Roasted Creamy Cauliflower Soup

Courtesy of




8 oz Original Recipe Hope Hummus

1 head cauliflower

4 cloves garlic

1 yellow onion

3 tbsp extra virgin olive oil

4 cups water (+ more as needed)

2 tbsp thyme

salt + pepper to taste




Preheat the oven to 425ºF. Chop cauliflower into florets and arrange with peeled garlic cloves on a baking sheet. Drizzle with about 1 tablespoon of oil and season with salt and pepper.


Roast for 20 – 25 minutes until the cauliflower is starting to brown. Allow the veggies to cool slightly then add them to a high powered blender with 1/2 cup water and hummus, blend until smooth.


While cauliflower is roasting, chop onion and sauté on medium heat with olive oil until translucent. Add water and seasonings and simmer until blended cauliflower mixture is ready.


Pour blended cauliflower into soup and simmer for 20 minutes to thicken. Taste and adjust seasoning as desired.


Serve warm topped with extra thyme, crispy chickpeas, hummus, cayenne, red pepper flakes or olive oil!