This soup is the perfect comfort food. Roasted cauliflower adds a silky, creamy texture without the heavy cream. Try serving with a hearty bread for dipping.

Makes 4-6 Servings

Ingredients

• 1 large head cauliflower, chopped into florets
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups white or baby bella mushrooms, sliced
• 4 cups vegetable broth
• Olive oil spray
• 1 teaspoon dried (or 2 teaspoons fresh) thyme leaves
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions

Step 1: Roast the Cauliflower

• Preheat the oven to 400°F (200°C).
• Spray the pan with oil spray to coat.
• Spread the cauliflower florets evenly on the pan with space between pieces for even cooking.
• Spray the top of the florets with more olive oil spray.
• Roast for 20-25 minutes, or until tender and beginning to brown slightly. Set aside.

Step 2: Sauté the Aromatics

• Spray a large pot with oil spray and heat over medium heat.
• Add the onion and cook for 3-4 minutes until softened.
• Add the mushrooms and sauté for 5-6 minutes, or until browned.
• Stir in the garlic and cook for 1 minute until fragrant.
• At this point, you can remove a few mushrooms for garnishing. Set aside.
• Tip:If you prefer a chunkier texture, you can remove about 1/3 of the mushrooms at this point, chop them and set aside to add to the soup after blending.  

Step 3: Simmer the Soup

• Pour in the vegetable broth and add the roasted cauliflower.
• Bring to a boil. Reduce heat and let it simmer for 10-15 minutes.

Step 4: Blend the Soup

• Cool soup slightly and add to a blender (in multiple batches if necessary). Purée the soup until smooth and creamy.
• Taste and add salt and pepper as desired.
• If you removed and chopped some of the mushrooms, add them back now and stir in.

Step 5: Serve and Garnish

• Ladle the soup into bowls, garnishing with a few mushroom slices and fresh thyme if desired.
• Serve with hearty, crusty bread on the side.

Adapted from: https://honestcooking.com/