Creamy Roasted Cauliflower Soup
Roasting cauliflower before turning it into soup gives it a nutty, caramelized flavor that you don't get from just boiling it. This recipe is creamy without using any cream; the texture comes from the blended cauliflower itself.
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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.
Notes
For best roasting results, ensure cauliflower florets are spread in a single layer, using two baking sheets if needed.
Tried this recipe?Leave a comment below & let me know!