Roasted Cauliflower Soup (Print View)

This lush cauliflower soup gets its incredible taste from roasted cauliflower, paired with a buttery richness that beautifully replaces heavy cream.

# What You'll Need:

→ Soup Base

01 - 1 medium red onion, finely diced
02 - 2 cloves of garlic, minced or pressed
03 - 4 cups (32 ounces) of vegetable stock
04 - 1 tablespoon of freshly squeezed lemon juice, more to taste
05 - 1 large cauliflower head (about 2 pounds), broken into small florets
06 - 3 tablespoons of extra-virgin olive oil, split into portions
07 - 2 tablespoons of unsalted butter
08 - A light sprinkle (less than ¼ teaspoon) of ground nutmeg
09 - Fine sea salt, as needed

→ Garnish

10 - 2 tablespoons of freshly chopped flat-leaf parsley, green onions, or chives

# Directions:

01 - Set your oven to 425°F. Line a big, rimmed baking pan with parchment paper if you’d like easy cleanup later.
02 - Toss the cauliflower with 2 tablespoons olive oil right on the pan and sprinkle a little salt on top. Spread everything out evenly in one layer. Roast it for 25 to 35 minutes, shaking the pan halfway through, until tender and golden brown on the edges.
03 - In a soup pot or Dutch oven, heat up the last tablespoon of olive oil over medium. Once hot, add the onion and a pinch of salt. Stir occasionally until the onion looks soft and slightly clear, about 5 to 7 minutes.
04 - Mix in the garlic and stir constantly for around 30 seconds, just until you smell it. Pour in the vegetable broth. Save 4 nice-looking cauliflower florets for decorating later, and toss the rest of the roasted cauliflower into the pot.
05 - Turn up the heat to get a gentle boil going, then lower it to keep the soup lightly bubbling. Stir here and there for about 20 minutes to let the flavors come together.
06 - Take the pot off the stovetop and let the soup cool down a little first. Carefully pour the soup into a blender—doing this in batches if your blender is small—making sure not to overfill. Toss in the butter and blend until the texture is super smooth. Add the nutmeg and fresh lemon juice, then blend a bit more.
07 - Taste the soup and add salt as needed (likely another ¼ to ¾ teaspoon). If you want, you can squeeze in more lemon juice for a zestier finish. Blend briefly to mix.
08 - Pour the soup into bowls and top each with a cauliflower floret you set aside earlier. Sprinkle some chopped parsley, green onions, or chives on top. Enjoy while it’s warm!

# Notes:

01 - Keep leftovers in a covered container in the fridge for up to four days, or freeze for longer storage.
02 - If you want a vegan or dairy-free option, swap the butter for ¼ cup of cashews. High-powered blenders can handle them without pre-soaking.
03 - Adding the right amount of salt really enhances the flavor of this soup, so don’t hesitate to season more after blending if needed.
04 - This version is inspired by the cookbook 'Love Real Food' by Cookie and Kate.