Creamy Roasted Cauliflower Soup
A warm, luscious, and healthy bowl of comfort food.
I have to say, I was a little skeptical at the idea of cauliflower soup. It’s not my favorite vegetable in the world, but when my friend dropped off a whole head of cauliflower at my house (thanks CBailey!), I knew I had to try the recipe shared by my other friend (thanks Elena!). And it sure did live up to the hype. It is super creamy without using any cream. The butter does the trick. And the roasted cauliflower brings such a rich flavor. For a vegan version, simply sub the butter with a vegan alternative or with cashews.
Ingredients:
1 large head cauliflower
1 medium red onion
2 cloves garlic
4 cups vegetable broth
2 tablespoons unsalted butter
1 teaspoon lemon juice
Pinch of ground nutmeg
2 cups whole-grain bread cubes
Optional:
1/4 cup sliced almonds
Parsley for garnish
Directions:
Prep: Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into bite-size florets. Chop red onion. Mince garlic. Chop bread into 1/2 inch thick cubes.
Roast Cauliflower: On a large baking sheet, toss cauliflower in olive oil until lightly coated. Arrange in a single layer and sprinkle with salt. Bake until cauliflower is tender and caramelized on the edges, 25-35 minutes, tossing halfway. Leave the oven on.
Saute: Meanwhile, warm 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and season with salt. Cook, stirring occasionally, until the onions are softened and translucent, 5-7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds to 1 minute. Add the broth.
Cook Soup: When the cauliflower is done, remove from oven. Save a couple of the prettiest pieces for garnish, and add the rest to the pot. Increase the heat to medium heat and bring the mixture to a simmer, then reduce the heat to low to contain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
Bake Croutons: While the soup cooks, toss the bread cubes and almonds (if using) on a baking sheet. Drizzle with olive oil and toss until the mixture is lightly coated. Arrange in a single layer and sprinkle with salt. Bake until the croutons and almonds are nice and golden on the edges, 7-9 minutes, tossing halfway.
Blend: Once the soup is done cooking, remove the pot from the heat and let cool for a few minutes. Then carefully transfer the soup to a blender, working in batches if necessary. Do not overfill. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Taste and add additional salt if necessary, and a little more lemon juice if it needs more pop. Blend again. Return soup to pot.
Finish and Serve: Top individual bowls of soup with roasted cauliflower florets, a handful of croutons and almonds, and a sprinkle of parsley.
