There’s something about the gentle transformation of cauliflower in the oven—turning those pale florets into golden, slightly crispy morsels—that feels almost magical. Pair that with a creamy base and you’ve got a soup that wraps you in warmth on a blustery day, like finding a cozy sweater at a thrift store. I stumbled upon this recipe during a random scroll through Instagram and, honestly, it was love at first spoonful.
Steps
- Preheat your oven to 425°F (220°C) and optionally line a baking sheet with parchment paper for easier cleanup. Toss cauliflower florets with 2 tablespoons of olive oil on the baking sheet, season lightly with salt, and arrange them in a single layer. Roast for 25 to 35 minutes, stirring halfway through, until the cauliflower is tender and caramelized.
- As the cauliflower roasts, heat 1 tablespoon of olive oil over medium heat in a soup pot. Add chopped onion and 1/4 teaspoon of salt, cooking and stirring occasionally until the onion becomes soft and translucent, about 5 to 7 minutes. Stir in minced garlic and cook for about 30 seconds until fragrant, then pour in the vegetable broth.
- Save a few of the best-looking cauliflower florets for garnish, and add the rest to the pot. Increase the heat to medium-high to bring the mixture to a simmer, then reduce heat as needed to maintain a gentle simmer for 20 minutes, allowing the flavors to meld together.
- Remove the pot from the heat and let the soup cool slightly. Carefully transfer the soup to a blender in batches, if needed, ensuring not to overfill. Add butter and blend until smooth. Add lemon juice and nutmeg, blending again. Taste and adjust seasoning with salt and additional lemon juice if desired.
- Serve the soup in bowls, garnishing each with a reserved roasted cauliflower floret and a sprinkle of fresh parsley, green onion, or chives. Store leftovers in the refrigerator for up to four days or freeze for longer storage.
Ingredients
- 1 large head of cauliflower (approximately 2 pounds), cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, minced or pressed
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more to taste
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives, and/or green onions
FAQ
- Can I make this cauliflower soup vegan?
- Yes, you can make this soup vegan by replacing the butter with soaked cashews. Simply soak ¼ cup of cashews for 4 hours, drain, and add them to the blender in place of butter.
- What can I use as a garnish for this soup?
- You can garnish the soup with fresh herbs such as parsley, chives, or green onions. They add a fresh touch that complements the creamy soup beautifully.
- How well does this soup keep for later?
- This soup can be stored in the refrigerator for about four days or frozen for several months. Make sure to store it in an airtight container for the best results.
- Do I have to use a stand blender, or will an immersion blender work?
- While an immersion blender can be used, a stand blender is recommended for the creamiest texture. The ingredients are soft enough for most stand blenders to handle effectively.
- Can I freeze the cauliflower soup?
- Yes, this soup freezes well. If you have extra, store it in the freezer for a convenient meal option later.
Tips
- Roast for Flavor: Ensure your cauliflower is well-roasted to bring out caramelized notes and deepen the overall flavor of the soup. Toss the florets in olive oil and spread them in a single layer on a baking sheet, roasting until they are tender and golden.
- Blend for Creaminess: For the smoothest texture, use a stand blender instead of an immersion blender. This method produces a creamier result, even with an affordable blender option, enhancing the soup’s luxurious feel.
- Subtle Seasoning: Add small amounts of nutmeg and lemon juice to enhance the flavor profile. These ingredients may not be overtly noticeable but add a unique complexity to the soup.
- Garnish with Fresh Herbs: Finish each bowl with a sprinkle of fresh herbs like parsley, chives, or green onions for a burst of color and freshness that complements the creamy soup.
Equipment
- Stand Blender: A high-quality stand blender, such as a Vitamix or similar model, is recommended for achieving the creamiest soup texture.
- Dutch Oven or Large Soup Pot: If you don’t already have a large pot suitable for making soups.
- Rimmed Baking Sheet: For roasting the cauliflower.
- Parchment Paper: Optional, for lining the baking sheet for easier cleanup.
