Description
This Creamy Roasted Cauliflower Soup is a comforting and flavorful dish featuring caramelized roasted cauliflower blended into a smooth, velvety soup. Enhanced with sautéed onions, garlic, a touch of butter, lemon juice, and nutmeg, this soup offers a rich, deeply satisfying taste without the heaviness of cream. It’s perfect as an elegant starter or a light meal and can be garnished with fresh herbs for a fresh finish.
Ingredients
Scale
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
Sauté Base and Broth
- 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 and Prepare Cauliflower: Preheat the oven to 425°F. Optionally, line a large rimmed baking sheet with parchment paper for easier cleanup. Toss the cauliflower florets with 2 tablespoons of olive oil and sea salt on the baking sheet, arranging them in a single layer.
- Roast Cauliflower: Bake the cauliflower for 25 to 35 minutes until tender and caramelized on the edges, tossing halfway through for even roasting.
- Sauté Onions and Garlic: While cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat until shimmering. Add chopped onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes. Add minced garlic and cook for about 30 seconds until fragrant.
- Add Broth and Cauliflower: Pour in the vegetable broth. Reserve 4 roasted cauliflower florets for garnish, then add the rest of the roasted cauliflower to the pot. Increase heat to medium-high and bring to a simmer.
- Simmer Soup: Reduce heat as needed to maintain a gentle simmer and cook, stirring occasionally, for 20 minutes to blend flavors.
- Blend the Soup: Remove the pot from heat and let cool slightly. Carefully transfer the soup in batches to a blender, adding the butter. Blend until smooth.
- Season and Final Blend: Add the lemon juice and nutmeg to the blender and process again. Taste and add additional salt (typically ¼ to ¾ teaspoon) and lemon juice if needed for brightness. Blend once more to combine.
- Serve and Garnish: Ladle the soup into bowls and top each with a reserved roasted cauliflower floret and a sprinkle of fresh chopped parsley, chives, or green onions.
- Storage: Store any leftovers covered in the refrigerator for up to four days or freeze for several months.
Notes
- Roasting the cauliflower is key to achieving deep, caramelized flavors that make this soup special.
- Using butter instead of cream keeps the soup creamy yet lighter in richness.
- Adjust salt carefully to enhance flavor, especially depending on the broth’s sodium content.
- This recipe yields approximately 4 hearty bowls of soup, perfect for family meals or entertaining.
- Frozen leftovers heat well but may require gentle stirring to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 227
- Sugar: 7.7 g
- Sodium: 1043.7 mg
- Fat: 17 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 18.1 g
- Fiber: 5.3 g
- Protein: 5 g
- Cholesterol: 15.3 mg
