Spicy Roasted Cauliflower Soup
Spicy Roasted Cauliflower Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course:
Soup
Cuisine:
American, Mexican
Servings: 6 people
Ingredients
- 1 medium head cauliflower cut into florets
- 1/2 jar Molli Mexico City cooking sauce
- 3 cups 24 ounces chicken or vegetable broth
- 1/2 tsp thyme leaves
- Extra-virgin olive oil to drizzle
- Sea salt and freshly ground black pepper
Instructions
-
Preheat the oven to 400°F and line a large baking sheet with foil.
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Place cauliflower in a bowl. Drizzle with olive oil and toss.
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Spread the cauliflower on the baking sheet and lightly season with salt and pepper.
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Roast for 40 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
-
In a blender, combine the roasted cauliflower, Molli Mexico City cooking sauce, broth, and thyme leaves and blend until smooth.
-
Pour mix into a pot. Simmer for 10 minutes. Season with salt and pepper to taste.
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Serve with a drizzle of olive oil and the reserved cauliflower florets.
Recipe Notes
If the soup is too thick, add broth, a few tablespoons at a time and mix to desired consistency.
The soup will thicken as it sits. If you’re reheating the soup, stir in a bit more broth or water for a thinner consistency, if desired.