Creamy Roasted Cauliflower Soup
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