper to taste. Add a teaspoon of thyme for a hint of earthiness. A splash of lemon juice brightens the soup's taste. You can also try adding a pinch of nutmeg for warmth. Taste and adjust the seasonings as you go. This makes the soup your own. Garnishing adds a nice touch. Use fresh parsley to bring color and freshness. A drizzle of olive oil adds richness and shine. You can also add some croutons for crunch. For a spicy kick, sprinkle a little cayenne pepper on top. These toppings make the soup look and taste better. {{image_2}} You can make this soup dairy-free and vegan easily. Instead of heavy cream, use coconut cream. This gives the soup a rich flavor while keeping it plant-based. You can also add almond milk or cashew cream for a lighter option. These choices keep the soup creamy without dairy. Feel free to mix in other veggies for extra flavor. You can add potatoes for a thicker texture or carrots for sweetness. Try adding celery or leeks to boost the onion flavor. For more nutrients, toss in some spinach or kale right before blending. Each addition changes the taste and keeps it fun. Spice it up with different seasonings. Try adding a pinch of cumin or smoked paprika for warmth. If you love fresh herbs, mix in some basil or dill. These herbs bring a unique taste that makes the soup shine. Experiment with your favorite spices to create a version just for you. To store leftover soup, let it cool first. Pour it into an airtight container. Seal the container tightly. Place it in the fridge. It will stay fresh for up to three days. Always check for off smells before eating. You can freeze the soup for later use. Pour cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly and label them with the date. The soup can last up to three months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, thaw it in the fridge overnight. Heat the soup in a pot over medium heat. Stir often to avoid sticking. You can also use a microwave. If you want, add a splash of water or broth while reheating to get the right consistency. Enjoy your warm soup! You can use coconut cream as a great dairy-free option. It gives a rich taste similar to heavy cream. You can also try cashew cream for a nutty flavor. Blend soaked cashews with water to make it smooth. Another choice is using whole milk or half-and-half for a lighter soup. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down completely before placing it in the fridge. If you want it to last longer, consider freezing it. You can use fresh garlic, but the flavor will change. Raw garlic is more potent and sharp. If you want a milder taste, sauté the fresh garlic with the onions. This way, you still get some sweetness without the strong bite of raw garlic. This blog post covered how to make a delicious cauliflower soup. We looked at the needed ingredients and fun substitutes. I shared prep steps, roasting, and blending for great flavor. Tips for creamy texture and seasoning tricks were included. You found variations for a vegan version and other fun add-ins. Lastly, we discussed how to store and reheat your soup. Enjoy making this dish and let it warm your belly!

Creamy Roasted Garlic Cauliflower Soup

Warm up with a bowl of creamy roasted garlic cauliflower soup that's both delicious and easy to make! This recipe features roasted cauliflower, sweet garlic, and a touch of thyme for a cozy flavor. Perfect for cold days, this dish is sure to become a family favorite. Explore the simple steps to create this creamy delight and enjoy a comforting meal tonight. Click now to discover the full recipe and bring warmth to your table!
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Ingredients
  

1 medium head of cauliflower, chopped into florets

1 whole bulb of garlic

1 large onion, chopped

2 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt and pepper to taste

1 teaspoon thyme (dried or fresh)

1 tablespoon lemon juice

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Trim the top off the garlic bulb to expose the cloves slightly. Wrap it in aluminum foil and set aside.

      On a large baking sheet, toss the cauliflower florets and chopped onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.

        Place the wrapped garlic on the same baking sheet. Roast the vegetables and garlic in the preheated oven for about 30-35 minutes, or until the cauliflower is tender and slightly golden.

          Once roasted, remove the cauliflower, onion, and garlic from the oven. Allow the garlic to cool slightly before squeezing the cloves out of their skins into a blender or food processor.

            Add the roasted cauliflower and onion to the blender. Pour in the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.

              Return the soup to a pot over medium heat. Stir in the heavy cream (or coconut cream), thyme, and lemon juice. Adjust seasoning with salt and pepper as needed. Heat through for about 5 minutes.

                Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil if desired.

                  Prep Time: 10 min | Total Time: 50 min | Servings: 4