How To Make Creamy Roasted Cauliflower Soup
Serve a creamy cauliflower soup for today’s lunch with this easy recipe! Taste smoky roasted cauliflower and thick, flavorful soup with lemon and nutmeg.
Serves:
Ingredients
- 1large head cauliflower,about 2 lbs, cut into bite-sized florets
- 3tbspextra-virgin olive oil,divided
- sea salt,fine
- 1medium red onion,chopped
- 2clovesgarlic,pressed or minced
- 4cupsvegetable broth,or 32 oz
- 2tbspunsalted butter
- 1tbspfresh lemon juice,or more if needed
- ¼tspground nutmeg
- 2tbspflat-leaf parsley,finely chopped fresh, and chives and/or green onions, for garnish
Instructions
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Preheat the oven to 425 degrees F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
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On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil.
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Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake for 25 to 35 minutes, until the cauliflower is tender and caramelized on the edges, tossing halfway.
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Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering.
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Add the onion and ¼ teaspoon of salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and turning translucent.
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Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add the broth.
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Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot.
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Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally to give the flavors time to meld.
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Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Do not fill past the maximum fill line or the soup could overflow.
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Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.
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Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and/or chives. Serve and enjoy!
Recipe Notes
- After adding salt to taste, you can also a little more lemon juice if it needs more zing. Just blend again afterward.
- This soup keeps well in the refrigerator, covered, for about 4 days, or for several months in the freezer.
Nutrition
- Calories: 210.58kcal
- Fat: 16.67g
- Saturated Fat: 5.38g
- Trans Fat: 0.23g
- Monounsaturated Fat: 9.02g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 14.30g
- Fiber: 4.90g
- Sugar: 5.43g
- Protein: 4.64g
- Cholesterol: 15.26mg
- Sodium: 1137.33mg
- Calcium: 69.63mg
- Potassium: 702.16mg
- Iron: 1.21mg
- Vitamin A: 64.45µg
- Vitamin C: 108.36mg
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