Make this comforting roasted cauliflower soup. Roasting the cauliflower first develops a deep, nutty flavor, creating a naturally creamy texture perfect for a cozy meal.
Author:kate
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings 1x
Category:Dinner
Method:Roasting and Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
1/2 cup heavy cream (or substitute for dairy-free)
1 teaspoon lemon juice
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Add the roasted cauliflower, vegetable broth, thyme, and nutmeg to the pot. Bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 10 minutes to let the flavors combine.
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
Return the pureed soup to the pot. Stir in the heavy cream and lemon juice. Heat gently until warmed through; do not boil.
Taste and adjust seasoning with salt and pepper before serving.
Notes
For a dairy-free version, substitute the heavy cream with full-fat coconut milk or unsweetened cashew cream.
Roasting the cauliflower is key for the nutty flavor; do not skip this step.
If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
Top with fresh chives or a drizzle of olive oil before serving.