Description
Warm up with a cozy bowl of Roasted Cauliflower Soup. Discover a delicious and nutritious recipe for a hearty meal.
Ingredients
Scale
- 1 large cauliflower head (about 2 pounds/900g), cut into florets
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ teaspoon nutmeg, freshly grated if possible
- 4 cups (950ml) vegetable or chicken broth, low sodium preferred
- ½ cup (120ml) whole milk or heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter (optional, for added richness)
- Fresh chives or thyme for garnish
Instructions
- Step 1: Prepare and Roast the Cauliflower Preheat your oven to 425°F (220°C). On a large baking sheet, toss cauliflower florets with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer – don’t crowd the pan or they’ll steam instead of roast! Bake for 25-30 minutes, stirring halfway through, until the florets are tender with caramelized golden-brown edges. The roasting intensifies the cauliflower’s natural sweetness, which forms the foundation of your **Roasted Cauliflower Soup**.
- Step 2: Sauté the Aromatics While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic, thyme, and nutmeg, cooking for another 30 seconds until fragrant. This aromatic base complements the roasted cauliflower perfectly.
- Step 3: Combine and Simmer Add the roasted cauliflower to the pot, stirring to coat with the aromatic mixture. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld together. The cauliflower will continue to soften, ensuring your **Roasted Cauliflower Soup** achieves that perfect consistency.
- Step 4: Blend Until Smooth Remove from heat and let cool slightly for safer blending. Working in batches, transfer the soup to a blender and purée until completely smooth. Return the blended soup to the pot over low heat. For an extra silky texture, you can pass the soup through a fine-mesh strainer, though this is optional.
- Step 5: Finish and Serve Stir in the milk or cream, lemon juice, and butter (if using). Taste and adjust seasonings with additional salt and pepper as needed. Warm gently until heated through, being careful not to boil after adding the dairy. Ladle your velvety **Roasted Cauliflower Soup** into warmed bowls and garnish with fresh herbs before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg