Creamy Roasted Cauliflower Soup
Ingredients
- 1 large head cauliflower
cut into bite-size florets, about 2 pounds
- 3 tablespoons extra-virgin olive oil
divided
- Fine sea salt
- 1 medium red onion
chopped
- 2 cloves garlic
pressed or minced
- 4 cups vegetable broth
32 ounces
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
or more if needed
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley
chives and/or green onions
Directions
- 1
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- 2
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- 3
Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- 4
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- 5
Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- 6
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- 7
Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- 8
Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Creamy Roasted Cauliflower Soup
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About this Recipe
Craving a cozy, comforting bowl of soup that feels gourmet yet is simple to make? This Creamy Roasted Cauliflower Soup recipe delivers that luxurious experience, turning humble cauliflower into something truly amazing.
The magic lies in roasting the cauliflower, a technique that deepens its flavor and adds a complex, sweet nuttiness absent in boiled versions. Instead of heavy cream, a touch of butter provides a silky, velvety texture, making this soup feel incredibly rich and satisfying without being overly indulgent.
Get ready for a remarkably flavorful soup with a beautifully smooth and creamy consistency. Each spoonful offers the savory depth of roasted vegetables, brightened by fresh lemon juice and subtly warmed by nutmeg. This recipe yields four generous bowls, perfect for a comforting meal. Despite its sophisticated taste, it's a straightforward recipe that anyone can master, culminating in a delicious dish in just over an hour.
While this recipe shines as is, you can easily adapt the finishing touches. Experiment with the fresh herbs for garnish—a mix of parsley, chives, and/or green onions adds a vibrant flourish. Adjust the lemon juice to your liking; a little extra can brighten the flavors even more. For a subtle flavor shift, consider other aromatic vegetables if red onion isn't on hand.
This elegant yet hearty soup is ideal for a comforting weeknight dinner, a light lunch, or even as a sophisticated starter for a dinner party. Serve it with crusty bread for dipping or a fresh green salad.