Description
This Easy Roasted Cauliflower Soup is a comforting and flavorful dish that features caramelized roasted cauliflower blended into a creamy, velvety soup. Enhanced with garlic, fresh thyme, and finished with parmesan and lemon juice, it offers a rich yet light experience perfect for any season. The roasting intensifies the cauliflower’s natural sweetness while the blend of fresh herbs and a touch of heat from red pepper flakes gives it depth and warmth. Ideal as a cozy starter or light meal, this soup is both satisfying and nutritious.
Ingredients
Scale
Vegetables and Aromatics
- 1 large head cauliflower, about 2 pounds
- 4 garlic cloves, left unpeeled
- 1/2 large onion, chopped, about 1 ¼ cups
- 1 celery stalk, chopped, about 1/2 cup
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Pinch crushed red pepper flakes (optional)
Liquids
- 4 cups (946ml) vegetable broth or chicken broth
- 1 tablespoon fresh lemon juice, or more if needed
Fats and Dairy
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup grated parmesan cheese plus more for serving (approximately 1/2 ounce)
Instructions
- Preheat and Prepare for Roasting: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare Cauliflower: Remove the larger leaves from the cauliflower, leaving the core intact. Save the leaves if you want to blend them later. Slice the cauliflower into halves, then cut into 3/4-inch thick slices.
- Arrange on Baking Sheet: Drizzle 2 tablespoons of olive oil onto the baking sheet and arrange the cauliflower slices on top.
- Add Garlic and Thyme: Place the unpeeled garlic cloves on the baking sheet with the cauliflower, sprinkle thyme leaves, then drizzle the remaining 2 tablespoons of olive oil over everything. Toss gently so each piece gets coated with oil.
- Roast Cauliflower: Roast in the oven for 20 minutes until the bottoms are well browned. Flip the slices and roast for an additional 5 minutes.
- Sauté Aromatics: Melt the butter in a deep soup pot over medium heat. Add the chopped onion, celery, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Add Roasted Garlic: When garlic is cool enough to handle, squeeze the roasted garlic cloves from their skins directly into the pot, discarding the peels.
- Add Cauliflower and Broth: Transfer the roasted cauliflower slices (and cauliflower leaves if saved) to the pot. Pour in the vegetable or chicken broth. Bring to a simmer and cook for 10 minutes to blend flavors.
- Finish Soup: Turn off the heat. Stir in the grated parmesan cheese and 2 tablespoons of lemon juice.
- Blend Soup: Using an immersion blender or regular blender (working in batches if needed), blend the soup until smooth and creamy. Use caution with hot liquid to avoid splashing.
- Adjust Seasoning and Serve: Taste the soup and add more lemon juice, salt, or pepper as desired. Serve with extra parmesan, freshly ground black pepper, and a drizzle of olive oil.
Notes
- The soup can be stored in the refrigerator for up to 5 days and frozen for up to one month.
- If the soup is too thick, add 1/4 to 1 cup of water or additional broth to reach desired consistency.
- For a vegetarian version, use vegetable broth and vegetarian-friendly cheese or omit cheese.
- For a vegan adaptation, substitute vegan broth, vegan butter, and either vegan cheese or nutritional yeast.
- Be cautious when blending hot liquids to avoid steam buildup causing lid pops—remove the center lid insert and cover with a towel when blending.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 288
- Sugar: 7.5g
- Sodium: 687mg
- Fat: 23.2g
- Saturated Fat: 7.5g
- Unsaturated Fat: 15.2g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 5.2g
- Protein: 6.8g
- Cholesterol: 23.4mg
