Description
This Creamy Roasted Cauliflower Soup is a deliciously smooth and comforting dish made with caramelized roasted cauliflower, sautéed onions, garlic, and vegetable broth. The addition of butter and a touch of lemon juice creates a luxuriously creamy texture without cream. Garnished with fresh herbs, this soup is perfect for a nourishing meal that’s both flavorful and wholesome.
Ingredients
Scale
Cauliflower
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
Sauté & 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
For 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. Line a large, rimmed baking sheet with parchment paper if desired for easy cleanup. Toss the cauliflower florets with 2 tablespoons of olive oil and a light sprinkling of salt. Arrange in a single layer and roast for 25 to 35 minutes, tossing halfway through until tender and caramelized on edges.
- Sauté onion and garlic: While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the chopped onion with ¼ teaspoon salt and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Add garlic and cook, stirring constantly, for about 30 seconds until fragrant.
- Add broth and cauliflower: Pour in the vegetable broth. Reserve 4 nicely roasted cauliflower florets for garnish. Add the remaining roasted cauliflower to the pot and bring to a simmer over medium-high heat. Reduce heat as needed to maintain a gentle simmer and cook for 20 minutes, stirring occasionally to meld flavors.
- Blend the soup: Remove the pot from the heat and let it cool slightly. Carefully transfer the hot soup in batches to a blender, avoiding overfilling. Add the butter and blend until smooth.
- Season and finish: Add lemon juice and nutmeg to the blender and blend again. Taste and adjust seasoning with additional salt (about ¼ to ¾ teaspoon, depending on broth) and more lemon juice for brightness if needed. Blend again until creamy and well combined.
- Serve and garnish: Ladle soup into bowls and top each with a reserved roasted cauliflower floret and a sprinkle of chopped parsley, chives, and/or green onions. Serve warm.
- Storage: Store any leftover soup in a covered container in the refrigerator for up to 4 days or freeze for several months.
Notes
- Roasting the cauliflower adds a wonderful depth of flavor and natural sweetness to the soup, making it far superior to boiling or steaming.
- The butter adds creaminess without needing heavy cream, keeping the soup light yet indulgent.
- This recipe yields 4 bowls of soup—perfect for a family meal or to enjoy leftovers the next day.
- Be sure to season well with salt and lemon juice to balance and brighten the flavors.
- Use a high-speed blender or an immersion blender for a smooth, velvety texture.
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
