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Creamy Roasted Cauliflower Soup

Close-up of a white bowl filled with creamy, smooth cauliflower soup, lightly seasoned.
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Make this rich and velvety roasted cauliflower soup. Roasting the cauliflower adds depth of flavor. This recipe works well for a cozy dinner and can be adapted for low-carb diets.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or unsweetened almond milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet.
  2. Roast the cauliflower for 20 to 25 minutes, until tender and lightly browned.
  3. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic to the pot and cook for 1 minute more until fragrant.
  5. Add the roasted cauliflower and vegetable broth to the pot. Bring the mixture to a simmer.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender. Blend until completely smooth and velvety.
  7. Return the soup to the pot over low heat. Stir in the heavy cream (or almond milk) and nutmeg. Heat through gently without boiling.
  8. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a richer flavor, substitute half the vegetable broth with chicken broth.
  • If you do not have an immersion blender, let the soup cool slightly before blending in a standard blender.
  • For a low-carb option, skip any added thickeners and use heavy cream or full-fat coconut milk.

Nutrition

Find it online: https://savoryskies.com/best-cauliflower-soup-creamy-roasted-recipe/