Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

Behold! Lusciously creamy, yet cream-less, cauliflower soup.This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.

I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.

Author: Cookie and Kate

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Yield: 4 bowls 1x

Category: Soup

Method: Roasted and blended

Cuisine: Vegetarian

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

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) 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. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.        On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3.          Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Full Recipe:Click Here

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