Description
This creamy roasted cauliflower soup is a comforting and flavorful dish featuring caramelized cauliflower roasted to perfection and blended into a smooth, velvety soup. Enhanced with sautéed onions, garlic, a touch of nutmeg, and fresh lemon juice for brightness, it makes for a warm and nourishing meal, perfect for chilly days. Garnished with fresh herbs, this soup is easy to make and ideal for meal prep or cozy dinners.
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
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 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper if desired for easier cleanup.
- Roast Cauliflower: Toss the cauliflower florets with 2 tablespoons of olive oil to coat evenly. Spread them in a single layer on the baking sheet, sprinkle lightly with salt, and roast until tender and caramelized around the edges, about 25 to 35 minutes, tossing halfway through cooking.
- Sauté Aromatics: Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the chopped onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 to 7 minutes.
- Add Garlic and Broth: Stir in the garlic and cook for about 30 seconds, until fragrant. Then add the vegetable broth to the pot.
- Add Cauliflower and Simmer: Reserve 4 of the most attractive roasted cauliflower florets for garnish. Add the remaining roasted cauliflower to the pot. Increase heat to medium-high and bring the soup to a simmer, then reduce heat to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally to meld flavors.
- Blend Soup: Remove the pot from heat and let cool briefly. Carefully transfer the hot soup in batches to a blender, making sure not to overfill. Blend until smooth.
- Finish and Season: Add the butter to the blended soup and blend again until fully incorporated. Stir in lemon juice and nutmeg, blending again. Taste and add additional salt (between ¼ to ¾ teaspoon) as needed for balanced flavor, and more lemon juice if you want extra brightness. Blend once more to combine.
- Serve and Garnish: Ladle the soup into bowls and top each with one reserved roasted cauliflower floret. Garnish generously with chopped parsley, green onions, and/or chives. Serve hot.
Notes
- For easy cleanup, line your baking sheet with parchment paper or a silicone baking mat before roasting cauliflower.
- You can substitute unsalted butter with olive oil for a dairy-free version.
- The soup keeps well in the refrigerator for about four days and can be frozen for several months.
- Adjust lemon juice and salt according to your preference to brighten and enhance the flavors.
- If you prefer a thinner consistency, add more vegetable broth during blending.
