Creamy Roasted Cauliflower Soup Recipe

Tasty & Easy Creamy Roasted Cauliflower Soup Recipe

Recipe Name: Tasty & Easy Creamy Roasted Cauliflower Soup Recipe

Description: This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy.

Prepration Time: 15 minutes

Cook Time: 55 minutes

Total Time: 10 minutes

Serving: 4 serving

Ingredents Tasty & Easy Creamy Roasted Cauliflower Soup Recipe

  • Cauliflower (1 large head )
  • Extra-virgin Olive Oil (2 tbsp )
  • Sea Salt (to taste )
  • Red Onion (1 medium chopped )
  • Garlic (2 cloves (pressed or minced))
  • Vegetable Broth (4 cups )
  • Lemon Juice (1 tbsp )
  • Nutmeg (1/4 tsp ground )
  • Chives (for garnishing )
  • Green Onion (for garnishing )
  • Parsley (for garnishing)

Instructions to make Tasty & Easy Creamy Roasted Cauliflower Soup Recipe

Step #1

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. 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.

Step #2

Once the cauliflower is almost done, 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. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Step #3

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. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Step #4

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary.

Step #5

Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

Step #6

Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Instructions Tasty & Easy Creamy Roasted Cauliflower Soup Recipe

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