Creamy Roasted Cauliflower Soup recipe
Need a comforting yet healthy soup to warm you up? This homemade Creamy Roasted Cauliflower Soup fits the bill. The beauty of this recipe lies in its simplicity and the use of seasonal and pantry ingredients. Roasting the cauliflower brings out its natural sweetness and nutty flavor, creating a wonderfully rich base for the soup. Instead of using heavy cream, this recipe calls for butter, which imparts a luscious richness without overpowering the delicate taste of the cauliflower. You’re going to love this comforting dish!
To start, preheat your oven to 425 °F and line a baking sheet with parchment paper. Toss the cauliflower with a drizzle of olive oil and a sprinkle of salt, then roast until tender and caramelized. While the cauliflower roasts, heat the remaining tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion and a pinch of salt, cooking until the onion is soft and translucent. Add the minced garlic, then the vegetable broth and roasted cauliflower, saving a few florets for garnish. Simmer for 20 minutes, then blend until smooth. Add the butter, lemon juice, and a pinch of freshly microplaned nutmeg; blend again, adjusting salt to taste. Serve the soup hot in bowls, topping with the reserved cauliflower florets and a sprinkle of fresh chopped herbs. Pair it with crusty bread for a cozy meal. Enjoy!
To make the Creamy Roasted Cauliflower Soup, you will need the following ingredients:
Steps to make Creamy Roasted Cauliflower Soup
- 1
Preheat oven
Heat your oven to 425 °F. Line a large, rimmed baking sheet with parchment paper.
- 2
Prepare cauliflower
3
Place the cauliflower florets on the prepared baking sheet. Toss the florets with 2 tablespoons olive oil until well coated. Arrange the florets in a single layer and sprinkle with a pinch of salt.
- 3
Roast
25
Roast, tossing halfway, until the cauliflower is tender and caramelized on the edges, about 25 to 35 minutes.
- 4
Cook onion
5
When the cauliflower is almost done, in a Dutch oven or soup pot over medium heat, heat the remaining 1 tablespoon olive oil until shimmering. Add 1 chopped onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, 5 to 7 minutes.
- 5
Add garlic
1
Add 2 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds.
- 6
Add broth
1
Pour in 4 cups vegetable broth.
- 7
Add roasted cauliflower
20
Set aside 4 of the roasted cauliflower florets for garnish. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring to a simmer, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, for 20 minutes.
- 8
Transfer to blender
2
Remove the pot from the heat and allow it to cool for a few minutes. Carefully transfer the hot soup to a blender. Work in batches if needed.
- 9
Blend
2
Add in 2 tablespoons unsalted butter and blend until smooth and creamy. Add 1 tablespoon lemon juice and a scant ¼ teaspoon ground nutmeg. Blend again. Taste and adjust for salt if needed. Add more lemon juice if the soup needs more zing. Blend again.
- 10
Serve
Ladle the soup between bowls and garnish with the reserved roasted cauliflower florets. Sprinkle with chopped parsley, green onions, and/or chives. Enjoy!
Recipe Reviews
Great recipe! Thanks for posting!
Write your own review