Description
Make this smooth and elegant soup by roasting cauliflower until tender and caramelized, then blending it with broth and butter for a comforting, refined vegetarian dish.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
- 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper if you want easier cleanup.
- Toss the cauliflower with 2 tablespoons of the olive oil on the baking sheet until lightly and evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway through the cooking time.
- When the cauliflower is almost done, warm the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, allowing the flavors to meld.
- Remove the pot from the heat and let the soup cool for a few minutes. Carefully transfer the hot soup to a blender, working in batches if needed. Do not fill past the maximum fill line.
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives.
Notes
- This soup keeps well in the refrigerator, covered, for about four days.
- You can freeze this soup for several months.
- Add more salt or lemon juice if the soup needs more flavor after the final blend.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Soup
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Keywords: Creamy Cauliflower Soup, roasted cauliflower, vegetarian soup, simple soup, elegant soup, comfort food, homemade soup