Description
This Easy Roasted Cauliflower Soup is a comforting, creamy soup made by roasting cauliflower for deep flavor, then blending it with aromatic vegetables, broth, and a touch of cheese and lemon. It’s a simple yet flavorful dish perfect for cozy meals, boasting rich roasted notes with a hint of tanginess and warmth from thyme and garlic.
Ingredients
Units
Scale
Vegetables
- 1 large head cauliflower, about 2 pounds
- 4 garlic cloves, left unpeeled
- 1/2 large onion, chopped (about 1 1/4 cups)
- 1 celery stalk, chopped (about 1/2 cup)
Oils & Fats
- 4 tablespoons olive oil
- 2 tablespoons butter
Seasonings & Herbs
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Pinch crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- Black pepper (to taste)
Liquids & Broth
- 4 cups (946ml) vegetable broth or chicken broth
- 1 tablespoon fresh lemon juice, or more if needed
Cheese & Dairy
- 1/4 cup grated parmesan cheese (about 1/2 ounce), plus more for serving (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare Cauliflower: Remove the larger leaves from the cauliflower while keeping the core intact. Slice the cauliflower in half and cut into 3/4-inch thick slices.
- Arrange Cauliflower and Garlic: Drizzle 2 tablespoons of olive oil on the baking sheet, arrange the cauliflower slices on top, add the unpeeled garlic cloves and thyme, then drizzle with the remaining 2 tablespoons of olive oil. Toss gently to coat the cauliflower with oil.
- Roast Cauliflower and Garlic: Roast for 20 minutes until the bottom of the cauliflower slices is well browned. Flip each piece and roast for an additional 5 minutes.
- Sauté Aromatics: In a deep soup pot, melt 2 tablespoons of butter over medium heat. Add chopped onions, celery, a pinch of crushed red pepper flakes, and 1/4 teaspoon salt. Cook until softened, about 5 minutes.
- Add Roasted Garlic: Once cool enough to handle, squeeze the roasted garlic out of their peels and add to the soup pot. Discard the garlic skins.
- Add Cauliflower and Broth: Transfer the roasted cauliflower to the pot along with any saved cauliflower leaves. Pour in the broth and bring to a simmer. Cook for 10 minutes.
- Finish Soup: Turn off the heat, stir in the parmesan cheese and 2 tablespoons of fresh lemon juice. Blend the soup until smooth using an immersion blender or in batches with a regular blender, cautiously handling steam.
- Adjust Seasoning and Serve: Taste the soup and add more lemon juice, salt, and pepper as desired to brighten the flavor. Serve hot with extra parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top.
Notes
- This soup keeps in the refrigerator for up to 5 days and can be frozen for up to one month or longer.
- If the soup is too thick, add 1/4 to 1 cup of water or additional broth to reach the desired consistency without diluting flavor.
- For a vegetarian version, use vegetable broth and vegetarian-friendly cheese or omit cheese.
- To make the soup vegan, substitute vegan broth, vegan butter, and vegan cheese or replace cheese with nutritional yeast.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 288
- Sugar: 7.5g
- Sodium: 687mg
- Fat: 23.2g
- Saturated Fat: 7.5g
- Unsaturated Fat: estimated 15g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 5.2g
- Protein: 6.8g
- Cholesterol: 23.4mg
