Description
This creamy roasted cauliflower soup is a comforting and flavorful dish made by roasting cauliflower to bring out its natural sweetness and then blending it with aromatic onions, garlic, and vegetable broth. Finished with butter, lemon juice, and nutmeg, this soup is smooth, velvety, and perfect as a wholesome appetizer or light meal.
Ingredients
Cauliflower and Roasting
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt, to taste
Soup Base
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
Garnish
- 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup if desired.
- Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil until evenly coated, then spread them in a single layer on the baking sheet and lightly sprinkle with salt. Roast for 25 to 35 minutes, tossing halfway through, until the cauliflower is tender and caramelized at the edges.
- Sauté Onion: While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a Dutch oven or heavy soup pot over medium heat until shimmering. Add the chopped onion and ¼ teaspoon salt, cooking for 5 to 7 minutes until soft and translucent, stirring occasionally.
- Add Garlic and Broth: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the vegetable broth to the pot.
- Add Roasted Cauliflower and Simmer: Reserve 4 of the nicest roasted cauliflower florets for garnish. Add the rest to the pot, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 20 minutes, stirring occasionally to meld flavors.
- Blend Soup: Remove the pot from heat and let cool for a few minutes. Carefully transfer the soup into a blender in batches, making sure not to exceed the maximum fill line to prevent overflow.
- Add Butter, Lemon, and Nutmeg: Add the butter to the blended soup and puree until smooth. Blend in the lemon juice and nutmeg. Taste and adjust salt and lemon juice as desired, blending again to combine thoroughly.
- Serve and Garnish: Ladle the soup into bowls and top each with one reserved roasted cauliflower floret and a sprinkle of fresh chopped parsley, chives, or green onions. Enjoy warm.
Notes
- For easy cleanup, line your roasting pan with parchment paper.
- You can substitute vegetable broth with chicken broth if preferred.
- The soup keeps well refrigerated for up to 4 days or frozen for several months.
- Adjust lemon juice and salt according to your taste preferences to enhance flavor.
- To make this soup vegan, substitute the butter with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
