Description
This Smooth Roasted Cauliflower Soup is a comforting, creamy bowl of velvety goodness perfect for chilly days. Roasting the cauliflower brings out its natural sweetness, and the soup is finished with lemon, thyme, and nutmeg for added depth.
Ingredients
For the Roasted Cauliflower:
- 1 head cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Soup Base:
- 1 medium yellow onion, sautéed
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
For Finishing Touches:
- 2 sprigs fresh thyme
- 1 tablespoon lemon juice
- 1 pinch ground nutmeg
Instructions
1. Preheat your oven to 425°F (220°C). Arrange florets on a parchment-lined sheet.
2. Drizzle cauliflower florets with olive oil, then season with salt and pepper.
3. Roast for 25–30 minutes, flipping halfway until golden brown and tender.
4. Warm olive oil in a large pot over medium heat. Sauté onion for 5–6 minutes.
5. Stir in garlic and bay leaf, cooking for 1 minute until fragrant.
6. Add roasted cauliflower and vegetable broth. Bring to a simmer and cook for 10 minutes.
7. Discard the bay leaf and blend the soup until silky smooth.
8. Return to pot, stir in thyme, lemon juice, and nutmeg; adjust seasoning.
9. Heat gently for 2 minutes, until warm and creamy.
Notes
Optional: Top with a swirl of olive oil and a sprig of thyme for a beautiful presentation.
This soup is naturally vegan and gluten-free. It stores well in the refrigerator for up to 4 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch & Dinner
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg