Creamy Roasted Cauliflower Soup
This creamy roasted cauliflower soup is an easy vegetarian comfort food. Made with roasted cauliflower, vegetable broth, and cream for a rich, satisfying meal.
Equipment
- oven
- baking sheet
- large pot
- immersion blender
- blender
- cutting board
- knife
- measuring spoons
- measuring cups
Ingredients
Roasted Cauliflower
- 1 large head cauliflower about 2 pounds, trimmed and cut into 1-inch florets
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Soup Base
- 2 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable broth 32 fluid ounces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Finishing
- 1/2 cup heavy cream 4 fluid ounces
- 1 pinch ground nutmeg optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the cauliflower in a single layer. Roast for 25 to 30 minutes, or until the cauliflower is very tender and lightly browned at the edges.
- While the cauliflower roasts, melt 2 tablespoons of unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, for 6 to 8 minutes, until the onion softens and becomes translucent.
- Stir in the 3 minced garlic cloves and cook for another 1 minute, until fragrant, being careful not to let the garlic brown.
- Add the roasted cauliflower to the pot along with the 4 cups of vegetable broth and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
- Remove the pot from the heat. Using an immersion blender, carefully purée the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, blending until smooth, and then return it to the pot.
- Stir in the 1/2 cup of heavy cream and the optional pinch of ground nutmeg. Return the pot to low heat and warm the soup gently for 2 to 3 minutes, stirring occasionally, until it is heated through. Be sure not to boil the soup once the cream has been added.
- Taste the soup and adjust the seasonings as needed, adding more kosher salt and freshly ground black pepper to achieve your desired flavor. Serve hot.