Creamy Roasted Cauliflower Soup

Cooking Instructions

  • Place broken down pieces of cauliflower on a rimmed baking sheet. Pour 2 Tbsp VS Fennel Olive Oil and 1/4 tsp kosher salt over cauliflower. Toss to coat. Spread out cauliflower into an even layer and roast in oven (middle position) at 450°F for approximately 40 minutes or until browned and tender, turning halfway through. Remove when done and set aside. Reserve a few pieces to garnish dish when serving.
  • Chop onion and garlic and remove leaves from thyme. In a large Dutch oven, heat the remaining 2 Tbsp of VS Fennel Olive Oil over medium heat until shimmering. Add garlic and onions and sauté about 5 minutes. Add cauliflower to Dutch oven along with 1 cup of water, 4 cups of broth and thyme leaves. Let come to boil then reduce heat to medium low and simmer 12-15 minutes.
  • Remove from heat and stir in half-and-half or milk. Using stick blender, puree soup until smooth. If using blender, blend in batches and crock lid to let steam escape. Add more salt and pepper to taste.
  • Serve in bowls garnishing with cauliflower pieces, thyme springs, fresh cracked black pepper, and a healthy drizzle of VS Fennel Olive Oil.


  • 4 Tbsp VS Fennel Olive Oil
  • 1 large head cauliflower, broken to small pieces
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1/2 tsp Pink Himalayan Sea Salt
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • pinch of Healthy Life Ground Thyme
  • 1/2 cup half-and-half or milk
  • freshly ground black pepper


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