How to make Roasted Cauliflower Soup? (Creamy and Delicious)

• Food: Roasted Cauliflower Soup
• Writer: Nicolas Wilson
• Content-Type: Food

Behold! Cauliflower soup with a creamy texture but no milk. No cheese is required for this cauliflower soup recipe to satisfy your craving for a warm, creamy soup.

If you’ve never tasted cauliflower soup before, it may not sound very enticing. It can be very tasty, believe me! I’m excited to share my favorite cauliflower soup recipe with you today, and I can’t wait for you to try it at home.

The cauliflower soup was introduced to me by my friend Tessa a few years ago. I was so taken with it that I created my own version for my cookbook, Love Real Food.

I’ve been craving warm, creamy soups as the temperatures and leaves have dropped this fall. As a result, I decided to share a slightly reduced version of my cauliflower soup with everyone. Let’s get started!

Why Will You Enjoy This Cauliflower Soup?

• This soup has only a few ingredients, but it has a lot of taste. If you have a head of cauliflower in your refrigerator, you most likely have everything else you’ll need.
• This creamy cauliflower soup goes great with salads and sandwiches. This classic cauliflower soup pairs well with butternut squash, Brussels sprouts, and greens like arugula and kale, as well as other fall and winter ingredients. It’ll keep you warm without making you feel sluggish!
• This soup keeps well in the freezer. This recipe makes a small amount (approximately 4 medium bowls), but if you have any leftovers, simply freeze them!
• This creamy soup is well suited to a low-carbohydrate diet. As written, it’s gluten-free. Check out my recipe notes to find out how to make this soup vegan/dairy-free by replacing the butter with cashews.

How to Make Cauliflower Soup?

Cauliflower should be roasted first.

There’s a lot of delectable roasted cauliflower taste hidden beneath that creamy beige surface. Roasted cauliflower is essential in this recipe; when it roasts in the oven, it acquires caramelized undertones and a greater depth of flavor.

Incorporate Flavor

When the roasted cauliflower is almost done, sauté onions until soft in a soup saucepan, then add garlic and vegetable stock. Then add your roasted cauliflower and cook for about 20 minutes on the stove to blend the flavors.

To add creaminess, add butter.

Toss the contents of the pot into a blender with the butter. Without using any cream, butter is a simple method to impart a super creamy, opulent flavor and texture (I borrowed this technique from my butternut squash soup).

If you’re like me, you keep butter in the fridge all the time, but heavy cream only once in a while!

Blend until the mixture is completely smooth.

I recommend using a stand blender rather than an immersion blender to blend this soup because stand blenders produce the creamiest results.

Fortunately, because the components are pretty soft, even a cheap stand blender should suffice (I used my fancy Vitamix, affiliate link). The finished texture, in my opinion, is well worth the effort of cleaning the blender bowl.

Add nutmeg and lemon juice to taste.

We’re using a modest amount of nutmeg and lemon juice in this recipe. While you’re sipping your soup, you won’t be able to identify them, but they do have a special something about them. They elevate this soup to new heights!

Finish with a sprinkling of fresh herbs.

Fresh parsley, green onion, and chives were used to garnish my soup. I couldn’t choose a favorite because I liked them all so much, so use whatever you have on hand!

Cauliflower Soup

This recipe for cauliflower soup is fantastic! It tastes fantastic because it’s roasted cauliflower, and it’s luxuriously creamy since it’s made using butter instead of milk. This recipe makes 4 soup bowls.

INGREDIENTS

• 1 large 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) of vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• Scant ¼ teaspoon ground nutmeg
• For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives, and/or green onions

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius). To make cleanup easier, like a big, rimmed baking sheet with parchment paper.
2. Toss the cauliflower with 2 tablespoons olive oil on a baking sheet until it is lightly and evenly covered. Sprinkle liberally with salt and arrange the cauliflower in a single layer. Bake for 25 to 35 minutes, flipping halfway through until the cauliflower is soft and caramelized on the edges.
3. Warm the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering once the cauliflower is almost done. 14 teaspoon salt and the onion Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is cooked and transparent.
4. Cook for 30 seconds, stirring regularly, until the garlic is aromatic, then add the broth.
5. 4 of the nicest roasted cauliflower florets are set aside for garnish. Then add the rest of the cauliflower to the pot. Raise the heat to medium-high and bring the mixture to a soft simmer, then reduce the heat as needed to keep the mixture at that temperature. Cook for 20 minutes, stirring regularly, to allow the flavors to mingle.
6. Remove the saucepan from the heat and set it aside to cool for a few minutes once the soup has finished cooking. Then, working in batches if required, carefully transfer the hot soup to a blender. (Do not exceed the maximum fill line; else, the soup may overflow!)
7. Blend in the butter until it is completely smooth. Blend in the lemon juice and nutmeg once more. To taste, season with additional salt (I normally use another 14 to 34 teaspoons, depending on the broth). Once appropriately seasoned, this soup is delicious! If it needs extra zing, add a little more lemon juice. Blend once more.
8. 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and/or chives on top of an individual soup bowl This soup will keep for approximately four days in the refrigerator, or several months in the freezer, if kept covered.

NOTES

• TO MAKE IT DAIRY-FREE/VEGAN: Instead of butter, use cashews. 14 cup cashews, soaked for 4 hours, then drained and rinsed (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). When you’re ready to add the butter, add the cashews.