Name: Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 pounds cauliflower, cut into bite-size florets (about 1 large head); 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon salt; ½ cup red onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 2 tablespoons unsalted butter; ¼ teaspoon ground nutmeg; 1 tablespoon fresh lemon juice, optional; 2 tablespoons fresh chopped parsley, for garnish; ¼ teaspoon ground allspice, for garnish

Description

This Creamy Roasted Cauliflower Soup turns one head of cauliflower and a few pantry staples into a velvety, comforting bowl with no heavy cream required. Roasting the cauliflower brings out its natural nutty, golden flavor, and a touch of butter and nutmeg gives the soup a delicious richness – all achievable with just 10 minutes of hands-on prep!

Ingredients

Scale

3 pounds cauliflower, cut into bite-size florets (about 1 large head)
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
½ cup red onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
¼ teaspoon ground nutmeg
1 tablespoon fresh lemon juice, optional
2 tablespoons fresh chopped parsley, for garnish
¼ teaspoon ground allspice, for garnish

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Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Add the cauliflower to the baking sheet and toss with 1 tablespoon of olive oil until lightly and evenly coated in oil. Arrange in a single layer on the sheet and sprinkle with salt. Bake until the cauliflower is tender and golden brown on the edges, about 25 minutes. Set aside a few florets after roasting for garnish.
While the cauliflower roasts, heat a soup pot with the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds, then add the broth and stir until incorporated.
Transfer the roasted cauliflower to the soup pot. Bring to a boil, then reduce to a gentle simmer for 20 minutes, stirring occasionally. If using an immersion blender, blend the soup together. If using a high-powered blender, allow the soup to cool for about 10 minutes, then blend in batches. Start on low speed and slowly increase to high for 30 to 60 seconds, until silky. Return the blended soup to the pot.
Add the butter and stir into the soup until smooth. Add nutmeg and lemon juice if using, and stir again to incorporate. Season to taste and add more salt or a little more lemon juice, if needed.
Pour into serving bowls and top with the reserved cauliflower florets, chopped parsley, a sprinkle of allspice, and a drizzle of olive oil.

Prep Time: 10
Cook Time: 50
Category: Soup