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Creamy Roasted Cauliflower Soup

A rich and creamy soup made with roasted cauliflower, garlic, and a hint of nutmeg, perfect for warming up on a chilly day.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head Cauliflower Can substitute with broccoli if desired.
  • 1 medium Onion Shallots are a great substitute.
  • 2 cloves Garlic Roasted garlic adds a milder flavor if preferred.
Liquids
  • 4 cups Vegetable or chicken broth Make your own or use store-bought for convenience.
  • 1 tablespoon Lemon juice White wine vinegar works as a substitute.
Fats
  • 3 tablespoons Olive oil Use butter for a richer flavor.
  • 2 tablespoons Butter Opt for dairy-free butter if vegan.
Spices
  • 1/4 teaspoon Nutmeg Skip if you don’t have it; adds a cozy touch.
  • to taste Salt and Pepper Kosher salt is best for seasoning.

Method
 

Preparation and Roasting
  1. Preheat the oven to 425 degrees Fahrenheit. Optionally, line a large baking sheet with parchment paper for easy cleanup.
  2. On the baking sheet, toss the cauliflower with 2 tablespoons of olive oil until lightly coated. Arrange in a single layer and sprinkle with salt. Bake until tender and caramelized, around 25 to 35 minutes, tossing halfway through.
Cooking the Soup
  1. In a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt, cooking until softened, about 5 to 7 minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds, then add the broth.
  3. Reserve 4 pretty roasted cauliflower florets for garnish, then transfer the remaining cauliflower to the pot. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 20 minutes.
Blending and Serving
  1. After cooking, remove the pot from heat and let cool for a few minutes. Transfer the soup to a blender in batches. Add the butter and blend until smooth, then incorporate the lemon juice and nutmeg.
  2. Top servings with reserved roasted cauliflower florets and a sprinkle of parsley or chives.

Notes

Common mistakes to avoid: Skipping the roasting step and over-blending. Pro tips: Add red pepper flakes for a kick and serve with homemade bread.