Creamy Cauliflower Soup with Roasted Herbs

Creamy Cauliflower Soup with Roasted Herbs is a delicious and comforting soup that's perfect for a cold winter day. The cauliflower is roasted until tender and slightly browned, then simmered in chicken broth and almond milk until it's creamy and smooth. The soup is then seasoned with oregano, thyme, salt, and pepper to taste. This soup is a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber.

The origins of Creamy Cauliflower Soup with Roasted Herbs are shrouded in mystery. Some say that it was first created by a French chef in the early 1900s, while others claim that it was invented by a housewife in the American Midwest during the Great Depression. Whatever its origins, this soup has become a classic dish that is enjoyed by people all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup almond milk

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss cauliflower florets with olive oil, oregano, thyme, salt, and pepper.
3. Spread cauliflower florets on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. Transfer roasted cauliflower to a large pot.
5. Add chicken broth and almond milk to the pot.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Season to taste with additional salt and pepper, if desired.

Why It Works

• Roasting the cauliflower before adding it to the soup gives it a deep, rich flavor.
• Using chicken broth and almond milk in the soup gives it a creamy and velvety texture.
• Seasoning the soup with oregano, thyme, salt, and pepper gives it a complex and flavorful taste.