(Serves 4)
Soup season is finally here, and I couldn’t be happier! There’s just something so comforting about a big pot of homemade soup simmering on the stove. This recipe is my take on a cauliflower soup served at a restaurant in my hometown. Since I don’t get to enjoy it there often, I created this easy copycat recipe to make right at home. The best part? It’s simple to prep ahead, making it a go-to option for a quick and cozy weeknight dinner. Pair it with crusty bread for dipping, a fresh green salad, or even a classic grilled cheese for the ultimate comfort meal.
You Will Need:
- 1 head of cauliflower
- 1 onion
- 4 cloves garlic
- 1 ½ teaspoons dried thyme leaves, separated
- Olive oil
- 6 cups chicken stock
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper
- Chives, for serving
- Crusty bread, for serving
Instructions:
- Preheat the oven to 425 degrees.
- Core and separate the cauliflower into florets.
- Peel and chop the onion into medium chunks.
- Peel the garlic cloves, but leave whole.
- Place the cauliflower, onion, and garlic on a sheet pan. Drizzle with olive oil and season with salt, pepper, and a teaspoon thyme. Toss to coat.
- Roast for about 20 minutes until the vegetables are golden brown on the edges. Flip and roast 5 more minutes to brown further if you wish.
- Remove from oven.
- Put the roasted broccoli into a Dutch oven with the chicken stock. Bring to a boil and let simmer for about 15 minutes, until the vegetables are very tender.
- Meanwhile, chop the chives.
- Add the cream, season again with salt, pepper, and the rest of the thyme. Let the cream heat up for a moment or two.
- Puree the soup until smooth using an immersion blender.
- Garnish with chives and serve with bread.
To make ahead:
There are two options for making this soup in advance. One, prepare the roasted vegetables, cool and store them in a container in the fridge. When it’s time for dinner, add the pre-roasted vegetables to the Dutch oven with the chicken stock and continue with the recipe. Alternatively, you can prepare the soup completely in advance, then just gently warm it up before serving.
