Description
A comforting bowl of creamy cauliflower soup that blends the warmth of roasted cauliflower with aromatic sautéed onions and garlic.
Ingredients
Scale
- 1 large head of cauliflower (about 2 lbs)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream (or plant-based alternative)
- Salt and freshly ground black pepper, to taste
- Optional: Pinch of nutmeg
- Optional: Fresh herbs for garnish (parsley, chives, thyme)
Instructions
- Preheat your oven to 400°F (200°C). Wash the cauliflower head and remove the outer leaves. Cut the cauliflower into florets.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
- While the cauliflower roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Add minced garlic to the pot and cook for an additional minute.
- Add roasted cauliflower to the pot and cover with vegetable broth. Bring to a simmer, then cover and let simmer for 15-20 minutes.
- Carefully transfer soup to a blender and blend until completely smooth.
- Return blended soup to the pot, stir in milk or cream, and heat gently without boiling. Adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.
- Ladle soup into bowls and garnish with fresh herbs or olive oil. Serve warm.
Notes
This soup can be prepared ahead of time and stored in the refrigerator or frozen for later. Adjust dairy ingredients for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 3mg