To simplify the prep to 1 pan, the cauliflower is roasted on the stove not in the oven. Cutting larger cauliflower flowerets in half will help each piece brown evenly, and create a rich caramelized flavor. For the smoothest texture, use a blender to puree the soup. This classic, creamy soup is perfect on its own, but it is also an ideal canvas to feature different toppings.
3 Tbsp. olive oil, plus more for garnish
1 cup diced yellow onion
1 head (2lb.) cauliflower, cut into small flowerets (about 6 cups)
1/2 tsp. salt
1/8 tsp. ground black pepper, plus more for garnish
3 cloves garlic, minced (about 1 Tbsp.)
1/2 tsp. chopped fresh thyme, plus more for garnish
1 carton (32 oz.) College Inn® Chicken Stock
2 Tbsp. fresh lemon juice
Heat oil in a 6-qt. Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add onion and cook 3 to 4 minutes until softened. Stir in cauliflower, salt, and pepper. Cook 7 to 8 minutes, stirring occasionally, or until the edges are golden brown. Add garlic and thyme; cook 1 minute.
Add stock and bring to a boil over high heat. Reduce heat to medium-low and cook 16 to 18 minutes until cauliflower is tender when pierced with a fork. Stir in lemon juice and remove from heat.
Puree soup with an immersion blender or in a blender in 2 batches until smooth. Serve garnished with thyme, cracked pepper and a drizzle of olive oil.
Note: Instead of the quick thyme, pepper & olive oil topping, consider these garnish options.
Sign up and we’ll send you our newsletter packed with delicious recipes, tips and quick prep ideas.
Sign up and we’ll send you our newsletter packed with delicious recipes, tips and quick prep ideas.