Roasted Carrot & Cauliflower Soup with Thyme

By Quinn
January 22, 2014
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Author Notes: This recipe was inspired by recipes from In Pat's Kitchen, Ina Garten, and Raised by Coffee. It is warming and has a luscious textureQuinn

Serves: 6

  • 1.5 pounds carrots, peeled, chopped in half, then diagonally
  • 1 head of cauliflower, broken into 1 to 2 inch florets
  • 3 tablespoons olive oil, plus more for cooking
  • fresh cracked pepper
  • 6 whole garlic cloves
  • 1.5 medium yellow onions, chopped
  • 5 cups vegetable broth
  • 1/2 cup half and half
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup shredded cheese
  1. 1. Put olive oil in a bowl and toss the carrots and cauliflower in it. Add salt and pepper Put them on a baking sheet and bake at 425?F for 30-35 minutes. Flipping halfway in between.
  2. 2. Put about 2 tablespoons of olive oil and heat until shimmering. Add the garlic and onion, sautéing until the onions are soft..about 8 minutes. Add the cauliflower and carrots. Add the broth and bring to a boil. Bring back down to a simmer for about 10 minutes.
  3. 3. Let the soup cool, then puree the mixture in halves, letting the steam release by putting a cloth where the plastic stopper would otherwise be.
  4. 4. Bring the soup back to a simmer, stir in half and half, basil, and cheese.
  5. 5. Serve immediately and enjoy the warmth!

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