What I personally love about a creamy roasted cauliflower soup is the richness and texture. Lemon add brightness and some acid, peppers add head and nuts give a bit of crunchiness (in case you don’t fine blend them). Otherwise, a creamy roasted cauliflower soup is the perfect comfort food with a lot of nutritional value. It takes about an hour to prep it and viola! Refrigerate it or freeze it to enjoy later, we’re going to share the best creamy roasted cauliflower soup recipe with you so you can try and enjoy this upcoming winter season.
WHAT YOU NEED:
- 1 cauliflower cut in small florets
- 1 medium chopped onion
- 1 tsp smashed garlic
- 1/2 tsp salt
- 4 cups of vegetable broth (I prefer it with less salt)
- 2 tbsp unsalted butter (melted)
- 1 tbsp lemon juice
- a handful of nuts (almonds or cashews) for creaminess and texture
- 3 tbsp of olive oil
- crushed red pepper or chopped fresh oregano or green onions
WHAT TO DO:
- Preheat the oven and line a large, rimmed baking sheet.
- Toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes
- Once the cauliflower is almost done, take a soup pot and warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the vegetable broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining baked cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to melt in the broth.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary with the nuts and blend.
(Do not fill past the maximum fill line or the soup could overflow!) - Add the butter and blend until smooth. Add the lemon juice and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley or green onion
