Cauliflower Soup: A Cozy Classic with a Twist
There’s something undeniably comforting about a bowl of cauliflower soup. It’s creamy, nourishing, and endlessly adaptable—perfect for chilly evenings or when you need a gentle reset. This version leans on roasted cauliflower and warm spices to bring out its full flavor, all without relying on heavy cream.
🛒 Ingredients
- 1 large head of cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 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
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives, and/or green onions
🔥 Instructions
1. Roast the Cauliflower
Preheat your oven to 425°F (220°C). Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt. Roast for about 25 minutes, turning halfway through, until the florets are tender and golden brown.
Pro Tip: Roasting the cauliflower enhances its natural sweetness and adds depth to the soup’s flavor.
2. Sauté Aromatics
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped red onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup
Add the roasted cauliflower to the pot, reserving a few florets for garnish if desired. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
4. Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
Pro Tip: For a chunkier texture, blend only half of the soup and mix it back in with the unblended portion.
5. Finish and Serve
Stir in the unsalted butter, fresh lemon juice, and ground nutmeg. Adjust the seasoning with additional salt if needed. Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets and chopped herbs.
🌿 Variations and Add-Ins
- Spiced Up: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
- Cheesy Delight: Stir in a handful of grated Parmesan or cheddar cheese for extra richness.
- Vegan Version: Replace the butter with a plant-based alternative and ensure the broth is vegan.
🥖 Serving Suggestions
Pair this cauliflower soup with a slice of crusty bread or a light salad for a complete meal. It’s also a great starter for a dinner party, offering a warm and inviting beginning to any gathering.
🧊 Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over medium heat, stirring occasionally.
Enjoy crafting this comforting cauliflower soup, and feel free to make it your own with the suggested variations. Happy cooking!
