From-Scratch Roasted Cauliflower and Carrot Soup
Made with fragrant roasted cauliflower, carrots, and garlic, this blended homemade soup is thick, creamy and oh-so-cozy! It's made with chicken broth and milk, rather than heavy cream. Don't forget a slice of crusty bread for dipping!
Servings 4
Ingredients
- 1 large head cauliflower cut into florets
- 2 cups carrots peeled and cut into 1 inch pieces
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F.
- Place cauliflower, carrots and garlic on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to fully coat.
- Place vegetables in the oven and cook for 30, stirring them halfway. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add flour, whisking it to make it smooth with the butter. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add 3/4 of the vegetables into the pot and use an immersion blender to purée until the soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine. Serve in bowls and enjoy!