Creamy Roasted Cauliflower Soup

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

Roasting the Cauliflower

The first step when you want to roast your cauliflower is to preheat your oven to 425F.

Then, line a large baking sheet with parchment paper.

Next, cut your cauliflower into smaller pieces about the same size so they’ll roast evenly.

Now toss your cauliflower pieces on a baking sheet and drizzle them with olive oil and some salt.

Then you want to spread them out evenly on the baking sheet, making sure you don’t overcrowd it; if the cauliflower pieces are too close together, they will steam instead of roasting!

If you do not have room for all of your cauliflower, use two separate sheets.

Roast your cauliflower for approximately 30 minutes, flipping halfway through.

Your cauliflower is fully cooked when it’s tender with golden brown edges.

Making the Soup

While your cauliflower continues to roast in the oven, heat up butter in a large pot (or Dutch oven) over medium heat.

Once your butter has melted, add your chopped onion and sauté for 4-5 minutes, stirring frequently until your onion has become translucent.

Once this happens, add your minced garlic and sauté for 1 additional minute.

The next step after adding garlic is to pour vegetable broth into the same pot as the onion and garlic.

Once your cauliflower has finished roasting, set aside some of those nicer looking florets for garnishing purposes.

You’ll then add the remaining roasted cauliflower directly to the broth with onions and garlic.

Over medium heat, bring to a simmer and continue cooking the soup for approximately 20 minutes or until the cauliflower is fully soft.

Smooth and Finish the Soup

Once the cauliflower soup is finished cooking, remove from heat.

Use an immersion blender (or carefully blend in separate portions with a traditional blender) until your soup becomes completely smooth.

After this, stir in fresh lemon juice and nutmeg.

Taste your mixture to see if there needs to be any added salt; if necessary, add salt to taste before serving.

Serve in individual bowls, garnished with the set-aside roasted cauliflower florets, a bit of cracked pepper, and a sprinkle of fresh thyme leaves.