Ah, cauliflower—it’s that understated vegetable that often finds itself overshadowed by more glamorous greens. But when the chilly air creeps in and the world feels a little too fast-paced, there’s nothing quite like a warm bowl of creamy cauliflower soup to slow things down. Think of it as a cozy hug in a bowl, perfect for nights when you’re wrapped up in a blanket, maybe catching up on the latest season of your favorite show.
Steps
- Preheat your oven to 425°F (220°C) and optionally line a baking sheet with parchment paper for easy cleanup. Toss cauliflower florets with olive oil and sprinkle with salt, then spread them in a single layer on the baking sheet. Roast for 25 to 35 minutes until tender and caramelized, tossing them halfway through.
- As the cauliflower nears completion, heat olive oil in a soup pot over medium heat. Sauté chopped onions with a pinch of salt until they soften and turn translucent, about 5 to 7 minutes. Stir in minced garlic and cook until fragrant, approximately 30 seconds, before adding vegetable broth.
- Reserve a few roasted cauliflower pieces for garnish, and add the remaining to the soup pot. Increase the heat to medium-high to bring to a simmer, then reduce heat and let it gently simmer for 20 minutes to develop flavors.
- Remove the soup from heat and allow it to cool slightly. Carefully transfer the soup to a blender, working in batches if needed, and add butter. Blend until the mixture is smooth and creamy.
- To enhance the flavor, blend in fresh lemon juice and a pinch of nutmeg. Adjust the seasoning with additional salt and lemon juice as desired, and blend again to combine.
- Serve the soup garnished with the reserved cauliflower florets and a sprinkle of fresh parsley, chives, or green onions. Store leftovers in the fridge for up to four days or freeze for longer storage.
Ingredients
- 1 large head of cauliflower (approximately 2 pounds), cut into small florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, minced or pressed
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more to taste
- Scant ¼ teaspoon ground nutmeg
- Garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives, and/or green onions
FAQ
- Can I make this cauliflower soup vegan?
- Absolutely! To make the soup vegan, substitute the butter with cashews. Soak ¼ cup of cashews for 4 hours, then drain and rinse them. Add the cashews at the same point you would add the butter. If you have a high-powered blender, you can skip the soaking step.
- How should I store leftover cauliflower soup?
- The soup keeps well in the refrigerator for about four days when covered. It can also be frozen for several months, making it convenient for future meals.
- What is the best way to blend the soup for a smooth texture?
- For the creamiest texture, it’s recommended to use a stand blender rather than an immersion blender. The ingredients are soft, so even a basic stand blender should work effectively.
- What are some suitable garnishes for this soup?
- You can top the soup with fresh parsley, green onions, or chives. All of these add a fresh flavor contrast to the creamy soup.
- Can I freeze the cauliflower soup for later use?
- Yes, this soup freezes well, allowing you to enjoy it later. Simply portion it into containers and freeze. When you’re ready to eat, thaw and reheat.
Tips
- Roast the Cauliflower for Depth: Roasting the cauliflower before using it in the soup will enhance its flavor, adding caramelized notes and a richer taste to the dish.
- Opt for a Stand Blender: To achieve the creamiest texture, blend the soup in a stand blender rather than an immersion blender. This will ensure a smooth and luxurious consistency.
- Enhance with Nutmeg and Lemon Juice: A subtle addition of nutmeg and lemon juice can elevate the soup’s flavor, giving it a unique and delightful taste that might not be immediately obvious but makes a big difference.
- Garnish for Freshness: Add a sprinkle of fresh herbs like parsley, chives, or green onions on top of the soup before serving to enhance its presentation and add a burst of fresh flavor.
Equipment
- Stand Blender (e.g., Vitamix or similar high-powered blender)
- Large, Rimmed Baking Sheet
- Dutch Oven or Soup Pot
- Parchment Paper (if desired for easy cleanup)
