Creamy Cauliflower Soup
This velvety cauliflower soup blends roasted florets with vegetable broth and a touch of cream to create a silky smooth bowl of comfort. It is warming, deeply savory, and comes together in under 45 minutes with minimal effort.
A silky smooth and deeply savory roasted cauliflower soup that is ready in under 45 minutes.
Nutrition per serving
Ingredients
Produce
Pantry
Dairy
Spices
Instructions
Roast the Cauliflower
Preheat your oven to 400 degrees Fahrenheit. Spread the cauliflower florets on a baking sheet, drizzle with a little olive oil, and roast for 20 minutes until they are golden and tender. Roasting adds a deep nutty flavor that sets this soup apart from boiled versions.
Saute the Onion
While the cauliflower roasts, melt the butter in a large pot over medium heat. Add the diced onion and cook for about 6 minutes, stirring occasionally, until it is soft and translucent. Season lightly with salt and pepper during this step.
Simmer and Blend
Add the roasted cauliflower to the pot along with the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until completely smooth and creamy. Stir in the heavy cream and ground nutmeg.
Season and Serve
Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with a swirl of cream, freshly cracked black pepper, and chives or croutons if desired. Serve hot.
Substitutions
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