Description
This creamy Roasted Cauliflower Soup uses caramelized vegetables and aromatic herbs for a deeply savory, velvety dinner that comes together easily.
Ingredients
- 4 cloves garlic, unpeeled
- 4 cups vegetable broth
- 1 large head cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 1 teaspoon fresh thyme leaves
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F and arrange the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle everything generously with olive oil and season with salt and pepper, tossing with your hands to coat every crevice. Roast the vegetables for about 30 to 35 minutes until the cauliflower is tender and sports deep golden-brown edges.
- While the vegetables are in the oven, heat a little olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook it for roughly 5 to 7 minutes until it becomes soft and translucent, but not browned. Squeeze the soft, roasted garlic out of its skins and into the pot along with the fresh thyme leaves, stirring constantly for one minute until fragrant.
- Add the roasted cauliflower to the pot and pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to marry the flavors. This short simmer helps the roasted notes infuse into the broth before blending.
- Carefully transfer the soup to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend on high speed until the mixture is completely smooth and velvety, with no chunks remaining. If the soup feels too thick for your liking, you can stir in a little extra broth or water to reach your desired consistency.
- Return the blended soup to the pot over low heat if you used a countertop blender. Stir in the heavy cream, lemon juice, and a pinch of nutmeg, tasting as you go to adjust the salt and pepper. Serve hot with a final drizzle of olive oil or fresh thyme for a beautiful presentation.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream.
- Prep Time: 20 min
- Cooling Time: 5 min
- Cook Time: 45 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Cauliflower Soup, roasted vegetable soup, creamy soup recipe, easy dinner, vegetarian soup