This easy pureed soup recipe is creamy and comforting without any dairy or inflammatory ingredients. All you need is a handful of ingredients and a hungry belly!
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
Toss the smashed garlic and cauliflower florets with 1 Tbsp. oil, 1/4 tsp. sea salt and 1/4 tsp. pepper on the prepared baking sheet and roast for 40 minutes or until cauliflower is golden brown and tender.
When the cauliflower is almost done, saute the onion with the remaining 1/2 Tbsp. oil for about 7-9 minutes or until the onion is tender and translucent, stirring often. Add the roasted cauliflower, garlic, vegetable broth, and optional spices (cumin and/or crushed red pepper flakes) and cover. Bring to a boil then reduce to a simmer and cook for 15 minutes. Transfer the mixture to a food processor and puree until smooth.
Season to taste with sea salt and pepper and transfer to serving bowls. Garnish with the fresh basil and serve warm.