Garlic and Herb Roasted Cauliflower Soup

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Indulge in a comfortable evening at home with this lusciously creamy garlic and herb-roasted cauliflower soup! Roasting it accentuates the hidden sweet flavors of the vegetable, which are further amplified by the addition of aromatic fresh herbs. Making this delightfully tasty dinner is incredibly straightforward- simply adhere to the following instructions:

Ingredients:

1 head cauliflower, chopped into small florets
4 cloves garlic, minced
2 tbsp. olive oil
Salt and black pepper, to taste
4 cups vegetable broth
1 cup heavy cream
1/4 cup chopped fresh herbs (such as parsley, thyme, or chives)

Instructions:

Preheat the oven to 400°F.
In a large bowl, toss the chopped cauliflower with the minced garlic, olive oil, salt, and black pepper. Spread the cauliflower in a single layer on a baking sheet.
Roast the cauliflower in the preheated oven for 25-30 minutes or until golden brown and tender.
Transfer the roasted cauliflower to a large pot. Add the vegetable broth and bring it to a boil. Reduce heat and let simmer for 10-15 minutes.
Use an immersion blender or transfer the soup to a blender and puree until smooth.
Stir in the heavy cream and chopped fresh herbs. Season with additional salt and black pepper to taste.
Serve the garlic and herb roasted cauliflower soup hot, garnished with additional chopped herbs if desired.

Whether you’re looking for a delectable entree to serve vegetarians or an appetizing opener to your dinner party, this soup is sure to satisfy you. To make it even more filling and scrumptious, pair it with a side salad or crusty bread. Bon Appetit!