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Creamy Roasted Cauliflower Soup with Olive Oil

Experience a velvety smooth and deeply flavorful Creamy Roasted Cauliflower Soup. Roasting cauliflower brings out its natural sweetness, creating a decadent base without heavy cream. Enjoy this easy, healthy, and comforting vegetable soup.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head (about 2 pounds) Cauliflower cut into bite-size florets
  • 3 tablespoons Extra-virgin olive oil divided
  • 1 medium Fine sea salt to taste
  • 1 medium Red onion chopped
  • 2 cloves Garlic pressed or minced
  • 4 cups (32 ounces) Vegetable broth
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Fresh lemon juice or more if needed
  • ¼ teaspoon Ground nutmeg scant
  • 2 tablespoons For garnish: fresh flat-leaf parsley, chives and/or green onions finely chopped

Equipment

  • Baking sheet
  • Dutch oven or soup pot
  • blender

Method
 

Preheat & Prep
  1. Preheat your oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
Roast the Cauliflower
  1. On the 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, tossing halfway. This step is vital for developing the soup's deep, sweet flavor.
Sauté Aromatics
  1. Once the cauliflower is almost done, in a Dutch oven or soup pot, 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 Garlic & Broth
  1. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Simmer & Meld Flavors
  1. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining 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 meld beautifully.
Blend to Smoothness
  1. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes – this is important for safety when blending hot liquids. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Important Safety Note: Do not fill the blender past its maximum fill line, as hot liquids can expand and cause dangerous overflows.
Finish & Season
  1. Add the butter to the blender with the soup and blend until completely smooth and creamy. Add the fresh lemon juice and ground nutmeg. Blend again to combine. Taste the soup and add more salt as needed – properly salting is key to unlocking the full flavor potential! You can also add more lemon juice for extra zing. Blend one final time.
Serve
  1. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives.

Notes

Nutrition information is estimated based on common ingredients and serving sizes and may vary.