Description
Discover how to make a velvety Creamy Cauliflower Soup that’s perfect for cozy nights. This easy recipe will warm you up from the inside out!
Ingredients
- 1 large head cauliflower (about 907g), cut into bite-size florets
- 3 tablespoons (45ml) vegetable oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (946ml) vegetable broth
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon (15ml) fresh lemon juice, or more if needed
- Scant 1/4 teaspoon (1 ml) ground nutmeg
- For garnish: 2 tablespoons (30 ml) finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
- Heat your oven to 425 degrees Fahrenheit, and if you like, cover a large baking tray with parchment paper for simpler cleanup.
- On the tray, combine the cauliflower with 2 tablespoons of vegetable oil until it’s evenly coated. Spread the cauliflower out in one layer and lightly season with salt. Roast until the cauliflower is soft and golden-brown on the edges, about 25 to 35 minutes, stirring halfway through.
- As the cauliflower is finishing up, heat the remaining 1 tablespoon of vegetable oil in a large pot over medium heat until it shimmers. Add the onion and a pinch of salt. Stir occasionally until the onion becomes soft and starts to look clear, about 5 to 7 minutes.
- Stir in the garlic, cooking for about 30 seconds until it releases its aroma, then pour in the broth.
- Set aside four of the best-looking roasted cauliflower pieces for decoration. Move the rest of the cauliflower into the pot. Turn the heat to medium-high until it starts to simmer, then lower the heat to keep a gentle simmer going. Let it cook, stirring now and then, for 20 minutes to allow the flavors to blend.
- When the soup is ready, remove it from the heat and let it cool slightly. Carefully transfer the warm soup to a blender, doing this in parts if needed. (Avoid overfilling the blender to prevent spills!)
- Add the butter and puree until smooth. Mix in the lemon juice and nutmeg and blend once more. Adjust the salt to your liking (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). The soup’s flavor really shines when properly salted! You might also want a bit more lemon juice for extra brightness. Blend again.
- Serve the soup with one of the reserved cauliflower florets and a sprinkle of parsley, chives, or green onions on top. This soup keeps well in a covered container in the fridge for about four days, or it can be frozen for several months.
Notes
- For enhanced flavor, consider roasting the cauliflower with a sprinkle of cumin or smoked paprika.
- Opt for homemade vegetable broth to elevate the richness and depth of the soup.
- Experiment with herbs like thyme or rosemary for a unique flavor profile.
