Creamy Roasted Cauliflower Soup

Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will fully fulfill your yearning for warm, creamy soup—no cheese required.

INGREDIENTS 1 big head cauliflower (about 2 pounds), 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 (32 ounces) vegetable broth 2 tablespoons unsalted butter 1 tablespoon contemporary lemon juice, or extra if needed Scant ¼ teaspoon flooring nutmeg For garnish: 2 tablespoons finely chopped contemporary flat-leaf parsley, chives and/or inexperienced onions INSTRUCTIONS Preheat the oven to 425 stages Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for simple cleanup. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil till frivolously and evenly coated in oil. Arrange the cauliflower in one layer and sprinkle frivolously with salt. Bake till the cauliflower is soft and caramelized at the edges, 25 to 35 minutes, tossing halfway. Once the cauliflower is nearly done, in a Dutch oven or soup pot, warm the remainder 1 tablespoon olive oil over medium warmth till shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, till the onion is softened and turning translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, till fragrant, about 30 seconds, then upload the broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then move the remainder cauliflower to the pot. Increase the warmth to medium-high and carry the combination to a simmer, then cut back the warmth as imperative to hold a comfortable simmer. Cook, stirring occasionally, for 20 minutes, to provide the flavors time to meld. Once the soup is completed cooking, take away the pot from the warmth and permit it cool for a couple of minutes. Then, intently move the hot soup to a blender, operating in batches if necessary. (Do now not fill previous the optimum fill line or the soup may overflow!) Add the butter and mix till smooth. Add the lemon juice and nutmeg and mix again. Add extra salt, to style (I typically upload one other ¼ to ¾ teaspoon, depending at the broth). This soup tastes wonderful as soon as it’s suitable salted! You too can a bit extra lemon juice, if it desires extra zing. Blend again. Top person bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, inexperienced onion and/or chives. This soup retains nicely within the refrigerator, covered, for about 4 days, or for a number of months within the freezer.

I recognize “cauliflower soup” may now not sound tremendous appealing if you’ve via means of no means had it before. Trust me, it's so delicious! Today, I’m sharing my favourite cauliflower soup recipe, and I can’t look forward to you to make it at home.

My pal Tessa brought me to cauliflower soup a couple of years ago. I beloved it so a lot that I built my very own recipe for my cookbook, Love Real Food.

As the temps and leaves have dropped this fall, I’ve had a hankering for warm, creamy soups. So, I idea I’d share a barely simplified model of my cauliflower soup for everybody to enjoy. Let’s make some!


Why You’ll Love This Cauliflower Soup
This soup calls for fundamental foods but yields wonderful flavor. If you've got a head of cauliflower within the fridge, you possibly have everything else you’ll need.

This cauliflower soup is the correct accompaniment to salads and sandwiches. This normal cauliflower soup will move with simply about any different fall or winter flavors, adding butternut squash, Brussels sprouts, and greens like arugula and kale. It’ll warm you up with out weighing you down!

This soup freezes nicely for later. This recipe doesn’t yield a ton (about 4 medium bowls), but for those who have extra, simply freeze it!

This creamy soup is unique diet-friendly. It’s gluten unfastened as written. Check my recipe notes to read tips on simple methods to make this soup vegan/dairy unfastened via means of utilizing cashews as a substitute of butter.


How to Make the Best Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll discover masses of irresistible roasted cauliflower flavor. Roasted cauliflower is vital here—cauliflower develops caramelized notes with a larger depth of taste simply due to the fact it roasts within the oven.

2) Build Flavor
Once your roasted cauliflower is nearly done, you’ll sauté onions in a soup pot till tender, then upload garlic and vegetable broth. Then, upload your roasted cauliflower and simmer the combination at the range for about 20 minutes to meld the flavors.

3) Add Butter for Creaminess
You’ll move the contents of the pot to a blender and upload butter. Butter is an simple method so as to feature mega creamy, luxury taste and texture with out any cream (I borrowed this method from my butternut squash soup). If you’re like me, you all the time have butter within the fridge, but hardly ever heavy cream!

4) Blend Until Completely Smooth
I suggest mixing this soup in a stand blender, relatively than an immersion blender, simply due to the fact stand blenders yield the creamiest results. Fortunately, the foods used right the following are pretty soft, so even an low-cost stand blender have to work nicely (I used my fancy Vitamix, affiliate link). The last texture, in my opinion, is fully value dirtying the blender bowl for.

5) Season with Nutmeg and Lemon Juice
We’re utilizing small, delicate quantities of nutmeg and lemon juice here. You possibly won’t be capable to pinpoint them whereas you’re sipping your soup, but they supply a sure je ne sais quoi factor. They take this soup from vast to fantastic!

6) Sprinkle Something Fresh on Top
I tried garnishing my soup with contemporary parsley, inexperienced onion and chives. I beloved all of them and couldn’t opt for a favorite, so use whichever you've got on hand!





NOTES
Recipe adapted from my cookbook, Love Real Food.

MAKE IT DAIRY FREE/VEGAN: Use cashews as a substitute of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you've got a high-powered blender like a Vitamix or Blendtec, you'll have the ability to skip this). Add the cashews if you'll upload the butter.