Creamy Roasted Cauliflower Soup
Oven-roasted cauliflower blended silky smooth with sautéed onion, garlic and a touch of cream for a rich, nutty soup.
Equipment
- Sheet pan
- dutch oven
- immersion blender or countertop blender
- chef's knife
- cutting board
- measuring cups and spoons
- ladle
Ingredients
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- salt and black pepper, to taste
Instructions
- Heat the oven to 425°F. Toss the florets with 2 tablespoons olive oil and salt, spread on a sheet pan, and roast 25 to 30 minutes, tossing halfway, until golden.
- Heat the remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Cook the onion 6 to 8 minutes until soft, then add the garlic and cook 1 minute more.
- Reserve a cup of roasted cauliflower for garnish, then add the rest to the pot with 4 cups vegetable broth. Simmer 10 minutes.
- Blend in batches with an immersion or countertop blender, venting the lid to release steam.
- Stir in 1/2 cup heavy cream, 1/4 teaspoon nutmeg and 1 tablespoon lemon juice. Do not let it boil after the cream goes in.
- Ladle into bowls and top with the reserved roasted cauliflower.
Notes
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight and reheat gently, stirring well to bring the texture back together.