Creamy Roasted Cauliflower Soup
Recipes Main Dish Meal ideas Soups and stews Vegetarian
Description
You'll be surprised that this creamy soup has no cream of milk in it. It's scrumptious, delicious and so satisfying and comforting.
Ingredients
2 lb. large head cauliflower, cut into bite-size florets
3 T. extra-virgin olive oil, divided
fine sea salt
1 medium red onion, finely chopped
2 cloves garlic, minced
32 oz. vegetable broth
2 T. unsalted butter
1 T. freshly squeezed lemon juice, more as needed
scant ¼ t. ground nutmeg
Garnish: 2 T. finely chopped fresh flat-leaf parsley, chives and/or green onions
Directions
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Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
On the baking sheet, toss cauliflower with 2 T. olive oil until lightly and evenly coated. Arrange cauliflower in a single layer; sprinkle lightly with salt.
Bake until cauliflower is tender and caramelized on edges, 25 - 35 minutes, tossing halfway done.
When cauliflower is almost done, warm remaining 1 T. olive oil in a soup pot over medium heat until shimmering. Add onion and ¼ t. salt; cook, stirring occasionally, until onion is softened and turning translucent, 5 - 7 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds; add broth.
Set aside 4 of the prettiest roasted cauliflower florets for garnish; transfer remaining cauliflower to the pot. Increase heat to medium-high; bring mixture to a simmer; reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
When soup is done cooking, remove pot from heat; let cool for a few minutes. Carefully transfer hot soup to a blender, working in batches as necessary. (DON'T fill past the maximum fill line or the soup could overflow.) (You could also use an immersion hand held blender, if desired.)
Add butter; blend until smooth. Add lemon juice and nutmeg; blend. If desired, add 1/4 -3/4 t salt, but be sure to taste first. It tastes amazing once it’s properly salted.
You could add a little more lemon juice, if desiring more zing. Blend again.
Garnish each of 4 bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives.
4 servings.
*This soup keeps well in the refrigerator, covered, for about 4 days, or for several months in the freezer