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Velvety Roasted Cauliflower Soup with Roasted Garlic

A close-up of creamy roasted cauliflower soup, swirled with olive oil and a sprinkle of pepper.
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Create a deeply flavorful and comforting soup by roasting the cauliflower and garlic first. This easy recipe yields a velvety texture perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap it in foil, and place it on the same sheet.
  2. Roast the cauliflower and garlic for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges.
  3. While the vegetables roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  4. Once roasted, squeeze the soft garlic pulp out of the skin and add it to the pot with the onions. Stir to combine.
  5. Add the roasted cauliflower florets and vegetable broth to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented and covered with a towel to prevent steam burns.
  8. Return the pureed soup to the pot. Stir in the ground nutmeg and fresh lemon juice. Taste and adjust salt and pepper as needed.
  9. Serve this creamy roasted cauliflower soup hot.

Notes

  • For an even richer flavor, roast the cauliflower at 425 degrees Fahrenheit until deeply caramelized.
  • If you prefer a richer soup, you can substitute half the vegetable broth with heavy cream or add 1/2 cup of grated Parmesan cheese after blending.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://tastethisplate.com/roasted-cauliflower-soup-velvety-easy-recipe/