Cauliflower Soup Recipe

Warm up with a bowl of this exquisite Cauliflower Soup, where simplicity meets sophistication. Crafted with roasted cauliflower and a hint of butter, this soup achieves a creamy texture without the use of cream or cheese. Perfect for those chilly evenings, it offers a comforting warmth and a rich, roasted flavor in every spoonful.

Suitable for four servings, this recipe is a testament to the beauty of minimalist cooking, emphasizing the depth of flavor achievable with just a few quality ingredients.

Cauliflower SoupPin

How to Prepare Cauliflower Soup

  1. Roast the Cauliflower: Preheat your oven to 425 degrees Fahrenheit. Toss cauliflower florets with 2 tablespoons of olive oil and a sprinkle of salt on a baking sheet. Roast for 25 to 35 minutes, tossing halfway, until the edges are caramelized and the florets are tender.
  2. Sauté the Onions: In a Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat. Add chopped red onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 to 7 minutes.
  3. Add Garlic and Broth: Stir in minced garlic, cooking until fragrant, about 30 seconds, then pour in the vegetable broth.
  4. Simmer the Cauliflower: Set aside four cauliflower florets for garnish and add the rest to the pot. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer. Cook for 20 minutes to allow flavors to meld.
  5. Blend the Soup: Allow the soup to cool slightly, then carefully blend it with the unsalted butter until smooth. Season with lemon juice, nutmeg, and additional salt to taste for perfect seasoning.
  6. Serve and Garnish: Serve the soup in bowls, each topped with a roasted cauliflower floret and a sprinkle of fresh parsley, chives, or green onions.
Cauliflower SoupPin

Cauliflower Soup

Savor the essence of simplicity with our Cauliflower Soup – a creamy, comforting blend that's surprisingly dairy-free. Roasted cauliflower stars in this luscious soup, elevated with a touch of butter for richness, making it a perfect choice for a cozy, nutritious meal.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 Bowls

Ingredients
  

  • 1 large head cauliflower
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1 medium red onion
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground nutmeg
  • For garnish:
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions
 

  • Get Ready to Roast: Heat your oven to 425 degrees Fahrenheit. Mix cauliflower florets with 2 tablespoons olive oil and salt on a lined baking sheet. Spread them out and roast until golden and soft, turning once, about 25 to 35 minutes.
  • Onion Time: Heat the last tablespoon of olive oil in a large pot over medium heat. Add chopped onion and a little salt, cooking until soft and slightly golden, roughly 5 to 7 minutes.
  • Garlic and Broth Mix: Quickly stir in the garlic until you catch its aroma, about 30 seconds, then add the vegetable broth to the pot.
  • Cauliflower Simmer: Keep four cauliflower florets aside for later, and add the rest to your pot. Bring to a simmer on a higher heat, then reduce to a gentle simmer, stirring occasionally for 20 minutes.
  • Blend to Creaminess: After letting the soup slightly cool, carefully blend it with butter until creamy. Season with lemon juice, nutmeg, and salt to taste.
  • Garnishing Touch: Serve the soup garnished with a roasted cauliflower floret and a dash of fresh parsley, chives, or green onions.

How to Store Cauliflower Soup

Store this Cauliflower Soup in an airtight container in the refrigerator for up to four days. For longer preservation, freeze it in freezer-safe containers for several months. Thaw overnight in the refrigerator before reheating gently on the stove, adjusting the consistency with a little water or broth if necessary.

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