Creamy Roasted Cauliflower Soup Recipe
This creamy roasted cauliflower soup never lets me down. Chock full of nutty, roasted cauliflower, butter, garlic, onions, cream, and broth, it's everything you want in a comforting bowl of soup and then some!
Servings:2 servings
Ingredients
- 1 large cauliflower head, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 2 tablespoons butter
- 1 tablespoon minced garlic
- ½ yellow onion, diced
- 4 cups chicken broth OR vegetable broth
- ¼ teaspoon crushed red pepper flakes
- ½ cup heavy cream, or whole milk
- 1 tablespoon fresh-squeezed lemon juice
- sharp cheddar cheese , see note
Instructions
Prepare the cauliflower
- Preheat oven to 425 degrees. Toss cauliflower with olive oil and 1/4 teaspoon salt.
- Arrange cauliflower in a single layer on a baking sheet. Bake for 25 minutes til caramelized. Remove from oven and set aside.
Prepare the soup
- In a soup pot, melt butter over medium heat. Stir in garlic and onions for 2-3 minutes til onions are tender and translucent.
- Gradually add broth and bring to a boil. Stir in remaining 3/4 teaspoon salt, red pepper flakes, and cauliflower. Reduce heat to a high simmer and cook 15 minutes longer.
- Transfer mixture to a blender along with heavy cream. Pulse until very smooth.
- Return mixture to soup pot, stir in lemon juice. Taste, add salt and pepper if needed and garnish with cheese and fresh herbs (parsley, green onions, or thyme are my favorites here!) and serve.
Notes
*Makes two large bowls, or 4 small bowls of soup - easily doubles!
Cheese it up: before serving, remove from heat and stir in 1/2-1 cup sharp cheddar cheese until melted.
Pro tip: reserve a few pretty pieces of roasted broccoli for garnish!
Nutrition
Calories: 392 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 30 g, Saturated Fat: 15 g, Cholesterol: 83 mg, Sodium: 3174 mg, Potassium: 996 mg, Fiber: 7 g, Sugar: 12 g, Vitamin A: 1977 IU, Vitamin C: 146 mg, Calcium: 136 mg, Iron: 2 mg