Creamy Roasted Cauliflower Soup
This creamy roasted cauliflower soup is rich, silky, and full of flavor. Roasting the cauliflower first brings out a deep caramelized taste, while butter and lemon juice add a luxurious finish — all without heavy cream.
Equipment
- Baking sheet
- Dutch oven or soup pot
- Blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tbsp extra-virgin olive oil, divided
- fine sea salt, to taste
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups vegetable broth (32 ounces)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice, or more to taste
- 0.25 tsp ground nutmeg (scant)
- 2 tbsp chopped fresh parsley, chives, and/or green onions (for garnish)
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper if desired for easy cleanup.
- Toss cauliflower florets with 2 tablespoons olive oil and a pinch of salt on the baking sheet. Arrange in a single layer and roast 25–35 minutes, tossing halfway, until tender and caramelized on edges.
- In a Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and ¼ teaspoon salt. Cook 5–7 minutes until softened and translucent.
- Add garlic and cook, stirring constantly, for 30 seconds until fragrant. Add vegetable broth.
- Reserve 4 roasted cauliflower florets for garnish. Add remaining cauliflower to the pot. Bring to a gentle simmer and cook 20 minutes, stirring occasionally, to let flavors meld.
- Remove from heat and let cool slightly. Carefully transfer soup to a blender, working in batches if needed. Add butter and blend until smooth.
- Add lemon juice and nutmeg, then blend again. Season with additional salt and lemon juice to taste.
- Serve hot, garnished with a roasted cauliflower floret and sprinkle of parsley, chives, or green onions.
Notes
To make it dairy-free or vegan, substitute ¼ cup soaked cashews for the butter. Use a high-powered blender for the smoothest texture. The soup keeps well refrigerated for up to 4 days or frozen for several months. Adapted from Love Real Food.