Creamy Roasted Cauliflower Soup

This cauliflower soup recipe is the great! Roasted cauliflower makes it taste awesome, and a bit butter (rather than cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.


  • 1 medium red onion, chopped
  • 2 cloves garlic, pressed or minced
  • Scant ¼ teaspoon ground nutmeg
  • 4 cups (32 ounces) vegetable broth
  • 2 tablespoons unsalted butter
  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Fine sea salt
  • 1 tablespoon fresh lemon juice, or more if needed
  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions


  1. Preheat the oven to 425 degrees Fahrenheit. If preferred, line a huge, rimmed baking sheet with parchment paper for smooth cleanup.
  2. on the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and frivolously lined in oil. set up the cauliflower in a single layer and sprinkle gently with salt. Bake until the cauliflower is gentle and caramelized on the rims, 25 to 35 minutes, tossing halfway.
  3. once the cauliflower is sort of accomplished, in a Dutch oven or soup pot, warm the last 1 tablespoon olive oil over medium warmth until shimmering. upload the onion and ¼ teaspoon salt. cook dinner, stirring on occasion, until the onion is softened and turning translucent, five to 7 mins.
  4. upload the garlic and cook dinner, stirring continuously, till fragrant, approximately 30 seconds, then add the broth.
  5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then switch the ultimate cauliflower to the pot. boom the warmth to medium-high and produce the combination to a simmer, then reduce the heat as necessary to preserve a mild simmer. cook, stirring once in a while, for 20 minutes, to give the flavors time to meld.
  6. once the soup is finished cooking, dispose of the pot from the warmth and allow it cool for a couple of minutes. Then, cautiously switch the recent soup to a blender, running in batches if essential. (Do no longer fill past the most fill line or the soup may want to overflow!)
  7. upload the butter and blend till easy. upload the lemon juice and nutmeg and mix once more. add extra salt, to taste (I usually upload every other ¼ to ¾ teaspoon, depending at the broth). This soup tastes first-rate as soon as it’s nicely salted! you may also a touch greater lemon juice, if it needs extra zing. combination again.
  8. pinnacle person bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup maintains well inside the refrigerator, covered, for approximately 4 days, or for several months inside the freezer.

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