Description
This Easy Roasted Cauliflower Soup is a creamy, comforting dish made by roasting cauliflower and garlic to deepen their flavors, then simmering them with aromatics and broth before blending until smooth. It’s a simple yet elegant recipe that brings cozy warmth to your table with minimal effort and wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, about 2 pounds
- 4 garlic cloves, left unpeeled
- 1/2 large onion, chopped, about 1 ¼ cups
- 1 celery stalk, chopped, about 1/2 cup
- Pinch crushed red pepper flakes (optional for heat)
Oils and Fats
- 4 tablespoons olive oil
- 2 tablespoons butter
Herbs and Seasonings
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- Salt and pepper to taste
Liquids
- 4 cups (946ml) vegetable broth or chicken broth
- 1 tablespoon fresh lemon juice, or more if needed
Dairy
- 1/4 cup grated parmesan cheese, plus more for serving, optional (1/2 ounce)
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Remove larger leaves from the cauliflower, leaving the core intact, and slice into 3/4-inch thick slices.
- Arrange for roasting: Drizzle two tablespoons of olive oil onto the baking sheet and arrange the cauliflower slices on top. Add the unpeeled garlic cloves and thyme. Drizzle with the remaining two tablespoons of olive oil, ensuring the cauliflower slices are well coated with oil.
- Roast the cauliflower and garlic: Roast the cauliflower for 20 minutes, until the bottoms are nicely browned. Flip each slice and roast for an additional 5 minutes until the other side is browned.
- Sauté aromatics: Meanwhile, melt the butter in a deep soup pot over medium heat. Add the chopped onion, celery, pinch of red pepper flakes, and 1/4 teaspoon salt. Cook for about 5 minutes until the vegetables have softened.
- Add roasted garlic: When cool enough to handle, squeeze the roasted garlic cloves out of their peels and add the garlic to the soup pot. Discard the peels.
- Add cauliflower and broth: Transfer the roasted cauliflower slices to the pot along with the broth. If you saved cauliflower leaves earlier, add those as well. Bring the mixture to a simmer and cook for 10 minutes.
- Finish flavoring: Turn off the heat and stir in the grated parmesan cheese and 2 tablespoons of fresh lemon juice.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender, venting steam by covering the lid opening with a kitchen towel to prevent spills.
- Adjust seasoning and serve: Taste and adjust with more lemon juice, salt, and pepper as needed. Serve hot with extra parmesan cheese, cracked black pepper, and a drizzle of olive oil on top.
Notes
- This soup keeps well in the refrigerator for up to 5 days and freezes for up to a month.
- If the soup is too thick, add 1/4 to 1 cup of water or additional broth to reach your preferred consistency without diluting the flavor.
- For a vegetarian version, use vegetable broth and vegetarian-friendly cheese or omit the cheese.
- To make this soup vegan, use vegan broth, vegan butter, and vegan cheese or replace cheese with nutritional yeast.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 to 1.75 cups)
- Calories: 288
- Sugar: 7.5g
- Sodium: 687mg
- Fat: 23.2g
- Saturated Fat: 7.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 5.2g
- Protein: 6.8g
- Cholesterol: 23.4mg
