Ingredients (~6 servings)
- 1 large head of cauliflower (~3 lbs)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large red onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth, low-sodium
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon grated nutmeg
- Diamond Crystal kosher salt, to taste
- Freshly ground black pepper, for garnish
- Fresh thyme, for garnish
Roast the Cauliflower
Preheat your oven to 425F. Line a large baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets. Try to keep them a similar size so they cook evenly.
Toss the cauliflower florets on the baking sheet with the olive oil and a generous pinch of salt. Spread them out in a single layer.
Don’t overcrowd the pan. If the florets are too close together, they will steam instead of roast. Use two baking sheets if you need to.
Roast for ~30 minutes, tossing them halfway through. The cauliflower is done when it’s tender and golden brown with some slightly charred edges.
Make the Soup
While the cauliflower is roasting, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for ~4-5 minutes, until it becomes translucent. Add the minced garlic and cook for another minute until you can smell it.
Add the vegetable broth to the pot.
When the cauliflower is done roasting, set aside a few of the nicer-looking florets for garnish. Add the rest of the roasted cauliflower to the pot with the broth.
Bring the soup to a simmer over medium heat and let it cook for ~20 minutes, or until the cauliflower is very tender.
Blend and Finish the Soup
Remove the pot from the heat.
Use an immersion blender to blend the soup directly in the pot until it’s completely smooth. You can also carefully transfer the soup in batches to a regular blender.
Stir in the fresh lemon juice and grated nutmeg. Taste the soup and add salt as needed.
Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets, a crack of black pepper, and some fresh thyme leaves.
Creamy Roasted Cauliflower Soup
Ingredients
- 1 large head of cauliflower ~3 lbs
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large red onion chopped
- 3 cloves garlic minced
- 6 cups vegetable broth low-sodium
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon grated nutmeg
- Diamond Crystal kosher salt to taste
- Freshly ground black pepper for garnish
- Fresh thyme for garnish
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- Cut cauliflower into even-sized florets and toss with olive oil and salt on baking sheet.
- Roast cauliflower for 30 minutes, tossing halfway, until golden brown and tender.
- Meanwhile, melt butter in large pot over medium heat and cook onion until translucent, 4-5 minutes.
- Add garlic and cook 1 minute more.
- Add vegetable broth to pot.
- Reserve some roasted florets for garnish, add remaining cauliflower to pot.
- Simmer soup for 20 minutes until cauliflower is very tender.
- Blend soup until smooth with immersion blender.
- Stir in lemon juice and nutmeg, season with salt to taste.
- Serve garnished with reserved cauliflower, black pepper, and thyme.
