Roasted Cauliflower Soup
The simple step of roasting the cauliflower adds so much depth to this roasted cauliflower soup recipe. It's creamy and delicious, without any heavy cream!
Servings: 4 servings
Ingredients
- 1 head cauliflower (about 2 pounds, untrimmed)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (1 medium onion)
- 2 cloves garlic, minced
- 4 cups low sodium chicken or vegetable broth
- ⅛ teaspoon cayenne pepper, optional
- Optional garnishes (choose 1 or 2): fresh chopped chives, fresh sliced green onions, chili crunch oil, extra roasted cauliflower (see note), shredded white cheddar cheese, or red pepper flakes
Instructions
- Preheat oven to 425ºF.
- Meanwhile, wash cauliflower and cut into bite-size florets. Dry well.1 head cauliflower
- Place cauliflower on a large rimmed baking sheet (sheet pan) and drizzle with olive oil; sprinkle with salt and pepper. Toss to coat cauliflower with seasonings, and then arrange in a single layer. Place pan in oven and roast for 30 minutes or until browned and tender, stirring halfway through cooking time.2 tablespoons olive oil, ½ teaspoon kosher salt, more to taste, ¼ teaspoon coarse ground black pepper, more to taste
- When the cauliflower is almost done, begin the rest of the soup. Melt butter in a large saucepan over medium heat. Add onions and cook while stirring until translucent, about 5 minutes. Add garlic and continue to cook for 1 minute, stirring.2 tablespoons unsalted butter, 1 cup diced yellow onion , 2 cloves garlic, minced
- Add the roasted cauliflower and broth. Bring to a boil , reduce to simmer. Simmer until cauliflower is very soft (about 10 minutes).4 cups low sodium chicken or vegetable broth
- Purée soup with an immersion blender until very smooth. Alternatively, carefully transfer soup to a blender in 2 to 3 batch batches and purée until smooth, returning the soup to the saucepan.
- Add cayenne, if desired, check seasonings, and add more water if necessary to adjust the consistency of the soup. Keep soup warm over very low heat until ready to serve.⅛ teaspoon cayenne pepper, optional
- Serve the soup with desired garnishes.Optional garnishes (choose 1 or 2): fresh chopped chives, fresh sliced green onions, chili crunch oil, extra roasted cauliflower (see note), shredded white cheddar cheese, or red pepper flakes
Notes
- Garnish: If you'd like to garnish the soup with roasted cauliflower, buy extra cauliflower. After you roast all the cauliflower, reserve a few florets for garnishing.
- Storage: Cool soup slightly and store in an airtight container in the fridge for up to 3 days. Cauliflower soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Vegan: Omit butter; substitute extra olive oil or vegan butter.
- Recipe retested and revised 4/2024.
Nutrition
Serving: 1cup | Calories: 225kcal | Carbohydrates: 18g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 432mg | Potassium: 949mg | Fiber: 5g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 113mg | Calcium: 74mg | Iron: 2mg
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