- 1 head cauliflower, florets chopped (about 4 cups)
- 1 yellow onion, chopped
- 5 cloves of garlic, whole
- 2 tablespoons olive oil
- kosher salt + pepper
- 4 cups (may need 5 cups) chicken stock
- 1/2 cup heavy cream (see Notes for dairy free/Whole30/vegan substitutions)
- finely chopped chives (or other favorite herb like parsley, green onions, dill, etc) + more black pepper for garnish, optional
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper (for easy cleanup).
- Spread the cauliflower florets, chopped onion and cloves of garlic in an even layer on the rimmed baking sheet. Drizzle with olive oil, and season with kosher salt + black pepper.
- Roast for about 45 minutes, until the cauliflower + onion is golden brown and caramelized.
- Transfer the roasted veggies to your high speed blender, along with 2 cups of bone broth. Blend over medium high speed until smooth, about 60-90 seconds.
- Pour the pureed cauliflower into your soup pot, over medium heat. Add in the heavy cream, then thin to your desired consistency with bone broth. I usually use 4 cups in total (including the 2 cups I already had in the blender). Allow warm through.
- Serve warm, topped with chives (or other favorite fresh herbs) and black pepper.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See Notes below for more tips, FAQs and substitution options!
Cauliflower: You could use prechopped cauliflower rather than a whole head!
Dairy Free/Whole30/Vegan: Using heavy cream is completely optional. This soup is still yummy without! For dairy free creaminess, you can use cashew cream, coconut milk or cream in a can, original flavor Nutpods or Silk Dairy Free Heavy Cream. Same amount of all of those.
Reheating: Reheat in the microwave until warm, about 3-5 minutes. Or reheat in a soup pot on the stove over medium heat until warm.
Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a pot over medium heat until warm.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above, including 4 cups chicken stock and the heavy cream. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.