Make this comforting roasted cauliflower soup for a velvety, rich bowl. Roasting the cauliflower and garlic deepens the flavor, making this easy recipe a satisfying meal.
Author:rosasterling
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:4 servings 1x
Category:Dinner
Method:Roasting and Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 large head cauliflower, cut into florets
1 whole head garlic, top sliced off
3 tablespoons olive oil, divided
1 medium yellow onion, chopped
4 cups vegetable broth
1 cup heavy cream (or oat cream for dairy-free)
1 teaspoon salt
1/2 teaspoon black pepper
Pinch of nutmeg
Instructions
Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower florets and the whole garlic head with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 25 to 30 minutes, or until the cauliflower edges are tender and lightly browned. Squeeze the roasted garlic pulp from its skin once cool enough to handle.
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.
Add the roasted cauliflower, roasted garlic pulp, and vegetable broth to the pot. Bring the mixture to a simmer.
Reduce the heat and cook for 10 minutes to allow flavors to combine.
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
Return the soup to the pot. Stir in the heavy cream and nutmeg. Heat gently until warmed through; do not boil.
Taste and adjust salt and pepper as needed before serving.
Notes
For an extra layer of flavor, add 1/2 cup of shredded white cheddar cheese during the final heating step.
Garnish your bowl with reserved roasted cauliflower florets or a drizzle of chili oil for texture and color.
This recipe makes a great base for a low-calorie soup if you substitute the heavy cream with low-fat milk or unsweetened almond milk.